FULL DAY OF EATING: PLANT-BASED + Warm Salad Recipe

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese has a similar tangy flavor with fewer calories.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is nutrient-dense and often less expensive.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar is lower in calories and adds a different flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Make peanut butter banana toast using 1 slice of day's pillar bread, 1 banana, and 2 tablespoons of peanut butter.

Chop 1 block of extra firm organic tofu into small squares and marinate in aunty shiitake sesame vinaigrette for about 1 hour in the fridge.

Cut up 1 head of broccoli and 2 cloves of garlic.

Place the broccoli on one side of a baking pan and drizzle with 1 tablespoon of oil for the tofu.

Bake the broccoli and marinated tofu in the oven for 25 minutes at 400 degrees Fahrenheit.

Prepare the salad base by breaking up 1 head of lettuce into a bowl and chopping some napa cabbage for texture.

Chop 1 onion, 1 tomato, and 1 avocado to add to the salad.

Chop up a handful of Thai lime and chili almonds to sprinkle on top of the salad.

After 25 minutes, remove the broccoli and tofu from the oven and add them to the salad bowl.

Drizzle the salad with carrot ginger miso dressing from Trader Joe's.

For an afternoon snack, mix 1 scoop of plant-based protein powder with 1 cup of almond milk in a blender bottle.

Prepare a frozen Daya thin gluten-free fire roasted vegetable pizza according to package instructions and bake in the oven.

Equipment Needed

Spice Level:

Dietary

Allergens