This week’s menu:
Breakfast – Green smoothie with spinach, banana, fruits, almond milk and protein powder. I put all the smoothie ingredients (except the protein powder and almond milk) in mason jars and stuck them in the fridge. 1-2 hours before consuming, I took them out of the fridge to let them thaw a little. This was a pretty convenient technique.
Lunch – Broccoli, cauliflower, tomato, bell pepper, and tempeh salad with a lemon-cilantro dressing
Dinner – Rainbow salad with purple cabbage, spiralized zucchini, avocado, bell peppers, carrot, and cherry tomatoes and a mango dressing. Both of the salad recipes were inspired by Rawvana.
I was trying to eat mostly raw, and I learned a big lesson: When you’re eating raw vegan food, eat TWICE as much as you think you need to.
On the first and second days, I was constantly hungry. After that I started eating 2 servings of the lunches I had made, adding seitan to the salads, and snacking on a lot more fruits and vegetables in between meals.
I don’t think this is a diet I can get used to, but it really helped me move toward eating more fruits and veggies. (Pssst… TMI: going to the bathroom was also super smooth).
On the plus side, meal prepping didn’t take much time because I didn’t have to wait for anything to cook. There was just a lot of chopping. And all of the produce lasted perfectly throughout the week!