Snack: Hemp protein bars
Monday:
Burrito’s and leftover split pea soup and black quinoa and kale salad
Tuesday:
Avocado pasta and leftover salad
Wednesday:
Quinoa and lentil burgers and sweet potato fries
Thursday:
Vegan mac & cheese with roasted broccoli
Friday:
Leftover burgers and spinach salad
Snack: Chia rhubarb apricot muffins
Monday:
Beet and kidney bean burgers
Sweet potato fries
Tuesday:
Potato, leek and quinoa soup
Adzuki bean and tabbouleh salad
Wednesday:
Butternut squash and chickpea coconut curry
Thursday:
Leftovers
Friday:
Falafel and salad
Snack: Tropical Chewy Granola Bars
Monday:
Baby bok choy stir fry & tofu
Tuesday:
Beluga lentil and sweet potato stew
Wednesday:
Kabobs on the BBQ
Thursday:
Avocado pasta
Friday:
Snack food for the week: Banana bread protein bars
Monday:
Going to a friends for dinner and only need to bring a salad:
Tuesday:
Pasta with red lentil sauce
Wednesday:
Roasted Buddha bowl with quinoa
Thursday:
Pita pizzas
Friday:
Adzuki bean and quinoa tabouleh salad
Sweet potatoes
Monday:
Tuesday:
Black sesame otsu
Wednesday:
Mung beans with tempeh
Thursday:
Quinoa burgers
Friday:
Leftovers
Saturday:
Wild mushroom, lentil and olive burgers
(the burgers were good, but didn’t hold together like the ones I make with lentil/quinoa/pecans or beet/kidney beans/rice. I may pull this recipe out again if I want to try something different again this summer).
Sweet potato fries
(the cake was fantastic! I don’t often make cakes for dessert because of all the sugar, but this was so easy, healthy and impressive to look at, that I’m going to explore raw vegan cheesecakes a lot more this summer!)
In an effort to stop eating a store-bought granola bar each day, I’m going to make a home-made snack each week. This week I’ll try:
Raw Hemp Protein Bars (these were delicious, they made enough for two weeks and were a hit for kids and adults! Will definitely be putting these in the rotation.)
Monday:
Beluga Lentil, Sweet Potato & Fennel Stew with Sauerkraut*
* with some kale thrown in (this was my first time cooking with fennel and sauerkraut. My husband commented on how flavourful it was – in a good way. We’ll make this one often).
Tuesday:
Baby bok choy, shitake mushrooms and tofu stir fry on soba noodles
Wednesday:
Black bean and sweet potato quesadillas
Chilled rawvocado soup with coconut water
(I’ve made chilled cucumber, avocado soup before and really enjoyed it. This recipe with coconut water was great too, will use this one a lot this summer)
Thursday:
Leftovers
Friday: dinner on the road to a weekend away!
Monday:
Lentil tacos
http://feastingfreds.wordpress.com/2012/06/10/spiced-lentil-tacos/
Tuesday:
BBQ kabobs (tofu, zucchini, tomatoes, mushrooms) & rice
Wednesday:
Kale salad with wild rice
Thursday:
Leftovers
Friday:
Black sesame otsu
http://www.101cookbooks.com/archives/black-sesame-otsu-recipe.html
