Cook 90 2020

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  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:


  • Rainbow Dragon
    replied
    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

    Leave a comment:

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