Breakfast: green smoothie made with coconut water, kale, spinach, and fruit.
Lunch: Kale and cabbage salad with broccoli, carrots, and avocado.
Snack: Vegan cheese puffs dipped in hummus.
Dinner: Truffle chickpea vegan mushroom blend, served with quinoa and kale salad from lunch.
Dessert: Vegan peanut butter and jelly smoothie (peanut butter, frozen strawberries, oats, oat milk, and "love from Jesus").