All sauces, doughs, etc are homemade from scratch. It's best to try and make these in advance, and freeze some for future use. I use whole grain flour and USDA organic cane sugar. I also substitute vegetable oil for one of the following: Extra Virgin Olive Oil, Sunflower oil, or coconut oil - depending on the type of recipe.
Most of the meals have links to the recipes.
Breakfast:
Apple cinnamon oatmeal with hemp seeds
Whole wheat pancakes
Oatmeal banana breakfast bar with smoothie
Quinoa berry breakfast bowl
Peanut butter and banana bread with smoothie
Cottage cheese pancakes
Lunch:
Cucumber salad with homemade whole grain pita
Heart of palm salad
Veggie wrap with sweet potato chips
Spinach salad with edamame
Grilled zucchini with green salad
Crispy black bean fritters with a green salad
Cucumber and avocado summer rolls
Dinner:
Manicotti with eggplant sauce
Savory lo mein
Quinoa cabbage salad
African curry with brown rice (will add 1/2 lb shredded chicken breast)
Kale and roasted vegetable soup
Margherita pizza
Coconut curry lentil stew over quinoa with a salad
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