Meal Plans Week 6

Oh boy these weeks are just slipping by!  I can’t believe we are almost to the end of the 6th week of this adventure.  So many great changes since we started.  I have also been encouraged by how many other people are interested in this information or already trying plant based.  I love how when you try something new you suddenly become aware of it existing all around you.  🙂

Here’s what we’ve been eating this week:

I take the recipe for ‘Rip’s Big Bowl’ and times the dry ingredients by 8.  I store it in an air tight container and this lasts us the week.  Jason has his own container of cereal with pecans instead of walnuts.

Sunday

     breakfast: Rip’s Big Bowl
     dinner: Jamaican Red Been Stew

Monday

     breakfast: Peanut butter oatmeal *My Recipe
     dinner: Warm Black Bean Salad (from Forks Over Knives cookbook)
 
Tuesday

     breakfast: Rip’s Big Bowl
     dinner: Tomato Soup and Toast w/ pesto (the pesto was left over from Monday’s dinner)

Wednesday

     breakfast: oatmeal bars & green shakes
     dinner: Spaghetti w/ a BIG Salad – I fed the kids cut vegatables including blanched brocolli

Thursday

     breakfast: I can’t remember what we ate! I know it was something new…
     lunch: Super Immunity Shake, Blueberry Muffins (from How to Prevent and Reverse Heart Disease), cut veggies and fruit
     dinner: Taco Salad w/ Lime Cilantro Dressing (from Forks Over Knives Cookbook

Friday

     breakfast: Rice Pudding (from Forks Over Knives cookbook)
     dinner: Vegetable Soup *My Recipe

Saturday:
     breakfast: Pancakes w/ fruit salad
     dinner: Curried Millet Cakes with Red Pepper Coriander Sauce