ONE WEEK VEGAN GLUTEN FREE!
Fresh mango, pineapple, banana and coconut water!
For dinner I made zucchini spaghetti using The Spiralizer!
For sauce, I sautéed mushrooms, one chopped onion, 4 chopped garlic cloves in 1 TBS of light olive oil.
I roasted an acorn squash for 45 min in the oven at 350F.
I peeled and roughly chopped a sweet potato and boiled it until tender. I puréed the cooked potato and the acorn squash flesh in the Vitamix with half cup coconut water and 3 TBS soy creamer. I added the purée to the mushrooms.
The zucchini I sautéed in 1 TBS of coconut oil for 3 minutes and then added them to the sauce with salt, pepper, and oregano.