Cook 90 2020

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    January 4 menu:

    Breakfast: quinoa; veggie stir fry (onion, bell pepper, zucchini, tomato, spices); celery cheese bake

    Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of aged Gouda; slice of low-fat Swiss

    Dinner: chicken fajitas; 2 black bean brownies with cashew nut butter

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      January 5 menu:

      Breakfast: quinoa with pineapple, kiwi, raspberries, almonds, and high protein Silk; maple pepper smoked salmon

      Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of aged Gouda; 2 black bean brownies with cashew nut butter

      Dinner: eggs scrambled with cayenne, turmeric, cumin, mixed peppercorns, onion, tomato, and feta; pumpkin, mushroom, and feta pie

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        January 6 menu:

        Breakfast: baked apple with raisins, dried cranberries, cacao nibs, cashews, and cheddar; 2 black bean brownies with cashew nut butter

        Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; banana with peanut butter

        Dinner: quinoa with pineapple, kiwi, blueberries, almonds, pumpkin seeds, no-fat Greek yogourt, and high protein Silk; pizzas on sweet potato flatbread (one with: cashew nut butter, spinach, apple, walnuts, maple balsamic, and cheddar; the other with: pesto, spinach, caramelized onion, sun-dried tomato, and feta cheese)


        Our refrigerator is on the fritz again. The problem turned out to be one the appliance repair company cannot fix with parts they have on hand. It's unclear at this point when we will have a working refrigerator once again. My menu for the next little while is likely to be largely based on leftovers that I need to use up in a hurry. (Thankfully our garage is at a decent refrigerator temperature at the moment and is likely to remain at such for the next couple of weeks at least. But items that used to be frozen are not so much anymore.)

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          January 7 menu:

          Breakfast: oat banana pancakes with raspberries, almonds, no-fat Greek yogourt, and cacao nibs; maple pepper smoked salmon; slice of low-fat Swiss

          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of aged Gouda; 2 black bean brownies with cashew nut butter

          Dinner: pumpkin, mushroom, and feta pie; roasted asparagus; eggs scrambled with cayenne, turmeric, cumin, mixed peppercorns, onion, tomato, and feta; 1/2 apple baked with raisins, chocolate chips, coconut, and cheddar

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            January 8 menu:

            Breakfast: oat banana pancakes with raspberries, almonds, no-fat Greek yogourt, and pumpkin seeds

            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of aged Gouda; 2 black bean brownies with cashew nut butter

            Dinner: kale, barley, and lentil stew garnished with a dollop of no-fat Greek yogourt; pizzas on sweet potato flatbread (one with: cashew nut butter, spinach, apple, walnuts, maple balsamic, and cheddar; the other with: pesto, spinach, caramelized onion, sun-dried tomato, and feta cheese)

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              January 9 menu:

              Breakfast: oat banana pancakes with raspberries, almonds, no-fat Greek yogourt, and cacao nibs

              Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of aged Gouda; slice of low-fat Swiss; 2 black bean brownies with cashew nut butter

              Dinner: paneer and spinach in tomato sauce; 2 black bean brownies with cashew nut butter

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                January 10 menu:

                Breakfast: oat banana pancakes with raspberries, hazelnuts, no-fat Greek yogourt, and pumpkin seeds

                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 black bean brownies with cashew nut butter

                Dinner: kale, barley, and lentil stew garnished with a dollop of no-fat Greek yogourt; pumpkin, mushroom, & feta pie; apple baked with whole cranberries, cashews, coconut, cacao nibs, and cheddar

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                  January 11 menu:

                  Breakfast: paneer with spinach in tomato sauce; quinoa

                  Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices aged Gouda; slice of low-fat Swiss; 2 black bean brownies with cashew nut butter

                  Dinner: chicken fajitas; 1/2 apple baked with whole cranberries, coconut, and cacao nibs; 2 slices Cheshire cheese

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                    January 12 menu:

                    Breakfast: quinoa with raspberries, orange, pineapple, kiwi, blueberries, no-fat Greek yogourt, and grains & seeds mix (sprouted buckwheat, flax, sprouted millet, chia, hemp, amaranth)

                    fruit salad shaped into a rainbow

                    Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices aged Gouda; slice of low-fat Swiss; 2 black bean brownies with cashew nut butter

                    two plates of food, one with a salad, one with brownies and a selection of cheeses

                    Dinner: Stilton, apple, & parsnip soup; celery cheese bake; whole wheat baguette with pesto, Cheshire cheese, and tomato; Tyrcuill Noir (homemade black raspberry wine)

                    bottle of black raspberry wine, "Tyrcuill Noir"

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                      January 13 menu:

                      Breakfast: pizzas on sweet potato flatbread

                      Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices whole wheat baguette with pesto, Cheshire cheese, & tomato; 1 black bean brownie with cashew nut butter

                      Dinner: apple, walnut, & spinach salad with maple pepper smoked salmon and 5-year-old cheddar; French onion soup; chocolate raspberry cheesecake; Tyrcuill Noir

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                        January 14 menu:

                        Breakfast: oat banana pancakes with raspberries, blueberries, almonds, and no-fat Greek yogourt

                        Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; slice of low-fat Swiss; 2 black bean brownies with cashew nut butter

                        Dinner: tuna salad and tomato on whole wheat baguette; half apple; 2 slices Cheshire cheese; 2 slices aged Gouda; 1 black bean brownie with cashew nut butter

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                          January 15 menu:

                          Breakfast: oat banana pancakes with whole cranberries, blueberries, almonds, coconut, cacao nibs, pumpkin seeds, and no-fat Greek yogourt

                          Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices of Wensleydale; maple pepper smoked salmon; 2 black bean brownies with cashew nut butter

                          Dinner: lentil loaf; celery cheese bake; spicy roasted potatoes

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                            January 16 menu:

                            Breakfast: quinoa with pineapple, kiwi, blueberries, sunflower seeds, pumpkin seeds, cashews, and no-fat Greek yogourt

                            Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 slices of Wensleydale; 2 black bean brownies with cashew nut butter

                            Dinner: apple, walnut, & spinach salad with maple pepper smoked salmon and 5-year-old cheddar; tuna salad and tomato on whole wheat baguette

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                              January 17 menu:

                              Breakfast: quinoa with whole cranberries, blueberries, hazelnuts, coconut, cacao nibs, high protein Silk, and no-fat Greek yogourt

                              Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 black bean brownies with cashew nut butter

                              Dinner: whole wheat baguette with pesto, Cheshire cheese, and tomato; baked eggs; celery cheese bake

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                                January 18 menu:

                                Breakfast: quinoa with whole cranberries, raspberries, pomegranate, cashews, pumpkin seeds, coconut, cacao nibs, high protein Silk, and no-fat Greek yogourt

                                Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); wedge of Red Devil cheese; 2 black bean brownies with "Rainforest Nut Butter with Coconut" (a mix of cashews, brazil nuts, and coconut)

                                Dinner: curry that was in my freezer but is no longer frozen since our refrigerator is on the fritz again (contains shrimp, chick peas, plus the usual curry things); spicy potatoes

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