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DAY 7 of the HEALTHY VEGAN MEAL PLAN

Updated: May 31, 2019


Welcome to DAY 7, our last day!! Wow, it went by really fast, but I do hope that all of these recipes are something you can begin to implement into your recipe rotation. My desire with this, was to be able to get you on a good start to eating healthy and having more tools in your tool box towards succeeding with that goal. So all the best to you on your health journey and please feel free to contact me if you have any questions or need some help in the future. Alright, on to DAY 7!

DAY 7 MENU

TROPICAL DREAMS SMOOTHIE

EASY TOMATO SOUP

NACHOS

SHOPPING LIST FOR DAY 7

coconut water

bananas

spinach

dates

frozen mango

hemp seeds

orange

sweet cherry tomatoes

can of diced tomatoes

sundreid tomatoes (not packed in oil)

red bell pepper

garlic

carrot

green onion

raw cashews

fresh basil

nutritional yeast

tortilla chips

refried beans

pumpkin seeds

sweet potato

jalapeno

cilantro

avocado

cucumber

red cabbage

lime

salt

pepper

crushed red pepper

BREAKFAST - TROPICAL DREAMS SMOOTHIE

INGREDIENTS

2 cups coconut water

2 bananas

2 cups spinach

2 dates (pitted)

2 cups frozen mango

1/2 tsp hemp seeds

Add all ingredients to a blender, and blend until smooth.

LUNCH - EASY TOMATO SOUP

INGREDIENTS

the juice of one orange

1/2 cup sweet cherry tomatoes

1 can diced tomatoes

1/4 cup sun dried tomatoes (not packed in oil)

1/2 of a large red bell pepper

2 cloves garlic

1 large carrot

1 green onion

1/2 cup raw cashews

1/4 tsp salt

1/4 tsp black pepper

1/4 tsp crushed red pepper

5 - 7 fresh basil leaves (1/2 for use in high speed blender, 1/2 for garnish)

nutritional yeast for garnish if desired

Add all ingredients (use 1/2 basil leaves to blend, 1/2 for garnish) to a high speed blender that will produce steam* (like a Vitamix or a Blendtec). Blend on high for a few minutes until the soup is warm, and you can see some steam. You may need to use a tamper to get everything going initially. Serve once it reaches your desired temperature. Garnish with the rest of the fresh basil, more salt, pepper/crushed red pepper, and nutritional yeast.

*If you do not have a blender like this, simply blend until smooth and then pour into a large pot and heat on the stovetop until nice and warm.

DINNER - NACHOS

INGREDIENTS

tortilla chips of your choice

leftover queso dip from DAY 1

1 can refried beans

TOPPINGS

carrot (peeled)

1 green onion (chopped)

1 tbl pumpkin seeds

1/2 sweet potato (baked & cubed)

desired greens

1 jalapeno (chopped)

1/4 cup cilantro (chopped)

1/2 small avocado (cubed)

1/2 tomato (chopped)

1 small cucumber (chopped)

red cabbage (sliced)

juice of 1 lime

In a small sauce pan heat your desired amount of refried beans.

Place your leftover queso dip into a high speed blender and add 1 to 2 tablespoons of hot water to thin it out slightly and blend until warm. Adding this little bit of water not only will help warm it up, but will also thin it out so that you can drizzle the cheese over the nachos easily. If you do not have any leftover queso dip, you can just make a fresh batch, just head back to DAY 1 for the recipe.

On a plate arrange the toppings in this order making a mountain of nachos: greens then some tortilla chips, refried beans, thinned queso dip, carrots, red cabbage, cucumber, tomato, cilantro, green onion, jalapeno, avocado, more queso dip, and a big squeeze of lime all over this mountain of goodness, dig in and enjoy!

FOR A VIDEO VERSION OF TODAY'S RECIPES, WATCH HERE:


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