Vegetarian meal plan
MONDAY
Breakfast: 1/2 avocados filled with 2 scrambled eggs
Mid-Morning Snack: 1 fresh seasonal fruit
Lunch: Ready prepared quinoa & millet caprese with basil cream & roasted veggies
Afternoon Snack: 30 g raw almonds & raisins
Dinner: Spicy red lentils & crisp tofu
TUESDAY
Breakfast: Traditional Birchers Muesli
Morning Snack: 1 Boiled free range egg
Lunch: Ready Prepared Grain and Lentil Salad
Afternoon Snack: 1 fresh seasonal fruit
Dinner: Spicy Mexican red kidney bean soup with chunky guacamole
WEDNESDAY
Breakfast: Breakfast Smoothie (1 banana, 1/2 C strawberries, 1/2 C soya milk, 2 tsp seed mix, 1 Tbsp cashews)
Mid-Morning Snack: Chef style baby carrots with hummus
Lunch: Gingered sweet potato soup with soya cashews
Afternoon Snack: 40 g Pecan, Raisin & Apple Snack
Dinner: Baked brinjal tomato rice
THURSDAY
Breakfast: Cinnamon and milk quinoa
Mid-Morning Snack: 30 g raw cashew nuts
Lunch: Spicy Poached eggs with pepper brinjal and tomato
Afternoon Snack: Baby vegetables with zesty guacomole
Dinner: Ready Prepared Lentil Cottage Pie
FRIDAY
Breakfast: Raspberry and Ricotta Whip
Mid-Morning Snack: 40 g Almond, Apricot & Blueberry mix
Lunch: Quinoa patties with lime yoghurt dipping sauce
Afternoon Snack: 1 Boiled free range egg
Dinner: Vegetarian patties with grilled vegetables, avocado and ginger peppedew relish
SATURDAY
Breakfast: Omelette with Spring Greens
Mid-Morning Snack: Low fat Bulgarian yoghurt with vanilla sugar pumpkin seeds
Lunch: Peanut and Vegetable Rice-paper Wraps
Afternoon Snack: Chutney mini rice cakes
Dinner: Chickpea and Cashew Curry
SUNDAY
Breakfast: Poached Breakfast Pear with Honey and Yoghurt
Mid-Morning Snack: 30 g raw almonds
Lunch: Vegetarian Braai Wraps
Afternoon Snack: Air popped popcorn