Lunch: Zucchini noodles with quick-pickled carrots, shiitake mushroom, broccoli sprouts and a homemade vegetable broth.

1:10

Lunch: Sourdough with sun-blushed tomatoes, a poached egg, and a side salad (mixed baby greens, cherry tomatoes, cucumber, dijon vinaigrette).

9:39

Breakfast: Green smoothie made with almond milk, baby spinach, wheat grass, a frozen banana, cinnamon, hemp hearts, and chia seeds.

11:38

Snack: Cara cara orange and frozen cherries.

7:09

Breakfast: Carrot cake oatmeal with raisins and coconut cashews.

9:20

Lunch: Miso-ginger coleslaw with avocado toast.

1:37

Spring rolls with all the trimmings.

6:50

Lunch: Vegan bowl composed of multigrain rice, grilled zucchini, sautéed beet greens, roasted broccoli, cauliflower, carrots, tomatoes, hummus, and hemp hearts.

7:06

Breakfast: Organic strawberries, raspberries, and cinnamon apple date rolls.

12:54

Breakfast: Multigrain Raisin oatmeal with organic strawberries and raspberries.

8:34

»