Spinach and baby lettuces, sliced cucumber, carrot ribbons, grape tomatoes, sliced almonds, sesame seeds, tortilla chips, and roasted garlic hummus.
Mushroom and rice burger on a whole wheat English muffin with lettuce, tomato, avocado, and roasted garlic hummus. Baby spinach and lettuces with a balsamic vinaigrette.
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.
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)
Fruit salad: watermelon, orange segments, strawberries, sliced kiwis, and blackberries,