So, this week is short a couple days worth of recipes. When I started this challenge, I forgot that I was flying back to Buffalo at the end of the month! Travel definitely makes it difficult to maintain this diet, but I had a blast in Buffalo, and have to admit it was too hard to resist special vegan cupcakes bought just for me! In this post are recipes for Monday through Friday lunch, enjoy!
Monday
Lentil Soup
Breakfast Smoothie: 1 cup Almond Milk (see recipe in previous blog) , 1/4 cup frozen organic blueberries, 1/4 cup frozen organic blackberries, 1/4 cup frozen organic strawberries, 1/4 cup diced raw beets, big handful of organic spinach, 1 scoop raw vegan protein powder
Lunch Salad: organic lettuce, shredded carrots, ½ cup sliced cucumber, ½ an avocado with 1/2 cup of cooked black beans, Lemon Vinaigrette (DVANGF page 48) omit the dijon mustard and I used lime juice in place of lemon juice.
Dinner: Lentil Soup (DVANGF page 57 ). I added some fresh diced tomatoes and let them simmer in the soup while the lentils were cooking.
Snack: organic banana with almond butter
Tuesday
Grilled Veggie Fajitas with Re-Fried Black Beans
Breakfast Smoothie: 1 cup Almond Milk, 1/2 frozen banana, 1/2 cup organic frozen strawberries, 1 big handful of organic spinach, 1 scoop raw vegan protein powder.
Lunch: Left over Lentil Soup (DVANGF page 57 )
Dinner: Grilled veggie fajitas (DVANGF page 90) with re-fried black beans (see recipe at the end of this post)
Snack: Peanut butter with organic celery
Wednesday
Spaghetti and Bean Balls
Breakfast Smoothie: 1 cup Almond Milk, 1/2 frozen banana, 1/2 cup organic frozen strawberries, 1 big handful of organic spinach, 1/4 cup diced raw beets, 1 scoop raw vegan protein powder.
Lunch: Roasted Garlic Hummus (DVANGF page 18) and veggies; carrots, organic celery, organic snow peas, organic bell pepper
Dinner: "Spaghetti" and Bean Balls. Roasted Spaghetti Squash (recipe in previous blog).
Snack: Almond butter with apple slices
Thursday
Caramelized Onion and Mushroom Risotto with Roasted Brussel Sprouts
Breakfast Smoothie: 1 cup Almond Milk, 1/2 frozen banana, 1/2 cup organic frozen strawberries, 1 big handful of organic spinach, 1 scoop raw vegan protein powder.
Lunch: Roasted Garlic Hummus (DVANGF page 18) and veggies; carrots, organic celery, organic snow peas, organic bell pepper. I used white beans in place of garbanzo beans
Dinner: Caramelized Onion Risotto (DVANGF page 109) I added about 6 oz of sliced crimini mushrooms while caramelizing the onions, Roasted Brussel Sprouts (recipe below), and Veggie Burger (recipe in previous blog)
Snack: Roasted Garlic Hummus (DVANGF page 18) and veggies; carrots, organic celery, organic snow peas, organic bell pepper
Friday
Breakfast Smoothie: 1 cup Almond Milk, 1/2 frozen banana, 1/2 cup organic frozen strawberries, 1 big handful of organic spinach, 1 scoop raw vegan protein powder.
Lunch: Roasted Garlic Hummus (DVANGF page 18) and veggies; carrots, organic celery, organic snow peas, organic bell pepper. I used white beans in place of garbanzo beans
Meal Prep Schedule
Saturday: soak 1 cup of black beans (for Monday's salad and Tuesdays Re-Fried Black Beans) and garbanzo beans for Veggie Burgers, soak nuts for Almond Milk
Sunday: Cook black beans, make Veggie Burgers, soup and Almond Milk
Monday: Soak white beans
Tuesday: Make Hummus
Wednesday: soak black beans, soak nuts for more Almond Milk
Veggie Burger/Bean Ball Recipe
- ½ onion finely diced
- 1 clove of garlic finely minced
- 1 cup shredded carrots
- 1 cup cooked garbanzo beans
- 3/4 cup oat flour
- 3/4 cup oats
- 2/3 cup left over nut meal from Almond Milk recipe
- 1/4 cup toasted sunflower seeds
- 3 tbsp ground chia seeds mixed with ½ cup of water, set aside for 5 minutes before adding to mixture
- 1 tsp thyme
- 1 tsp basil
- 1 tsp oregano
- 1/4 cup fresh basil or parsley finely chopped
- Pinch of red pepper flakes
- Salt and pepper
Combine all ingredients well. Take half of the mixture and make patties. Take the remaining half and form into balls for the Spaghetti and Beans balls.
Makes 3 burgers and 9 bean balls
Roasted Brussel Sprouts
- 2 cups Brussel Sprouts, halved
- 3 tbsp olive oil
- salt and pepper to taste
Pre-heat the oven to 375. Place the brussel sprouts in a single layer on a baking sheet. Drizzle with olive oil, season with salt and pepper. Roast in the oven for 15-30 minutes (depends on how large your brussel sprouts are). Half way through the cooking turn the brussel sprouts.
Re-Fried Black Beans
- 1 cup cooked black beans
- 1 tbsp olive oil
- 1 medium onion, diced
- 1 clove of garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp coriander
- salt and pepper to taste
Heat the olive oil in a saute pan over medium heat. Add the onion and saute until softened, about 5 minutes. Add the beans, garlic and spices. Saute for 5 minutes. Mash the bean mixture using a fork or potato masher.
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