BREAKFAST Peanut Butter Banana Oats 1/21 cup oats (based on preference) 1 tbsp ground flax 12 tbsp peanut butter 1 banana, mashed or sliced
LUNCH 1 Lentil Salad with Roasted Vegetables Baby Spinach Lentils cooked in garlic (option to add extra seasoning) Roasted Eggplant Roasted Carrots Sliced Red Bell Pepper Dressing: mix hummus with a squeeze of lemon juice and water *Snack: apple w/ PB
LUNCH 2 Pesto Tempeh Sandwiches 1 flatbread cut in half (or use regular sourdough) 1/2 package tempeh, sliced 2 tbsp pesto Baby spinach Sliced Red Bell Pepper *Snack: Carrots & leftover hummus
DINNER 1 Bean & "Risoni" Bowls 1/3 of cooked bean & risoni mixture Roasted Broccoli Roasted Tomatoes Optional: squeeze of lemon and/or drizzle of oil
DINNER 2 Broccoli Pesto Pasta Cooked Lentil Spaghetti 1/4 package Kale Pesto Sliced Broccoli Stems add to pasta water to cook
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