Cook 90 2020

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    March 23 menu:

    Breakfast: peanut butter and banana; grapefruit
    Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, cucumber, scallions, chives, quinoa, pumpkin seeds, sunflower seeds, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
    Dinner: skipped dinner this day (lunch was a bit late and a really big salad)


    Day 11 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


      March 24 menu:

      Breakfast: Oatmeal Banana Pancakes with wild black raspberries and almonds
      Lunch: Sorrel, Blue Cheese, & Blueberry Salad; sardines with hot peppers; Baked Tiramisu
      Dinner: Kale and Potato Pie; cremini musrooms; scrambled eggs; pineapple and kiwi with Greek yogourt, hemp hearts, and cacao nibs


      Day 12 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


        March 25 menu:

        Breakfast: peanut butter and banana; grapefruit
        Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, cucumber, scallions, chives, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
        Dinner: Smoked Salmon Quiche; asparagus; quinoa


        Day 13 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


          March 26 menu:

          Breakfast: peanut butter and banana; Kale and Potato Pie; scrambled eggs
          Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, cucumber, mushrooms, scallions, chives, hemp hearts, and nutritional yeast with an olive oil and balsamic vinaigrette
          Dinner: Chicken Fajitas


          Day 14 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


            March 27 menu:

            Breakfast: fruit salad of: banana, kiwi, pineapple, and blueberries with Greek-style yogourt, cacao nibs, almonds, and seed mix of: pumpkin, sunflower, chia, hemp, and flax
            Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, cucumber, mushrooms, scallions, chives, and nutritional yeast with grains and seeds mix of: buckwheat, flax, millet, chia, hemp, and amaranth, and an olive oil and balsamic vinaigrette; sardines with hot peppers; wedge of Red Devil cheese
            Dinner: Cauliflower Lentil Stew


            Day 15 of 31 - Vegetables to Date: 32

            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)
            lentils
            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 28 menu:

              Breakfast: peanut butter and banana; grapefruit
              Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, cucumber, mushrooms, scallions, chives, "super seeds" mix, and nutritional yeast, with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese; Baked Tiramisu
              Dinner: Smoked Salmon Quiche; broccoli; Rosemary Roasted Beets; baked apple with "ancient grains and super seeds" mix, cacao nibs, and cheddar cheese


              Day 16 of 31 - Vegetables to Date: 32

              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)
              lentils
              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 29 menu:

                Breakfast: Oatmeal Banana Pancakes with raspberries, blueberries, kiwi, and hazelnuts
                Lunch: salad of: mixed greens, hard-boiled egg, avocado, tomato, carrots, scallions, chives, "super seeds" mix, and nutritional yeast, with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese
                Dinner: fruit salad of pineapple, kiwi, blueberries, and raspberries with Greek yogourt, nuts (cashew, almond, hazelnut, Brazil), "ancient grains and super seeds" mix, and cacao nibs; sardines with hot peppers; banana with peanut butter


                Day 17 of 31 - Vegetables to Date: 32

                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)
                lentils
                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 30 menu:

                  Breakfast: salad of: mixed greens, hard-boiled egg, avocado, carrots, mushrooms, orange bell pepper, chives, "super seeds" mix, and nutritional yeast, with an olive oil and balsamic vinaigrette; wedge of Red Devil cheese
                  Lunch: Baked Eggs (without the bacon)
                  Dinner: Curried Salmon Patties; asparagus; portabella mushroom; banana with peanut butter; dark mint chocolate square


                  Day 18 of 31 - Vegetables to Date: 33

                  arugula
                  asparagus
                  avocado
                  basil
                  beans (red kidney, white kidney, black-eyed peas, romano, lima)
                  beetroot (greens, red)
                  bell peppers (red, orange, yellow, green, jalepeno)
                  bok choy
                  broccoli
                  brussels sprouts
                  carrot
                  cauliflower
                  chard (green, red)
                  chick peas
                  chicory (radicchio, frisee)
                  chives
                  corn (sweet corn/maize)
                  cucumber
                  eggplant
                  garlic
                  kale (curly)
                  lentils
                  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, portabella)
                  mustard greens (mizuna, red)
                  onion (yellow, scallions)
                  parsnip
                  potato (russet, gold)
                  sorrel
                  spinach (green, red)
                  tatsoi
                  tomato
                  zucchini

                  Comment

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