Breakfast: Toast with organic peanut butter, an apple, and orange juice.
Snack: Almonds and a banana.
Dinner: Spicy tofu and broccoli, napa cabbage salad, and tea.
Breakfast: Oatmeal with raisins and apple juice.
Lunch: Hummus with chips or bread and a strawberry smoothie.
Snack: Baked potato with olive oil, chives, and a little bit of sea salt.
Dinner: Barbecued tofu, watermelon, collard greens, and iced tea.
Breakfast: Buckwheat pancakes with agave nectar or peanut butter, a banana, and almond milk.
Lunch: Tomato and cucumber salad, strawberries, and orange juice.
Snack: Oatmeal raisin cookies.
Dinner: Spaghetti (try some nutritional yeast on top), romaine salad with sunflower seeds, herb bread, and strawberry lemonade.
Breakfast: Granola and soy yogurt, peaches, and apple juice.
Lunch: Brown rice with tempeh, mandarin oranges, and tea.
Snack: Toast with peanut butter.
Dinner: Squash and barley soup, toast, green beans, and almond milk.
Breakfast: Waffles with blueberries and agave nectar, a banana, and soy milk.
Lunch: Spinach and walnut salad, a mango, and green tea.
Snack: Garlic bread with tahini.
Dinner: Pasta salad with pine nuts, roasted peppers, and cranberry juice.
Breakfast: Banana nut muffins, strawberries, and hemp milk.
Lunch: Miso soup with tofu, mustard greens, and white tea.
Snack: Avocados and corn chips.
Dinner: Sauteed eggplant and mushrooms, cooked kale, and limeade.
Breakfast: Fruit salad, toast, and carrot juice.
Lunch: Tomato soup, champ, and coconut milk.
Snack: Basil and sun-dried tomato pesto on flat bread.
Dinner: Stuffed red peppers, rice and beans, and peach tea.
Breakfast: Whole grain cereal with dried fruit and flax milk.
Lunch: Peanut butter and jelly sandwich on whole grain bread, carrots, and orange juice.
Snack: Grapes and bananas.
Dinner: Penne pasta with tomato and spinach sauce, steamed broccoli, and almond milk.
