Super Veggie
- 45 G DRY & 150 G COOKED
BLACK LENTILS - 250 G BROCCOLI (HEAD &
STALK) - 150 G CAULIFLOWER
- 50 G SHIITAKE OR MAITAKE
MUSHROOMS - 1 CLOVE GARLIC
- 3 GINGER ROOTS
379 CAL - 1 LIME
- 1 TBSP CUMIN
- 1 TBSP APPLE CIDER VINEGAR
- 1 TBSP HEMP SEEDS
AFTER PREP, 1 TBSP EVOO (+120 CAL)
Nutty Pudding
- 50–100 ML MACADAMIA NUT MILK
- 3 TBSP GROUND MACADAMIA NUTS
- 2 TSP GROUND WALNUTS
- 2 TBSP CHIA SEEDS
- 1 TSP GROUND FLAXSEED
- ¼ BRAZIL NUT
- 1 TSP COCOA POWDER
- 1 TSP SUNFLOWER LECITHIN
- ½ TSP CEYLON CINNAMON
- ½ CUP BERRIES
- 3 CHERRIES
- 2 OZ POMEGRANATE JUICE
OPTIONAL - 40 G PEA PROTEIN
- 20 G COLLAGEN PEPTIDES
- 1 TBSP EVOO (CONSUME
SEPARATELY)
Items
Stuffed Sweet Potato
- 300 G COOKED SWEET POTATO (1 sweet potato)
- 45 G COOKED CHICKPEAS
- 12 GRAPE TOMATOES (2 medium tomatoes)
- ½ AVOCADO
- 4 RADISHES (1/4 package)
- ¼ CUP CILANTRO (1/2 pack)
- 500 CAL
- 1 LEMON
- 1 TSP CHILI POWDER
- 1 LARGE JALAPEÑO PEPPER
- 2 LIMES
- TBSP EVOO
Third Meal (Options)
- Stuffed Sweet Potato
- Buddha Bowl
- Roasted Veggie Lettuce Wraps
- Blood Orange + Fennel Salad
- Roasted Beets + Green Lentils + Wilted Chard
- Roasted Cabbage Steaks + Sweet Potato Mash
- Sweet Potato + Mushroom Toast
- Chickpea Curry Over Greens
- Beet Poke
- Collard Green Wraps + Red Pepper Dip
- Roasted Bok Choy + Japanese Sweet Potato