Week 2

Monday

BREAKFAST

Breakfast Burritos with black beans and peach salsa

LUNCH

Spinach and Sweet Potato Salad with Warm Bacon Dressing

SNACK

Fruit and Cereal Bites

DINNER

Herb-stuffed eggplant

 

Shaved fennel and apple salad

 

Couscous

DESSERT

Nutty Oatmeal Cookies

 

Sautéed carrots and parsnips

 

Pot of chickpeas or fava beans

DESSERT

Roasted apples and figs

Wednesday

BREAKFAST

Oatmeal with roasted figs and chopped pecans

LUNCH

Vegetable Fried Rice

SNACK

Crisp Nori Ribbons

DINNER

Baked Ziti

 

Mesclun salad with Roasted Red Peppers

DESSERT

Mango smoothie

Thursday

BREAKFAST

Granola with yogurt and bananas

LUNCH

Stir-Fried Greens with Cashews

SNACK

Baked Pita Triangles with carrot-parsnip spread

Tuesday

BREAKFAST

Banana-peach smoothie

 

Couscous with raisins and dates

LUNCH

Fast Mixed Vegetable Soup

 

Whole grain crackers

SNACK

Beet chips

DINNER

Meat loaf with bulgur and ground beef

DINNER

Curried Lentil Stew with Chicken and Potatoes

 

Winter greens with fresh pears

DESSERT

Chocolate-cherry sorbet

Friday

BREAKFAST

Whole grain toast with spinach spread

LUNCH

Ratatouille, in a whole grain wrap

SNACK

Brown-Bag Popcorn with Fragrant Curry Powder

DINNER

Braised root vegetables with pork

 

Steamed spinach

 

Quinoa

DESSERT

No-Bake Fig Tarts

Saturday

BREAKFAST

More-Vegetable-Than-Egg Frittata

 

Hybrid Quick Bread

LUNCH

Steamed Asian vegetables with Sesame Oil Drizzle

 

Brown rice

SNACK

Baked tortilla chips with tomatillo salsa

DINNER

Grilled vegetable and meat shish kebabs

 

Tabbouleh My Way

DESSERT

Chocolate Fondue with Fresh Fruit

Sunday

BRUNCH

Fruit salad

 

Breakfast Bread Pudding

SNACK

Crudités You Actually Want to Eat

DINNER

Cassoulet with Lots of Vegetables

 

Salad greens with dried apricots and almonds

 

Toasted whole grain baguette slices with Fast Roasted Garlic

DESSERT

Brown Rice Pudding with coconut