Day
|
Dinner
|
M
|
Pasta with Veggies
|
T
| |
W
| |
R
| |
F
| |
S
|
Pizza
|
S
|
*Leftover Night*
|
Produce Dairy Packaged Goods Spices/Sauces
M
Pasta
Sauce
Mixed veggies
T
1 can of jackfruit in brine
1 can of jackfruit in brine
1 medium carrot
1 stalk of celery
1 small onion
1 clove of garlic
2 bouillon cubes
1 cup dry noodles
8 cups of water
1 stalk of celery
1 small onion
1 clove of garlic
2 bouillon cubes
1 cup dry noodles
8 cups of water
W
- 3 cups cooked no-salt-added cannellini beans, from 2 (15-ounce cans) beans, drained and rinsed
- 1 small red onion, quartered and thinly sliced
- 4 cups tightly packed fresh spinach leaves, tough stems removed
- 2 1/2 tablespoons Dijon mustard
- 2 1/2 tablespoons cider vinegar
- 1 teaspoon Italian seasoning
- Crunchy Bread
R
1 Pound Green Beans, Trimmed and Halved
1 Pound Green Beans, Trimmed and Halved
1 Fresh Lime, Squeezed
2 Tablespoons Soy Sauce
3/4 Teaspoon Pepper
14 oz Extra Firm Tofu
2 Tablespoons Oil
4 Teaspoons Brown Sugar
1/2 Cup Sliced Shallots
2 Tablespoons Soy Sauce
3/4 Teaspoon Pepper
14 oz Extra Firm Tofu
2 Tablespoons Oil
4 Teaspoons Brown Sugar
1/2 Cup Sliced Shallots
F
bean dip
1 can pinto beans, drained
3 cloves garlic, chopped
1 medium onion, chopped
1/4 cup pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
1 tsp sea salt
1 Tbsp chili powder
1 Tbsp nutritional yeast (optional)
1 tsp oregano
1/2 tsp fresh lemon or lime juice
1 Tbsp olive oil
5 russet potatoes
salt
tortillas
tomato
avocado
lettuce
1 can pinto beans, drained
3 cloves garlic, chopped
1 medium onion, chopped
1/4 cup pepper of choice (anaheim, pasilla, jalapeno, etc), chopped
1 tsp sea salt
1 Tbsp chili powder
1 Tbsp nutritional yeast (optional)
1 tsp oregano
1/2 tsp fresh lemon or lime juice
1 Tbsp olive oil
5 russet potatoes
salt
tortillas
tomato
avocado
lettuce
Rice
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