Supper/Dinner Time! What's on the menu ?

Yesterday I had a nutrition-packed vegetable soup- with leafy greens, beans. mushrooms, potatoes, carrots, turnips, peeled tomatoes and onions. I have made a large batch so this week will have a few more servings of this delicious powerhouse. For dessert: fruits & nuts mix with tahini. Very nice.
 
I had the perfect healthy breakfast In my bowl… Plantstrong Rip's Big Bowl Cereal and Blue Stripes cacao granola, complemented by the creaminess of YoFiit unsweetened Chickpea Milk. Top it off with a burst of fruity flavors from succulent #blueberries, #blackberries, and #raspberries.

Discover a Billion Ways to Make a proper vegan breakfas.t |
 
I'm grilled out! I've been grilling just about non-stop for the last two weeks. Tonight I need something cool, so I'm making my own summer and sushi rolls. I will use a combination of avocados, shredded carrots, cucumbers, and yam. I'm hoping for a nice light refreshing dinner. Depending on what ingredients I have kicking around already, I might even make a vegan Sunomono salad for an appy. It's all so delicious.

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