Nourishing Food Challenge Week 4

Week 3 was a little rocky, we were all craving bread!  We managed to make it through without cheating.   All of us have loss some weight, have more energy and are having less aches and pains. We are on our last week! 

SUNDAY February 21ST

 Overnight Oats with Bananas, Blueberries and Walnuts

Overnight Oats with Bananas, Blueberries and Walnuts

Breakfast: Overnight Oats, with sliced bananas, organic blueberries, and walnuts (see recipe in week 1 blog)

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

Dinner: Minestrone Soup (Deliciously Vegan and Now Gluten Free page 52).  

Snacks:  Organic pear slices with cashew butter


MONDAY FEBRUARY 22nd

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

Lunch: Left over Minestrone Soup

Dinner: 5-Bean Salad with Wild Rice (DVANGF page 39), omit the dijion mustard.

Snack: Organic air popped pop corn with 1 tbsp of coconut oil, and salt


TUESDAY FEBRUARY 23rd

 Black Eyed Pea and Quinoa Salad

Black Eyed Pea and Quinoa Salad

Breakfast:  Smoothie: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen organic strawberries, big handful of organic spinach, 2 tbsp peanut butter

Lunch: Salad: organic lettuce, carrots, cucumber, organic red bell pepper, diced avocado, and raw almonds. Top with 1/2-3/4 cups of the 5-Bean Salad

Dinner: Black Eyed Pea and Quinoa Salad (DVANGF page 44). 

Snack: Organic celery with almond butter

 

 

WEDNESDAY FEBRUARY 24th

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

Lunch: Left over minestrone soup

Dinner: Veggie Burger, Spicy Broccoli (DVANGF page 106), and Sweet Potato Fries (DVANGF page 100).

Snack: Pear slices and some walnuts

 

THURSDAY FEBRUARY 25TH

Breakfast: Overnight Oats with organic strawberries and walnuts.  Use the same recipe from above, use strawberries in place of the bananas and blueberries.

 Overnight Oats with Strawberries and Walnuts

Overnight Oats with Strawberries and Walnuts

Lunch: Salad: organic lettuce, carrots, cucumber, organic red bell pepper, diced avocado, and raw almonds. Top with 1/2-3/4 cups of the 5-Bean Salad

Dinner: Left over Black Eyed Pea and Quinoa Salad

Snack:  Organic air popped pop corn with 1 tbsp of coconut oil and salt.


FRIDAY FEBRUARY 26TH

Breakfast: Smoothie: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen organic strawberries, big handful of organic spinach, 2 tbsp peanut butter and 2 Tbsp raw cacao powder

 Black Bean Corn Salsa "Tacos"

Black Bean Corn Salsa "Tacos"

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

Dinner: Black Bean Corn Salsa "Tacos" (DVANGF page 12). Use lettuce in place of tortillas, top with diced avocado

Snack: Organic apple with cashew butter

 

 

SATURDAY FEBRUARY 27th

Breakfast: Smoothie: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen organic strawberries, big handful of organic spinach, 2 tbsp cashew butter

Lunch: Salad: organic lettuce, carrots, cucumber, organic red bell pepper, diced avocado, and raw almonds. Top with 1/2-3/4 cups of the 5-Bean Salad

Dinner: Any left overs from earlier this week.

Snack: Pear slices with walnuts and cashews

 

MEAL PREP SCHEDULE

Saturday

  • Grocery shopping
  • Soak beans for Black Bean Corn Salsa, Black Eyed Peas, and 5 Bean Salad
  • Soak nuts for Almond milk and cashews for Ranch Dressing
  • Make Overnight Oats
  • Make Stock (DVANGF page 50) 

Sunday

  • Cook beans for Black Eyed Pea and Quinoa Salad and 5 Bean Salad
  • Make Minestrone Soup
  • Make 5 Bean Salad and Black Eyed Pea and Quinoa Salad
  • Make Almond milk
  • Make Ranch

Monday:

  • Make 5-Bean Salad with Wild Rice
  • Make Salad for tomorrow's lunch

Tuesday:

  • Make Salad for Wednesday's lunch

Wednesday

  • Soak nuts for Almond milk
  • Make Veggie Burgers with Spicy Broccoli and Sweet Potato Fries
  • Make Overnight Oats and Salad for tomorrow's lunch

Thursday

  • Make Almond Milk
  • Make Salad for tomorrow's lunch

Friday

  • Make Black Bean Corn Salsa