Transitioning Into a Plant Based Diet in 10 Days

Notes and Tips:

● This meal plan is made to be simple.

● Make more then you need. Leftovers = easy lunch.

● Be sure to drink a lot of water throughout the day (remember it takes 2 cups to digest just one meal).

● Have a open mind & heart.

● Educate yourself about this lifestyle.

● And remember it’s good to have a bit of dark chocolate now and then :)

Day 1:

Breakfast

Nana Ice Cream

Preparation time: 8 mins

Ingredients:

• 4-5 fresh bananas
• Coconut milk (for blending)
• For flavor, recommendations: A cup of berries, a few spoonfuls of peanut butter, a dash or two of cacao powder, at least 10 chopped dates & really anything else you enjoy.

Directions:

• Peel and freeze bananas (overnight)
• Blend bananas until creamy, using coconut milk if needed.
• Blend in desired “flavoring”
• Top with: coconut sugar, coconut flakes, berries, bananas, or granola.
• Enjoy- out of a big bowl or large jar!

Lunch

Veggie Cakes

Makes: 4-5

Ingredients:

• Organic rice cakes 4-5
• Hummus (plain)
• Tomatoes 2-3
• Avocados 1-2
• Spinach or lettuce (I used organic spinach)
• Salt and pepper

Directions:

• Lay out plain rice cakes. 
• Spread on a layer of hummus and chopped avocado. 
• Top with a handful of your choice of leaf. On top add sliced tomatoes. 
• Sprinkle salt and pepper over top.

Dinner

Garden Bowl

Serves: 4

Ingredients:

• Pasta (I used a box organic spaghetti)
• 1 1/2 cup of tomato sauce
• 1 chopped yellow onion
• 2 cloves minced garlic
• 2 cups of broccoli
• 3 chopped carrots
• 1 8oz box of mushrooms
• 1 red pepper
• 1-2 avocados

Directions:

• Boil a pot of water & cook pasta.
• Chop all veggies & mushrooms. First steam the carrots.
• Cook everything in pan with vegetable oil or coconut oil.
• Cube and sprinkle avocados on top, along with the warmed sauce.

Day 2:

Breakfast

Oatmeal