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
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
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