Day 1 (Monday):
– Breakfast: Green smoothie with spinach, banana, pineapple, and coconut water
– Lunch: Zucchini noodles with cherry tomatoes, basil, and a cashew cream sauce
– Dinner: Kale salad with diced cucumbers, red bell peppers, tahini dressing (with balsamic vinegar and sea salt), topped with olives
Day 2 (Tuesday):
– Breakfast: Chia pudding with almond milk, mixed berries, and sliced almonds
– Lunch: Collard green wraps with hummus, shredded carrots, and sprouts
– Dinner: Spiralized beet and carrot salad with arugula, walnuts, and a lemon-ginger dressing
Day 3 (Wednesday):
– Breakfast: Watermelon and mint gazpacho
– Lunch: Cucumber and avocado rolls with a miso-tahini dipping sauce
– Dinner: Rainbow veggie slaw with red and green cabbage, bell peppers, and a citrus vinaigrette
Day 4 (Thursday):
– Breakfast: Mango and coconut chia pudding topped with fresh passion fruit
– Lunch: Raw vegan sushi rolls with cauliflower rice, avocado, and cucumber, served with coconut aminos
– Dinner: Raw vegan noodles with spiralized zucchini, cherry tomatoes, and a sun-dried tomato pesto
Day 5 (Friday):
– Breakfast: Banana and spinach smoothie bowl topped with sliced almonds, chia seeds, and fresh berries
– Lunch: Spinach and strawberry salad with sliced almonds and a raw honey-lemon dressing
– Dinner: Raw vegan lasagna with zucchini noodles, cashew cheese, and marinara sauce
Day 6 (Saturday):
– Breakfast: Tropical fruit platter with mango, papaya, kiwi, and fresh lime juice
– Lunch: Jicama and orange salad with mint, red onion, and a chili-lime dressing
– Dinner: Raw vegan tacos with walnut meat, pico de gallo, guacamole, and lettuce wraps
Day 7 (Sunday):
– Breakfast: Blueberry and almond smoothie with coconut milk, vanilla, and cinnamon
– Lunch: Broccoli and cauliflower tabouleh with parsley, tomatoes, and a lemon-olive oil dressing
– Dinner: Stuffed bell peppers with a raw vegan “rice” made from pulsed cauliflower and sun-dried tomatoes
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