Monday
BreakfastMango-coconut smoothie (mango, coconut meat, coconut water, lime, spirulina)
LunchZucchini noodles with sun-dried tomato basil sauce, hemp seeds, avocado
DinnerCollard green wraps: spiced walnut meat, shredded carrots, tahini drizzle
SnackApple slices with almond butter
Tuesday
BreakfastChia pudding with raw cacao nibs, banana, shredded coconut
LunchBuddha bowl: quinoa, avocado, cucumber, roasted red pepper, sesame dressing
DinnerKale Caesar salad: massaged kale, tahini Caesar dressing, hemp croutons
SnackCelery sticks with hummus
Wednesday
BreakfastPapaya boat: halved papaya, kiwi, pineapple chunks, coconut flakes
LunchTomato basil soup with walnut parmesan, side of lettuce wraps
DinnerStuffed bell peppers: mushroom squash filling, herbs, cashew cream
SnackTrail mix: almonds, goji berries, cacao nibs
Thursday
BreakfastGreen Goddess smoothie (spinach, banana, avocado, mint, coconut water)
LunchRaw tacos: walnut meat seasoned with cumin & smoked paprika, guacamole, in butter lettuce cups
DinnerCauliflower rice bowl: turmeric cauliflower, mango salsa, cilantro lime sauce
SnackWatermelon and mint bites
Friday
BreakfastOvernight oats: rolled oats soaked in coconut milk, mango, coconut flakes
LunchSpinach arugula salad with avocado, pine nuts, lemon herb vinaigrette
DinnerMiso-glazed eggplant rounds with sesame bok choy and ginger dressing
SnackBanana nice cream (frozen banana blended with vanilla bean)
Saturday
BreakfastAcai bowl: frozen acai, banana, blueberries, granola, hemp seeds, kiwi
LunchMediterranean plate: tabbouleh, baba ganoush, stuffed grape leaves, olives, cucumber
DinnerPortobello mushroom steaks with herb marinara, wilted spinach, garlic sauce
SnackCucumber rounds with cashew herb spread
Sunday
BreakfastSavory veggie hash: zucchini, mushrooms, bell peppers, avocado, microgreens
LunchGazpacho soup with fresh herbs, side of seed crackers
DinnerSpring roll bowl: rice noodles, julienned vegetables, almond satay, lime
SnackHummus with carrot and bell pepper strips
Monday
BreakfastBerry-coconut smoothie (mixed berries, coconut milk, chia seeds, vanilla)
LunchCucumber avocado soup with dill and lime, side salad
DinnerGrilled asparagus and zucchini with lemon herb dressing, walnut meatloaf
SnackFresh pineapple chunks with cayenne
Tuesday
BreakfastWatermelon cucumber smoothie with mint and lime
LunchRaw pad thai: kelp noodles, peanut lime sauce, mung bean sprouts, basil
DinnerStuffed grape leaves (dolmas) with cashew tzatziki and lemon
SnackPine nuts and dried mulberries
Wednesday
BreakfastDragon fruit mango smoothie bowl with granola and coconut flakes
LunchKale white bean salad: massaged kale, cannellini beans, sun-dried tomatoes, lemon dressing
DinnerCarrot ginger soup with turmeric, coconut cream, crispy onion topping
SnackApple celery juice with ginger and lemon
Thursday
BreakfastSoft scrambled tofu (marinated in nutritional yeast, turmeric) with avocado toast (on raw dehydrated bread)
LunchRaw beetroot burger: beet patty, lettuce, pickles, special sauce, in butter lettuce
DinnerThai green papaya salad with green beans, tomatoes, lime, crushed peanuts
SnackZucchini chips with sea salt
Friday
BreakfastCoconut water kefir with spirulina and banana
LunchBroccoli almond soup with herbs and hemp seeds
DinnerZucchini lasagna: layered zucchini slices, cashew ricotta, marinara, spinach
SnackMango slices with tajin seasoning
Saturday
BreakfastPassion fruit smoothie with banana, coconut milk, lucuma
LunchFalafel wraps: raw falafel in collard greens with tahini, tomato, cucumber
DinnerCauliflower buffalo wings with ranch dip, celery sticks
SnackMedjool dates stuffed with almond butter
Sunday
BreakfastGreen juice: cucumber, celery, parsley, ginger, lemon, apple
LunchQuinoa salad with roasted vegetables, pumpkin seeds, lemon herb vinaigrette
DinnerVegetable curry in coconut cream with basil, served over cauliflower rice
SnackKale chips (sea salt & nutritional yeast)
Monday
BreakfastAvocado toast on dehydrated flaxseed bread with cherry tomatoes and microgreens
LunchBlack bean and corn salad with cilantro lime dressing, avocado
DinnerMushroom stroganoff with zucchini noodles and cashew cream sauce
SnackBerry frozen yogurt drops (blended cashews and berries frozen in ice cube trays)
Tuesday
BreakfastDate cinnamon porridge (soaked dates blended with coconut milk, cinnamon, walnuts)
LunchCaesar power salad: romaine, walnut Parmesan, hemp seeds, creamy Caesar dressing
DinnerEggplant parmesan: breaded eggplant rounds with marinara and cashew mozzarella
SnackCoconut mango bites
Wednesday
BreakfastCarrot cake smoothie (carrot, banana, ginger, coconut milk, vanilla, cinnamon)
LunchRaw sushi rolls: marinated zucchini as "rice," avocado, cucumber, mango, seaweed
DinnerStuffed bell peppers with wild rice, mushrooms, herbs, cashew cream
SnackPumpkin seed brittle with maple and sea salt
Thursday
BreakfastTropical smoothie: pineapple, mango, coconut cream, acerola powder
LunchRed lentil soup with lemon and cilantro, side of seed crackers
DinnerAhi-compatible cucumber "poke" bowl: cucumber cubes, avocado, seaweed, sesame, lime
SnackGuacamole with jicama sticks
Friday
BreakfastMatcha chia bowl with mango, coconut, hemp seeds
LunchRatatouille: layered summer vegetables with tomato sauce and fresh herbs
DinnerThai basil lettuce wraps with mushroom filling and spicy lime dipping sauce
SnackRaw cacao energy balls (dates, cacao, almonds, sea salt)
Saturday
BreakfastBanana berry pancakes (blended oats, banana, berries, topped with maple and fruit)
LunchKale avocado salad with roasted sweet potato, pumpkin seeds, tahini dressing
DinnerCoconut curry butternut squash soup with ginger and lemongrass
SnackHemp seed pudding with vanilla and mango
Sunday
BreakfastSavory breakfast bowl: avocado, fermented vegetables, sauerkraut, microgreens
LunchWhite bean and artichoke salad with lemon caper vinaigrette
DinnerRaw veggie enchiladas: collard wraps, walnut meat, enchilada sauce, cashew sour cream
SnackFrozen grape pops (grape bunches frozen on skewers)
Monday
BreakfastPeach cobbler overnight oats with cashew cream topping
LunchNiçoise-style salad: mixed greens, roasted potatoes, green beans, olives, herb vinaigrette
DinnerStuffed portobello with spinach, artichoke hearts, and garlic cashew cream
SnackHoneydew melon with mint
Tuesday
BreakfastStrawberry basil smoothie with coconut water and chia seeds
LunchChickpea shawarma salad with tahini lemon dressing, pickled onion, fresh herbs
DinnerMango curry with chickpeas and spinach served over basmati cauliflower rice
SnackRice cake with cashew butter and banana
Wednesday
BreakfastKey lime pie smoothie (avocado, banana, lime, coconut milk, vanilla,dates)
LunchRainbow summer roll platter: rice paper rolls with peanut dipping sauce
DinnerRoasted beet and orange salad with candied walnuts and citrus vinaigrette
SnackDehydrated apple chips with cinnamon
Thursday
BreakfastBuckwheat porridge with berries, maple, and toasted coconut
LunchMinestrone with zucchini and white beans, fresh basil and olive oil drizzle
DinnerZucchini and yellow squash ratatouille with fresh thyme and garlic
SnackDark chocolate banana frozen "ice cream" (frozen banana blended with raw cacao)
Friday
BreakfastTropical sunrise bowl: mango, papaya, pineapple, coconut, granola, hemp seeds
LunchSouthwest quinoa bowl with black beans, corn, avocado, chipotle lime dressing
DinnerRaw lasagna with cashew cheese, pesto, roasted zucchini, marinara
SnackCucumber gazpacho shots with chives
Saturday
BreakfastProtein power smoothie: hemp seeds, spirulina, banana, almond butter, coconut milk
LunchMango avocado salad with toasted pepitas and honey lime dressing
DinnerSpicy Thai noodle salad with peanut sauce, vegetables, fresh herbs
SnackCashew cheese on seed crackers
Sunday
BreakfastBanana protein pancake stack with maple and fresh berries
LunchHarvest grain bowl: farro, roasted root vegetables, tahini, pumpkin seeds, herbs
DinnerCurried pumpkin seed pate with celery, carrots, and bell pepper slices
SnackFresh fig and almond butter