Vegan Sugar Free Vanilla Shake for Green Powder

1 cup soy milk (I used Silk Original. Use unsweetened for completely sugar-free and more monk fruit)
1 scoop Green Vibrance powder
1 cup ice (I used 10 small square cubes)
3 tsp monk fruit powder (I used In the Raw)
2 tsp sugar-free vanilla syrup (I used Torani, but you can sub Lakanto)

Blend soy milk, green powder, and ice until smooth, and the powder is no longer sticking to the sides. 
Blend in monk fruit and syrup

I was diagnosed with super-low Vitamin D levels about 2.5 years ago and have had stomach issues such as painful bloating, IBS symptoms, acid reflux, and pain in my lower back, hands, and knees. Green Vibrance powder relieved many of these symptoms after about 5 days of taking it. Tomorrow will mark 1 month of taking it. I missed maybe 3-4 days, but even so, it has helped me be comfortable enough to study and do house chores without pain. I lift up to 50 lbs at my job once a week, and I am still in pain after, but I can recover within a day, whereas before, it sometimes took me several days to recover. I have trouble swallowing vitamin tablets or pills but have done protein powder shakes in the past, so a green powder instead is a better solution for me that I know I can commit to and also adds to my liquid intake. I'm thankful to have seen the powder in the freezer in The Vegan Gym's fridge tour. I have been looking for a vitamin powder that contains Vitamin D for a while, and I figured a vegan would be using one that has it, and I was happy that I was right :) I can burp now instead of having trapped gas and being painfully bloated, so I'm really thankful for that. The claim that it helps with digestion has been really true for me, and I believe for nutrition as well as I'm pretty sure that is what is helping my back to not be in pain though circulation is probably helping too to get blood flow to the areas that I was having pain in before.

Vegan Kimchi Tofu Scramble

1 tbsp canola oil
1/2 onion, peeled and diced
1/4 cup Beyond steak (optional)
1/3 cup Seoul vegan kimchi (Target)
16 oz firm tofu, drained and cubed
1 tbsp Yamasa low-sodium soy sauce 
2 tbsp nutritional yeast
1/2 tsp vegetable bouillon powder
1/2 tsp onion powder
dash garlic powder
dash freshly ground pepper

In a frying pan, heat oil over medium heat. Add oil and stir until half cooked, add steak if using, and stir until browned and onion is translucent. Stir in kimchi until fragrant. Stir in tofu, soy sauce, nutritional yeast, bouillon, onion powder, and garlic powder until incorporated. Finish with freshly ground pepper, remove from heat, and serve.

Vegan Gardein Barbeque Chicken Tofu Scramble

1 tbsp canola oil
1/2 onion, peeled and diced
9 oz package Gardein barbeque wings (sauce is included)
16 oz House Foods extra firm tofu, cubed
2 tbsp nutritional yeast
1/2 tsp vegetable bouillon powder
1/4 cup Daiya cheddar shreds

After dicing onions, heat a frying pan over medium heat, add oil and onion sauteing until transluscent
Lower heat and add wings and tofu
Stir in barbeque sauce, nutritional yeast, and bouillon 
After sauce is mostly absorbed stir in 2 tbsp cheddar shreds
Top with remaining shreds and cover over low heat until melted