The Menu
Breakfast – Baked Eggs with Garlicky Kale; Lunch – Kale salad with avocado, almonds and nori; Dinner – Grape and Ginger Glazed Chicken w/ Arugula Mashed Potatoes
Breakfast – Breakfast Quinoa w/ Cinnamon, Pecans, and Berries; Lunch – Leftover Chicken and Potatoes; Dinner – Udupi Dal and Leftover Kale Salad
Breakfast – Peach and Blueberry Smoothie, 1 piece of whole wheat toast w/ PB; Lunch – Leftover Udupi Dal + green salad (from work cafeteria); Dinner – Pan-Fried Chickpeas w/ Orange-Mint-Yogurt Dressing
Breakfast – Arugula, Mango, and Ginger Smoothie (strain it before drinking for a better texture!) and 2 scrambled eggs; Lunch – Leftover Fried Chickpeas + green salad (from work cafeteria); Dinner – Ultimate Winter Couscous w/ Roasted Vegetables
Breakfast – Peanut-butter and Banana Oatmeal; Lunch – Leftover Winter Couscous and Veggies; Dinner – Went out! Had chana masala and rice
Brunch – Leftover Winter Couscous and Veggies; Snack – 1/2 an Avocado; Dinner – Chili-Chicken Stew w/ Black Beans and Rice
Breakfast – Greek Yogurt w/ Berries and Pistachios; Lunch – Pan-Fried Chickpeas (again… they’re really good!); Dinner – Indian Scrambled Eggs w/ Cilantro-Jalapeno Sauce
Dining and Cooking