I am getting later and later on getting these menu posts up and I realized I haven’t made any updates since I posted the last menu. So this post will be about this week’s menu and the next one will be on the changes we have seen.
I am starting to get the hang of this and develop my own recipes so there are not links to every recipe. But if you see something you would like the recipe for just leave a comment!
Sunday
Breakfast: Rip’s Big Bowl (I make 8 times the recipe and keep it in an airtight container for the week)
Snack
Dinner: Minestrone Soup, Corn Muffins (I adapted the soup by omitting the oil and using veggie stock, I adapted the muffins by swapping the oil for applesauce, the flour for whole wheat flour, reduced the sugar to 2 T of Maple syrup)
Dessert: Cocoa Energy Balls, Apple Slices
Monday
Breakfast: Pumpkin Oatmeal
Snack: Roasted Red Pepper Hummus
Dinner: Thai Chickpeas & Brown Rice
Dessert: Strawberry Ice Ceam
Tuesday
Breakfast: Rip’s Big Bowl
Snack: Power Balls
Dinner: Chinese Cashew Salad (from Fresh20.com)
Dessert: Coconut Ice Cream
Note: Make Oatmeal Bars for morning
Wednesday
Breakfast: Oatmeal Bars & Green Smoothie
Snack: Fresh Fruit
Dinner: Burgers, Roast Potatoes, Brussels Sprouts
Dessert: Avocado Ice Cream
Thursday
Breakfast: Brown Rice Breakfast Pudding (From the Forks Over Knives Cookbook)
Snack: Trail Mix
Dinner: Meatloaf, Mashed Potatoes, Brocoli
Dessert:
Friday
Breakfast: Rip’s Big Bowl
Snack: Carrots & Peanut Butter
Dinner: Kale w/ Cashew Cream Sauce over noodles (In the Forks Over Knives Cookbook)
Dessert: Store Bought Non-Dairy Ice Cream
Saturday
Breakfast: Pancakes w/ Fruit Sauce
Snack
Dinner: Curried Rice Salad (Forks Over Knives Cookbook)
Dessert: Coconut Ice Cream (2)
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