Veganuary 2020


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Product Description

Going vegan may be one of the decisions you have either made or at one point contemplated for your health. Fortunately, it’s not that hard anymore to become a vegan, thanks to many delectable alternatives nowadays that can make it easier for you to get into meat-free eating. The Sexy Chef can help ease you into this whole new lifestyle. Developed with one of our nutritionists, our GO Vegan eating plan has a 21-day no repeat menu cycle of fully plant-based meals.

    • Designed by a nutritionist
    • 3-week rotating menu
    • Minimum of 5-day package
    • Options:
      • Lunch and dinner meals
      • Breakfast, lunch and dinner meals
    • Cut-off for orders and payments through credit card and bank deposit/transfer
      • Lunch and dinner meals only: 12 noon, a day before delivery

* meals are delivered before 12 noon on day of consumption

      • Breakfast, lunch and dinner meals: 12 noon, 3 days before delivery.

* meals are delivered the day before consumption with no specific time

  • Cash/Check Payment Pick-up (FREE) Procedures:
    • Day 1: Schedule your payment pick-up by email: [email protected] or call (0917)894-8881, (0917)799-2433
      or 721-8881 and give us the following info:
      full name, payment pick-up & delivery address, contact numbers and order(s) with total price
    • Day 2: Payment pick-up will only be between 2:00 pm – 5:00
      (TSC will send you a confirmation of your email or call in the morning)
    • Day 3: Processing of your order
    • Day 4: Start of your delivery on or before 12 noon with no specific time
      (unless client indicates a later date)

Menu for the week of Feb. 24 – Mar. 1, 2020

Monday – Feb. 24
B – Chocolate Chunk Pancakes with Organic Coconut Nectar Syrup
L – Orange Flavored Tofu with Vegetable Rice
D – Tortang Talong Patties with Brown Rice

Tuesday – Feb. 25
B – Mango Sticky Chia with Pinipig
L – Veggie Sisig with Brown Rice
D – Sunflower Seed Pesto Pasta with Cashew Parmesan

Wednesday – Feb. 26
B – Chocolate Bliss Balls
L – Oyster Mushroom Burger Cuapao
D – White Bean Stew with Gremolata and Brown Rice

Thursday – Feb. 27
B – Vanilla Overnight Oats with Cashews
L – Pasta Puttanesca with Cashew Parmesan
D – Veggie Mongolian Rice

Friday – Feb. 28
B – Brown Rice Arroz Caldo with Malunggay
L – Vegan Barbecue with Sayote Rice
D – Southwestern Jackfruit Chili with Brown Rice

Saturday – Feb. 29
B – Cashew Butter Banana Toast
L – Thai Crunch Salad with Hoisin-Peanut Dressing and Carrot Ginger Soup
D – Lentil Bolognese with Cashew Parmesan

Sunday – Mar. 1
B – High-Fiber Granola
L – Hearty Chickpea Stew, Garden Salad with Lemon Vinaigrette
D – Tofu Chow Mein

Menu for the week of Mar. 2 – 8, 2020

Monday – Mar. 2
B – Whole-Grain Vegan Waffles with Organic Coconut Nectar Syrup
L – Hoisin Tofu Burger
D – Pasta Florentine with Cashew Parmesan

Tuesday – Mar. 3
B – Chocolate Chia Pudding with Cashews
L – Vegan Picadillo with Brown Rice
D – Veggie Jap Chae

Wednesday – Mar. 4
B – Mango Trifle
L – Vegetable Kare-Kare with Vegan Bagoong, Brown Rice
D – Mexican Quinoa Stir-fry

Thursday – Mar. 5
B – Coconut Black Rice Pudding
L – Adlai Buddha Bowl with Tahini Dressing
D – Lentil and Vegetable Curry and Brown Rice

Friday – Mar. 6
B – Chia Muesli
L – Scrambled Tofu Burrito
D – Vegetable Pad Thai

Saturday – Mar. 7
B – Cashew Butter Banana Toast
L – Tofu Satay with Peanut Sauce, Misono Vegetables and Brown Rice
D – California Maki with Miso Soup

Sunday – Mar. 8
B – High-Fiber Granola
L – Mediterranean Salad with Lentil Soup
D – Asian Style Spaghetti

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Veganuary 2020

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