Cook 90 2020

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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