Meal Plan - Day 2

BREAKFAST: Smoothie
1 banana
1/2 C blueberries
1/2 avocado (makes it more smooth and hearty; omit if you'd like)
Water to blend
Splash of agave if necessary

LUNCH: Salad
Heaping handful of spinach
1/4 C shredded carrots
1/4 C shredded beets
1 handful of cherry tomatoes
1 tsp sesame seeds

Dressing
1 Avocado
2 tsp raw honey or agave
1 handful of parsley
1/2 cucumber
5-6 beet green leaves
Water to blend

Blend in food processor or blender until smooth. Store unused portion in refrigerator.

TIP: I shredded several carrots and two beets in my food processor. This will be a great addition to my salads for a few days. I changed the blade but did not clean out the pitcher. I then threw the dressing ingredients into the blender, so the dressing has some of the left-over carrots and beets that were just shredded.

DINNER: Tacos
I've never liked calling my raw creations the name of their supposed cooked-food counterpart. At home, I usually don't give it a name, or I'll call it something that probably doesn't "sell" very well, like "shloppy shlop". However, I'll try to use some "normal" names on this blog and see how it goes. Hence, tacos...
1 C walnuts
1/2 tsp - 1 tsp cumin
1/4 tsp coriander
pinch of cayenne
pinch of salt
garnish with fresh tomato, green onion, and/or avocado
Romaine lettuce leaf

Blend walnuts and spices in a blender or food processor. Add water if necessary. Spread creation on lettuce leaf, and add garnishes. Store unused portion in fridge. Enjoy!