March 8 menu:
Breakfast: Oatmeal Banana Pancakes with wild black raspberries and hazelnuts
Lunch: Green Bean Tuna Salad; wedge of Red Devil cheese
Dinner: salad of: mixed greens, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, cucumber, and nutritional yeast with an avocado oil and balsamic vinaigrette
Day 25 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
Breakfast: Oatmeal Banana Pancakes with wild black raspberries and hazelnuts
Lunch: Green Bean Tuna Salad; wedge of Red Devil cheese
Dinner: salad of: mixed greens, tomato, avocado, hard-boiled egg, quinoa, hemp hearts, scallions, chives, cucumber, and nutritional yeast with an avocado oil and balsamic vinaigrette
Day 25 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
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