This week’s menu lineup looks like this:
Breakfast:
Blackberry Cinnamon Pecan Quinoa Recipe
Green Power Breakfast Sandwich
Blueberry Oatmeal Waffles
Lunch:
Lemon Basil Avocado soup
California Chopped Kale Salad
Mediterranean slow cooker eggplant salad
Dinner:
Spinach Mushroom Enchiladas with Peanut sauce
Creamy Vegan Mac’n’Cheese with Walnut “Parm”
Sesame Almond Zoodles
Pineapple Not-so-fried Rice
Pulled BBQ jackfruit sandwiches
Balsamic Grilled Tofu with Cilantro Cauliflower Rice & Sriracha Cashew Cream Sauce
Loaded Veggie Nachos
Snacks:
Pineapple Lime Salsa with chips
No-Bake Fruit Tarts In a Jar