Nourishing Food Challenge Week 2

So week 1 was a success.  There were  lots of cravings (for chocolate) and some mild headaches, but we all managed to finish the full first week.  We all had fun cooking, and posting pictures of our creations.  Now on to week 2!  I will add pictures as I start cooking

Sunday February 7th

Breakfast: Smoothie: 1 cup of "milk" (see recipe in week 1 blog), 1/2 frozen banana, 1/2 cup frozen pineapple, handful of kale, 2 tbsp cashew butter

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Lunch: Left overs from the previous week

Dinner: 4 Bean Chili (Deliciously Vegan and Now Gluten Free page 54).  I used 6 medium sized tomatoes in place of the canned tomatoes.

Snack: Roasted Garlic Hummus (DVANGF page 18) with carrots, organic celery and organic red bell peppers

 

Monday February 8th

 Almond and Garlic Green Beans

Almond and Garlic Green Beans

Breakfast: Overnight Oats (see recipe from week one) with organic blueberries and pecans

Lunch: Left over 4 Bean Chili

Dinner: Butternut Squash Soup (DVANGF page 58).  I added 1 cup of soaked white beans at the beginning to boost the protein of the soup.

Snack: Organic apple slices with cashew butter

 

Tuesday February 9th

Breakfast: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen strawberries, handful of spinach, 2 tbsp almond butter

 Risotto Cakes with Almond and Garlic Green Beans

Risotto Cakes with Almond and Garlic Green Beans

Lunch: Left over Butternut Squash Soup

Dinner: Risotto Cakes (DVANGF page 110) use the left over risotto from last week.  I used almond meal (use the left overs from making your almond milk) in place of the gluten free panko.  Veggie Burger (see recipe from week one) and Almond and Garlic Green Beans (DVANGF page 106).

Snack: Roasted Garlic Hummus (DVANGF page 18) with carrots, organic celery and organic red bell peppers

 

Wednesday February 10th

Breakfast:1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen blueberries, handful of spinach, 2 tbsp cashew butter

 Spaghetti Squash with Pesto and Peas

Spaghetti Squash with Pesto and Peas

Lunch: Salad: organic lettuce, carrots, cucumber, organic red bell pepper, diced avocado, and raw almonds.  Dressed with Ranch (DVANGF page 48).

Dinner: Zucchini Noodles with Pesto and Peas (DVANGF page 27 and page 66).  Use veggie stock in place of white wine.  If you do not have a veggie noodle maker you can use roasted spaghetti squash in place of the zucchini noodles

Snack: Organic apple slices with cashew butter


Thursday February 11th

Breakfast: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen strawberries, handful of spinach, 2 tbsp almond butter, 2 tbsp raw cacao

Lunch: Left over Zucchini Noodles with Pesto and Peas

Dinner: Black Bean Fajita Bowl (DVANGF page 89). Omit the hot sauce and chipotle peppers and use chiptole powder or cayenne pepper.  Serve over brown rice in place of tortillas.

Snack: Roasted Garlic Hummus (DVANGF page 18) with carrots, organic celery and organic red bell peppers


Friday February 12th

 Spaghetti Squash Veggie Mac and Cashew Cheese

Spaghetti Squash Veggie Mac and Cashew Cheese

Breakfast: Overnight Oats (see recipe from week one) with organic blueberries and pecans

Lunch: Left over Black Bean Fajita Bowl

Dinner: Spaghetti Squash Veggie Mac and Cashew Cheese (DVANGF page 68). Omit the white wine and use almond meal (use the left over almonds from making the Almond Milk) in place of the gluten free panko.

Snack: Organic air popped pop corn topped with 2 tbsp coconut oil and salt

 

Saturday February 13th

Breakfast: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen strawberries, handful of spinach, 2 tbsp almond butter, 2 tbsp raw cacao

Lunch: Salad: organic lettuce, carrots, cucumber, organic red bell pepper, diced avocado, and raw almonds.  Dressed with Ranch (DVANGF page 48).

Dinner: Any left overs you have

Snack: Organic apple slices with cashew butter

Meal Prep schedule

Friday

  • Soak beans for Roasted Garlic Hummus

Saturday

  • Grocery shopping
  • Soak beans for 4-Bean Chili, Butternut Squash Soup, and Black Bean Fajita Bowls
  • Soak nuts for Almond milk
  • Make Stock (DVANGF page 50) for 4-Bean Chili and Butternut Squash Soup 
  • Make Roasted Garlic Hummus

Sunday

  • Make 4-Bean Chili
  • Make Butternut Squash Soup
  • Make Almond milk
  • Cook black beans and white beans
  • Make Overnight Oats

Monday:

  • Soak cashews for Ranch Dressing

Tuesday:

  • Make Risotto Cakes, and Almond Garlic Green Beans
  • Make Salad and Ranch Dressing for Wednesday's lunch

Wednesday

  • Soak nuts for Almond milk
  • Make Zucchini Noodles with Pesto and Peas
  • Make Overnight Oats

Thursday

  • Make Almond Milk
  • Make Black Bean Fajita Bowls
  • Make Overnight Oats
  • Soak cashews for cashew cheese

Friday

  • Make Spaghetti Squash Veggie Mac and Cashew Cheese

Saturday

  • Grocery Shopping
  • Make Stock Minestrone Soup