Cook 90 2020

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    #46
    January 15 menu:

    Breakfast: Cranberry Orange Chai Quinoa with raspberries, blueberries, pineapple, & hazelnuts; scrambled eggs
    Lunch: Minted Cucumber & Tomato Salad; Spicy Cumin Rotis with jalepeno cheddar cream cheese; sardines with hot peppers
    Dinner: Cauliflower & Red Lentil Curry

    Day 3 of 31 Vegetables to Date: 17

    arugula
    avocado
    bell peppers
    carrots
    cauliflower
    chard
    chick peas
    cucumber
    fennel
    garlic
    kale
    leeks
    lentils (red, green)
    lettuce (green leaf, red leaf, romaine)
    onions
    spinach
    tomato

    Comment


      #47
      January 16 menu:

      Breakfast: Cranberry Orange Chai Quinoa with peach & hazelnuts; grapefruit
      Lunch: Spicy Cumin Rotis with peanut butter; avocado; hard boiled egg; carrots with hummus; wedge of Red Devil cheese
      Dinner: Crunchy Chicken Salad with Spicy Peanut Dressing; Garlic & Cheddar Scones

      Day 4 of 31 Vegetables to Date: 20

      arugula
      avocado
      bell peppers
      broccoli
      cabbage (red, nappa)
      carrots
      cauliflower
      chard
      chick peas
      corn (sweet corn/maize)
      cucumber
      fennel
      garlic
      kale
      leeks
      lentils (red, green)
      lettuce (green leaf, red leaf, romaine)
      onions (yellow, scallions)
      spinach
      tomato

      Comment


        #48
        January 17 menu:

        Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, and walnuts; grapefruit
        Lunch: mixed greens with balsamic vinaigrette topped with Rosemary Roasted Beets, walnuts, and feta; Garlic & Cheddar Scones
        Dinner: Ratatouille; Curried Salmon Patties; Spicy Cumin Rotis

        Day 5 of 31 Vegetables to Date: 23

        arugula
        avocado
        beetroot (red, golden, candy cane)
        bell peppers
        broccoli
        cabbage (red, nappa)
        carrots
        cauliflower
        chard
        chick peas
        corn (sweet corn/maize)
        cucumber
        eggplant
        fennel
        garlic
        kale
        leeks
        lentils (red, green)
        lettuce (green leaf, red leaf, romaine)
        onions (yellow, scallions)
        spinach
        tomato
        zucchini

        Comment


          #49
          January 18 menu:

          Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, hazelnuts, and walnuts
          Lunch: Cauliflower & Red Lentil Curry
          Dinner - Rainbow Day Feast: wedge of Red Devil cheese; Caviar Dip (on a slice of homemade 100% whole wheat baguette); Bruschetta à la Dragon (made with homemade 100% whole wheat baguette); Vampire's Bane Caesar Salad; Sandra Waugh's French Onion Soup; Chocolate Raspberry Cheesecake (but I make it without the cup of granulated sugar these days);

          Day 6 of 31 Vegetables to Date: 24

          arugula
          avocado
          beetroot (red, golden, candy cane)
          bell peppers
          broccoli
          cabbage (red, nappa)
          carrots
          cauliflower
          chard
          chick peas
          corn (sweet corn/maize)
          cucumber (English)
          eggplant
          fennel
          garlic
          kale
          leeks
          lentils (red, green)
          lettuce (green leaf, red leaf, romaine)
          mushrooms (cremini)
          onions (red, yellow, Vidalia, scallions)
          spinach
          tomato
          zucchini

          Comment


            #50
            January 19 menu:

            Breakfast: Bruschetta à la Dragon (made with homemade 100% whole wheat baguette)
            Lunch: Vampire's Bane Caesar Salad topped with Tuna Salad; three slices homemade 100% whole wheat baguette with Caviar Dip
            Dinner - two slices homemade 100% whole wheat baguette with spicy hummus; Red Devil cheese wedge; hard boiled egg; avocado; nectarine; kiwi; blueberries

            Day 7 of 31 Vegetables to Date: 24

            arugula
            avocado
            beetroot (red, golden, candy cane)
            bell peppers
            broccoli
            cabbage (red, nappa)
            carrots
            cauliflower
            chard
            chick peas
            corn (sweet corn/maize)
            cucumber (English)
            eggplant
            fennel
            garlic
            kale
            leeks
            lentils (red, green)
            lettuce (green leaf, red leaf, romaine)
            mushrooms (cremini)
            onions (red, yellow, Vidalia, scallions)
            spinach
            tomato
            zucchini

            Comment


              #51
              January 20 menu:

              Breakfast: 2 slices Whole Wheat Baguette with peanut butter; Ratatouille; sardines with hot peppers
              Lunch: Tuna Salad; three slices Whole Wheat Baguette with Caviar Dip; carrots with spicy hummus
              Dinner - pizza bread made with Whole Wheat Baguette topped with tomato sauce, asiago, mozzarella, provolone, parmesan, fresh pineapple, pickled hot banana peppers, red onion, & feta; Salad Soup; pineapple; strawberries; blueberries

              Day 8 of 31 Vegetables to Date: 24

              arugula
              avocado
              beetroot (red, golden, candy cane)
              bell peppers
              broccoli
              cabbage (red, nappa)
              carrots
              cauliflower
              chard
              chick peas
              corn (sweet corn/maize)
              cucumber (English)
              eggplant
              fennel
              garlic
              kale
              leeks
              lentils (red, green)
              lettuce (green leaf, red leaf, romaine)
              mushrooms (cremini)
              onions (red, yellow, Vidalia, scallions)
              spinach
              tomato
              zucchini



              Comment


                #52
                January 21 menu:

                Breakfast: 2 slices Whole Wheat Baguette with peanut butter; Tuna Salad; Vampire's Bane Caesar Salad; avocado; wedge of Red Devil cheese
                Lunch: Rosemary Roasted Beets; sweet potato (steamed & mashed); scrambled eggs; banana spread with Chocolate Peanut Butter
                Dinner - Pear, Pecan, & Stilton Salad with Orange Sesame Dressing; Portabella Pizzas

                Day 9 of 31 Vegetables to Date: 25

                arugula
                avocado
                beetroot (red, golden, candy cane)
                bell peppers
                broccoli
                cabbage (red, nappa)
                carrots
                cauliflower
                chard
                chick peas
                corn (sweet corn/maize)
                cucumber (English)
                eggplant
                fennel
                garlic
                kale
                leeks
                lentils (red, green)
                lettuce (green leaf, red leaf, romaine)
                mushrooms (cremini, portabella)
                onions (red, yellow, Vidalia, scallions)
                spinach
                sweet potato
                tomato
                zucchini

                Comment


                  #53
                  January 22 menu:

                  Breakfast: 2 slices Whole Wheat Baguette with peanut butter; Tuna Salad; grapefruit
                  Lunch: Coleslaw; hard boiled egg; slice of 2-year-old cheddar cheese; slice of Abbott's Gold cheddar cheese; avocado; cherry tomatoes; Oatmeal Apple Spice Muffin
                  Dinner - Curried Salmon Patties; Ratatouille; 1/2 portabella mushroom cap (fried); mashed sweet potato; roasted asparagus

                  Day 10 of 31 Vegetables to Date: 26

                  arugula
                  asparagus
                  avocado
                  beetroot (red, golden, candy cane)
                  bell peppers
                  broccoli
                  cabbage (red, nappa)
                  carrots
                  cauliflower
                  chard
                  chick peas
                  corn (sweet corn/maize)
                  cucumber (English)
                  eggplant
                  fennel
                  garlic
                  kale
                  leeks
                  lentils (red, green)
                  lettuce (green leaf, red leaf, romaine)
                  mushrooms (cremini, portabella)
                  onions (red, yellow, Vidalia, scallions)
                  spinach
                  sweet potato
                  tomato
                  zucchini

                  Comment


                    #54
                    Rainbow Dragon your logs are great!! I love this challenge thread -- and the veggies, way to go on the variety!!

                    Comment


                      #55
                      Thank you Brunsonja ! I am pleased with how much variety I have been able to get in such a short time--although it is putting some space pressure on my refrigerator. (I normally cook for only 2 people. But I share the refrigerator with a 3rd person who for the most part will not eat my cooking. So I need to leave room for all of the factory-made meals she brings home. All of those hours I devoted to playing 3D Tetris during my undergrad are paying off now!)

                      Comment


                        #56
                        January 23 menu:

                        Breakfast: banana with Chocolate Peanut Butter; 2 Garlic & Cheddar Scones; pear
                        Lunch: Chickpea & Tomato Caesar Salad; 2 Garlic & Cheddar Scones
                        Dinner: Zucchini, Corn, & Black Bean Enchiladas

                        Day 11 of 31 Vegetables to Date: 27

                        arugula
                        asparagus
                        avocado
                        beans (black)
                        beetroot (red, golden, candy cane)
                        bell peppers
                        broccoli
                        cabbage (red, nappa)
                        carrots
                        cauliflower
                        chard
                        chick peas
                        corn (sweet corn/maize)
                        cucumber (English)
                        eggplant
                        fennel
                        garlic
                        kale
                        leeks
                        lentils (red, green)
                        lettuce (green leaf, red leaf, romaine)
                        mushrooms (cremini, portabella)
                        onions (red, yellow, Vidalia, scallions)
                        spinach
                        sweet potato
                        tomato
                        zucchini

                        Comment


                          #57
                          January 24 menu:

                          Breakfast: Chickpea & Tomato Caesar Salad
                          Lunch: Stilton, Apple, & Parsnip Soup; Mango Citrus Salad; 2 Garlic & Cheddar Scones
                          Dinner: Shrimp Curry with whole grain Basmati rice

                          Day 12 of 31 Vegetables to Date: 29

                          arugula
                          asparagus
                          avocado
                          beans (black)
                          beetroot (red, golden, candy cane)
                          bell peppers
                          broccoli
                          cabbage (red, nappa)
                          carrots
                          cauliflower
                          chard
                          chick peas
                          corn (sweet corn/maize)
                          cucumber (English)
                          eggplant
                          fennel
                          garlic
                          kale
                          leeks
                          lentils (red, green)
                          lettuce (green leaf, red leaf, romaine)
                          mushrooms (cremini, portabella)
                          onions (red, yellow, Vidalia, scallions)
                          parsnips
                          peas (snow)
                          spinach
                          sweet potato
                          tomato
                          zucchini

                          Comment


                            #58
                            January 25 menu:

                            Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, & walnuts
                            Lunch: Coleslaw with raisins, pumpkin seeds, & hard-boiled egg; 2 slices Whole Wheat Baguette with Caviar Dip
                            Dinner: Turnip Cakes; Shrimp & Mushroom Egg Foo Young; Sticky Balls in Ginger Syrup

                            (Recipes for the Turnip Cakes & Egg Foo Young coming soon. The Sticky Balls were an interesting experiment, but both my father and I agreed they fell into the "interesting to try once for something different, but not worth the calories to repeat" category. So I won't be adding a recipe for them. Link above is to the recipe I used as a guideline--although I could not follow it exactly due to not having access to the same ingredients or equipment.)

                            a plate of turnip cakes and egg foo young
                            Click image for larger version

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                            Day 13 of 31 - Vegetables to Date: 30

                            arugula
                            asparagus
                            avocado
                            beans (black, mung)
                            beetroot (red, golden, candy cane)
                            bell peppers (sweet red, sweet yellow, hot banana)
                            broccoli
                            cabbage (red, nappa)
                            carrots
                            cauliflower
                            chard
                            chick peas
                            corn (sweet corn/maize)
                            cucumber (English)
                            eggplant
                            fennel
                            garlic
                            kale
                            leeks
                            lentils (red, green)
                            lettuce (green leaf, red leaf, romaine)
                            mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                            onions (red, yellow, Vidalia, scallions, shallots)
                            parsnips
                            peas (snow)
                            spinach
                            sweet potato
                            tomato
                            turnips (white)
                            zucchini

                            30 Vegetables in a Month Challenge - - but I'm going to keep tracking to see how much variety I can get over the course of the entire month.

                            Comment


                              #59
                              January 26 menu:

                              Breakfast: Shrimp & Mushroom Egg Foo Young; Shrimp Curry with whole grain Basmati rice; Rosemary Roasted Beets
                              Lunch: French Onion Soup; avocado; cherry tomatoes; carrots with spicy hummus; 2 slices Whole Wheat Baguette with Caviar Dip
                              Dinner: Caesar Salad with chicken; 3 slices Whole Wheat Baguette with peanut butter and banana; no fat Greek yogourt with raspberries, blueberries, and hazelnuts

                              Day 14 of 31 - Vegetables to Date: 30

                              arugula
                              asparagus
                              avocado
                              beans (black, mung)
                              beetroot (red, golden, candy cane)
                              bell peppers (sweet red, sweet yellow, hot banana)
                              broccoli
                              cabbage (red, nappa)
                              carrots
                              cauliflower
                              chard
                              chick peas
                              corn (sweet corn/maize)
                              cucumber (English)
                              eggplant
                              fennel
                              garlic
                              kale
                              leeks
                              lentils (red, green)
                              lettuce (green leaf, red leaf, romaine)
                              mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                              onions (red, yellow, Vidalia, scallions, shallots)
                              parsnips
                              peas (snow)
                              spinach
                              sweet potato
                              tomato
                              turnips (white)
                              zucchini

                              Comment


                                #60
                                January 27 menu:

                                Breakfast: Bruschetta; French Onion Soup
                                Lunch: hard-boiled egg; avocado; cherry tomatoes; 1 slice Whole Wheat Baguette with Caviar Dip
                                Dinner: Tzatziki Chicken Salad made with homemade Tzatziki; 3 slices Whole Wheat Baguette with Caviar Dip

                                a large bowl of salad

                                (I could not get unsweetened dried cranberries and did not want to use ones with added sugar, so I replaced the cranberries in my original recipe with red currants.)

                                Day 15 of 31 - Vegetables to Date: 30

                                arugula
                                asparagus
                                avocado
                                beans (black, mung)
                                beetroot (red, golden, candy cane)
                                bell peppers (sweet red, sweet yellow, hot banana)
                                broccoli
                                cabbage (red, nappa)
                                carrots
                                cauliflower
                                chard
                                chick peas
                                corn (sweet corn/maize)
                                cucumber (English)
                                eggplant
                                fennel
                                garlic
                                kale
                                leeks
                                lentils (red, green)
                                lettuce (green leaf, red leaf, romaine)
                                mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
                                onions (red, yellow, Vidalia, scallions, shallots)
                                parsnips
                                peas (snow)
                                spinach
                                sweet potato
                                tomato
                                turnips (white)
                                zucchini

                                Comment

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