Cook 90 2020

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    #91
    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

    Comment


      #92
      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

      Comment


        #93
        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

        Comment


          #94
          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

          Comment


            #95
            I love the vegetable list, I want to do the same.

            Comment


              #96
              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.

              Comment


                #97
                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

                Comment


                  #98
                  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

                  Comment


                    #99
                    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

                    Comment


                      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.

                      Comment


                        '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.

                        Comment


                          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

                          Comment


                            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

                            Comment


                              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

                              Comment


                                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

                                Comment

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