Cook 90 2020

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    #76
    February 11 menu:

    Breakfast: Curried Pasta Salad; hard-boiled egg; grapefruit
    Lunch: Sorrel, Blue Cheese, & Blueberry Salad; Green Bean Tuna Salad
    Dinner: Hot Potato & Rutabaga Salad; Quinoa & Sprouts Salad; fruit salad (kiwi, pineapple, & banana)


    Day 30 of 31 - Vegetables to Date: 42

    alfalfa
    artichoke
    arugula
    asparagus
    avocado
    basil (sweet)
    beans (black, mung, red kidney, white kidney, black-eyed peas, romano, lima, green, yellow wax)
    beetroot (red, golden, candy cane, beet greens)
    bell peppers (sweet red, sweet yellow, hot banana, sweet green, jalepeño)
    broccoli
    cabbage (red, nappa)
    carrots
    cauliflower
    celery
    chard (green, red)
    chick peas
    chicory (radicchio, Belgian endive, frisee)
    corn (sweet corn/maize)
    cucumber (English)
    eggplant
    fennel
    garlic
    kale
    leeks
    lentils (red, green)
    lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
    mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
    mustard greens (red, mizuna)
    onions (red, yellow, Vidalia, scallions, shallots)
    parsnips
    peas (snow)
    potato (Yukon gold, red-skinned, blue)
    pumpkin
    radish
    rutabaga
    sorrel
    spinach (green, red)
    sweet potato
    tatsoi
    tomato
    turnips (white)
    zucchini

    Comment


      #77
      February 12 menu:

      Breakfast: Quinoa & Sprouts Salad
      Lunch: Green Bean Tuna Salad
      Dinner: Baked Paneer & Greens with Curried Chickpeas using bok choy, collard greens, dandelion greens, rainbow chard, and rapini for the greens; fruit salad (kiwi, pineapple, & banana)


      Day 31 of 31 - Vegetables to Date: 47 (89 if I count different varieties of beans, different varieties lettuce, etc. as different veggies)

      alfalfa
      artichoke
      arugula
      asparagus
      avocado
      basil (sweet)
      beans (black, mung, red kidney, white kidney, black-eyed peas, romano, lima, green, yellow wax)
      beetroot (red, golden, candy cane, beet greens)
      bell peppers (sweet red, sweet yellow, hot banana, sweet green, jalepeño)
      bok choy
      broccoli
      cabbage (red)
      carrots
      cauliflower
      celery
      chard (green, red, rainbow)
      chick peas
      chicory (radicchio, Belgian endive, frisee)
      collard greens
      corn (sweet corn/maize)
      cucumber (English)
      dandelion greens
      eggplant
      fennel
      garlic
      kale
      leeks
      lentils (red, green)
      lettuce (green leaf, red leaf, romaine, little gem, green tango, red tango, lolla rosa, green oak, red fire, red oak)
      mushrooms (cremini, portabella, porcini, chanterelle, shiitake, oyster)
      mustard greens (red, mizuna)
      nappa
      onions (red, yellow, Vidalia, scallions, shallots)
      parsnips
      peas (snow, sprouts)
      potato (Yukon gold, red-skinned, blue)
      pumpkin
      radish
      rapini
      rutabaga
      sorrel
      spinach (green, red)
      sweet potato
      tatsoi
      tomato
      turnips (white)
      zucchini

      Comment


        #78
        February 13 menu:

        Breakfast: Curried Pasta Salad
        Lunch: Bean Salad; peanut butter & banana on Whole Wheat Baguette
        Dinner: Hot Potato & Rutabaga Salad; Shrimp Mango Salad


        Day 1 of 29 - Vegetables to Date: 9

        beans (red kidney, white kidney, black-eyed peas, lima, romano)
        bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
        carrots
        chickpeas
        onion (red)
        potato (red-skinned, blue, gold)
        radish
        rutabaga
        tomato

        Comment


          #79
          February 14 menu:

          Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, goldenberries, and walnuts
          Lunch: Curried Pasta Salad; cheddar cheese with apple; wedge of Red Devil cheese; hard-boiled egg; avocado; carrots with Roasted Red Pepper Hummus
          Dinner: Baked Paneer & Greens with Curried Chickpeas


          Day 2 of 29 - Vegetables to Date: 16

          avocado
          beans (red kidney, white kidney, black-eyed peas, lima, romano)
          bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
          bok choy
          carrots
          chard (rainbow)
          chickpeas
          collard greens
          dandelion greens
          garlic
          onion (red, yellow)
          potato (red-skinned, blue, gold)
          radish
          rapini
          rutabaga
          tomato

          Comment


            #80
            February 15 menu:

            Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, goldenberries, almonds, pecans, and walnuts
            Lunch: Curried Pasta Salad; Shrimp Mango Salad; wedge of Red Devil cheese
            Dinner: Baked Paneer & Greens with Curried Chickpeas; Hot Potato & Rutabaga Salad


            Day 3 of 29 - Vegetables to Date: 16

            avocado
            beans (red kidney, white kidney, black-eyed peas, lima, romano)
            bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
            bok choy
            carrots
            chard (rainbow)
            chickpeas
            collard greens
            dandelion greens
            garlic
            onion (red, yellow)
            potato (red-skinned, blue, gold)
            radish
            rapini
            rutabaga
            tomato

            Comment


              #81
              February 16 menu:

              Breakfast: Curried Pasta Salad; avocado; Red Devil cheese wedge; scrambled eggs; grapefruit
              Lunch: Hemp Nut Salad with nutritional yeast, mushrooms, and something I wrote down as "BG" and now cannot remember what that was, but minus the cottage cheese (didn't have any) with a balsamic chive vinaigrette; apple
              Dinner: Baked Paneer & Greens with Curried Chickpeas; Shrimp Mango Salad; Chocolate Orange Scones*

              I made these with whole wheat flour, and the only sweetener is the 2 squares of chocolate/batch. So I'm counting the entire batch as my 1 piece of dark chocolate + my one homemade dessert for the week, even though I ate the scones across more than just 2 meals. Also made this batch with ev coconut oil instead of butter, and unsweetened vanilla coconut Silk for the milk.


              Day 4 of 29 - Vegetables to Date: 24

              arugula
              avocado
              beans (red kidney, white kidney, black-eyed peas, lima, romano)
              bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
              bok choy
              carrots
              chard (rainbow)
              chickpeas
              chicory (radicchio, Belgian endive, frisee)
              collard greens
              dandelion greens
              garlic
              kale
              lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
              mushrooms (cremini)
              mustard greens (mizuna)
              onion (red, yellow)
              potato (red-skinned, blue, gold)
              radish
              rapini
              rutabaga
              spinach
              tatsoi
              tomato

              Comment


                #82

                February 17 menu:

                Breakfast: banana, kiwi, pineapple, no fat Greek yogourt, almonds, and cacao nibs; Chocolate Orange Scones
                Lunch: breakfast leftovers; salad of: mixed greens, pea sprouts, tomato, hard-boiled egg, chives, and nutritional yeast, with a balsamic vinaigrette
                Dinner: Tuna Salad and tomato on Whole Wheat Baguette


                Day 5 of 29 - Vegetables to Date: 25

                arugula
                avocado
                beans (red kidney, white kidney, black-eyed peas, lima, romano)
                bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
                bok choy
                carrots
                chard (rainbow)
                chickpeas
                chicory (radicchio, Belgian endive, frisee)
                collard greens
                dandelion greens
                garlic
                kale
                lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                mushrooms (cremini)
                mustard greens (mizuna)
                onion (red, yellow)
                peas (sprouts)
                potato (red-skinned, blue, gold)
                radish
                rapini
                rutabaga
                spinach
                tatsoi
                tomato

                Comment


                  #83
                  February 18 menu:

                  Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, goldenberries, and walnuts
                  Lunch: Whole Wheat Baguette with Artichoke Spinach Dip; salad of: mixed greens, pea sprouts, tomato, hard-boiled egg, avocado, radishes, chives, Cheshire cheese, hemp hearts, and nutritional yeast, with an avocado oil & balsamic vinaigrette
                  Dinner: roasted asparagus; whole grain basmati rice; Shrimp & Mushroom Egg Foo Young


                  Day 6 of 29 - Vegetables to Date: 27

                  artichoke
                  arugula
                  asparagus
                  avocado
                  beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
                  bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
                  bok choy
                  carrots
                  chard (rainbow)
                  chickpeas
                  chicory (radicchio, Belgian endive, frisee)
                  collard greens
                  dandelion greens
                  garlic
                  kale
                  lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                  mushrooms (cremini)
                  mustard greens (mizuna)
                  onion (red, yellow, scallions)
                  peas (sprouts)
                  potato (red-skinned, blue, gold)
                  radish
                  rapini
                  rutabaga
                  spinach
                  tatsoi
                  tomato

                  Comment


                    #84
                    February 19 menu:

                    Breakfast: peanut butter and banana on Whole Wheat Baguette; grapefruit
                    Lunch: salad of: mixed greens, tomato, hard-boiled egg, avocado, carrots, mushrooms, scallions, quinoa, chives, hemp hearts, and nutritional yeast, with an avocado oil & balsamic vinaigrette; apple with cheddar cheese
                    Dinner: Chiayou; Pesto Zucchini Pancakes (made with whole wheat flour); quinoa


                    Day 7 of 29 - Vegetables to Date: 29

                    artichoke
                    arugula
                    asparagus
                    avocado
                    basil
                    beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
                    bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
                    bok choy
                    carrots
                    chard (rainbow)
                    chickpeas
                    chicory (radicchio, Belgian endive, frisee)
                    collard greens
                    dandelion greens
                    garlic
                    kale
                    lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                    mushrooms (cremini, portabellini, king oyster)
                    mustard greens (mizuna)
                    onion (red, yellow, scallions)
                    peas (sprouts)
                    potato (red-skinned, blue, gold)
                    radish
                    rapini
                    rutabaga
                    spinach
                    tatsoi
                    tomato
                    zucchini

                    Comment


                      #85
                      February 20 menu:

                      Breakfast: Oatmeal Banana Pancakes with raspberries and hazelnuts
                      Lunch: salad of: mixed greens, tomato, hard-boiled egg, avocado, carrots, chives, hemp hearts, and nutritional yeast, with an avocado oil & balsamic vinaigrette; Tabbouleh
                      Dinner: Cauliflower Dum; Pesto Zucchini Pancakes (made with whole wheat flour); whole grain basmati


                      Day 8 of 29 - Vegetables to Date: 33

                      artichoke
                      arugula
                      asparagus
                      avocado
                      basil
                      beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
                      bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
                      bok choy
                      carrots
                      cauliflower
                      chard (rainbow)
                      chickpeas
                      chicory (radicchio, Belgian endive, frisee)
                      collard greens
                      cucumber
                      dandelion greens
                      garlic
                      kale
                      lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                      mint
                      mushrooms (cremini, portabellini, king oyster)
                      mustard greens (mizuna)
                      onion (red, yellow, scallions)
                      parsley
                      peas (sprouts)
                      potato (red-skinned, blue, gold)
                      radish
                      rapini
                      rutabaga
                      spinach
                      tatsoi
                      tomato
                      zucchini

                      Comment


                        #86
                        February 21 menu:

                        Breakfast: peanut butter on Whole Wheat Baguette; grapefruit; apple with chopped cashews, golden raisins, hemp hearts, cacao nibs, and cheddar cheese
                        Lunch: salad of: mixed greens, tomato, hard-boiled egg, avocado, carrots, hemp hearts, and nutritional yeast, with an avocado oil & balsamic vinaigrette; wedge of Red Devil cheese; kiwi
                        Dinner: Shrimp & Mushroom Egg Foo Young


                        Day 9 of 29 - Vegetables to Date: 33

                        artichoke
                        arugula
                        asparagus
                        avocado
                        basil
                        beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
                        bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
                        bok choy
                        carrots
                        cauliflower
                        chard (rainbow)
                        chickpeas
                        chicory (radicchio, Belgian endive, frisee)
                        collard greens
                        cucumber
                        dandelion greens
                        garlic
                        kale
                        lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                        mint
                        mushrooms (cremini, portabellini, king oyster)
                        mustard greens (mizuna)
                        onion (red, yellow, scallions)
                        parsley
                        peas (sprouts)
                        potato (red-skinned, blue, gold)
                        radish
                        rapini
                        rutabaga
                        spinach
                        tatsoi
                        tomato
                        zucchini

                        Comment


                          #87
                          February 22 menu:

                          Breakfast: salad of: mixed greens, tomato, hard-boiled egg, avocado, quinoa, sardines, jalepeno peppers, scallions, hemp hearts, and nutritional yeast with an avocado oil & balsamic vinaigrette;
                          Lunch: Tuna Salad wrapped in a whole wheat tortilla; wedge of Red Devil cheese; banana
                          Dinner: Hot Potato & Rutabaga Salad; Chiayou; Cauliflower Dum with added broccoli; baked apple with cashews, brazil nuts, hazelnuts, pecans, almonds, golden raisins, hemp hearts, cacao nibs, and cheddar cheese


                          Day 10 of 29 - Vegetables to Date: 33

                          artichoke
                          arugula
                          asparagus
                          avocado
                          basil
                          beans (red kidney, white kidney, black-eyed peas, lima, romano, mung sprouts)
                          bell pepper (sweet red, sweet green, sweet yellow, jalepeño)
                          bok choy
                          carrots
                          cauliflower
                          chard (rainbow)
                          chickpeas
                          chicory (radicchio, Belgian endive, frisee)
                          collard greens
                          cucumber
                          dandelion greens
                          garlic
                          kale
                          lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                          mint
                          mushrooms (cremini, portabellini, king oyster)
                          mustard greens (mizuna)
                          onion (red, yellow, scallions)
                          parsley
                          peas (sprouts)
                          potato (red-skinned, blue, gold)
                          radish
                          rapini
                          rutabaga
                          spinach
                          tatsoi
                          tomato
                          zucchini

                          Comment


                            #88
                            February 23 menu:

                            Breakfast: Oatmeal Banana Pancakes with raspberries, goldenberries and walnuts
                            Lunch: Spicy Cumin Rotis with peanut butter; wedge of Red Devil cheese; apple
                            Dinner: salad of: spinach, blueberries, tomato, hard-boiled egg, bruce avocado, quinoa, shallots, feta, and nutritional yeast with an avocado oil & balsamic vinaigrette


                            Day 11 of 29 - Vegetables to Date: 33

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

                            Comment


                              #89
                              February 24 menu:

                              Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, kiwi, and hazelnuts
                              Lunch: salad of: spinach, Rosemary Roasted Beets, walnuts, and feta with an olive oil & balsamic vinaigrette; Jicama Oven Fries
                              Dinner: salad of: spinach, tomato, hard-boiled egg, avocado, hemp hearts, and nutritional yeast with an avocado oil & balsamic vinaigrette; wedge of Red Devil cheese; Spicy Cumin Rotis with peanut butter


                              Day 12 of 29 - Vegetables to Date: 35

                              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, jalepeño)
                              bok choy
                              carrots
                              cauliflower
                              chard (rainbow)
                              chickpeas
                              chicory (radicchio, Belgian endive, frisee)
                              collard greens
                              cucumber
                              dandelion greens
                              garlic
                              jicama
                              kale
                              lettuce (green leaf, red leaf, romaine, tango, oak leaf, lollo rossa)
                              mint
                              mushrooms (cremini, portabellini, king oyster)
                              mustard greens (mizuna)
                              onion (red, yellow, scallions, shallots)
                              parsley
                              peas (sprouts)
                              potato (red-skinned, blue, gold)
                              radish
                              rapini
                              rutabaga
                              spinach
                              tatsoi
                              tomato
                              zucchini

                              Comment


                                #90
                                February 25 menu:

                                Breakfast: Hot Potato & Rutabaga Salad; Chiayou; banana with peanut butter
                                Lunch: Apple, Walnut, & Spinach Salad; Spicy Cumin Rotis with peanut butter; wedge of Red Devil cheese
                                Dinner: Turnip Cakes (made with daikon); Shrimp & Mushroom Egg Foo Young with added nutritional yeast; Gai Lan with Ginger Garlic Sauce


                                Day 13 of 29 - Vegetables to Date: 37

                                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, jalepeño)
                                bok choy
                                carrots
                                cauliflower
                                chard (rainbow)
                                chickpeas
                                chicory (radicchio, Belgian endive, frisee)
                                collard greens
                                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)
                                onion (red, yellow, scallions, shallots)
                                parsley
                                peas (sprouts)
                                potato (red-skinned, blue, gold)
                                radish
                                rapini
                                rutabaga
                                spinach
                                tatsoi
                                tomato
                                zucchini

                                Comment

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