3/9

Day 2

BREAKFAST

• Oat Almond Pancakes (see recipe 2 in PDF) topped with 1 tbsp maple syrup
• 11 oz fortified vegan nutritional shake

MORNING SNACK

• ½ grapefruit
• ¼ cup walnuts

LUNCH

• Salad: 3 cups Romaine lettuce, 1 serving Baked oatTofu Cubes (see recipe 3 in PDF), 1 cup broccoli florets, ½ cup chopped sweet red pepper, ¼ cup grated carrot, ¼ cup sprouted watermelon seeds and 1 tbsp bottled vegan salad dressing
• ½ snack pack roasted seaweed snack

AFTERNOON SNACK

• 1 banana
• 2 tbsp tahini (sesame butter)

DINNER

• Tacos: 2 corn taco shells (warmed) filled with 1 cooked and crumbled fortified vegan burger, 1 cup shredded romaine lettuce, 1 cup chopped tomatoes, ¼ cup chopped avocado and 1 tbsp nutritional yeast seasoning
• ½ cup cubed mango with ½ tsp lime juice

Daily Total: 1,813 cal, 85g fat (17g mono, 29g poly, 12g sat), 0mg chol, 1,126mg sodium, 195g carb (37g fiber, 73g sugars), 88g protein