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Breakfast: Cinnamon Apple Oats

– 1 apple of your choice, sliced thick! I prefer anything pink (Gala or Fuji) – eat around the core, we shall not waste
-sprinkle of cinnamon
– drizzle of maple syrup
– 3 tbsp canned coconut milk, full fat, I used the yummy cream at the top!
– water to taste (3/4 cup- 1 cup depending on how thick you want your oats)
– 1 cup rolled oats
– 1 tbsp peanut butter
– cashews
– hemp seeds
– drizzle of flax oil


On medium heat, lay apples flat and sear on each side with cinnamon and maple syrup
heat coconut milk and water until simmering
add oats – should be cooked in 5 minutes
add toppings and serve!

Lunch: Cilantro Grilled Zucchini

1 1/2 zucchini, sliced thick
2 tbsp liquid aminos (low sodium soy sauce)
1 cup wild rice (2:1 ratio water to rice)
large handful cilantro – yes to the stems
2 garlic cloves
1/2 tsp pink Himalayan salt
1/2 lemon, juiced
splash of water
baked tofu cubed
2 tbsp tahini

place zucchini flat on griddle – medium heat
splash liquid aminos on top and lay the griddle top
sear on both sides
blend cilantro, lemon, salt, water, garlic
pour cilantro chutney on top of zucchini
blend tahini, splash of water – set aside to pour on top of rice
heat tofu on griddle, baked tofu is ready to eat out of the package! no need to over cook
serve and enjoy! – YUM

Dinner: Quinoa Tacos
4 cups cooked quinoa
1/2 cup tahini paste (from lunch)
1 tbsp smoked paprika
1 tbsp cumin
1/2 tbsp turmeric
1/2 tbsp pepper
1/2 tbsp chili ancho powder
1/4 coriander powder
1/4 tbsp salt
1/4 tbsp cayenne powder (optional for heat)
1 small jar of chunky salsa
2 tbsp nutritional yeast
1 1/2 tbsp grape-seed oil (or other high heat oil)
crunchy taco shells

optional toppings:
guacamole/ avocado
refried black beans
romaine lettuce

heat oven to 400 degrees
add all ingredients into bowl and mix thoroughly
spread thin on parchment paper and bake for 25-30 minutes
serve with toppings and enjoy!

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