Prep Time: 10 minutes

Ingredients-

Kale Smoothie

-1 Frozen Banana

-1/2 Cup of Frozen Fruit

-1/2 Cup of Juice

-1/2 Cup of Fresh Fruit

-1 Handful of Kale (1 Cup chopped)

Grilled Cheese

-1/2 Teaspoon of Butter

-2 Slices of Oat-nut Bread

-1/3 Cup of Shredded Cheddar Cheese

Yogurt Parfait

-1 Cup of Yogurt (See Day 2 for how to make)

-Tiny Pinch of Stevia

-1/3 Cup Chopped Walnuts

-1/3 Cup Oats

-1 Tablespoon Maple Syrup

-1/2 Tablespoon Coconut Oil

-2 Tablespoons of Shredded Coconut

Quorn Vegan Chicken Nuggets

1. Melt butter in a large pan on medium heat. Place bread in pan and make sure both sides of bread have butter. Toast until one side of each bread is golden brown.

2. Add cheese onto of the toasted side of bread. Sandwich the bread together. Keep on flipping and tossing until the cheese is melted and the outer side of the bread has toasted.

3. Put yogurt in cheese cloth and squeeze out excess water.  Put in bowl and whisk until smooth. Add in the sweetener of your choice.

4. Put the oats, nuts, coconut oil, maple syrup, and coconut into a bowl. Put it in the microwave for 30 seconds and stir. Repeat this process until the oats are golden. Let them cool for 5 minutes.

5. Blend frozen banana and fruit with juice until it has no lumps. Blend in fresh fruit until smooth. Blend in the kale for 3 minutes.

6. Put the vegan chicken nuggets a container and when at school. Microwave for a minute.

	Protein (g)	Fiber (g)	Calories
1 Banana	1.3	3.1	105
½ Cup Blueberries	0.5	1.8	42
½ Cup Mango Juice	0.8	1.6	60
½ Cup BlackBerries	1	4	31
1 Cup Kale	2.9	2.6	67
½ Teaspoon Butter	0	0	15
2 Slices Oat Nut bread	7.2	4	138
1/3 Cup Cheddar Cheese	5	0	100
1 Cup yogurt	8	0	148
1/3 Cup Walnuts	6	3	26
1/3 Cup Oats	4	6	200
½ Tablespoon Coconut Oil	0	0	59
1 Tablespoon Maple Syrup	0	0	52
2 Tablespoons Coconut	.5	1	30
Vegan Nuggets	10	2	191
Total	47.2	29.1	1264