Nourishing Food Challenge Week 3
So week 2 was a success! Some of us cheated on Super Bowl Sunday, but everyone is back on tract for week 3! I will add more pictures as I start cooking.
SUNDAY FEBRUARY 14TH
Beans and Greens Soup
Breakfast: Smoothie: 1 cup of "milk" (see recipe in week 1 blog), 1/2 frozen banana, 1/2 cup frozen blueberries, handful of spinach, 2 tbsp cashew butter
Lunch: Left over Spaghetti Squash Veggie Mac and Cashew Cheese
Dinner: Beans and Greens Soup (Deliciously Vegan and Now Gluten Free page 56).
Snack: Organic air popped popcorn with 2 tbsp coconut oil and salt
MONDAY FEBRUARY 15TH
Breakfast: Overnight Oats (see recipe from week one) with organic cherries and cashews
Lunch: Left over Beans and Greens Soup
Dinner: Tempeh Shepherd's Pie (DVANGF page 87). Use 2 cups of cooked lentils in place of the tempeh, coconut aminos in place of soy sauce, veggie stock in place of red wine. Use arrowroot (not the corn starch) for the gravy thickener. Omit the vegan cream cheese and use olive oil in place of margarine in the mashed potatoes.
Snack: Organic apple slices with cashew butter
TUESDAY FEBRUARY 16TH
Stir Fry
Breakfast: 1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen strawberries, handful of spinach, 2 tbsp almond butter
Lunch: Salad: organic lettuce, carrots, cucumber, organic red bell pepper, diced avocado, and raw almonds. Dressed with Apple Cider Vinaigrette (DVANGF page 47).
Dinner: Tofu Stir Fry (DVANGF page 82), omit the chili garlic paste, tamari and mirin. Use 2 tbsp freshly grated ginger, juice of 1/2 a lime, 1 small fresno or jalepeno finely chopped, 2 tbsp coconut aminos. Use organic edamame in place of tofu(DVANGF page 106).
Snack: Organic apple slice with almond butter
WEDNESDAY FEBRUARY 17TH
Breakfast:1 cup of "milk", 1/2 frozen banana, 1/2 cup frozen cherries, handful of spinach, 2 tbsp cashew butter
Lunch: Left over Tempeh Shepherd's Pie
Dinner: Roasted Veggies (DVANGF page 103) with beets, sweet potatoes, acorn squash and broccoli (in place of brussel sprouts).
Snack: Organic pear slices with cashew butter
THURSDAY FEBRUARY 18TH
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 Roasted Veggies
Dinner: Avocado and Arugula "Pasta"(DVANGF page 75). You can used roasted spaghetti squash or zucchini noodles in place of the pasta.
Snack: Organic air popped popcorn with 2 tbsp coconut oil and salt
FRIDAY FEBRUARY 19TH
Black Bean Burrito Bowls
Breakfast: Overnight Oats (see recipe from week one) with organic cherries and pecans
Lunch: Left over Avocado and Arugula "Pasta"
Dinner: Black Bean Burritos (DVANGF page 91), omit the hot sauce, add 1/4-1/2 tsp of red chili flakes. Use brown rice in place of tortillas
Snack: Organic celery with almond butter
SATURDAY FEBRUARY 20TH
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 Apple Cider Vinaigrette (DVANGF page 47).
Dinner: Any left overs you have
Snack: Organic apple slices with cashew butter
MEAL PREP SCHEDULE
Saturday
- Grocery shopping
- Soak beans for Beans and Greens Soup, and Black Bean Burrito Bowls and Veggie Burgers (if needed)
- Soak nuts for Almond milk
- Make Stock (DVANGF page 50) for Beans and Greens Soup
Sunday
- Make Beans and Greens Soup
- Make Shepherd's Pie
- Make Almond milk
- Cook black beans
- Make Overnight Oats
- Make Veggie Burgers (if needed)
Monday:
- Make Salad and Vinaigrette for Tuesday
- Heat up Shepherd's Pie
Tuesday:
- Make Stir Fry
Wednesday
- Soak nuts for Almond milk
- Make Roasted Veggies
Thursday
- Make Almond Milk
- Make Avocado and Arugula "Pasta"
- Make Overnight Oats
Friday
- Make Black Bean Burrito Bowls