MEAL PREP FOR WEIGHT LOSS / VEGAN WORK WEEK

RECIPES -
Days 1-3
Berries & Coconut Oatmeal (3 servings)
3 cups oats
3 cups berries
3 tbsp coconut
3 cups plant milk

Put all of your ingredients into jar and fill with plant milk.
When ready to eat microwave for 2 minutes with lid off.

Zucchini noodles salad (3 servings)
1 package of tofu pressed and chopped
1 zucchini julienned
1 cucumber
1 carrot julienned
1/4 cup cilantro
1 green onion chopped

Dressing
1/2 cup almond butter (can sub peanut)
1 tbsp apple cider vinegar
3 tbsp low sodium Tamari or coconut aminos
3 tbsp maple syrup
Juice 1 lime
1 tsp garlic powder
1 tsp ginger powder
1 tbsp sesame seeds
1/4 cup water

Put all dressing ingredients into a bowl and add water slowly to get the consistency you want. Whisk together.

Rice and potato curry (3 servings)
3 cups cooked rice white or brown

4 red potatoes diced
1 cup red lentils
1 cup coconut milk
1.5 cups water
1 carrot chopped
1 tbsp curry powder
1 tsp garlic powder

Place everything in a saucepan on your stove bring to a boil, cover and reduce heat to a simmer. In the instant pot place everything in your pot and cook for 15 minutes natural release.

Days 4&5
Chocolate Strawberry Smoothies ( 2 servings)
6 frozen bananas
4 tbsp raw cashews
2 tbsp cacao powder
2 cups strawberries

Break bananas into chunks and place 3 each in a 32oz mason jar, add the rest of your ingredients and freeze. When ready to eat fill jar with water and pour into blender. Blend on high until smooth and creamy.

Waldorf salad (2 servings)
6 cups mixed greens
1 Apple chopped
4 tbsp walnuts
1 stalk celery chopped
1/4 onion chopped

Dressing
1/4 cup tahini
2 tbsp balsamic vinegar
2 tbsp maple syrup
1/4 cup water (add as needed)

Place all dressing ingredients in a bowl and whisk together, slowly add water as needed.

Sushi bowls (2 servings)
4 cups cooked rice
2 tbsp coconut aminos
1 avocado
1 carrot julienned
1 cucumber julienned
2 nori sheets cut up
2 tbsp sesame seeds