Soy yogurt with blueberries, frozen raspberries, and pumpkin flax granola. Ambrosia apple with peanut butter and dark chocolate chips.
Ambrosia apple with peanut butter, dark chocolate chips, raw pumpkin seeds, and dried apricots.
Green Smoothie (1 cup orange juice, scoop of pumpkin seed protein powder, 1 cup baby spinach, 2/3 cup frozen mango, 3 tbsp soy yogurt) topped with Qi’a cereal.
Vegan nachos (tortilla chips, daiya cheddar-style shreds, red, green, and yellow bell pepper, red onion, tomato, and spinach) with roasted garlic hummus.
Whole wheat English muffin with peanut butter, a sliced orange, and plain soy yogurt topped with pumpkin flax granola and blueberries. Coffee with vanilla soy milk.
Sautéed broccoli, zucchini, and mushrooms seasoned with salt and nutritional yeast. Steamed brown rice topped with spicy baked chickpeas (olive oil, salt, and sriracha). Baked spaghetti squash with salt & pepper.
Peach-mango dessert tofu topped with sliced strawberries, Cranberry Vanilla Qi’a cereal, and blackberries.
Steamed brown rice, sautéed broccoli, zucchini, and mushrooms seasoned with salt and nutritional yeast, and baked, marinated tofu (mushroom soy sauce, sriracha, and olive oil.)
Potato Leek & Carrot Soup (russet potatoes, leeks, carrots, vegetable stock, nutritional yeast, salt and pepper) topped with spicy baked chickpeas (olive oil, salt, pepper, and sriracha) and pepper.
Rice noodle and fried tofu soup (vegetable broth, broccoli florets, sliced carrots, spinach, and green onion, topped with fried tofu)