Cook 90 2020

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  • Rainbow Dragon
    replied
    March 1 menu:

    Breakfast: Oatmeal Banana Pancakes with blackberries, blueberries, and almonds
    Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, scallions, chives, hemp hearts, and nutritional yeast, with an olive oil + balsamic vinaigrette; wedge of Red Devil cheese; Tuna Salad wrapped in a whole wheat tortilla
    Dinner: Yu Choy and Potato Pie; Shrimp & Mushroom Egg Foo Young; Stir-fried Okra with Tomatoes and Sweet Corn; grapefruit; slice of Triple Chocolate cheese


    Day 18 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:


  • Rainbow Dragon
    replied
    I'm liking it too, CaptainCanuck . In the past, I have sometimes felt that I was getting into a rut with my cooking, always making the same things. Now I challenge myself to eat a minimum of 30 different vegetables every month, so I know I'm getting a good variety in my diet. The bonus I've found is that the act of keeping track motivates me to push for even more variety, and I've tried several new-to-me vegetables, new recipes, and new cooking techniques as a result.

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  • CaptainCanuck
    replied
    I love the vegetable list, I want to do the same.

    Leave a comment:


  • Rainbow Dragon
    replied
    February 29 menu:

    Breakfast: chocolate Chia Pudding with raspberries, blueberries, banana, and hazelnuts
    Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, chives, hemp hearts, and nutritional yeast, with an avocado oil + balsamic vinaigrette; wedge of Red Devil cheese; Tuna Salad wrapped in a whole wheat tortilla
    Dinner: Yu Choy and Potato Pie; Shrimp & Mushroom Egg Foo Young; Hot Potato & Rutabaga Salad; Gai Lan with Ginger Garlic Sauce


    Day 17 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:


  • Rainbow Dragon
    replied
    February 28 menu:

    Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, and walnuts
    Lunch: salad of: mixed greens, hard-boiled egg, avocado, strawberries, blueberries, chives, feta, almonds, quinoa, and nutritional yeast, with an olive oil + balsamic vinaigrette; wedge of Red Devil cheese
    Dinner: Stir-fried Okra with Tomatoes and Sweet Corn with shrimp and whole grain basmati

    (more recipes coming soon)


    Day 16 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:


  • Rainbow Dragon
    replied
    February 27 menu:

    Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, kiwi, and almonds
    Lunch: Yu Choy and Potato Pie, salad of: mixed greens, tomato, hard-boiled egg, avocado, bell peppers, scallions, pumpkin seeds, sunflower seeds, hemp nut hearts, and nutritional yeast, with an avocado oil + balsamic vinaigrette
    Dinner: Kung Pao Chicken with whole grain basmati

    (more recipes coming soon)


    Day 15 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:


  • Rainbow Dragon
    replied
    February 26 menu:

    Breakfast: no-fat Greek yogourt with banana, kiwi, pineapple, & cacao nibs
    Lunch: Tuna Salad with tomato and mixed greens, wrapped in a whole wheat tortilla; hard-boiled egg; avocado; wedge of Red Devil cheese; pear
    Dinner: Yu Choy and Potato Pie (based on Kale and Potato Pie recipe courtesy of Fremen and Fremen's partner); Stir-fried Okra with Tomatoes and Sweet Corn (recipe coming soon)


    Day 14 of 29 - Vegetables to Date: 40

    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
    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:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:

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