Food diary by Yhanni Guadalupe-Butcher

Breakfast: Smoothie (Spinach, Banana, Frozen Strawberries, Frozen Pineapples, Frozen Mango, Aloha Vanilla Protein powder, Rice Milk) and bagel with vegan cream cheese, spinach, nutritional yeast and avocado

Lunch: Salad with black beans, buffalo cauliflower and homemade vegan ranch 

Dinner: Beyond Burger with sautéed mushrooms, Daiya cheese and spinach. Vegan Elotes in a cup. 

*DISCLAIMER: The content in this article isn’t meant to serve as health or medical advice. We recommend speaking to a registered dietitian who is experienced with plant-based nutrition with any questions, etc.

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