Breakfast

Cashew, Orange Oatmeal

Makes 2 Servings

• ½ cup of rolled oats
• 1 cup of filtered water
• 1 orange (navel, clementine or blood orange)
• 1 tablespoon of cashews
• 1 tablespoon of whole chia seeds
• 1 teaspoon of unsweetened shredded coconut
• 1 teaspoon of real maple syrup (optional)

Add oats and water into a stovetop pot on medium heat and bring to a boil. Then, reduce heat to a simmer and let cook for 5-10 minutes stirring occasionally. Using a microplane, zest the outer layer of the orange. Be careful to avoid the white layer underneath which tastes bitter. Add oatmeal to a bowl and top with peeled orange segments, cashews (roughly chopped), chia seeds, shredded coconut, option maple syrup and orange zest. Enjoy!

Snack

Carrots & Hummus

Makes 1 Serving

• 1 cup of sliced carrots or baby carrots
• 2 tablespoons of your favorite store-bought hummus

Enjoy!

Lunch

Amy’s Brown Rice, Black Eyed Peas & Veggies Bowl

Snack

Vanilla, Ginger Chia Pudding

Makes 1 Serving

• 1 cup unsweetened almond milk
• 1/4 cup whole chia seeds
• 1/4 teaspoon vanilla extract
• 1/2 tablespoon real maple syrup
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1 tablespoon of chopped almonds (or nuts of choice)
• Additional pinch of cinnamon

Add all pudding ingredients into a small jar or container and mix together with a spoon. Cover & place in the refrigerator for 2 hours or overnight. Top with diced apples, walnuts & an additional sprinkle of cinnamon!

Dinner

Sweet Potato Lentil Shepherd's Pie with Salad

Breakfast

Green Smoothie

Makes 1 Serving

• 1 serving of plant-based protein powder
• 2 cups of spinach
• 1 medium ripe banana
• 1 tablespoon of ground flaxseeds
• 1 cup of water (or coconut water or non-dairy milk)
• ¼ cup of ice

Add all ingredients into a high-speed blender and blend for 20 – 30 seconds until creamy. Enjoy!

Snack

Almond Butter Protein Bites

Makes 8-10 bites

• 1 cup of dates
• 1/2 cup almond butter
• 1/2 cup oats
• 2 tablespoons whole chia seeds

Add all ingredients into a high-speed food processor. Pulse together until a sticky batter is formed. Roll into balls and place in a container, cover with lid and let set in the freeze for 1 hour. Store in the freezer or refrigerator. Serving size is 2-3 bites; dependent on the size you make them

Lunch

Kale Caesar Salad With Crispy Chickpeas

Makes 4 Servings

To make crispy chickpeas:

• 1 (15-ounce) can of chickpeas
• 1/2 tablespoon of coconut oil
• 1 pinch of sea salt

To make salad dressing:

• 1/2 cup olive oil
• 2 tablespoons lemon juice
• 6 roasted garlic cloves
• 1 tablespoon tahini
• 1 pinch of sea salt

To make salad:

• 8 cups of kale
• chopped Caper (as many as you like)

Preheat the oven to 350 degrees Fahrenheit. Add chickpeas, coconut oil and sea salt onto a baking sheet and bake for 25 - 30 minutes. Next wash and chopped kale salad. Add lemon juice on to kale and massage until kale is softer (or softer). In a small blender add olive oil, roasted garlic, tahini and sea salt and blend together. Pour salad dressing onto kale and toss together. Top kale salad with crispy chickpeas, croutons and capers and enjoy!

Snack

Celery, Red Bell Pepper & Hummus

Dinner

Amy’s Light In Sodium Marinara Sauce with Amy’s Sonoma Veggie Burger with brown rice pasta Broccolini

Breakfast

Green Smoothie

Makes 1 Serving

• 1 serving of plant-based protein powder
• 2 cups of spinach
• 1 medium ripe banana
• 1 tablespoon of ground flaxseeds
• 1 cup of water (or coconut water or non-dairy milk)
• ¼ cup of ice

Add all ingredients into a high-speed blender and blend for 20 – 30 seconds until creamy. Enjoy!

Snack

Almond Butter Protein Bites

Lunch

Kale Caesar Salad With Crispy Chickpeas

Snack

Celery, Red Bell Pepper & Hummus

Dinner

Amy’s Light In Sodium Marinara Sauce with Amy’s Sonoma Veggie Burger with brown rice pasta Broccolini

Serves 2

• ½ cup Amy’s Light In Sodium Marinara Sauce
• 2 Amy’s Sonoma Veggie Burger
• 4 ounces of Brown Rice Pasta Noodles
• 2 tablespoons of fresh basil, chopped
• 2 tablespoons of hemp hearts (hemp seeds)
• 1 teaspoon of coconut oil
• 2 cups of Broccolini

Prepare pasta according to package instructions. Bake veggie burgers according to package instructions & then dice. Heat pasta sauce on stovetop. In a stovetop pan add coconut oil & broccolini and sauté for 5 – 10 minutes until tender. Add pasta noodles to bowls & top with pasta sauce, diced veggie burgers, hemp seeds, fresh basil & serve with a side of broccolini!

Breakfast

Green Smoothie

Makes 1 Serving

• 1 serving of plant-based protein powder
• 2 cups of spinach
• 1 medium ripe banana
• 1 tablespoon of ground flaxseeds
• 1 cup of water (or coconut water or non-dairy milk)
• ¼ cup of ice

Add all ingredients into a high-speed blender and blend for 20 – 30 seconds until creamy. Enjoy!

Snack

Celery & Peanut Butter

Makes 1 Serving

• 3 celery stalks
• 2 tablespoons of peanut butter

Wash and slice celery and enjoy with peanut butter as a dip. Don’t like peanut butter? Try sunflower seed butter or almond butter instead!

Lunch

Spicy Chickpea of the Sea Salad Sandwich Wrap

Makes 2 Servings

• 1 can (15 ounces) of Organic unsalted chickpeas
• 4 tablespoons of mustard (or more to your liking)
• ½ cup of onions, diced
• ½ cup of carrots, shredded
• A pinch of sea salt and freshly ground pepper
• 2 gluten free tortillas
• 1 cucumber
• 1 cup of spinach

In a medium bowl add chickpeas and mustard and mash together with a potato masher. You want the chickpeas to still be chunky yet not perfectly round. Don't over mash or you will end up with hummus! Add in onions, carrots, sea salt and pepper and stir together. Spread the chickpea mash inside a tortilla with sliced cucumber and spinach, fold or roll and enjoy!

Snack

Harvest Granola Bars

Makes 16 Bars

• 2 cups rolled oats
• 1 cup almond butter (or peanut butter)
• 1 cup pitted medjool dates
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla extract
• 1/2 cup pumpkin seeds
• 1/2 cup dried cranberries
• A pinch of sea salt

Add oats, almond butter, dates, cinnamon & vanilla extract into a food processor & pulse together until a sticky batter forms. Then add pumpkin seeds, cranberries & sea salt and pulse together shortly to roughly chop / mix in the final ingredients. Press batter into a dish, cover & let "set" in the freezer overnight. Slice into bars or squares and enjoy! Store in the freezer and enjoy within 2 weeks.

TIP: Line dish with parchment paper with excess paper hanging over the sides. When bars are ready, grab hold of the paper to "pop" out bars from the dish. Then cut into bars.

Dinner

Chili Cheese Fries With Amy’s Organic Medium Chili & Vegetables

Makes 1 Serving

• 1 can of Amy’s Chili
• 1 medium sweet potato
• 1 teaspoon of coconut oil
• Pinch of sea salt

To Make Cheese Sauce:

• 1 cup cashews, soaked overnight in water
• 1 cup of water
• 4 tablespoons tahini
• 1 tablespoon fresh lemon juice
• 1 teaspoon onion powder
• 1 teaspoon cumin
• 2 teaspoons sea salt

To make sweet potato fries preheat the oven to 425 degrees Fahrenheit. Dice sweet potato in French-fry size pieces. Place on a baking sheet and drizzle with coconut oil. Align sweet potatoes on baking sheet so they do not touch (this will help them crisp) and sprinkle with sea salt. Bake in the oven for approximately 25 - 30 minutes.

To make cheese sauce, soak cashews overnight in water and then drain and rinse well. Add soaked cashews into a blender or food processor with fresh water including all of the ingredients listed above to make the cheese sauce. Heat Amy’s chili in a medium soup pot over medium heat. On a plate assemble sweet potato fries; top with Amy’s chili a dollop and a dollop of cashew cheese sauce. Optional, enjoy with a side salad!

Breakfast

Cinnamon Apple Waffles

Makes 6 Waffles

• 2 flax eggs (2 tablespoons of ground flaxseeds with 6 tablespoons of water)
• 2 cups of rolled oats
• 1 cup of unsweetened almond milk (or non-dairy milk beverage)
• 1 cup of water
• 1 ripe banana
• 1 medium apple
• Cinnamon
• Maple
• Syrup
• Peanut or almond butter (optional)

In a small dish add ground flaxseed & water, shake or stir, and let set for 3 minutes. Then add all ingredients into a blend and blend for 15 - 20 seconds. Pour waffle batter into a waffle maker. Meanwhile, dice apple & add to a medium size bowl. Sprinkle with cinnamon and mix together. Top waffles with cinnamon apples and drizzle with maple syrup. Add almond or peanut butter for a boost of protein (optional)

Snack

Celery & Peanut Butter

Makes 1 Serving

• 3 celery stalks
• 2 tablespoons of peanut butter

Wash and slice celery and enjoy with peanut butter as a dip. Don’t like peanut butter? Try sunflower seed butter or almond butter instead!

Lunch

Spicy Chickpea of the Sea Salad Sandwich Wrap

Makes 2 Servings

• 1 can (15 ounces) of Organic unsalted chickpeas
• 4 tablespoons of mustard (or more to your liking)
• ½ cup of onions, diced
• ½ cup of carrots, shredded
• A pinch of sea salt and freshly ground pepper
• 2 gluten free tortillas
• 1 cucumber
• 1 cup of spinach

In a medium bowl add chickpeas and mustard and mash together with a potato masher. You want the chickpeas to still be chunky yet not perfectly round. Don't over mash or you will end up with hummus! Add in onions, carrots, sea salt and pepper and stir together. Spread the chickpea mash inside a tortilla with sliced cucumber and spinach, fold or roll and enjoy!

Snack

Harvest Granola Bars Dinner Amy’s Pizza & Salad

Serves 1

• 1 Amy’s Single Serve Gluten-Free & Dairy-Free Pizza
• 2 cups of mixed greens ¼ cup black olives (optional)
• 2 tablespoons of sunflower seeds
• ¼ cup of cherry tomatoes
• 2 tablespoons of hemp hearts (hemp seeds)

To Make Salad Dressing:

• 3/4 cup Organic virgin olive oil
• 1/4 cup apple cider vinegar
• 1/2 lemon, juiced 1 tablespoon
• 100% pure maple syrup
• 1 teaspoon garlic powder
• A pinch of sea salt and pepper

Prepare pizza according to package instructions. To make salad add all ingredients into a medium size bowl, drizzle with salad dressing, toss & serve! To make salad dressing add all ingredients into a mason jar, secure lid and shake together.

Breakfast

Leftover Cinnamon Apple Waffles

Snack

Celery & Peanut Butter

Lunch

Amy’s Organic Black Bean Vegetable Soup with Avocado Toast

Serves 1

• 1 (15) ounce can of Amy’s Black Bean & Vegetable Soup
• 1 slice of gluten-free toast
• 1/3 of an avocado, seeded, peeled & sliced
• A pinch of sea salt
• A pinch of red chili flakes

Heat soup in a stovetop pan over medium heat. Toast bread & top with slices of avocado, a pinch of sea salt and a pinch of red chili flakes.

Snack

Harvest Granola Bars

Dinner

Healthy Grocery Girl Nourish Bowl

Serves 1

• 1/4 cup of dry quinoa
• 1/2 cups of water
• 1/2 cup canned chickpeas
• 1 cups of Brussels sprouts, sliced in half
• 1 large carrots, julienned
• 1 teaspoon of coconut oil
• 1 medium avocado, peeled, seeded & sliced
• 1/4 cup sunflower

Seeds To Salad Dressing:

• 1/2 cup organic virgin olive oil
• 2 tablespoons lemon juice
• 6 roasted garlic cloves
• 1 tablespoon tahini (ground sesame seeds)
• 1 pinch of sea salt

Preheat the oven to 425 degrees Fahrenheit.

Cook quinoa according to package instructions. On a baking sheet add chickpeas, Brussels sprouts & carrots & drizzle with coconut oil & roast for 30 minutes.

To make salad dressing, add all ingredients into a blender & blend until creamy. Top cooked quinoa with roasted chickpea & veggie mix, sliced avocado, sunflower seeds & tahini salad dressing