DAY 6 is here! Today we’ve got a sweet nutrient dense juice getting in tons of veggies first thing in the morning, an easy but oh so filling lunch, and a creamy hearty marinara to finish things off. Enjoy guys, and see you tomorrow for our last day of the meal plan :)
DAY 6 MENU
SUNSHINE JUICE
LOADED VEGGIE SANDWICH
CREAMY MARINARA PASTA
SHOPPING LIST FOR DAY 6
oranges
lemon
beet
carrots
celery
parsley
ginger root
swiss chard
spinach
bread
vegan mayo
chickpeas
avocado
mustard
tomato
mushroom
pickle
spinach
red bell pepper
red onion
pasta of your choice
olive oil
garlic
sweet onion
rice vinegar
zucchini
white or brown mushrooms
tomato paste
cashews
diced tomatoes
garlic salt
crushed red pepper
salt & pepper
nutritional yeast
BREAKFAST - SUNSHINE JUICE
INGREDIENTS
4 oranges (peeled)
1 lemon
1 beet
4 carrots
4 stalks of celery
1/4 bunch parsley
desired amount of swiss chard, kale, or spinach - your choice or all three
1 inch ginger root
LUNCH - LOADED VEGGIE SANDWICH
INGREDIENTS
2 large slices bread (cut in half) - I used my Minimalist Bread from my cookbook
FILLING
1 carrot (grated)
1 tbl vegan mayo
salt & pepper to taste
1/4 cup chickpeas (mashed)
1/4 avocado (mashed)
TOPPINGS
I used:
mustard
tomato
pickle
mushroom
spinach
red bell pepper
red onion
salt & pepper
sprinkling of nutritional yeast
Toast your bread if desired.
In a small bowl add the carrot and vegan mayo and mix well. Salt and pepper to taste. Mash your chickpeas and avocado.
Add desired toppings to your bread, and stack carefully. Enjoy!
DINNER - CREAMY MARINARA PASTA
INGREDIENTS
pasta of your choice
1 tsp olive oil
4-5 garlic cloves (chopped)
1 sweet onion (chopped)
2 tbl rice vinegar
1 medium zucchini (chopped) + more if you’d like to make zoodles instead of using pasta
1/2 a red bell pepper (chopped)
3-4 white or brown mushrooms (chopped)
1 can tomato paste
1 handful of cashews
1 can diced tomatoes
1/2 tsp garlic salt
1/4 tsp crushed red pepper
nutritional yeast (optional for sprinkling on top)
If using pasta, cook according to package directions.
In a large sauce pan add olive oil at a medium high heat. Then add garlic and onion, and sauté for 2-3 minutes stirring often. Add in rice vinegar, turn down heat slightly (it may flame initially).
Add red bell pepper and zucchini and stir occasionally for 3-5 minutes. Then stir in mushrooms.
Turn heat down to a low simmer. Add tomato paste and stir until combined. Allow it to continue to cook on low.
In a high speed blender combine cashews and diced tomatoes. Blend on high until smooth. Pour this mixture into the sauce pan and combine the sauces. Continue to cook on medium to low 7-10 minutes
Taste, add salt and pepper and adjust any spices to your liking.
Serve pasta and sauce together topping with nutritional yeast or zoodles if desired. Enjoy!
FOR A VIDEO VERSION OF TODAY'S RECIPES, WATCH HERE:
