DAY 5 of the HEALTHY VEGAN MEAL PLAN


Hi, and welcome to DAY 5! How are you feeling with making all of your own food? How's your digestion, sleep? Are you feeling satisfied and empowered to go beyond 7 days? Please let me know how you are doing xx

DAY 5 MENU

STEEL CUT OATS WITH FRUIT

ON THE GO VEGAN WRAP

CORN CHOWDER

SHOPPING LIST FOR DAY 5

steel cut oats

banana

blueberries

chia seeds

almond milk

maple syrup

tortilla of your choice

avocado

lemon

garlic

fresh basil

cucumber

tomato

mushroom

arugula

sweet onion

potato

frozen corn

vegetable broth

almond flour

salt & pepper

nutritional yeast

crushed red pepper

fresh parsley

thyme

BREAKFAST - STEEL CUT OATS WITH FRUIT

INGREDIENTS

desired amount of steel cut oats

1 banana (sliced)

blueberries (fresh or frozen)

1/2 tsp chia seeds

a bit of almond milk

maple syrup (optional)

Cook oats on the stove top according to package directions.

Pour into a bowl and top with desired toppings.

LUNCH - ON THE GO VEGAN WRAP

INGREDIENTS

1/4 to a 1/2 of a ripe avocado (mashed)

5 fresh basil leaves (chopped very small)

1 garlic clove (crushed)

the juice of 1/2 a lemon

1 tortilla of your choice

veggies I used:

cucumber

mushroom

tomato

a large amount of arugula

salt and pepper to taste

sprinkling of crushed red pepper

sprinkling of nutritional yeast

In a small bowl add the avocado, basil, garlic, lemon, and salt and pepper. Mash/mix until well combined and resembles a guacamole texture.

Warm tortilla if desired (I warmed mine for about 30 seconds on my gas stove burner). Spread avocado mixture on the tortilla. Then add cucumber, tomato, mushroom, and arugula. Sprinkle more pepper, crushed red pepper, nutritional yeast, and more salt if desired. Roll into a wrap and eat, or wrap in something to have on the go later.

DINNER - CORN CHOWDER

INGREDIENTS

1 small sweet onion (chopped)

6 cloves garlic (chopped)

6-7 cups vegetable broth

2 cups frozen corn

1 large potato (peeled & chopped)

1 tsp thyme

1 tbl fresh parsley (chopped)

1/3 cup almond flour

1/3 cup water

salt & pepper to taste

In a large soup pot add onion and garlic and 2 cups vegetable broth. Bring to a boil, then reduce to a low simmer for 10 minutes until onions are translucent.

Add corn, potatoes, and 4 more cups of broth. Bring to a boil, then reduce to a simmer for 10 to 15 minutes until potatoes are tender.

Transfer half of soup to a blender, and blend until smooth. Return to the pot.

Add the extra cup of broth if desired for your preferred consistency. Add parsley, thyme, and simmer 10 minutes.

During this time make the almond cream. Put the water and the almond flour in the blender and blend until smooth. Transfer the almond cream to the soup pot. Salt and pepper to taste, then turn off and cover until ready to serve.

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


#wholefoodplantbasedrecipes #7dayhealthyveganmealplan #veganmeal #mealplanning #veganrecipes #weightloss #loseweight #recipe #food #new

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