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!