Week 1
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Day 1
Breakfast: a bunch of watermelon
Lunch: a large salad including a head of green leaf lettuce, a tomato, half a green pepper, a bunch of green beans, an orange, a handful of pumpkin and sunflower seeds, 3/4 cup mixed beans, and a bit of Umeboshi Vinegar
Dinner: 1 cup quinoa, bunch of lightly steamed green beans, 1/4 cup mixed beans, a peach, 2 plums
Day 2
Breakfast: a bunch of watermelon
Lunch: a large salad including a half head of green leaf lettuce, a half bunch
of swiss chard, green pepper, carrots, tomato, cucumber, broccoli, sprouts,
onion, a peach, an orange, a handful of pumpkin seeds and chia seeds, a
splash each of rice vinegar and Umeboshi vinegar
Dinner: Creamy Zucchini and Basil Soup with a cup of leftover quinoa and 1/2 cup leftover mixed beans plus a tablespoon ground flax.
Day 3
Breakfast: Apple Spice Oats + 1Tbsp Flax meal
Lunch: Jolly Green Smoothie
Dinner: a large salad including lettuce, broccoli, green pepper, tomato, carrots, onion, sprouts, half an orange, 1 cup mung beans, a handful of sunflower seeds, balsamic vinegar.
Day 4
Breakfast: Apple Spice Oats + 1Tbsp Flax meal
Lunch: a large salad including lettuce, tomato, green pepper, broccoli, onion, carrots, sprouts, cucumber, half an orange, handful of pumpkin seeds and chia seeds, fresh ginger, garlic powder, umeboshi vinegar.
Dinner: Italian Layered Vegetable Casserole with Peach Sorbet (frozen peaches pureed in food processor) for dessert
Day 5
Breakfast: fruit assortment
Lunch: a large salad
Dinner: Brown rice pasta using the Italian Layered Vegetable Casserole pureed as sauce with green beans.
Day 6
Breakfast: fruit assortment
Lunch: n/a
Dinner: Pizza at Earth To Table restaurant (my anniversary dinner)
Day 7
Breakfast: fruit assortment
Lunch: picnic lunch at Harvest Festival consisting of a veggie sandwich on whole grain bread, raw veggies, hummus, fruit, blue corn chips, and salsa (I resisted temptation of the yummy festival foods!)
Dinner: lunch leftovers
Week 2
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Day 8
Breakfast: fruit assortment
Lunch: large salad
Dinner: Roasted Cauliflower Soup
Day 9
Breakfast: fruit assortment
Lunch: a large salad
Dinner: Lentil burger on half a whole grain pita with a bit of ketchup, tomato, and lettuce with Brussel Sprouts & Mushrooms
Day 10
Breakfast: fruit assortment
Lunch: a large salad
Dinner: Lentil burger on a whole grain pita with a bit of ketchup and green beans and "chocolate ice cream" for dessert (frozen banana and cacao powder blended in the food processor).
Day 11
Breakfast: fruit assortment
Lunch: a large salad including lettuce, beet greens, tomato, carrots, celery, onion, beets, broccoli, an orange, chia seeds and Sunflower Seed Salad Dressing with salt omitted and more water added.
Dinner: Pasta sauce (tomato sauce, onion, garlic, zucchini, broccoli, mushroom) with brown rice pasta.
Day 12
Breakfast: fruit assortment (kiwi, plum, orange, banana) and a green tea.
Lunch: a large salad including lettuce, kale, beets, tomato, carrots, celery, onion, chia seeds, white beans, and Sunflower Seed Salad Dressing with salt omitted and more water added.
Dinner: Carrot Soup with butter, sugar, and salt omitted and green beans in Thick Water with garlic, Umeboshi Vinegar, and a bit of soy sauce (I really felt the effects of the sodium afterwards but it did taste really good).
Day 13 - nightmare of a day
Breakfast: banana
Lunch: vegan chili made with TVP with whole wheat pita
Dinner: vegan wrap made with TVP
Day 14
Breakfast: fasting (water with lemon)
Lunch: smoothie including beet greens, frozen pineapple, water, a bit of lemon juice, and flax meal
Dinner: grapes
Week 3
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Day 15
Breakfast: Royal Basil Tea, banana, nectarine, apple
Lunch: a large salad with lettuce, kale, broccoli, carrots, green tomatoes, onion, celery, beets, pumpkin seeds, chia seeds, and salsa for dressing
Dinner: a large salad with lettuce, kale, broccoli, onion, and celery with red lentils and curry spice, and Peach Sorbet (frozen peaches pureed in food processor) for dessert.
Day 16
Breakfast: a ginormous apple and some black grapes
Lunch: a large salad with lettuce, kale, broccoli, carrot, onion, beet, celery, tomato, pumpkin and chia seeds, an orange, and chick peas.
Dinner: Roasted Red Pepper and Sweet Potato Soup (with oil and salt omitted, with Sunflower Seed Sour Cream instead of yogurt, and with vegetable stock instead of chicken stock) with a green salad.
Day 17
Breakfast: a ginormous apple
Lunch: a large salad with lettuce,
kale, broccoli, carrot, onion, beet, celery, tomato, chick peas and
Sunflower Seed Salad Dressing
Dinner: Eggplant Curry over quinoa
Day 18
Breakfast: an orange, some black grapes and green tea
Lunch: smoothie with kale, collards, pineapple, water, and flax meal
Dinner: Chickpea “Tuna” Salad Sandwich on sprouted grain bread with Brussel Sprout Coleslaw and a kiwi or desert.
Day 19
Breakfast: an orange and a plum
Lunch: n/a
Dinner: Chickpea “Tuna” Salad Sandwich on sprouted grain bread with grape tomatoes and carrot sticks with dip (Sunflower Seed Salad Dressing)
Day 20
Breakfast: orange and grapes
Lunch: a large salad with lettuce, kale, celery, carrots, brocolli onion, and mango.
Dinner: Chili (oil omitted) with Beet Meat
Day 21
Breakfast: green tea
Lunch: a large salad with lettuce, kale, carrots, onion, celery, tomato, broccoli, strawberries, chia seeds, and Sunflower Seed Salad Dressing
Dinner: Red Kuri Soup, a slice of sprouted grain bread, and apple sauce for dessert
Week 4 (mostly raw)
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Day 22
Breakfast: grapefruit and green tea
Lunch: a green smoothie (spinach, frozen mango, banana, ground flax, chia seeds, cacao, and water)
Dinner: a large salad with lettuce, broccoli, green pepper, carrots, onion, beets, celery, mushrooms, clementines, mung beans, umeboshi vinegar, apple cider vinegar, curry spice, cumin, and water
Day 23
Breakfast: pear, grapes, green tea
Lunch: a large salad with lettuce, kale, carrots, onion, broccoli, green pepper, tomato, celery, apple, mushrooms, cucumber, ground flax, chia seeds, and curried lentils
Dinner: leftover salad from lunch ( lettuce, kale, carrots, onion, broccoli, green pepper, tomato, celery, apple, mushrooms, cucumber) with pumpkin seeds and balsamic vinegar and a clementine.
Day 24
Breakfast: grapes and green tea
Lunch: a large salad with lettuce, kale, arugula, swiss chard, onion, green pepper, tomato, celery, carrots, mushrooms, cucumber, apple, ground flax, chia seeds, curried lentils, and apple cider vinegar
Dinner: leftover salad from lunch
(lettuce, kale, arugula, swiss chard, onion, green pepper, tomato, celery, carrots, mushrooms, cucumber) with pumpkin seeds, clementines, wine vinegar, and avocado and a banana.
Day 25
Breakfast: plum, banana, and green tea
Lunch: a large salad with lettuce, kale, onion, green pepper, tomato, celery, carrots, mushrooms, cucumber, pumpkin seeds, curried lentils, ground flax, apple cider vinegar and strawberries.
Dinner: leftover salad from lunch
(lettuce, kale, onion, green pepper, tomato, celery, carrots, mushrooms, cucumber) with mango, swiss chard, and chia seeds.
Day 26
Breakfast: green tea
Lunch: a large salad with lettuce, swiss chard, arugula, onion, celery, carrot, tomato, mushrooms, cucumber, pears, clementines, chives, sunflower seeds, chia seeds, apple sauce, and balsamic vinegar.
Dinner: leftover salad from lunch (lettuce, swiss chard, arugula, onion, celery, carrot, tomato, mushrooms,
cucumber, pears, clementines, chives, sunflower seeds, chia seeds,
apple sauce, and balsamic vinegar), ground flax, kidney beans.
Day 27 - (Niece's birthday party)
Breakfast: grapes
Lunch: various fruit and 2 cupcakes!
Dinner: Another cupcake and a bunch of cheetos!
Day 28
Breakfast: Green tea
Lunch: a banana
Dinner: a large salad with lettuce, kale, arugula, carrots, onion, tomatoes, broccoli, cucumber, celery, radishes, clementines, ground flax, a bit of orange juice, rice vinegar, salsa, garlic powder, and kidney beans.
Week 5
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Day 29
Breakfast: Green tea
Lunch: a large salad with lettuce, kale, arugula, carrots, onion, tomatoes, broccoli, cucumber, celery, radishes, ground flax, rice vinegar, and mango.
Dinner: Vegan Shepherd's Pie
Day 30
Breakfast: Green tea
Lunch: Smoothie (frozen blueberries pineapple, kidney beans, lettuce, kale, ground flax, chia seeds, and water)
Dinner: Leftover Vegan Shepherd's Pie
Day 31
Breakfast: Fasting for blood work
Lunch: a large salad with lettuce, kale, arugula, cucumber, tomato, carrot, broccoli, celery, green pepper, pineapple, juice of a quarter of an orange, balsamic vinegar, chia seeds, hemp seeds, sesame seeds
Dinner: Vegan Cabbage Rolls
Day 32
Breakfast: apple and green tea
Lunch: a large salad with lettuce, kale, radish, tomato, carrot, celery, cucumber, apple, pear, kidney beans, chia seeds, hemp seeds, sesame seeds, balsamic vinegar
Dinner: Creamy Picatta Orecchiette over Roasted Cauliflower Steaks
Day 33
Breakfast: green tea
Lunch: a large salad with lettuce, kale, carrots, tomatoes, cucumber, celery, onion, radish, broccoli, kidney beans, apples, hemp seeds, ground flax, and balsamic vinegar
Dinner: Vegetable Stir Fry (broccoli, cauliflower, carrot, onion, garlic, green pepper, swiss chard, celery, mushrooms, ginger, soy sauce, sesame seeds)
Day 34
Breakfast: green tea and grapes
Lunch: a large salad with lettuce, spinach, carrots, tomato, cucumber, onion, radish, chickpeas, clementines, hemp seeds, chia seeds, rice vinegar.
Dinner: Vegan Sushi with Asian Coleslaw and Banana Bread (apple sauce instead of margarine, wheat bran to replace some of the flour) for dessert
Day 35
Breakfast: green tea and Banana Bread
Lunch: missed
Dinner: Lentil Burgers with Purple Potato Salad and Asian Coleslaw with Peach Milkshake for dessert.
Week 6
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Day 36
Breakfast: green tea
Lunch:
Dinner:
Day 37
Breakfast:
Lunch:
Dinner: Samosa Wraps (tofu omitted)
Day 38
Breakfast:
Lunch:
Dinner:
Day 39
Breakfast:
Lunch:
Dinner:
Day 40
Breakfast:
Lunch:
Dinner:
Day 41
Breakfast:
Lunch:
Dinner: Vegan Tacos
Day 42
Breakfast:
Lunch:
Dinner:
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