This plan allows for 200 "happy" calories per day, and you can use the "rollover" system for any unused calories. There are no restrictions here, so go crazy! I'm hoping to indulge in some peanut butter chocolate chip cake I plan on making later this week...
Click "read more" for the Day 1 meal plan!
Banana-Nut Pancakes: In a small bowl, vigorously mix 1/2 tbs flax meal , 1/3 cup almond milk, and 1/2 tsp apple cider vinegar until well-combined and let sit 3 minutes. In another bowl, mix 1/4 cup cooked quinoa, 1/4 cup whole wheat flour, 1/2 tsp baking powder, 1 tsp coconut/palm sugar (brown sugar works too), and a pinch of salt. Add the almond milk mixture to the dry ingredients and stir just until combined. Stir in 1/4 tsp vanilla, 1/4 banana (chopped) and 1 tbs chopped walnuts. Cook the pancakes over medium heat until firm. Top with 2 tbs plain soy yogurt, 1/4 banana (sliced) tossed in 1 tsp pure maple syrup, and 1 tbs chopped (and toasted, if desired) walnuts.
The plan originally had a Starbucks protein box as the main lunch item. This box contains cheese and an egg...so obviously that was out of the picture. Here's the easy switch:
1 vegan protein bar with at least 10g protein (I had a Superfood Slam ProBar)
Honest Tea Green Tea (unsweetened)
The original snack was a "Mini Salmon Salad Sandwich". Again, not gonna happen. No snack should take that long to prepare anyways...
Since the two previous meals are pretty filling, and the vegan substitution would practically be another meal...fuel up with a 200 calorie healthy snack such as hummus with veggies and pita chips :)
Savory Spaghetti: In a small bowl, combine 3 tbs mirin (rice wine vinegar), 1 tbs creamy peanut butter,
1 tbs orange juice, and 1/4 tsp low-sodium soy sauce until smooth. In a medium pan, saute 2 cups kale in 1 tsp olive oil until wilted. Add 2oz whole-wheat spaghetti (cooked), 1/2 cup cannellini beans (rinsed and drained if they came from a can), and peanut sauce; stir until warmed through. Serve topped with 1 tbs sliced scallions.