I am not a dietician, nutritionist, doctor, or medical professional of any sort. I simply wanted to share my personal menu and goals for the past week, so please realize that I have tapered this plan to what I feel my own nutritional needs are, and carefully consider your own health needs and consult your doctor before following any diet, cleanse, or detox plan!
I did let a small amount of cheese and bread sneak onto my plate, and I’ve decided to leave that reflected below, because everyone needs a treat sometimes. I also apologize for the minimal number of pictures, but I’m feeling a little bit rejuvenated after taking a photography break, so hopefully I’ll have some more recipes with better pictures up soon. I hope you find the menu useful in generating your own ideas for healthy eating!
Breakfast – Greek Yogurt w/ Fresh Strawberries and Granola; Lunch – leftover Chicken-Chili Stew and green salad (from my work cafeteria); Dinner – Roasted Fennel with Cranberries, Chestnuts, and Mushrooms (scaled down for 1 or 2 servings)
Breakfast – leftover Indian Potatoes with (fresh) Scrambled Eggs; Lunch – leftover Fried Chickpeas and green salad (from my work cafeteria); Dinner – Lemony Gold Beet Barley Risotto (omit the cheese)
Breakfast – Mango-Grapefruit-Berry Smoothie (juice from 1 grapefruit, 1/2 c. frozen mango, 1/2 c. frozen berries, 1 c. soymilk) plus 1 slice whole wheat toast w/ peanut butter; Lunch – leftover Gold Beet Risotto; Dinner – Peanut-buttery Carrot and Butternut Squash Soup (double the tomato paste and don’t be shy with the cayenne!)
Breakfast – Oatmeal w/ 1/2 c. berries and 1 TBS maple syrup; Lunch – Leftover carrot and squash soup; Dinner – Quinoa, Kalamata Olive, and Lemon Cakes (mine didn’t form cakes at all, so I just toasted the mixture for about 5 minutes, stirring once, and ate as a salad) plus green salad
Breakfast – 2 scrambled eggs w/ 1 slice whole wheat toast; Lunch – Leftover quinoa/olive/lemon cakes; Dinner – Large green salad w/ 1 pear, 1/4 c. dried cherries, and 1/4 c. pecans
Breakfast – Greek Yogurt with Rhubarb and Pistachios; Lunch – Fried egg on english muffin w/ Meyer Lemon Pesto and spinach; Dinner – Avocado-Mango Chicken w/ Spinach Salad
Brunch – Pumpkin Oatmeal Pancakes; Dinner – Chickpea Dumplings in Tomato-Yogurt Sauce (one of my favorite recipes of all time)
Dining and Cooking