30 Day Challenge, Week 3

Week two was a success!   I was so inspired this week to come up with some new creative meal ideas.  I am really loving this whole process; recipe creating, cooking and blogging!  So here we go....week 3!


Monday

Grilled Veggie Fajitas

Grilled Veggie Fajitas

Breakfast Smoothie: 1 cup Almond Milk (see recipe in previous blog) , 1/4 cup frozen organic blueberries, 1/4 cup frozen organic blackberries, 1/4 cup frozen organic strawberries, big handful of organic chard, 1 scoop raw vegan protein powder

Lunch Salad: organic lettuce, shredded carrots, ½ cup sliced cucumber, ½ an avocado with 1/2 cup of cooked lentils, Lemon Vinaigrette (DVANGF page 48) omit the dijon mustard. 

Dinner: Black Bean and Veggie Fajitas (DVANGF page 89).  I used dried chiptole powder in place of chiptoles in a can, and grilled the veggies instead of sauteing them.  I used some organic butter lettuce as the tortilla and topped with diced avocado.

Snack: organic banana with almond butter


Tuesday

Beans and Greens Soup

Beans and Greens Soup

Breakfast Smoothie: 1 cup Almond Milk, 1/2 frozen banana, 1/2 cup organic frozen strawberries, 1 big handful of organic spinach, 1 scoop raw vegan protein powder.

Lunch Salad:  organic lettuce, shredded cabbage, ½ cup sliced cucumber, a couple cherry tomatoes halved,  ½ an avocado, 1/2 cup chopped pecans and topped with Lemon Vinaigrette ( DVANGF page 48), omit the dijion mustard and use lime juice in place of lemon juice

Dinner: Slow Cooker Beans and Greens Soup (DVANGF page 54)

Snack: Organic air popped popcorn with coconut oil and salt.  

Dessert:  Peanut butter with organic apple slices


Wednesday

Garlic Green Beans

Garlic Green Beans

Breakfast Smoothie: 1 cup Almond Milk, 1/2 frozen banana, 1/2 cup frozen blueberries, big handful of organic kale, 1 scoop raw vegan protein powder

Hearty, Warm Lunch: Slow Cooker Beans and Greens Soup (DVANGF page 54)

Dinner: Veggie Burger (recipe in previous blog), Almond and Garlic Green Beans  (DVANGF page 107), omit the almonds, and Sweet Potato Fries (DVANGF page 100).

Snack:  Organic celery with peanut butter

 


Thursday

Roasted Spaghetti Squash and Veggies

Roasted Spaghetti Squash and Veggies

Breakfast Smoothie: 1 cup Cashew Milk, 1/2 cup frozen blueberries, big handful of organic kale, 1/2 cup chopped beets, 1 scoop raw vegan protein powder

Hearty, Warm Lunch: Slow Cooker Beans and Greens Soup (DVANGF page 54)

Dinner: Roasted Spaghetti Squash and Veggies (DVANGF page 102). I used zucchini, green beans, carrots and organic red pepper in place of broccoli and cauliflower. 

Snack:  organic apple with cashew butter


Friday

Stir Fry with Spicy Peanut Sauce

Stir Fry with Spicy Peanut Sauce

Breakfast Smoothie: 1 cup Cashew Milk, 1/2 frozen banana, 1/2 cup frozen blueberries, big handful of organic kale, 1 scoop raw vegan protein powder

Lunch Salad: organic lettuce, shredded cabbage, ½ cup sliced cucumber, a couple cherry tomatoes halved,  ½ an avocado, 1/2 cup chopped pecans and topped with Lemon Vinaigrette ( DVANGF page 48), omit the dijion mustard and use lime juice in place of lemon juice .

Dinner: Soba Noodles with Spicy Peanut Sauce (DVANGF page 82), omit the soba noodles, chili garlic paste and rice wine vinegar.  Use the juice of 1/2 a lime, and organic tamari in place of soy sauce.  Add 1/2 cup of edamame.

Snack: Banana with cashew butter


Saturday

Veggie Burger with Roasted Spaghetti Squash, Lima Beans and Peas

Veggie Burger with Roasted Spaghetti Squash, Lima Beans and Peas

Breakfast: Over Night Oats (see recipe in previous blog)

Lunch Salad:  organic lettuce, shredded cabbage, ½ cup sliced cucumber, a couple cherry tomatoes halved,  ½ an avocado, 1/2 cup chopped pecans and topped with Lemon Vinaigrette ( DVANGF page 48), omit the dijion mustard and use lime juice in place of lemon juice

Dinner: Left over roasted spaghetti squash (from Thrusday night's dinner), lima beans, green beans and a Veggie Burger

Snack:  Apple with peanut butter

Desert: Hot chocolate: 1 cup Cashew Milk, 1 tbsp raw cacao powder, 2 tsp raw honey


Sunday

Steel Cut Oats with Bananas, Black berries and Walnuts

Steel Cut Oats with Bananas, Black berries and Walnuts

Breakfast: Oatmeal: 1 cup of Cashew Milk, 1/2 cup oats, 1/2 a banana, 1/2 cup organic black berries, 1/4 cup chopped walnuts

Hearty, Warm Lunch:  Slow Cooker Beans and Greens Soup (DVANGF page 54)

Dinner: Went out to dinner.  I ordered a salad with avocado, carrots, peppers, cucumber, apples, and tomatoes.  I asked for some lemon wedges and olive oil for the salad dressing.  

Snack:  Apple with several tbsp of peanut butter (I was starving after dinner)

Desert: Hot chocolate: 1 cup Cashew Milk, 1 tbsp raw cacao powder, 2 tsp raw honey

 


Meal Prep Schedule

Saturday: Soak black beans for fajitas, soak beans for Beans and Green's Soup, and soak nuts for Almond Milk

Sunday: Make Almond Milk, cook black beans, and make Beans and Green's Soup

Monday: Relax! Nothing to prep today :-)

Tuesday: Soak cashews

Wednesday: Make Cashew Milk, you can roast spaghetti squash if you are short on time on Thursday.

Thursday: Relax! Nothing to prep today :-)

Friday: Start Overnight Oats

Saturday: Soak nuts for more Almond Milk


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