Cook 90 2020

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    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

    Comment


      March 9 menu:

      Breakfast: banana with peanut butter; grapefruit
      Lunch: Tuna Salad with cherry tomatoes and mixed greens wrapped in a whole wheat tortilla
      Dinner: salad of: mixed greens, avocado, dried cranberries, quinoa, hemp hearts, scallions, chives, almonds, cashews, sunflower seeds, pumpkin seeds, and nutritional yeast with an olive oil and balsamic vinaigrette; hard-boiled egg; wedge of Red Devil cheese


      Day 26 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


        March 10 menu:

        Breakfast: banana with peanut butter
        Lunch: Tuna Salad with cherry tomatoes and mixed greens wrapped in a whole wheat tortilla
        Dinner: too salty Cashew Chicken with broccoli, sweet red pepper, shiitake mushrooms, onions, and garlic on whole grain basmati


        Day 27 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


          March 11 menu:

          Breakfast: banana with peanut butter
          Lunch: salad of: mixed greens, tomato, carrot, cucumber, hard-boiled egg, quinoa, hemp hearts, scallions, chives, almonds, cashews, sunflower seeds, pumpkin seeds, and nutritional yeast with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese
          Dinner: Chicken Fajitas


          Day 28 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


            March 12 menu:

            Breakfast: banana with peanut butter; grapefruit
            Lunch: Tuna Salad with cherry tomatoes and mixed greens wrapped in a whole wheat tortilla
            Dinner: Curried Salmon Patties; Ratatouille; quinoa


            Day 29 of 29 - Vegetables to Date: 42

            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
            eggplant
            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


              March 13 menu:

              Breakfast: banana with peanut butter; grapefruit
              Lunch: salad of: mixed greens, tomato, avocado, hard-boiled egg, mushrooms, cucumber, quinoa, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
              Dinner: Baked Potato Pizza; asparagus; Baked Tiramisu*

              * tried to follow Fremen 's recipe but was concerned about the inclusion of raw eggs, so I put the whole thing in the oven to bake for a while--which I do understand is not how tiramisu is made at all, but the result tasted yummy


              Day 1 of 31 - Vegetables to Date: 16

              arugula
              asparagus
              avocado
              beetroot (greens)
              chard (green, red)
              chicory (radicchio, frisee)
              chives
              cucumber
              lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
              mushroom (cremini)
              mustard greens (mizuna, red)
              onion (yellow)
              potato (russet)
              spinach (green, red)
              tatsoi
              tomato

              Comment


                March 14 menu:

                Breakfast: slept in late, did not eat breakfast
                Lunch: Oatmeal Banana Pancakes with raspberries, blueberries, and hazelnuts
                Dinner: Kale and Potato Pie; salad of: mixed greens, tomato, avocado, mushrooms, cucumber, scallions, chives, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette; Cherry Pie (made with whole wheat olive oil crust)


                Day 2 of 31 - Vegetables to Date: 17

                arugula
                asparagus
                avocado
                beetroot (greens)
                chard (green, red)
                chicory (radicchio, frisee)
                chives
                cucumber
                kale (curly)
                lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                mushroom (cremini)
                mustard greens (mizuna, red)
                onion (yellow, scallions)
                potato (russet)
                spinach (green, red)
                tatsoi
                tomato



                Happy Pi Day!

                cherry pie with "pi" symbol cut into the top crust

                Comment


                  March 15 menu:

                  Breakfast:peanut butter and banana
                  Lunch: Kale and Potato Pie; Baked Potato Pizza
                  Dinner: salad of: mixed greens, tomato, avocado, hard-boiled egg, carrots, bell peppers, quinoa, chives, sunflower seeds, pumpkin seeds, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese


                  Day 3 of 31 - Vegetables to Date: 19

                  arugula
                  asparagus
                  avocado
                  beetroot (greens)
                  bell peppers (red, orange, yellow)
                  carrot
                  chard (green, red)
                  chicory (radicchio, frisee)
                  chives
                  cucumber
                  kale (curly)
                  lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                  mushroom (cremini)
                  mustard greens (mizuna, red)
                  onion (yellow, scallions)
                  potato (russet, gold)
                  spinach (green, red)
                  tatsoi
                  tomato

                  Comment


                    March 16 menu:

                    Breakfast:peanut butter and banana
                    Lunch: salad of: mixed greens, tomato, avocado, hard-boiled egg, carrot, parsnip, brussels sprouts, mushrooms, bell peppers, chives, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
                    Dinner: Chicken Fajitas


                    Day 4 of 31 - Vegetables to Date: 21

                    arugula
                    asparagus
                    avocado
                    beetroot (greens)
                    bell peppers (red, orange, yellow)
                    brussels sprouts
                    carrot
                    chard (green, red)
                    chicory (radicchio, frisee)
                    chives
                    cucumber
                    kale (curly)
                    lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                    mushroom (cremini)
                    mustard greens (mizuna, red)
                    onion (yellow, scallions)
                    parsnip
                    potato (russet, gold)
                    spinach (green, red)
                    tatsoi
                    tomato

                    Comment


                      March 17 menu:

                      Breakfast: Oatmeal Banana Pancakes with raspberries and hazelnuts
                      Lunch: Baked Potato Pizza, Cherry Pie (made with whole wheat olive oil crust)
                      Dinner: Sorrel, Blue Cheese, & Blueberry Salad; chili: dark red kidney beans, chick peas, black-eyed peas, white kidney beans, romano beans, lima beans, tomatoes, carrots, cremini mushrooms, sweet red pepper, sweet green pepper, sweet corn, yellow onions, garlic, basil, oregano, cayenne topped with cheddar cheese


                      Day 5 of 31 - Vegetables to Date: 26

                      arugula
                      asparagus
                      avocado
                      beans (red kidney, white kidney, black-eyed peas, romano, lima)
                      beetroot (greens)
                      bell peppers (red, orange, yellow, green)
                      brussels sprouts
                      carrot
                      chard (green, red)
                      chick peas
                      chicory (radicchio, frisee)
                      chives
                      corn (sweet corn/maize)
                      cucumber
                      garlic
                      kale (curly)
                      lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                      mushroom (cremini)
                      mustard greens (mizuna, red)
                      onion (yellow, scallions)
                      parsnip
                      potato (russet, gold)
                      sorrel
                      spinach (green, red)
                      tatsoi
                      tomato

                      Comment


                        March 18 menu:

                        Breakfast: peanut butter and banana; grapefruit
                        Lunch: cashew chicken; wedge of Red Devil cheese; salad of: spinach, hard-boiled egg, avocado, tomato, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
                        Dinner: green tea
                        (ate lunch very late. by the time I was ready for another meal, it was too late in the day to be eating)


                        Day 6 of 31 - Vegetables to Date: 27

                        arugula
                        asparagus
                        avocado
                        beans (red kidney, white kidney, black-eyed peas, romano, lima)
                        beetroot (greens)
                        bell peppers (red, orange, yellow, green)
                        broccoli
                        brussels sprouts
                        carrot
                        chard (green, red)
                        chick peas
                        chicory (radicchio, frisee)
                        chives
                        corn (sweet corn/maize)
                        cucumber
                        garlic
                        kale (curly)
                        lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                        mushroom (cremini, shiitake)
                        mustard greens (mizuna, red)
                        onion (yellow, scallions)
                        parsnip
                        potato (russet, gold)
                        sorrel
                        spinach (green, red)
                        tatsoi
                        tomato

                        Comment


                          March 19 menu:

                          Breakfast: peanut butter and banana
                          Lunch: wedge of Red Devil cheese; salad of: mixed greens, hard-boiled egg, avocado, tomato, quinoa, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
                          Dinner: Kale and Potato Pie; Baked Potato Pizza filling; Rosemary Roasted Beets; Cauliflower Dum


                          Day 7 of 31 - Vegetables to Date: 28

                          arugula
                          asparagus
                          avocado
                          beans (red kidney, white kidney, black-eyed peas, romano, lima)
                          beetroot (greens, red)
                          bell peppers (red, orange, yellow, green, jalepeno)
                          broccoli
                          brussels sprouts
                          carrot
                          cauliflower
                          chard (green, red)
                          chick peas
                          chicory (radicchio, frisee)
                          chives
                          corn (sweet corn/maize)
                          cucumber
                          garlic
                          kale (curly)
                          lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                          mushroom (cremini, shiitake)
                          mustard greens (mizuna, red)
                          onion (yellow, scallions)
                          parsnip
                          potato (russet, gold)
                          sorrel
                          spinach (green, red)
                          tatsoi
                          tomato

                          Comment


                            March 20 menu:

                            Breakfast: peanut butter and banana
                            Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette; apple with cheddar cheese
                            Dinner: Vegetarian Chili with cheddar cheese


                            Day 8 of 31 - Vegetables to Date: 28

                            arugula
                            asparagus
                            avocado
                            beans (red kidney, white kidney, black-eyed peas, romano, lima)
                            beetroot (greens, red)
                            bell peppers (red, orange, yellow, green, jalepeno)
                            broccoli
                            brussels sprouts
                            carrot
                            cauliflower
                            chard (green, red)
                            chick peas
                            chicory (radicchio, frisee)
                            chives
                            corn (sweet corn/maize)
                            cucumber
                            garlic
                            kale (curly)
                            lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                            mushroom (cremini, shiitake)
                            mustard greens (mizuna, red)
                            onion (yellow, scallions)
                            parsnip
                            potato (russet, gold)
                            sorrel
                            spinach (green, red)
                            tatsoi
                            tomato

                            Comment


                              March 21 menu:

                              Breakfast: Oatmeal Banana Pancakes with wild black raspberries, blueberries, and almonds
                              Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, cucumber, scallions, chives, quinoa, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese; Baked Tiramisu
                              Dinner: Curried Salmon Cakes; Baked Potato Pizza filling; Ratatouille


                              Day 9 of 31 - Vegetables to Date: 30

                              arugula
                              asparagus
                              avocado
                              beans (red kidney, white kidney, black-eyed peas, romano, lima)
                              beetroot (greens, red)
                              bell peppers (red, orange, yellow, green, jalepeno)
                              broccoli
                              brussels sprouts
                              carrot
                              cauliflower
                              chard (green, red)
                              chick peas
                              chicory (radicchio, frisee)
                              chives
                              corn (sweet corn/maize)
                              cucumber
                              eggplant
                              garlic
                              kale (curly)
                              lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                              mushroom (cremini, shiitake)
                              mustard greens (mizuna, red)
                              onion (yellow, scallions)
                              parsnip
                              potato (russet, gold)
                              sorrel
                              spinach (green, red)
                              tatsoi
                              tomato
                              zucchini

                              Comment


                                March 22 menu:

                                Breakfast: peanut butter and banana; grapefruit
                                Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, cucumber, scallions, chives, quinoa, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese
                                Dinner: whole wheat pasta with Pesto, cherry tomatoes, broccoli, and Parmesan cheese; baked apple with hemp hearts, almonds, cashews, cacao nibs, and cheddar cheese


                                Day 10 of 31 - Vegetables to Date: 31

                                arugula
                                asparagus
                                avocado
                                basil
                                beans (red kidney, white kidney, black-eyed peas, romano, lima)
                                beetroot (greens, red)
                                bell peppers (red, orange, yellow, green, jalepeno)
                                broccoli
                                brussels sprouts
                                carrot
                                cauliflower
                                chard (green, red)
                                chick peas
                                chicory (radicchio, frisee)
                                chives
                                corn (sweet corn/maize)
                                cucumber
                                eggplant
                                garlic
                                kale (curly)
                                lettuce (green tango, red tango, green leaf, red leaf, little gem, green romaine, lolla rosa, red romaine, green oak, red fire, red oak)
                                mushroom (cremini, shiitake)
                                mustard greens (mizuna, red)
                                onion (yellow, scallions)
                                parsnip
                                potato (russet, gold)
                                sorrel
                                spinach (green, red)
                                tatsoi
                                tomato
                                zucchini

                                Comment

                                Working...
                                X