goal is to eat as much of the rainbow 🌈 as possible 🤗. Inspiration
comes from visiting the local farmers market every Saturday
(@unsqgreenmarket). This week, the haul included 5 bunches of greens🌱,
shiitake mushrooms 🍄 , Portobello 🍄, and beets.
Full Menu Below ⤵️
Daily Berry Smoothies
Chicken Salad (Romaine, mushrooms, carrots, beets, & grape
tomatoes) + Kale Caesar Salad (kale-massaged kale, lemon, nutritional
yeast, salt~beets, mushrooms, cucumbers, and shredded vegan cheese.
Dinner Option 1-🍽
Italian Vegan Meatballs w Tomato Basil 🌿 Sauce, roasted Brussels sprouts, shiitake mushrooms and beet greens.
Dinner Option 2-🍽
High Protein Veggie Burgers meals with Swiss Chard, Brussel Sprouts, and garlicky kale.
Dinner Option 3-🍽
Vegan Bowls with tofu scramble, vegan chicken tenders, sautéed portobello mushrooms, and kale.