Cook 90 2020

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

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

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)

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

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.)

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

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

January 3 menu:

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

Lunch: eggs scrambled with onion, tomato, feta, cayenne, turmeric, cumin, and mixed peppercorns; wedge of Red Devil cheese; maple pepper smoked salmon; 3 garlic & cheddar scones

Dinner: spinach and apple salad (spinach, apple stir-fried in olive oil then tossed in maple balsamic vinaigrette, almonds, maple pepper smoked salmon, cheddar)

January 2 menu:

Breakfast: baked eggs; fruit salad (kiwi, banana, blueberries, no-fat Greek yogourt, pumpkin seeds)

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

Dinner: eggs scrambled with onion, tomato, feta, cayenne, turmeric, cumin, and mixed peppercorns; baked apple with quinoa, raisins, cashews, cacao nibs, and cheddar; sweet potato pizzas (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)

So much for my plan to eat a light dinner!

January 1 menu:

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

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

Dinner: stir fried vegetables (onion, red pepper, zucchini, tomatoes, chili peppers, Italian herbs) with quinoa and Parmesan; stuffing; garlic & cheddar scone

December 31 menu:

Breakfast: fruit salad (pineapple, kiwi, banana, no-fat Greek yogourt, pumpkin seeds, cacao nibs); 6 chocolate-orange-cranberry scones; maple pepper smoked salmon, Cheshire cheese

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

Dinner: salad (spinach, stir-fried apple, maple pepper smoked salmon, walnuts, cheddar cheese, maple balsamic vinaigrette); 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)

December 30 menu:

Breakfast: eggs scrambled with cayenne, turmeric, cumin, mixed peppercorns, onion, mushrooms, tomato, and feta; fruit salad (pineapple, kiwi, banana, no-fat Greek yogourt, pumpkin seeds, cacao nibs); 3 chocolate-orange-cranberry scones

Lunch: salad (mixed greens, tomato, hard boiled egg, avocado, hemp seeds, nutritional yeast, olive oil & balsamic vinegar); 2 black bean brownies; wedge of Red Devil cheese; 3 chocolate-orange-cranberry scones

Dinner: pumpkin, mushroom, and feta pie; celery cheese bake; roasted potatoes; garlic & cheddar scone

I would not put parsley in, personally, but that's bc I use parsley 99% as a garnish if anything >.> sage/rosemary/thyme are my trinity for a lot of things, though.

That's how I remembered which herbs to put in stuffing when I was a child 'rin . Now I know how to cook and could figure out for myself which herbs would taste good in what. But I still think of that song when I make stuffing.

Your reference to Scarborough Fair herbs made me smile