Cook 90 2020

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  • Rainbow Dragon
    replied
    March 14 menu:

    Breakfast: slept in late, did not eat breakfast
    Lunch: Oatmeal Banana Pancakes with raspberries, blueberries, and hazelnuts
    Dinner: Kale and Potato Pie; salad of: mixed greens, tomato, avocado, mushrooms, cucumber, scallions, chives, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette; Cherry Pie (made with whole wheat olive oil crust)


    Day 2 of 31 - Vegetables to Date: 17

    arugula
    asparagus
    avocado
    beetroot (greens)
    chard (green, red)
    chicory (radicchio, frisee)
    chives
    cucumber
    kale (curly)
    lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
    mushroom (cremini)
    mustard greens (mizuna, red)
    onion (yellow, scallions)
    potato (russet)
    spinach (green, red)
    tatsoi
    tomato



    Happy Pi Day!

    cherry pie with "pi" symbol cut into the top crust

    Leave a comment:


  • Rainbow Dragon
    replied
    March 13 menu:

    Breakfast: banana with peanut butter; grapefruit
    Lunch: salad of: mixed greens, tomato, avocado, hard-boiled egg, mushrooms, cucumber, quinoa, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
    Dinner: Baked Potato Pizza; asparagus; Baked Tiramisu*

    * tried to follow Fremen 's recipe but was concerned about the inclusion of raw eggs, so I put the whole thing in the oven to bake for a while--which I do understand is not how tiramisu is made at all, but the result tasted yummy


    Day 1 of 31 - Vegetables to Date: 16

    arugula
    asparagus
    avocado
    beetroot (greens)
    chard (green, red)
    chicory (radicchio, frisee)
    chives
    cucumber
    lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
    mushroom (cremini)
    mustard greens (mizuna, red)
    onion (yellow)
    potato (russet)
    spinach (green, red)
    tatsoi
    tomato

    Leave a comment:


  • Rainbow Dragon
    replied
    March 12 menu:

    Breakfast: banana with peanut butter; grapefruit
    Lunch: Tuna Salad with cherry tomatoes and mixed greens wrapped in a whole wheat tortilla
    Dinner: Curried Salmon Patties; Ratatouille; quinoa


    Day 29 of 29 - Vegetables to Date: 42

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    eggplant
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots, vidalia)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 11 menu:

    Breakfast: banana with peanut butter
    Lunch: salad of: mixed greens, tomato, carrot, cucumber, hard-boiled egg, quinoa, hemp hearts, scallions, chives, almonds, cashews, sunflower seeds, pumpkin seeds, and nutritional yeast with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese
    Dinner: Chicken Fajitas


    Day 28 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots, vidalia)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 10 menu:

    Breakfast: banana with peanut butter
    Lunch: Tuna Salad with cherry tomatoes and mixed greens wrapped in a whole wheat tortilla
    Dinner: too salty Cashew Chicken with broccoli, sweet red pepper, shiitake mushrooms, onions, and garlic on whole grain basmati


    Day 27 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots, vidalia)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 9 menu:

    Breakfast: banana with peanut butter; grapefruit
    Lunch: Tuna Salad with cherry tomatoes and mixed greens wrapped in a whole wheat tortilla
    Dinner: salad of: mixed greens, avocado, dried cranberries, quinoa, hemp hearts, scallions, chives, almonds, cashews, sunflower seeds, pumpkin seeds, and nutritional yeast with an olive oil and balsamic vinaigrette; hard-boiled egg; wedge of Red Devil cheese


    Day 26 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots, vidalia)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 8 menu:

    Breakfast: Oatmeal Banana Pancakes with wild black raspberries and hazelnuts
    Lunch: Green Bean Tuna Salad; wedge of Red Devil cheese
    Dinner: salad of: mixed greens, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, cucumber, and nutritional yeast with an avocado oil and balsamic vinaigrette


    Day 25 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots, vidalia)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 7 menu:

    Breakfast: Oatmeal Banana Pancakes with blueberries, strawberries, kiwi, almonds, and hazelnuts
    Lunch: salad of: mixed greens, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, cashews, almonds, hazelnuts, and nutritional yeast with an avocado oil and balsamic vinaigrette
    Dinner: French Onion Soup; baked apple with raisins, cashews, cacao nibs, and cheddar cheese


    Day 24 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots, vidalia)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 6 menu:

    Breakfast: Oatmeal Banana Pancakes with blueberries, kiwi, and hazelnuts
    Lunch: Green Bean Tuna Salad with cherry tomatoes; wedge of Red Devil cheese
    Dinner: Cashew Chicken with broccoli, sweet red pepper, shiitake mushrooms, onions, and garlic on whole grain basmati
    (I made the sauce as per the recipe linked above, using "low sodium" soy sauce. It was still way too salty.)


    Day 23 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts, green, yellow wax)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 5 menu:

    Breakfast: Oatmeal Banana Pancakes with blueberries, blackberries, kiwi, and almonds; wedge of Red Devil cheese
    Lunch: salad of: rommaine, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, sunflower seeds, pumpkin seeds, and nutritional yeast with an olive oil and balsamic vinaigrette
    Dinner: Kung Pao Chicken with whole grain basmati


    Day 22 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 4 menu:

    Breakfast: peanut butter and banana on Whole Wheat Baguette
    Lunch: Whole Wheat Baguette with Artichoke Spinach Dip; Chickpea & Tomato Caesar Salad; wedge of Red Devil cheese; hard-boiled egg; avocado
    Dinner: Cauliflower Dum; Stir-fried Okra with Tomatoes and Sweet Corn


    Day 21 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    'rin I tried one of those plans many years back when I lived in London. It is a neat concept, but I did not stick with it for the same reason you cancelled yours: it was too much food. I had housemates at the time, but they were definitely not into eating whatever random produce showed up in a veggie box (or even really any vegetables at all--their diet was pretty scary) so I was cooking only for myself. I would have to make giant vats of soup to use everything up, and then I would be stuck with eating the same weird-tasting soup for weeks on end.

    Currently I live with 2 other people. I cook for myself every day, and one of the other people usually 5 days/week. Occasionally I cook for all three of us, but this happens less than once/week. The third person is a very picky eater who most days will not eat my cooking, and definitely would not be into sharing a random veggie box with me. Plus, she needs space in the refrigerator and freezer for all of the food she does eat--which is primarily factory-made meals, lots of sauces and dressings and jams, multiple beverages, salads and even fruit cut up in the grocery store and brought home in plastic containers, lots and lots of yogourt in little single-serve pots (she eats ~ 3 a day of these but will not just buy one large pot), plus fresh produce which she buys, forgets that she bought so buys more of the same thing, and shoves into the refrigerator on top of the old stuff, shoving the older produce to the bottom/back of the drawer where it languishes until it goes rotten and I throw it out. I need to plan my meals around how much space is available in the refrigerator for the fresh produce I cook with and how much space will be available in the fridge and freezer after I cook for any leftovers. So a random box really would not work for me.

    Also: I don't think there is such a service where I live currently. I live in a small community (human population < 5000 people) which is surrounded by farmland. The local farmers supply the local grocery stores. When local produce is in season, I can just buy it from the store. When local produce is not in season, I buy imported stuff because I'm not willing to subsist on root vegetables all winter.

    Leave a comment:


  • 'rin
    replied
    I may have asked you this before but, can you do something like a CSA basket/box in your community? (Pay farmer lump sum at beginning of season and get random "box" of whatever is fresh each week all season.) It would fit pretty well with your cooking/eating exploration project and since it is based on a local farm there is less trucking/shipping for bonus environmental impact (which was one of your drivers for veg heavy eating, right?). I did for several years in a row, only stopped bc it stopped working for friend I was sharing it with (she travels too kuch in summer)(usually a share is enough for 3 grownups/2 and 2 kids, for me and my hubby it would be too much) but I had SO much fun, it was like iron chef in my kitchen some weeks bc I'd get random shit w no clue what it was (cape gooseberry! Garlic scapes! kohlrabi!) and my friend never took us their recipe cards lol.

    Leave a comment:


  • Rainbow Dragon
    replied
    March 3 menu:

    Breakfast: peanut butter and banana on Whole Wheat Baguette; grapefruit
    Lunch: Whole Wheat Baguette with Artichoke Spinach Dip; fruit salad of banana, kiwi, pineapple, and blueberries with no-fat Greek yogourt, hemp hearts, and cacao nibs
    Dinner: Turnip Cakes; whole grain basmati; Kung Pao Chicken; rainbow kale in Ginger Garlic Sauce


    Day 20 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale (green, rainbow)
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:


  • Rainbow Dragon
    replied
    March 2 menu:

    Breakfast: Oatmeal Banana Pancakes with blackberries, blueberries, and hazelnuts
    Lunch: Chicken Fajitas
    Dinner: Pesto and Cheshire cheese on slices of Whole Wheat Baguette; Chickpea & Tomato Caesar Salad


    Day 19 of 29 - Vegetables to Date: 41

    artichoke
    arugula
    asparagus
    avocado (haas, bruce)
    basil
    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
    beetroot
    bell pepper (sweet red, sweet green, sweet yellow, sweet orange, sweet rainbow, jalepeño, chili)
    bok choy
    broccoli
    carrots
    cauliflower
    chard (rainbow)
    chickpeas
    chicory (radicchio, Belgian endive, frisee)
    collard greens
    corn (sweet corn/maize)
    cucumber
    daikon
    dandelion greens
    gai lan
    garlic
    jicama
    kale
    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
    mint
    mushrooms (cremini, portabellini, king oyster, shiitake, oyster, porcini, chanterelle)
    mustard greens (mizuna)
    okra
    onion (red, yellow, scallions, shallots)
    parsley
    peas (sprouts)
    potato (red-skinned, blue, gold)
    radish
    rapini
    rutabaga
    spinach
    tatsoi
    tomato
    yu choy
    zucchini

    Leave a comment:

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