1.) Veggie tofu rice wraps (carrots, cucumber, green onion, spinach, and sriracha & soy sauce tofu.) 2.) Peach-mango tofu dessert topped with raspberries, blackberries, strawberries, chia seeds and pumpkin seeds. 3.) Energy bites (dates + almond + cacao, etc.) and granola with coconut, goji berries and pumpkin seeds.
(via garden-of-vegan)
Food on the Go: Qi'a Superfood Bar (Blueberry Cashew Pumpkin Seed), Taste of Nature Bar (Apple), and a Burrito bowl: seasoned rice and black beans, sautéed red and green bell pepper, zucchini, onion, and spinach topped with sriracha and served with tortilla chips. (I added dollop of guacamole later.)
Food on the go: 1.) Rice, Baked Tofu, & Spinach (calrose rice, baby spinach, and baked tofu - marinated in Kikkoman teriyaki sauce, sriracha, sesame oil, and PURE Infused Chipotle & Lemongrass Maple Syrup. 2.) Nature’s Path Love Crunch Dark Chocolate + Berries Granola + Sunrise Soya’s Original Tofu Dessert. 3.) Mandarin orange.
Chickpea salad sandwich on sprouted whole grain bread with spinach, Qi’a superfood bar (Blueberry cashew pumpkin seed flavour), mini bananas, homemade date & cashew bar, and chopped watermelon.
Food prep for the next couple of days: Blueberries, cleaned and chopped vegetables (carrots, broccoli, mushrooms, zucchini), marinated sriracha and soy sauce tofu, curried baked sweet potatoes, chopped and sliced watermelon, cleaned and chopped kale, veggies for snacking (grape tomatoes, cucumber, carrots, broccoli), whole wheat banana bread, and fruit prepped for freezing/smoothies (bananas, cherries, and raspberries.)
Mary’s crackers with peanut butter and cacao nibs, strawberries and cherries, a banana, and almond dessert tofu.
(via garden-of-vegan)
½ of a mango, Vitasoy malt soy milk, nectarine, chickpea salad, and sweet potato crackers.
Red plums, 3-seed sweet potato crackers, carrot sticks, cucumber, grape tomatoes, and hummus with hemp seeds.
(via garden-of-vegan)
Kiwi, everything flavour Pretzel Crisps, hummus with hemp hearts and pumpkin seeds, watermelon slices, and a spinach salad with baked sriracha and soy sauce tofu, grape tomatoes, cucumber, carrot, hemp hearts, and pumpkin seeds.
(via garden-of-vegan)