We put together this outline of Maya’s diet to review with the nutritionist / pediatrician… We did not include everything, and some of the items we don’t give her all the time. This is a vegan, and partially gluten free diet.

Breakfast

• Miso soup with sprouted tofu and seaweed
• Oatmeal organic McAnns
• 2-3 days out of the week, fruit and pea protein smoothie first thing in the morning. Frozen berry fruits organic from trader Joe’s. defrosted over night. With 1/4 cup organic orange juice, kombucha (home brewed black tea), filtered water (reverse osmosis).
• gluten free cereal (natures path), non GMO corn flakes fruit sweetened, corn puffs with sugar, rice puff, millet puff, whole ohs. With almond milk and small diced bananas and strawberries. Sometimes rice milk.

Lunch

• Gluten free brown rice bread (Food for life) with fresh ground almond butter with slice of banana.
• week supply of soup (vegetable, tomato based, lentil, Lima bean, etc.)
• alternatively non-gluten pasta with tomato, onion, mushroom pasta sauce.
• 1/2 Avocado
• Salad with balsamic vinegar, salt, very little fine pepper, extra virgin olive oil. Usually cucumbers, tomatoes then alternate one of the following: hearts of palm, artichoke hearts marinated, avocados, black calamari olives. Likes to drink dressing at bottom.

Several fruit snacks daily

• snacks on gluten free cereal (natures path), non GMO corn flakes fruit sweetened, corn puffs with sugar, rice puff, millet puff, whole ohs.
• usually about four or five servings of the filling fruits: strawberries, 10 blueberries (she doesn’t like anymore), banana 2″, 5 small pieces pineapple with sea salt, 5 raspberries, 5 black berries, 7 cherries, 10 grapes, small orange, pear

Dinner

• steamed vegetables: broccoli, artichoke, corn, peas, sautéed zucchini, sweet potatoes (fried and baked)
• grains, usually white Japanese rice, sometimes other grains, quinoa, brown rice, kasha, millet, etc.