Breakfast Drink: Green juice (kale, arugula, parsley)

Breakfast: Pea protein and buckwheat flour pancakes with strawberries, walnut, and coconut yogurt

Snack: Green juice (kale, arugula, parsley)

Lunch: Herb-marinated tofu, carrot spaghetti, red onion, arugula and peas

Snack: Smoothie with oats, vegan protein, coconut, betties, dates, and spirulina

First Dinner: White bean quinoa salad with fennel, chicory, celery, red onion, and dried chili

Second Dinner: Lentil and kale with turmeric buckwheat