Day 2: 22 Days of Vegan Meals
Meal plan and recipes by Gena Hamshaw, certified clinical nutritionist and author of Choosing Raw
Smoothie with 1 cup almond milk, 1 large frozen banana, 1-2 tablespoons almond butter, 1 serving of 22 Days protein powder, and a heaping cup of leafy greens (spinach, chard, kale, etc.)
1 brown rice tortilla (Food For Life brand) or two gluten free corn tortillas with 1/4 cup hemp hummus, fresh or roasted red bell pepper, sliced cucumbers, and a handful of greens. Serve with steamed vegetables as desired, or a small side salad.
22 Days snack bar
Zucchini Pasta with Cherry Tomatoes, Sweet Potato, Basil, and Hemp “Parmesan” (serves 2)
2 large zucchini
1 red bell pepper, diced
15 cherry tomatoes, quartered
8 large basil leaves, chiffonaded
2 small sweet potato, baked and then cut into cubes
2 tbsp balsamic vinegar
1 small avocado, cubed
4 tbsp hemp parmesan (recipe below)
1. Use a spiralizer or a julienne peeler to cut zucchini into long ribbons (resembling noodles).
2. Toss zucchini with all remaining ingredients, and serve.
Hemp Parmesan (makes 1/2 – 2/3 cup)
6 tbsp hemp seeds
6 tbsp nutritional yeast
Dash sea salt
Combine all ingredients in a food processor, and pulse to break down and combine. Store in the fridge for up to 2 weeks.
Banana soft serve (makes 2 servings)
2 large bananas, peeled and chopped into chunks, then frozen
1/2 teaspoon vanilla
Place bananas in a food processor and turn the motor on. Let the processor run until the bananas have gotten increasingly light, fluffy, and smooth. They’ll resemble a creamy bowl of soft serve ice cream!
You may need to stop a few times to scrape the bowl down. Be patient, and let the processor do its job — at first it’ll seem as though the soft serve isn’t coming together, but it will.
Serve with any toppings you like: cacao nibs, dark chocolate, peanut butter, chopped nuts or seeds — the works!