This week I’m keeping it really simple.
Breakfasts: Same as always, Smoothies, Juices, Fruit and Granola
Lunches: Guacamole, Chips, Tomato and Onion Salad with Parsly, Pasta with Sundried Middle Eastern Marinara
Dinners: Mushroom Ranch Burgers, More Spicy Bean Lettuce Wraps (can’t get enuf of this right now!), BBQ Chicken Fingers
Snacks: Fruits, nuts, seeds, green drinks and yummy leftovers!
As always, you can find these recipes online, make up your own, or peruse Alissa Cohen’s Living on Live Food. I do a combo along with a lot of “improv” food prep. Peace!