Lunch - Black beans, corn & pickled banana peppers on rice
Dinner - Lentils & fresh spinach over rice
(prep: make 6 cups stock, soak chick peas)
Tuesday
Lunch - Mushroom chickpea burger and fresh spinach in pita with horseradish nayonnaise dressing with pretzels and fruit
Dinner - Curried carrot soup with side of spinach and onion saute
(prep: bake eggplant, start bread, cook chick peas)
Wednesday
Lunch - Baked eggplant, fresh spinach and rice burrito with side of fruit
Dinner - Vegan mac and cheese with dilled carrot discs
(prep: bake bread, make hummus)
Thursday
Lunch - Hummus with sliced carrots and celery, bread, raisins and fruit
Dinner - Corn soup with shrimp and side of guacamole with chips
(prep: bake tofu)
Friday
Lunch - Baked tofu slices and peas on sesame soy rice with side of sugar snap peas
Dinner - Roasted veggies (mushroom, onion, yellow squash, carrots) on spaghetti with tomatoes
(prep: soak beans)
Saturday
Lunch - Avocado, onion, tomato sandwich with chips and fruit
Dinner - Poached salmon in stock with white wine served with cauliflower puree and cabbage-apple slaw
(prep: cook beans)
Sunday
Lunch - Bean, barley and carrot soup with toast
Dinner - Baked and breaded eggplant with tomato sauce served with baked potato topped with scallions
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