eS arbonne. SC Tw a TT MEAL PLANS & SHOPPING LIST Ce aa eeWELCOME TO YOUR HEALTHY LIVING JOURNEYL We've collected some delicious recipes to help you plan your clean eating during the coming weeks, and we've included an easy shopping list to help you get the right ingredients each time. Remember, this is your journey and this information is intended as a guideline to help you stay on track with your 30 Days to Healthy Living program. You may find you want to add your own flair or substitute non- vegan proteins with a vegan protein of your choice. Choose the recipes you enjoy and be well! SHAKE RECIPES Basic SHAKE CHOCOLATE ‘SPINACH CRUNCH NUTTY APPLE: ‘CINNAMON 2 scoops FeelFit Pes Protein Shake 2 scoops FeelFit Pea Protein Shake, 2 scoops FeelFit Pea Protein Shake, + Yscup veggies tke spinach, kale, ‘Chocolate Flavor Vanilla Flavor pumpkin, oF your favorite greens or mater ‘handful kale or spinach + Youp low-etycemic fruits like dark berries or green apple + 1thsp of healthy ft like coconut cream, almond butter, pecans or halt ‘We-2handfls fresh spinach, 6-8hazelnuts Add ice to taste + scoop GutHesith Prebiotic Fiber it ‘.cup unsweetened almond milk Yasour green apple, sices Ground cinnamon, to taste ‘tbsp raw pecans: or svered/sliced fanavocedo desired raw almonds + 9-16.02. qui tke water, almond + Addice to taste DIRECTIONS milk. ice mi or coconut mi + 1sco0p GuttestthPrebotic Fiber it + Foran extra nutrient boost add flax eee a blender ested 80d, chia seeds, and coconut Fakes pinections DIRECTIONS Dove cHCoLATE FX Combine ingreents ina blender Combine ingredientsin a blender 2ecoopsFoelitPeaProteinshake, hen. and enjoy. Chocolate Flavor + 1scoop BeWell Superfood Greens SWEET VERY BERRY + Yeupunsweetened almond milk 2 scoops Felfit Pea Protein Shake Mix cao CAKE 2 Ateptacol Vania Flavor 2.scoops FeelFit Pes Protein Shake Mi, + ipinehof unsweetened eocos nibs __—*”_‘1Sc0p Bell Superfood Greens Venita Flavor tsp unsweetened cocoa powder + Yscup unsweetened coconut mik + Thana spinach 2 pédive to taste + Yreup uneweetened almond mie + Teup cooked or raw chopped carrots + scoop GutHeath Preblolic beri + ‘Bor. water + tbsp wats desired + tbsp almond butter « eponanon piRecriONs + Yecup orn orresh bres + Addice to taste sosired + 1eco0p GutHealth Prebotic Fiber i DIRECTIONS sired Combine ingredientsin a blender DIRECTIONS end enjoy. Combine ingredients in a blends and enjoy.SAMPLE MEAL PLAN ONE ‘THURSDAY: Tam Veggie Scramble ‘Ham Kale Pad Thal Spm Basic Shake or Meal Replacement Shake Tpm Clean Eating Coconut Chicken witn Almonds & Big Green Salad or Spaghetti Squath Italiano GROCERY SHOPPING LIST or a pocoeoeuuLLeLOLLLeLELLLLLE ganic Produce '3 green apples ‘avocados fresh basi bean sprouts berrias| 2 rod bet poppers 2 orange ball poppers 3 yelow bel papers 2 heads of broocol + butternut squash + head of cabbage Searots 2 bunches of celery cherry tomstoes. chives centro colar greens 2 packs of cremini mushrooms 2ovcureers cil 4 eggplant Barc bubs fresh ginger 1 jalapeno 4 bunches of kale Siemans 4 limes MONDAY Tam Meal Replacement shake am Kale Salad Bow w/ Tahini Spm Basic Shake or Meal Replacement Shake Tpm Turkey Burgers w/ Sautéed Mushrooms and Spinach or Black Bet Butternut Squash Chik FRIDAY: Tam Meal Replacement Shake ‘am Curried Chicken Salad 3pm Basic Shake or Meal Replacement Shake Tpm Turkey and Veggie Meatioat Minis or Tossted ‘Coconut Quinoa Salad mint eaves mixed greons 2red onions 7 yolow onions ‘8 gc00n onions parsoy ‘tosh pico do gallvsalsa “4hoads romaine luce scallons 2 spaghet squash 2 bunches of spinach 2 sweet potatoes Btomatoes 1 yolow squash 2 muechins cocooeoeeoeceeD Organic Dry Goods ‘almond Buter almonds raw copie cider vineger ‘cans black beans brown ce ‘capers Uursvmetenas cacao nibs Uunsmetenas cacao power cashews ‘cayenne pepper chi ponder ‘cannod chit chit coccoeceouee TUESDAY Tam Power Protein Breakfast Bow! Mam Collard Wraps 3pm Basic Shake or Meal Replacement Shel Tpm_ Grilled Chicken & Veg Feit with Black Beans lor Toasted Coconut, Quinos Salad ‘SATURDAY. Tam tam Asian Lettuce Wraps 3pm Basic Shake or Meal Replacement Shake 7pm Kale and Quinos cocooceccecoececes cocoeceeceeo Burrito Bowls chipotle powder Unsweetened coconut fakes ‘cocenut milk coconut curry powder jon mustard ground fax flex ob 4.cans (15 cz) ‘gafbarzo beans ‘atic ponder hazelnuts hemp seeds kealarata olives liquid ainos | powdered mustard rovsalt seasoning rutritonal yeast extra vigin ove ol oregano fonon powder paptka pecans: pepper pina nuts ‘uinoa red pepper fakes Meal Replacement Shake WEDNESDAY Tam Breakfast Meal Replacement Snake Mam Mediterranean ‘Spm Basic Shake or Me Quince salad 1 Replacement Snake 7 pm_ Kale Salad Bow! w/ Tahini & Grilled Salmon oF Chicken ‘SUNDAY 7am Sunday Quiche ‘am Meal Replacement shake 3pm Buddha Bowl 7pm Hummus Crusted voveeecece Chicken or Black Bean Butternut Squash Chil sea sat sesame ll sesame seeds sun-dtied tomatoes sunflower seeds tahini paste tomato paste turmeric powder waluts vegan wercestershire sauce oO Organic Frozen Produce a a frozen berios frozen spinach andior kale @ Organic Refrigerated Items & Proteins a © ocoee free-range boneless, skinless chicken Groasis cage- ree 099 coconut mik hummus salmon lets ‘extra lean ground tury breast Unsweetened almond mikeRECIPES KALE SALAD BOWL WITH TAHINI INGREDIENTS + Zowest potatoes: + 4.cups chopped kale stems removed + cups cooked quinoa + team {5 02) chickpeas, drained + Sesame secds Salt & fresh pepper + Olvecall + tsp salt cup tahini paste + 2tsp lemon juice + 25tbsp warm water + 2tsp chopped parsley For the lemon dressing: ‘Ycup lemon juice + tsp sit + Yatsp fresh pepper ‘cup ole oil DIRECTIONS Roasted sweet potatoes: Preheat oven to 400'F. Prepare a baking sheet with folland spray with nonstick cooking oll Peel the potatoes and cut then into small cubes (1/2°-"). Toss ina bow! ‘with enough olive ol to coat all the pieces. Season GENEROUSLY with salt and fresh pepper. Lay the cubes out on the baking sheet in one layer. Bake for 20-25 minutes flipping the potatoes halfway ‘through. To brown and crisp them abit more, broil on high for 2-4 minutes. “Tahini Ina pestle & mortar, crush the garlic and coarse salt until itis completely pasty. There should be no chunks. Add the tahini paste and lemon and mix until combined. Add water, parsley and mix again. It should be fairly loose. I the tahini too thick, {ad0 another tablespoon of water until you've achieved desired ‘consistency, You can also do this in a food procestorif you either don't own a pestle & mortar, ori yours isnt big enough to hold all the ingredients Lemon dressing: Whisk all the ingredients together. Bowls: Toss the chickpeas with about 2 tablespoons of lemon ‘dressing ina small bowl Set ase. Inalarge bowl, toss and massage the kale with the remaining lemon dressing, some salt, and fresh pepper. Massaging the kale will bresk down some of those tough fibers and make the Kale 3 bit softer. “Top with the roasted potatoes, quinos, and chickpeas. Drizzle with tahini. Use as much or as ttle as you ike. You can serve the rest ‘of the tahini on the side as wel. Garnish with sesame seeds and season with salt and fresh pepper. Enjoy! ‘TURKEY BURGERS WITH SAUTEED MUSHROOMS & SPINACH INGREDIENTS * llexta lean ground organie turkey burger + Watspno-sat seasoning + Dash salt and pepper + Tomato, sliced + Beups fresh spinach + Wecups fresh, raw mushroom slices + Tsp minced gare + 1tbsp olive oi DIRECTIONS Shape the meat into two round, flat patties and season at ws Set aside. Grab a sauté pan and a medium-sized saucopan. Drizzle some olive olin the sauté pan and cook the burgers {for 3-4 minutes on each side until they are cooked through, Simultaneously, drizzle olive ll in the medium-sized saucepan and heat over medium heat. Tss in minced garlic, spinach land mushrooms. Add dash of salt and pepper and cook, stiring occasionally for 3-5 minutes until spinach is wilted and mushrooms are tender. Turn off heat under both pans. “Top each turkey burger with several tomato slices and a heaping spoonful ofthe sautéed spinach and mushrooms. BLACK BEAN BUTTERNUT SQUASH CHILI INGREDIENTS + 2tsp olive off +1 small butternut squash, peeled and cubed + Selt end pepper + Tlarge yellow onion, chopped + yellow bell pepper chopped + torange bell pepper, chopped +1 tbsp ground cumin + tsp dried oregano + 2medium cloves garlic, minced or grated + 3%s02. chipotle chilis + 2.cups vegetable broth + 2cups cooked black beans + 4 scallions + Yavocado, diced DIRECTIONS Heat the ole oll over medium heat ina large soup pot. Season butternut squash with sat and pepper and cook in olive oll, stiring aceationall, until lightly browned. Add the onion and Peppers, cooking until softened. Add the cumin, oregano, and arc and cook until aromatic. Add the chipotle peppers, stock, ‘and beans and cook untl the squash is tender. Mash the beans gently with a wooden spoon against the side of the pot to thicken, then season with sat and pepper. Ladle into bowls and serve with scallions and avocado.LEMONY BROCCOLI INGREDIENTS. “+ tbunch or head of broccoli rinsed and eut inte Norets + 1tsp olive ot 1-2 cloves garlic, minced + Yatsp lemon juice + Seasat and pepper DIRECTIONS Preheat the oven to 40°F. na large bowl, toss broccoli florets with the extra virgin olive oll sea salt, pepper and gall. Spread ‘the broccoli out in an even layer on a baking sheet lined with parchment paper. Bake in the preheated oven untiforets ere ‘tender enough to plerce the stems witha fork, 15-20 minutes. Remove and transfer toa serving patter. Squeeze lemon juice liberally ver the broccoli before serving fora refreshing, tangy finish POWER PROTEIN BREAKFAST BOWL INGREDIENTS. + 'A.cup cooked quinoa or cooked brown rice + Yagreen apple + 2tsphemp seeds + ttspraw coconut + thandful raw pecans + Cinnamon and nutmeg + Almond milk, unswestened + Ye scoop FeelFit Pea Protein Shake, Vania Flavor DIRECTIONS Mic all ingredients in bow! and serve immediate CREATIVE COLLARD WRAPS INGREDIENTS. + Avocado + Green onion + Mushrooms Yellow bell peppers Shredded carrots + Bean sprouts + Collard greens or hearty lettuce for wrap + Brown rice Sesame seeds Red pepper fakes + guid aminos Optiona grilled chicken, ground turkey or chicken breast DIRECTIONS Slice your favorite veggies and put in a wrap! Place in collard wrap (or other hearty lettuce wrap) and drizzle with i dosh of red pepper fakes ‘TOASTED COCONUT QUINOA SALAD INGREDIENTS + Teup quinoa + Teup coconut milk +1 small bunch of kale, stems removed and leaves chopped Yared onion, chopped Yscup unsweetened coconut fakes DIRECTIONS Tose allingredients together in a bowl and enjoy. CHICKEN & VEG FAJITAS WITH BLACK BEANS INGREDIENTS + large red bell pepper, sliced thin lengthwise ‘large yellow bell pepper, sliced thin lengthwise + Targe orange bell pepper, sliced thin lengthwise + 5raw, boneless, skinless chicken breasts, sliced thin lengthwise + Mixed greens + Pico de gallo or salsa + Black beans + Yeavocado + arge red onion, sliced thin + tsp garlic powder + tbsp onion powder +1 tbsp chili powder + 1 tosp ground cumin + tsp olive oil DIRECTIONS Sauté everything na large pan, adding the spices about halfway ‘through. Top on a bed of fresh greens with salsa and avocado, Serve with a sie of black beans (MEDITERRANEAN QUINOA SALAD INGREDIENTS + %cup quinos + Weups water + I small cucumber cut in hat, sliced or ‘cup diced celery from inner hearts + Yecup kalamata olves + Tipe avocado, diced + 1tbspslvered fresh mint leaves + tbsp chopped fresh parsley + Tbsp lemon juice +1 tbsp apple cider vinegar + Yatsp dried mustard + 1 small ciove garlic, chopped fine + 2tsp extra virgin olive oll + Seasaittotaste + Freshly ground pepper + 602. orgonic mixed greens + Grilled chicken or salmon DIRECTIONS Place quinos ina strainer and rinse with cold water if from a bin, boxed quinoa typically does not need tobe rinsed. Place In saucepan with water and a small amount of sea sat. Bring to boil, cover and simmer for 15 minutes or until grains show 2 ‘thraad-lke spiral and water is absorbed. Remove from heat, remove the lid, and place a dsh towel over the pan. Return the lid tothe pan and let sit for 10 minutes or longer, undisturbed. ‘Transfer toa salad bowl and fu with fork. low to coal. Add cucumbers, olives avocado, mint, parsley to the bow. Whisk together lemon juice, apple cider vinegar, mustard, garlic, sat, and oll, Just before serving, toss greens with 3 tablespoons dressing. Toss quinoa mixture with remaining dressing. Toss ‘together greens and quinoa mix. Also good topped with grilled chicken or salmon.‘VEGGIE EGG SCRAMBLE INGREDIENTS. + 2eggs + Yacup onion Yeu spinach Ycup mushrooms + telove garlic + tsp nutritional yeast + 2tspolive olor coconut oll Salt end pepper ‘Avocado slices + Fresh pico de gallo DIRECTIONS Sauté veggies in olive cil or coconut ol, Add two beaten oggs, nutritional yeast, no-salt seasoning or salt, and pepper. Seramble land top with avacade slices and fresh pieo de gallo. KALE PAD THAI INGREDIENTS ‘+ Tbunch of kale, shredded or chopped + Yashredded cabbage 1 cup garbanzo beans + Teup cashews, roasted or plain + Sbunch of celery. chopped + Yacup sunflower seeds Yacup scallion, chopped fine + Teup mungbean sprouts + teup shredded carrot + ‘cup cliantro + lime Chopped gare + Sesame oll + Red pepper flakes + Minced gare +1 tbsp your favorite nut butter DIRECTIONS ‘Add ol to wok on high heat. Toss nal veggies. Add gat. scallions sprouts, and red pepper to taste. Toss in Wok and sauté for S minutes. Add nut butter garbanzo beans, nut and seeds. Serve wth cilantro on top. CLEAN EATING COCONUT CHICKEN WITH ALMONDS. INGREDIENTS. + Yeeup almonds, chopped + 1(95 02) can light coconut mike 4 cups raw spinach leaves. tightly packed when measuring + Schicken breasts (about 7 oz each, chopped into bite-sized pieces + Yatsp finely grated fresh ginger (grate on a micro pane for best rosults Yatsp cinnamon DIRECTIONS Combine all ingredients ina large pan and cook untilthe chicken is fully cooked through. Serve by itself or over brownrrice, spaghetti squash, or fresh spinach, BIG GREEN SALAD INGREDIENTS + Quinoa + Shredded kale + Shredded carrots + Shredded broccoli + Cherry tomatoes + Chopped green onion + Crushed pecans + Avocado DIRECTIONS “Toss together. Top with Easy Salad Dressing EASY SALAD DRESSING INGREDIENTS + Yacup good quality olive ot + Few dashes liquid aminos + Yheup fresh equeezed lemon or raw apple cider vinager + Tbsp djon mustard + No-salt seasoning + Fresh sea salt and pepper DIRECTIONS Mixa ingredients in ally jar. Makes enough for sever Keep ar on counter for up to a week. ‘SPAGHETTI SQUASH ITALIANO INGREDIENTS + 2 small spaghetti squash + 4-cups zucchini, eggplant, and mushroom slices + Yeup spinach + medium green onions, siced + Yacup tresh basil and parsley + Tbsp olive of + 2eloves garic + Yjar marinara or tomato sauce + Smedium tomatoes, seeded and chopped + Yacup pine nuts or walnuts, toasted + 2tbsp nutritional yeast DIRECTIONS Halve squash lengthwise and remove the seeds. Prick skin all cover. Place halves, cut side down, in a3-quart rectangular baking dish. Cover and bake in 8 50°F oven for 80-70 minutes or until, ‘ender, Using a fork, separate the squash pulp into strands, leaving strands in shel. Meanwhile, sauté veggies, garlic, and herbs in oll then add marinara sauce and tomatoes. Spoon ¥% of mixture into each shel Sprinkle with nuts and nutritional yeast. Return to oven and bake, Uncovered, for 10 minutes, ladsCURRIED CHICKEN SALAD INGREDIENTS. + tsp tahini + 2tspeurry powder + tsp garlic powder + geri clove, minced + Yatsp salt + e-2.cups cooked chickpeas + Ttsp black pepper +S cups cooked brown rice, short grain + 2chicken breasts cooked and chopped + Teup nutritional yeast orto taste) + Yeet tsp turmeric powder loptionall “+ Pinch of dried or fresh ail, and smoky paprika DIRECTIONS Mic tahini with spices and garlic, Add the rest of ingredients to big, bow! mix together, and add the already mixed tahini and spices, ‘TURKEY & VEGGIE MEATLOAF MINIS INGREDIENTS. + Yacup grated onion + 1% lbs raw lean organic ground turkey + Teup chopped. dry broccoli + YAcup cooked brown rice + Scloves garlic, minced Yatsp liquid eminos + tees + "Acup plu 8 thsp of a6 a2. ean organic tomato paste DIRECTIONS ‘Add all the ingredients, except forthe turkey, and & cup of the ‘tomato paste into a large bowl and mix wel. Add the turkey Line ‘Z cups of a muffin pan with baking cups or nonstick spray. With ‘a teaspoon, evenly distribute turkey-veggie mixture among the ‘muffin cups, and top each with 1 teaspoon of tomato paste. Bake inthe oven at 5S0°F for SO minutes. Let stand for fve minutes before carving. ASIAN LETTUCE WRAPS INGREDIENTS. “+ Stbsp sesame oll 2.cups cooked quinos + red pepper, seeded and cut into strips + A scallions, trimmed and sliced + cloves garlic, minced 4+ Ttsp liquid aminos 2tsp lime juice + 2tbsp apple cider vinegar + Yatsp red pepper flakes + Yacup shredded carrots + 1-2heads lettuce, trimmed and separated Yicup toatted almonds, chopped DIRECTIONS Heat oto medium in a large silt. Add quinoa, red pepper and scalions and cook for 6 minutes, Add amines, ime juice, vinegar, ‘and red pepper flakes. Cook for two minutes. Add garlic end cook {for 30 seconds more. stirin carrots and scoop into lettuce leaves. Top with almonds and roll up ‘SUNDAY QUICHE INGREDIENTS crust Tbsp ground fax +3 tbsp water, mixed together + Teup whole almonds, ground into four + Tsp dried parsley + Hep dried oregano + Yatep kosher sat + 1tbsp coconut ol or ove oil + 1-2¥4thsp water, as needed Fri + Goggs beaten + Isp coconut ol or ofve oi + 1yellow onion thinly sliced + Blarge garlic cloves, minced + 3.cups (8 oz) sliced cremini mushrooms + Yacup fresh chives, finely chopped + Yacup tresh basi leaves rely chopped + ccup oll-packed sun-dried tomatoes, finely chopped + Teup spinach + 2tsp nutritional yeast + up dried oregano + Yetsp fine grain sea salt black pepper, to taste red pepper fakes, to taste DIRECTIONS Mix dry ingredients in food processor for crust. Add oll and water, press into tart pan, Use a lite almond mil to help form crust ingredients seem too dry. Bake the crust on 350°F for 18 minutes. Sauté onion, garlic, mushrooms, add spinach just towilt. Add chives, basil, nutritional yeast and other ingredients and place in precooked crust. Pour eggs over and bake on 350° for 30-40 min nti top is browned and bubbling HUMMUS-CRUSTED CHICKEN INGREDIENTS + A boneless, skinless chicken breasts + Seasat and pepper + Tauechini, chopped + yellow squash, chopped +t medium onion, chopped + Yeup hummus + Mbp ofive oi! + 2lemons: + Tsp smoked paprika DIRECTIONS Preheat oven to 450°F. Prepare one large baking dish or two smaller baking dishes wth olive il spray. Pat the chicken ry. Season the chicken breasts with generous pinches of sea salt and. Pepper na large bow, toss the zucchini, quash and onion with olive oil until evenly coated. Season with sea salt and pepper. If using one baking dish, place all of the vegetables on the bottom ofthe dish inan even layer. Lay the four chicken breasts evenly fon top, then spread each chicken breast withthe hummus s0 that the entire breast is covered. Squeze the juice of one lemon over ‘tha chicken and vegetables. Sprinkle the entire dish with smoked, paprika, If desired, thinly sice one lemon and place the slices in between the chicken and vegetables. I using two pans, use one. {for the chicken and one for the vegetables. Bake for about 25-30 minutes, untl the chicken Is cooked through and the vogetables are tender. Serve immediatelyKALE & QUINOA BURRITO BOWL INGREDIENTS Quinoa Pico de gallo + Yeeup quinoa + small yellow onion, diced + “Keup water + 2 tbsp + 2tomatoes, seeds removed + Yatsp garlic powder ‘and diced + Yatsp onion powder + Tfalapeno, seeds removed Vatep salt and diced (some seeds ok for + Yatep red pepper flakes heat) Kale Toserve + Yebunch kal + can (18 oz) black beans + -2limes + avocado Chipotle Teh + Sliced cilantro le Tahini + Chopped lime wedges + 3 tbsp tahini “opps +B tbsp water, plus more as needed + dulce from Ysa time Yar¥atsp chipotle powder Dash gare & onion powder + Pinch of salt DIRECTIONS ‘Quinoa: In a medium pot, add quinoa, water, garlic and onion powder and salt bring to a boil cover, reduce heat to low and simmer for 15 minutes. Remove cover and let set 10 minutes, fu with fork Kale: Rinse kale, emove the hard center stom and julienne, Either right on the cutting board or ina large bow, squeeze the juice of -2imes over top and mixto cost, set aside to let the kale marinate, Chipotle sauce: Place all ingredients ina small bow! an mix well ‘Taste for favor adjusting 2s needed. To thicken, add a tad more tahini to thin add more water. Set aside, the favors will develop over a few minutes. Pico de gallo: Dice vegetables, place in medium size bow, 88 juice of lime ever top and mix well Keep covered in the refrigerator for up to aweek, Makes about 3 cups. Beans: Place beans with juices in small pan and heat over medium until warm. ifnot heating. drain and rinse beans well “To serve: Tose all ingredients together in a bow and enjoy! BUDDHA BOWLS INGREDIENTS + Kale 1b cooked ground organic chicken breast with cumin + 2.lved and roasted sweet potatoes + Tcup cooked brown rice + Teanorganie com + Cilantro ‘Avocado slices + Almond butter + Liquid aminos + Red pepper flakes + Ove ol Sesame oll + Lime DIRECTIONS Line plates with kale, top with chicken, one scoop sweet potatoes, ‘one scoop brown rice, and corn. Top with cilantro, avocado, ‘almond butter, liquid aminos, and then add red pepper fakes, lve il, sesame ol fresh lime juice to tasteSAMPLE MEAL PLAN TWO ‘THURSDAY: Tam Veggie Scramble ‘Mam kale, Strawberry and ‘Avocado Salad with Poppy Seed Dressing 3pm _ Basic Shake or Meal Replacement Shake Tpm DIY Burrito Bowls with Avocado Lime Sauce GROCERY SHOPPING LIST Organi Produce baby arugula S avocados bluebaries 4 carrots 2 heads of caulower basi oan sprouts 2 heads of broocel brussals sprouts butterut squash 1 celery bunch chorry tomatoes + bunch of fresh elantio 2ovcurbers 8 bubs of gato. cold groon leaves fresh ginger 1 green apple 1 orcen bel penper sreen cabbage green onion SB bunches of kale 2iemans| 2 limes 4 onion parsley oocoeooLuLLoLLLLLeLLELLLLLE MONDAY Tam Mam Crunchy Thal uinoa Salad Spm Basic Shake or Meal Replacement Shake Tpm_ Seared Salmon Salad or Pumpkin Quinoa Stew FRIDAY: Tam am Mason Jar Taco Salad for Crunchy Thal {Quinoa Salad ‘Spm_ Basic Shake or Mes! Replacement Shake Tpm Vegetable Paella cocooeoeeoeceED pumpken 1 pure cabbage Sod boll peppers rach romaine lettuce roma tomatoes ‘strawbertias sow pees 7 sweet potatoes sweet onion 2 bags of baby spinach 2 white onions yelow onion 2 auechinis ‘Optional veggies: snow peas, asparagus, and fresh or ‘razon poas Oraane Dry oods cocceco o " bag of quinoa almonse ‘almond butter ‘alone mi ‘anole eder vinegar ‘apple cider vinegar mustard ‘ean (14 oz) quartered anichokes: ‘avocado of Meal Replacement Shake Meal Replacement Shake TUESDAY Tam Power Protein Breakfast Bow! Mam Extra Veg Fried Rice 3pm Basic Shake or Meal Replacement Sha 7pm Slow Cooker Curried Veg stew ‘SATURDAY. Tam Meal Replacement Shake Wam_ Healing Chicken Herb Soup 3pm _ Basic Shake or Meal 7pm eoecececoococcecoccoccccoeceeo Replacement Sheke Rice Bowls or DIY Burrito Bow! 2 cans (4 02) black boans ‘bone broth 2 bags brown rice cayenne popper Scans of chickpeas chil gaic sauce chil power 1 can covonut rik ‘coconut amino ccocoeut ll shredded coconut cumin powder ‘cumin seeds curry powder jon mustard (ga ponder emp seeds kealamata oves| low sodium vegetable broth tied maroram uimeg utritonal yeast ‘lve a jonon powder io orogano papcka pecans ppepoer Salmon and Caulifower WEDNESDAY 7am Meal Replacement Shake Mam Asian Collard Wraps with Creamy Almond Butter Sauce ‘Spm_Besic Shake or Mes! Replacement Snake pm Lemon Chicken, Hasselback sweet Potatoes & Steamed Broccoli or Butternut Squash & Kale Soup ‘SUNDAY Tam Protein Boosted Blueberry Pecan Quinoa Breakfast Bow! ‘am Meal Replacement Shake 3pm Clessic Vegan Caesar with ‘Avocado and Chickpeas 7 pm_ Hippie Bowls with Secret Sauce Poppy seeds raw coconut ake thin rice nocdles red pepper fakes rosemary ded sage salsa salt sesame seeds sesame oll tahini ‘amar sauce thyme cars of deed tomatoes tomato paste toastad sasame of vogetable Brot a Orgonic Refrigerated Items 4 Proteins 1D 4-salmon tts 6.x, exra-fim organic tofu cage-free e993 1 Behicken breasts cee oovoeveueeceeLeRECIPES ‘CRUNCHY THAI QUINDA SALAD INGREDIENTS Salad + Yacup uncooked quinoa + Teups water 2 cups shredded purple cabbage ‘cup grated carrot ‘cup thinly siced snow peas Yacup chopped cilantro + Yscup thinly sliced green onion Vicup toasted slvered almonds Sauce + Yecup smooth almond butter + Stbsp coconut aminos + tbsp apple cider vinegar + tap toasted sesame ol 1 tsp grated frsh ginger Yalime, juiced Pinch of red pepper fakes DIRECTIONS Ringe the quinoa inane meth colander under running water. Ina medium-sized pot, combine the rinsed quinoa and V4 cups water, Bring the mixture to a gentle bol over medium heat, and then reduce the heat to medium-low and gently simmer the quinoa Until it has absorbed all ofthe water. Remove the quinoa from heat, cover the pot and tit rest for 5 minutes, Uncover the pot {and flu the quinoa with a fork. Set it aside to cool. ‘Sauce: Whisk together the almond butter and coconut aminos until smooth. Add the remaining ingredients and whisk unt smooth, I te mixture seems too thick to toss into the sale, ‘Whisk ina bit of water to loosen it up. In a large serving bow, combine the cooked quinoa, shredded ‘cabbage, carrot, snow peas, cilantro and green onion, Toss to ‘combine, then pour in the sauce. Toss again until everything it lightly coated in sauce. Salt to taste. Divide into individual bowls ‘and garnish wth svered almonds. ‘iP: This salad keeps well, covered and refrigerated, for about 4 days. f you don’t want your toasted almonds to get soggy, store ‘ther separately rom the rest and garish just before serving. ‘SEARED SALMON SALAD INGREDIENTS. + Two salmon flets (gilled or pan seared) + Chopped romaine lettuce + Peeled carrots + Snow peas + Radishes + Tavocade Dressing + Yacup olive ol + Juice from Ys lemon + Salt and pepper to taste “tbsp Brown's Organic Ap DIRECTIONS. Arrange on platter or in bowls and drizle with dressing. PUMPKIN QUINOA STEW INGREDIENTS. + Olve oll + Onion + Garlic + Fresh sage + Cumin + Tean fresh diced tomatoes + 2cups cooked pumpkin oF squash + 3cups veggie stock + Teup cooked quinoa + 2oups black beans DIRECTIONS Heat even to 40°F. Cut pumpkin in half, rub with ove ol and place on roasting pan cut sida down and pierce with a fork. Cook for 40 minutes or until a fork easly pokes through the pumpkin. Sauté the onion, garlic, and sage in alive ol. Add spices, tomatoes, pumpkin, and stock. Bring toa boil. Add the quinoa and black beans to the pot. reduce heat and simmer uncovered for ! minute. POWER PROTEIN BREAKFAST BOWL INGREDIENTS. + */scup cooked quinoa or cooked brown rice + Yegroen apple + Ttsphemp seeds + tsp raw coconut + Thandful raw pecans + Cinnamon to taste + Nutmeg to taste + Almond milk, unsweetened + Yet scoop FeelFit Pea Protein Shake, Var DIRECTIONS. Mix allingredients in bowl and serve immeciately Cider Vinegar Mustard FlavorEXTRA VEGGIE FRIED RICE INGREDIENTS. + Ttep + 2 tbsp avocado oll + 2eges, scrambled + small white onion, finely chopped 2 medium carrots finely chopped + 2cupsadaltional veggies, cut into very small pieces for quick ‘cooking (options include snow peas, asparagus, broccoli, cabbage, bel pepper. and/or fresh or frozen peas) + Yatsp sat, more to taste +1 thep grated or finaly minced fresh ginger + 2iarge cloves gar, pressed or minced + Pinch of red pepper fakes + 2cups cooked brown rice + Teup greens, such as spinach or kale + Sgroen onions, chopped + 1tbsp coconut aminos ‘tsp toasted sesame oil DIRECTIONS Bofore getting started, make sure that allof your ingredients are propped and within an arms reach from the stove. Also have an ‘empty bow! nearby for holding the cooked oggs and veggies. Warm large cast iron or stainless-steel silt over medium- high heat. Add 1% teaspoons ofall and swirl the pan to coat the bottom. Add the eggs and swirl the pan so they cover the bottom. Cook until they are ust lightly set, tipping or stirring along the way. Transfer the e@gé to & bowl and wipe out the pan with 6 hheat-proof spatula Return the pan to heat and add tablespoon of ol Add the ‘onion and carrots and cook, stirring often, unt the onions are translucent, and the carrots are tender. [Add the remaining veggies and eat. Continue cooking, stirring ‘occasionally, unt the veggies are cooked through and turning golden. In the meantime, use the edge of your spatula or aspoon ‘to break up the scrambled eggs into smaller pieces. Use a big spatula or spoon to transfer the contents of the pan to the bow with the cooked eggs. Return the pan to heat and the remaining 1 tablespoon ol. Add the ginger. gare and red pepper flakes, and cook until fragrant while stirring constantly, bout 30 seconds, Add the cooked rice and mixit altogether. Cook, Stirring occasionally, untilthe rice ishot and starting to turn golden on the edges. ‘Add the greens and green onions and str to combine, Add the ‘cooked veggies and eggs and stir to combine. Remove the pan from the heat and stirin the coconut amino and sesame ol Div into bowis and serve immeciately ‘SLOW COOKER CURRIED VEGETABLE AND CHICKPEA STEW INGREDIENTS + Tsp olve oll + large onion, diced +1 tbsp kosher sat, divided + 2medium sweet potatoes + Tbsp curry powder + tbsp coconut aminos + 1tsp grated fresh ginger + Scloves garlic, minced + ‘tsp cayenne pepper + 2eups low-sodium vegetable broth, divided + 2.cans chickpeas, drained and rinsed + I medium green bell pepper, diced + I medium red bell pepper, diced + I medium head caulifower, cut int bite-sized florets + Yean diced tomatoes with ther juices + Ytsp freshly ground black pepper 1 (10 02: bag baby spinach + Teup coconut mi DIRECTIONS Heat the olin a large frying pan over medium heat unt shimmering. Adé the onion, season with 1 teaspoon of the salt, and sauté unt translucent. Add the potatoes or squash and 1 teaspoon ofthe salt, and sauté untl just translucent around the edges. Stirin the curry, cconut amino, ginger, garlic, and cayenne and ‘cook unt fragrant. Pour in cup of the Brath and scrape up any browned bits from the bottom of the pan, Transfer this onion potato mixture into the bowl of a6-quart slow cooker. ‘Add the remaining 1% cups broth. chickpeas, bell peppers, cauliflower, tomatoes with their juices, pepper, and remaining ‘teaspoon sat. tir to combine. The liquid should come about halfway up the sides ofthe bow; add more broth as needed. Cover and cook for on the HIGH setting for 4 hours, Stirin the spinach and coconut milk. Cover and let st for afow ‘more minutes to allow the spinach to wit. Taste and seaton with saltand other seasonings 2s needed. Serve on its own, or over brown rice or quinoa ‘TIP: Halve this recipe for a smaller iow cooker.ASIAN COLLARD WRAPS WITH CREAMY ALMOND BUTTER SAUCE INGREDIENTS + 602.extra-fem organic tofu, drained ‘tsp coconut oll 2502.thin rice noodles 6 large collard green leaves ‘medium carrot, peeled Yacucumber YAcup purple cabbage, shredded 2basilleaves t2mint leaves ‘cup bean sprouts Sauce 4 tsp almond butter 2tsp epple cider vinegar ‘tsp time juice ‘tsp chil garlic sauce 1-2tspwater ‘W,tosp tamar sauce DIRECTIONS Press tofu between a few layers of paper tomels to remove as ‘much moisture as possible. Cut tofu into ¥-inch thick strips, about 3-4 inches long. Begin cooking your rice noodles according, topackage directions Heat coconut ol in large skillet over medium heat andifry the ‘tofu unt lightly golden, 8-4 minutes on each side. Check on your rice noodles and when tender, drain and set aside. Once tofuls done cooking set on alayer of paper towels to cool Wipe clean the same skillet you used to cook the tofu and fi it with a few inches of salted water. Bring the water toe bol over ‘medium heat, At this time, fill a separate pot or bow withice Water and set aside, Wile you walttor your water to boll, prepare your collard greens by trimming the long stem so it's ush withthe leaf. Then, withthe leaf upside down, gently shave down the thick stem that runs up ‘the center of the leaf with a sharp paring knife. Doing so will make ‘the leaf more flexible to fold and wrap, Once the water is bolling, carefully drop inthe eallard greens. ook for 30 seconds, then immediately transfer them to the bow of ice water ‘While your collard greens chil inthe ice bath, prepare your veggies. For the carrot, use a vegetable peeler to create long. thin strips Slice the cucumber in haf lengthuise and then cut each half lengthwise into thin pieces. Trim the fleshy, seedy part of leech piece to avold a soggy wrap. Set chopped veggies aside. Sauce: Combine the almond butter, tamar, apple cider vinegar, lime juice and chil garlic sauce in a small bowl. Add a teaspoon or ‘two of water to thin the sauce If it's really sticky. Assemble: Dry each collard green leaf between two paper towels, Lay one ofthe leaves on a fat surface, ike your cutting board, with the stem side facing up. Spread a spoonful of almond butter sauce across the bottom center ‘of the leaf, folowed by the totu, rice noodies, carrot, cucumber, bean sprouts, mint and bas Fld the sides othe leaf in towards the Center, followed by the bottom, so your flings ae cradled. Finally. using your hands to keep the sides ofthe leaf tucked in, roll ‘the wrap from the bottom tke youre folding burrito. Add a dab of almond butter sauce to the edge ofthe leaf to help the wrap stick toitsof. Repeat this process with the remaining three wraps. With a serrated knife, carefully slice each wrap in half to serve. Or, ityou'r going to travel with your wrap, leave it whole and eutit on artval Use any extra almond butter sauce for dipping LEMON CHICKEN WITH SWEET POTATOES AND BROCCOLI INGREDIENTS 2-3 chicken breasts Olive ait, Lemon juice Turmeric Salt Pepper Cayenne pepper Rosemary Thyme Steamed broccoll 2 large sweet potatoes 2 tsp fresh thyme leaves, plus extra for serving “Atsp kosher sat ‘Asp fresh ground black pepper 3s olive ol DIRECTIONS Marinate chicken in olve ol, lemon juice, turmeric, sea salt, black and cayenne pepper, fresh rosemary and thyme. Bake or gillthe chicken breasts. Arrange a rack inthe middle ofthe oven and heat 10375. ‘Wash the sweet potatoes and cut the sweet potato into rough ‘Yelnch slices, leaving 8 inch intact atthe bottom. Place in a roasting pan, Carefully tuck the thyme leaves in between the fans of the swest potatoes. Sprinkle with salt and Pepper, then drizzle the olive ol on top, using @ brush to spread evenly and into the fans as well, Roast in the oven untl the sweet potatoes are soft nthe midale and easly pierced with a paring kife, 45-85 minutes depending on the size of your sweet potatoes. Serve immediately wile hot. BUTTERNUT SQUASH & KALE SOUP. INGREDIENTS + Bcups butternut squash, peeled and cubed 2 tsp olive oll Salt Pepper 2 tbsp coconut oil ‘onion, dices garlic cloves, diced 4 cups vegetable broth "tbsp cinnamon ‘tsp smoked paprika Yecup unsweetened almond mik ‘bunch kale DIRECTIONS Heat oven to 4009F. Combine olive oll, squash, and sprinkle with saltand pepper. Place on @ roasting pan and roast for about 40, ‘minutes or unt a fork easly pokes through the squash, ‘Add coconut ol and onion to large pot Seuté until onion is trenslucent. about § minutes. Add gatic end sauté another 2-Sminutes, ‘Add squash, broth, cinnamon and paprika to pot. Bring to a bol ‘thon simmer another 10-16 minutes. Add almond milk, then blend until smooth. ‘Add kale and re-biend or stir. Add salt and pepper to taste, then‘VEGGIE EGG SCRAMBLE INGREDIENTS. + Beggs + sweet potatoes, peeled, diced, roasted + 2medium auechinis, slices + Zhandfuls spinach + tred bell pepper. diced + 10.cherry tomatoes, halved +S garite cloves, minced ‘tsp chill powder + Yetsp ground cumin + Yatsp paprika + Stbsp ole oi + Fresh parsey for garnish) + Yeavocado + Salsa + Sea sat and freshly ground black pepo DIRECTIONS Sauté zuechinl, peppers and garic, then add cherry tomatoes land sweet potato, add spinach. Scramble eggs with spices, pour ‘over veggies, stir until cocked, top with fresh parsley, avocado and salsa. KALE SALAD INGREDIENTS. ‘4.cups chopped ki + Pinch of sea salt + Teup sliced strawberries + Tavocado, chopped + YS cup sliced almonds Lemon Poppy Seed Dressing + tbsp olive of + 2tbsp trash lemon juice + Yatsp poppy seeds + Yatsp salt + Yatsp freshly ground black pepper DIRECTIONS Put the kala in large boul Sprinkle a pinch of sea salt over the kale and mastage the leaves with your hand until the leaves are darker in color and tender. Ads the strawberries, avocado, and almonds. Toss gently. ‘Lemon Poppy Seed Dressing: In a small jar, combine the ove cil, lemon juice. honey, poppy seeds, salt. and pepper. Shake Until mixed well, Pour the dressing over the salad and toss to ‘coat. Serve, BURRITO BOWLS WITH AVOCADO LIME SAUCE INGREDIENTS + Teup dry brown rice + 1tbsp coconut oll + Salsa + Sliced green onion, for garnish + Sliced cherry tomatoes, for garnish Spicy Black Beans + 2tbsp coconut al or ove oll + Teup diced sweet onion + medium galc cloves, minced + Yer eup chopped fresh tomatoos + tap chil powder + tsp gale powder + Tsp dried oregano + Yatsp cayenne pepper sate + 2 thsp tomato paste + ean Black beans, drained and rinsed + Yacup unpacked cilantro, large stems removed and finely chopped ‘Avocado-Lime Sauce + Tlarge gate clove + targe evocado, pitted + Btbep fresh ime juice + tbsp water + YAtspfine sea sl orto taste DIRECTIONS ‘Add the rice and ttablaspoon of oilinto a medium pot slong with ups of water Increase neat to medium-high and bring toa simmer Immediately reduce the heat to low-medium and cover With aiid Cook the rice unt t's tender and the water is absorbed ‘Spicy Black Beans: In a large wok or silt. add the oll and mettit cover medium heat. Stirin the onion and gaic along witha pinch Of sall-and souté for about §- 6 minutes unt softened, Strin the chopped tomatoes, chil powder. gale ponder. dried oregano, cayenne, and ¥ teaspoon of sat. Continue saving for enother 5-5 minutes uni the tomato softens Stirn the tomato paste and rained and rinsed black beans. Cook {or afew more minutes untiheated throughout. Taste and add more salt if desired, Stiin the ilantr, ‘Avocado-Lime Sauce: Mince the gale clove ina food processor. ‘Aid the avocado ime juice. water. and salt. Process until smooth Taste and adjust ime juice i desired Divide the rice between 2-3 bows. Top each witha couple scoops ofthe hot black bean mixture, and large spoonful ofboth the tsleaand the avocado-lime sauce, Garnish with sliced green onion and optional sliced cherry tomatoes, Serve over a bed of greensMASON JAR TACO SALAD INGREDIENTS. + tthe olive oll ‘+ Boz. chicken breast cut into bite-sized pieces 2ecuplarge carrots sliced + large red bell pepper, siced + Yacup large onion, roughly chopped + 2sp gaiic minced + 2tspeumin seed Salt + Targe avocedo + large lime, juiced + teup salsa + 2cups roma tomatoes, chopped * Yecup cucumber, chopped + Yecup cliantro, roughly chopped + Fresh spinach + 2 quart wide-mouth sized mason jars DIRECTIONS Heat 7 tsp of olive oiln a large skillet over medium hest. Cook ‘te chicken bresst until golden brown, and no longer pink on the Inside, Set aside in a mall bow [Add the remaining ¥stbsp of ove ol into the pan and turn to ‘medium/high heat. Cook the carrots unt they begin tojust soften. Turn the heat down to medium and addin the pepper, ‘onion and garlic. Cook until soft and the outsides begin to look charred. While the veggies cook, place the cumin seeds in small, dry pan ‘over medium/high heat and toast them, stirring frequent unt golden brown and fragrant, about 2 minutes. Transfer them to @ cutting board and crush. Add the crushed seeds into the pan with ‘the veggies and season with salt. Mx well and turnoff the heat. ‘Scoop the avocado and the ime juce into a small food processor and blend until smooth and creamy. Place ¥cup of salsa in the bottom of esch jar. spreading eveniy. Divide the avocedo/lime mixture on top, gently spreading out. Then, divide the cumin roasted veggies, followed by the chicken. You may need to lightly pack everything in to get tall to fit. After the chicken, place ‘the chopped tomatoes, and then the cucumbers. Finish of by dividing the cilantro and then as much spinach as you can ft, Seal and refrigerate, ‘VEGETABLE PAELLA INGREDIENTS. “Step extra virgin ole oil, divided + Imedium yellow onion, chopped fine + Ttep fine sea salt, dhided + 6 garlic loves, pressed or minced + 2tsp smoked paprika + Tean (8 21 diced tomatoas, drained 2ecups brown rice + Team {6 02) chiekpeas, rinsed and drained + Scups vegetable broth + tan 4 02) quartered artichotes, drained + 2red bel peppers, sliced into long, wide strips + Yecup kalamata olves + 2eups spinach + Freshly ground black pepper + Yacup chopped fresh parsley, plus about 1 tbsp more for garish + 2tbsp lemon juice, plus adeitional lemon wedges for garish + Yheup trozen peas + Met2-inch arge Dutch oven DIRECTIONS “Arrange your oven racks in the upper and lower thirds of the ove ‘making sure that you have ample space between the two racks for, ‘your Dutch oven. Preheat the oven to 350° F Heat 2 tablespoons ofthe cilin your Dutch oven or skillet over medium heat unt shimmering. Adé the onion and a pinch of salt Cook until the onions ere tender and translucent. Stir in the garlic and paprika and cook until fragrant. Stir in the ‘tomatoes and cook until the mixture begins to darken and thicken slightly, about 2 minutes Stirin the ree and cook until the grains are well coated with tomato mixture, about I minute. Stir inthe Chickpeat, broth, and | teaspoon sal. Increase the heat to medium-high and bring the mixture to bol, stiring occasional. Cover the pot and transfer ito the lower rack n the oven. Bake, undisturbed, until the liquids absorbed, and the rice is tender, 0-55 minutes. Meanwhile, line a large, rimmed baking sheet with parchment paper, On the baking sheet, combine the artichoke, peppers. Chopped aves, tablespoon of the ole oll, s teaspoon of the sal, and ground black pepper. Toss to combine, then spread the Contents evenly across the pan, Roast the vegetables on the upper rack unti the artichokes and Peppers are tender and browned around the edges, bout 40-45, minutes, Remove from the oven and let the vegetabies cool for a ‘ew minutes. Add 2 cups spinach and 1 cup parsley to the pan and ‘the lemon juice and toss to combine. Season with slt and pepper, totaste. Set aside Sprinkle the peas and roasted vegetables over the baked rie. cover, and let the paella sit for minutes. Garnish with a sprinkle of chopped parsley and serve in individual bowis, with lemon wedges onthe side. CHICKEN HERB SOUP INGREDIENTS + Boz diced chicken breast + 2tbsp olive ol or coconut of + 2egpriic cloves + Scelery stalks sliced + Yadiced onion + Tearrot, peeled and diced + Yeup water + Scupsbone broth + Tsp onion ponder © Yatsp dried marjoram + Yatbsp dried sage + Wheupe shredded green cabbage + Seltend pepper to taste + 2tbsp chopped fresh parsley DIRECTIONS Ina large pot, heat ol over med-high heat. Ad garlic, celery, ‘ian, and carrots and sauté for 2-8 minutes, String frequently [Add chicken and cook for 4 more minutes. Stir in water broth, ‘onion powder, marjoram, and sage. Bring to a bol, then reduce heat to simmer for 15-20 min. Add cabbage and simmer for another 5 minutes, Season with salt and pepper to your desired ‘taste, Ladle inte bows and top with parsey,‘SALMON & CAULIFLOWER RICE BOWLS INGREDIENTS. + Talon siete + 10-12 brussels sprouts, chopped in half + Tunch kale, washed and shredded Yahead cauliflower, pulsed or chopped into cauliflower rice + Stbsp olive or coconut oil + tsp curry powder + Salt Marin Yacup tamer sauce + ttsp dijon mustard ‘tsp sesame oil + 1tsp sesame seeds DIRECTIONS Preheat oven to 350°F. Line a baking tray and add chopped brussels sprouts. Cost with T tablespoon oll and season with salt. Add to oven and roast for 20 minutes. Meanwtile, make ‘marinade by combining all ingredients in a bow and whisking Until combined, Remove brussels sprouts after 20 minutes and add salmon filets ‘to the baking tray. Spoon marinade over salmon fets and return ‘0 oven for a further 18-18 minutes. While salmon is cooking, heat a pan over medium-high heat and ‘add Ttablespoon ol, Add kale and sauté until wiked. Remove from pion end set aside Heat remaining olin pan and add cauliflower rice. Season with 1 ‘teaspoon curry powder and salt and sauté unt cooked. Remove salmon and brussels sprouts from oven and divide into two bows. ‘Add sautéed kale and cauliflower rice to bows CLASSIC VEGAN CAESAR WITH AVOCADO & CHICKPEAS INGREDIENTS. Drosing Yeup tahini + Yheup water 2tsp fresh grated garlic + 2tbsp nutritional yeast fakes + 2tspwhole grain djon mustard + Yatsp sat ‘+ Schopped romaine hearts, chopped + Handful of baby arugula + 1B can chickpeas, rinsed and drained ‘evocad, diced + Fresh black pepper to taste DIRECTIONS Stir together the dressing ingrecients ina small bowl. Use a fork ‘to blend smooth. Add additional tablespoons of water to thin, as needed, Taste forealt and seasoning. In alarge mising bow. toss the greens withthe dressing. Add the ‘avocado and chickpeas, Serve with fresh black pepper sprinkled ‘ontop. HIPPIE BOWLS WITH SECRET SAUCE INGREDIENTS + Teup dry quinoe + 1 small sweet potato, scrubbed clean and cut into Y-ineh chunks + 1 small head of broccoli, cut into small florets + Tcup cooked chickpeas (f canned rinsed and drained) + cup shredded purple cabbage + tcup shredded carrots, + Yicup almonds, roughiy chopped + 1 small avocado, diced Sauce + Yecup tahini + Yecup water + Tsp apple cider vinegar + 2tsp dijon mustard + Pinch of eayenne pepper + Stbsp nutritional yeast + Saltto taste DIRECTIONS Preheat the oven to 425°F. In large bowl combine the sweet potato, broccoli and chickpeas, Toss with alittle oie ot saltand pepper. Piace on a propared baking sheet and roast the oven nti ightly Browned onal ides, Toss veggies halfway through cooking time, ‘While veggies roast, cook the quinoa. Prepare the “hippie sauce” by combining allingrecients and processing until smooth with an Immersion blender or regular blender. Once veggies are done roasting toss them with the cooked: quinoa, Add the shredded cabbage, carrots, avocado, and ‘almonds. Drizzle with creamy seuce and serve warm. rare BOOSTED BLUEBERRY PECAN QUINOA BREAKFAST INGREDIENTS + Yocup cooked quinoa + Yecup coconut milk + 2 scoops Feet Pea Protein Shake + Sprinkle of cinnamon + 2-3tbsp pecan pieces + 2:3 thsp shredded coconut + Yacup blueberries DIRECTIONS Mix ingredients together in a bowl an enjoy!