WEEK 4: EAT GREEN:
Ingredients:-1 cup fresh spinach
-1 frozen banana
-½ cup almond milk
-1 scoop vanilla protein powder of choice
-1-2 tablespoon peanut butter
Steps:1.Place in a blender and blend.
Sip Cold Spinach Matcha Muffins Ingredients:
-2 large bananas (should yield 1 cup after being blended)-1 cup old fashioned oats-1 cup spinach-1 teaspoon matcha-½ teaspoon baking powder
r-Optional: ¼ cup chocolate chips
Steps:1.Preheat oven to 350 °F.
2.Place 4-6 cupcake liners in muffin tin.
3.Place 2 bananas in the blender and blend
4.Add remaining ingredients (spinach on the bottom) and blend until smooth.
5.Fill muffin tins to ¾ full and bake for 15 minutes, or until toothpick inserted in muffin’s center comes out clean.
6.Let it cool, remove from tray and place in air-tight container.
Sesame Tempeh Cauliflower Rice
-2 cups cauliflower rice (frozen is fine!)
-1/2 cup cubed tempeh-1 small head broccoli, chopped
-2 tbsp shoyu or tamari or soy sauce -sesame seeds to garnish
1.Sautébroccoli in a nonstick or cast iron pan with cooking spray oil over medium-high until browned and cooked through.
2.Transfer broccoli to a bowl.
3.Add tempeh and shoyu and sauté until browned.
4.Add tempeh to the bowl with the broccoli.
5.Cook cauliflower in the pan for 5-7 minutes until soft and slightly brown.
6.Once cauliflower is cooked through, add the broccoli and tempeh back in and cook until ingredients are reheated and combined. Top with sesame seeds and enjoy!
Lentil and Cucumber Salad:
-1 medium cucumber, peeled and chopped -½ cup cooked lentils (canned, or soaked)
-1-2 tablespoons of olive oil-Squeeze of lemon-Cracked black pepper to taste
1.Place all the ingredients in a bowl and mix well