Cook 90 2020

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

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.

I love the vegetable list, I want to do the same.

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

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

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

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

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

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

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

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

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

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

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

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