This week’s menu is here:
Breakfast:
Green Goddess Chia Pudding
Rainbow Chard & Tofu Vegan Muffins
French Toast with Warm Berry Drizzle
Lunch:
Black-Eyed Collard Wraps with Ginger Peanut Sauce
Vegan Meatball Sub with Sautéed Kale Marinara
Cucumber Watermelon and Mint Gazpacho
Dinner:
Moroccan Stuffed Zucchini Boats
Coconut Lentil & Sweet Potato Korma
Soba Noodle Salad
Mushroom and Lentil Spaghetti Bolognese
Blueberry Five Bean Salad
Philly Portobello Steak Sandwich
Mediterranean Quinoa with Cashew Tzatziki
Snacks:
Strawberry Banana Oatmeal Bites
5-minute Blueberry Cobbler