Vegan Menu

Week of October 26th

monday

breakfast
Lemon Chia Hemp Smoothie
Blueberries

lunch
Roasted Chickpeas w/ Green Harissa
Gem Lettuce, Roasted Delicata Squash, Sweet Potatoes,
Lemon Tahini Dressing

dinner
Almond Quinoa
Roasted Crispy Brussels w/ Shiitake Bacon

tuesday

breakfast
Black & White Breakfast Pudding Parfait
Young Thai Coconut Meat, Raw Cacao, Berries

lunch
Sumac Roasted Chickpeas
Kale Escarole Salad w/ Roasted Cauliflower,
Coarse Mustard Vinaigrette

dinner
Coconut Poached Carrots, Hemp Seeds
Lemongrass, Ginger, Chiles, Grilled Bok Choy w/ Sesame,
Snow Peas, Red Peppers

wednesday

breakfast
Fall Squash & Leek Vegan Hash
Hemp & Cashews

lunch
Buffalo Cauliflower Salad
Romaine, Carrots, Celery, “Blue Cheese” Vinaigrette

dinner
Maple-Mustard Acorn Squash
Garlicky Green Bean, Quinoa

thursday

breakfast
Quinoa Burrito Bowl
Tomato Salsa, Spinach, Guacamole

lunch
Barbecue Glazed Cauliflower Steak
Celery Root Cabbage Slaw, Cashew Mayo

dinner
Vegetable Bolognese
Zucchini Noodles

friday

breakfast
Pumpkin Chia Pudding
Cacao Nut Crunch, Berries

lunch
Kale Almond Pesto Vegetable Salad
Kale Kolhrabi Salad w/ Carrots, Lemon Vinaigrette

dinner
Eggplant Teriyaki
Fall Veggie Rice

saturday

breakfast
Vanilla Almond Butter Hemp Smoothie
Berries

lunch
Sesame Ginger White Bean Salad
Autumn Greens, Broccoli, Salad Grain Free Granola, Lemon Vinaigrette

dinner
Caramelized Cauliflower Steak w/ Kalamata Vinaigrette
 Sautéed Greens, Quinoa 

sunday

breakfast
Sweet Potato Waffles
Apple Compote

lunch
Curry Roasted Quinoa Almond Salad
Fall Garden Salad, Roasted Squash, Coconut Cucumber Dressing

dinner
Lemon Turmeric RIsotto
Caulini & Roasted Peppers

Vegan is a 100% plant based program.
It combines a healthy mix of plants, beans, grains, health fats and unprocessed plant based proteins.

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