Morning: Strawberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp Seeds
Afternoon: Crackers & White Bean Hummus + Pistachios
Night: Chk’n Nuggets, Rice & Veggies
Morning: Scrambled Tofu and Fresh Orange Juice
Afternoon: Pecan Rice & Tempeh
Night: Blueberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp Seeds
Morning: Scrambled Tofu
Afternoon: Garbanzo Bean and Tomato Soup
Night: Peanut Butter and Banana Smoothie with Hemp and Chia Seeds
Morning/Afternoon: Garbanzo Bean and Tomato Soup Leftovers
Night: Strawberry Banana Smoothie with Hemp Seeds and Flaxmeal
Morning: Strawberries & Cream Smoothie with Raw Homemade Cinnamon Almond Butter and Hemp & Chia Seeds
New York City!!!
I won’t be planning through the weekend because Derek and I are going to NYC for NY VegFest <3
Happy February!! Spring is nearing (just ignore the many feet of snow we have) :D
This month for Secret Recipe Club I was assigned Debbie Does Dinner Healthy. Debbie is a mom of three determined to make healthy, low calorie meals that taste delicious (check out her vegan challenge HERE)! That sounds right up my alley!! But of course, out of all the healthy meals, I pick a dessert… :P
Original recipe from Debbie Does Dinner Healthy
Rice Krispie Treats
Yields 12 treats
1 (10 ounce) bag vegan marshmallows
4 Tbsp. Earth Balance buttery spread
1 Tbsp. vegetable oil
1 Tbsp. water
6 cups Rice Krispies
In a large saucepan, heat the Earth Balance over low heat until melted. Add the marshmallows and stir constantly until melted and fluffy. Add the vegetable oil and water and stir to combine.
Pour the rice cereal into the saucepan and stir well. If needed, transfer to a large mixing bowl and use your hands to incorporate all the cereal into the melted marshmallow.
Pour the mixture into a 9 x 13 pan lined with parchment paper. Let cool for a few hours before slicing and, of course, enjoying!
Breakfast: Fresh Banana and Berries
Lunch: Falafel Plate with Greens, Artichoke, Olives and Sauerkraut served with Pita and Hummus
Dinner: Sweet Potato with Kidney Beans and Nutritional Yeast
Breakfast: Scrambled Tofu with Kidney Beans on English Muffin
Dinner: Wheat Free Berry Muffin
Breakfast: Jamaican Jerk Tempeh Burrito Bowl
Dinner: Out to Eat!
Late Breakfast/Early Lunch: Sriracha Tempeh Burrito Bowl
Dinner: Leftover Pizza topped with Sriracha Tempeh
Late Breakfast/Early Lunch: Refried Bean Burrito Salad Bowl
Dinner: Organic Peanut Butter and Jelly Sandwich on Cinnamon Raisin Toast
Breakfast: Wheat Free Muffin
Lunch: Late Brunch at Green Leaf!!
Dinner: Homemade Split Pea Soup
Breakfast: Overnight Oats with Raw Cinnamon Almond Butter and Banana
Lunch: Tofu Salad Sandwich served on English Muffin with Lettuce
Dinner: Yogurt Parfait with Oats & Strawberries