Sunday
Breakfast: Banana Carob Smoothie
Ingredients:
3 frozen chopped bananas
3/4 cup water
1 1/2 tbsp carob powder
4 medjool dates, pits removed
1/2 tsp vanilla
Process all ingredients in a blender until smooth and creamy.
Lunch: Savory Sweet Smoothie
Ingredients:
10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water
Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.
Dinner: Tabbouleh
Snack: Carob Balls
This will last you 2 days
Monday
Breakfast: Banana Carob Smoothie
Ingredients:
3 frozen chopped bananas
3/4 cup water
1 1/2 tbsp carob powder
4 medjool dates, pits removed
1/2 tsp vanilla
Process all ingredients in a blender until smooth and creamy.
Lunch: Banana Nog
Ingredients:
3 bananas
4 medjool dates, pits removed
1/8 teaspoon cinnamon
½ tsp AllSpice
3 cups of water
Blend everything together and enjoy!
I used Lacinato Kale instead of the Iceberg. Iceberg to me is a waste of time. Not much nutrients to get there. I like my veggies a deeper green. I also used this tahini for the wrap
Snack: Carob Balls
Tuesday
Breakfast: Carob Coconut Water
24 oz coconut water with a heaping teaspoon of carob powder
Lunch: Savory Sweet Smoothie
Ingredients:
10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water
Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.
Dinner: Spinach Salad with Tahini Dressing
Salad Ingredients:
6 cups fresh baby spinach
1 avocado, diced
Simple Sweet Tahini Dressing
Toss all ingredients together with your desired amount of dressing until combined.
Snack: 13 medium figs
Note: Wash your figs first. You can choose to rehydrate them for a couple hours in alkaline water or eat them dry.
Wednesday
Breakfast: Carob Coconut Water
24 oz coconut water with a heaping teaspoon of carob powder
Lunch: Banana Nog
Ingredients:
3 bananas
4 medjool dates, pits removed
1/8 teaspoon cinnamon
½ tsp AllSpice
3 cups of water
Blend everything together and enjoy!
Dinner: Tabbouleh
Snack: 13 medium figs
Note: Wash your figs first. You can choose to rehydrate them for a couple hours in alkaline water or eat them dry.
Thursday
Breakfast: Banana Carob Smoothie
Ingredients:
3 frozen chopped bananas
3/4 cup water
1 1/2 tbsp carob powder
4 medjool dates, pits removed
1/2 tsp vanilla
Process all ingredients in a blender until smooth and creamy.
Lunch: Savory Sweet Smoothie
Ingredients:
10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water
Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.
I used Lacinato Kale instead of the Iceberg. Iceberg to me is a waste of time. Not much nutrients to get there. I like my veggies a deeper green. I also used this tahini for the wrap
Snack: Carob Balls
This will last you 2 days.
Friday
Breakfast: Banana Carob Smoothie
Ingredients:
3 frozen chopped bananas
3/4 cup water
1 1/2 tbsp carob powder
4 medjool dates, pits removed
1/2 tsp vanilla
Process all ingredients in a blender until smooth and creamy.
Lunch: Banana Nog
Ingredients:
3 bananas
4 medjool dates, pits removed
1/8 teaspoon cinnamon
½ tsp AllSpice
3 cups of water
Blend everything together and enjoy!
Dinner: Spinach Salad with Tahini Dressing
Salad Ingredients:
6 cups fresh baby spinach
1 avocado, diced
Simple Sweet Tahini Dressing
Toss all ingredients together with your desired amount of dressing until combined.
Snack: Carob Balls
Saturday
Breakfast: Carob Coconut Water
24 oz coconut water with a heaping teaspoon of carob powder
Lunch: Savory Sweet Smoothie
Ingredients:
10 oz frozen organic peaches
10 oz frozen organic mangoes
3 bananas
2 handfuls of fresh baby arugula
Alkaline Water
Put everything in the blender. I pour the water in last and fill to the 16 oz line. This will make 48 oz.
Dinner: Tabbouleh
Snack: 13 medium figs
Note: Wash your figs first. You can choose to rehydrate them for a couple hours in alkaline water or eat them dry.
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