DAY 1
BREAKFAST: Cookie Dough Overnight Oats- plant-based vanilla protein, coconut milk, Hu chocolate chips
LUNCH: Italian Chopped Salad- radicchio, cannellini bean, sun-dried tomato
SNACK: Rainbow Spring Rolls
DINNER: Tex-Mex Nachos- jackfruit, grilled corn, cashew nacho cheese
DAY 2
BREAKFAST: Southwest Tofu Scramble- baby red potato, bell pepper, home-made salsa
LUNCH: Chinese Chopped Salad- local citrus, rice noodle, sesame vinaigrette
SNACK: Berry Cheesecake Cup
DINNER: Golden Lentil Bowl- curried lentil, roasted sweet potato, purple kale
DAY 3
BREAKFAST: Cookie Dough Overnight Oats- plant-based vanilla protein, coconut milk, Hu chocolate chips
LUNCH: Loaded Caesar Salad- persian cucumber, crunchy nut + seed topping, watermelon radish
SNACK: Rainbow Spring Rolls
DINNER: Kale Pesto Pasta- chickpea pasta, baby tomato, pine nut
DAY 4
BREAKFAST: Southwest Tofu Scramble- baby red potato, bell pepper, home-made salsa
LUNCH: Crispy Tofu Salad- honey mustard dressing, baby tomato, cucumber
SNACK: Berry Cheesecake Cup
DINNER: Sweet Potato Protein Bowl- chickpea miso, roasted broccoli, peanut sauce
DAY 5
BREAKFAST: Cookie Dough Overnight Oats- plant-based vanilla protein, coconut milk, Hu chocolate chips
LUNCH: Vietnamese Pink Noodle Bowl- julienne rainbow veggies, lime, chopped peanut
SNACK: Rainbow Spring Rolls
DINNER: Lasagna Bolognese- lentil bolognese, cashew ricotta, baby spinach