Cheryl Lapensee: 2nd grade teacher

Breakfast: Oatmeal with almond milk, not cooked but soaked overnight.  I add blueberries, black berries, chia seeds, hemp seeds, flax seeds, and almonds.  

For lunch: I eat organic mixed salads with black beans, chickpeas, and lemon juice. 

For dinner:  Salads with lentils, quinoa, or brown rice, or sometimes a mix of all three.  Squash stuffed with brown rice, walnuts, and pumpkin.  

I make green juice for myself every day with cucumber, sunflower sprouts, pea sprouts, celery, cayenne pepper, and ginger. 

I also make a protein shake every day with Sunwarrior brand plant based pea protein.