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What I Eat in a Day Following Whole Food Plant Based Diet

Breakfast:

100% Whole Wheat english muffin with some Smucker’s Natural Concord Fruit Spread (non-GMO, no preservatives or high fructose corn syrup.)

And a kiwi.

Snack 1 (During Scripture Class):

Cranberry Pomegranate Clusters that I got from my Vegan Cuts snack box. (Dry Roasted nuts and seeds [cashew nuts, pumpkin seeds, sunflower seeds, almonds, flax seeds], rice syrup, cane sugar, rices [rice, sugar, molasses, salt, puffed brown rice], dried cranberries, sea salt, pomegranate powder.)

Lunch:

Portobello mushroom that I cut up and put into a frying pan.  After I cooked that, I put leftover brown rice from last night into the pan. Put lime juice on top and some hot sauce. (Didn’t use oil.)

Salad with baby kale and mango. For dressing I just put some lime juice on it.

Dinner

3 Red Potatoes cooked in the oven for 40 minutes.

Salad with baby kale, mango and black beans. For dressing I just put some lime juice on it.

Author:

Passionate vegan. Catholic.

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