This week’s menu is here:
BREAKFAST:
Blueberry Swirl Buckwheat and Walnut Porridge
Chocolate Pudding Breakfast Bowls
Buckwheat Waffles With Dark Cherry Syrup
LUNCH:
Raw Strawberry Mango Avocado Tacos
Lentil Green Bean Salad
Slow Cooker Summer Chowder
DINNER:
Chickpea Sweet Potato Spinach Curry
Orange Cauliflower with Brown Rice
One Pot Pasta Puttanesca with Chickpeas & Artichoke
Five Spice Tofu with Chili Ginger Sauce
Vegan Greek Pastitsio
Blueberry Quinoa Power Bowl
Moroccan Summer Vegetable Stew
SNACKS:
Almond Butter Zucchini Bars
Baked Zucchini Fries with Yogurt Dill Dipping Sauce