Climbing the ladder

to achieve better health


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Menu Plan for the week of April 29

Monday:

Split pea soup

Tuesday:

Black sesame otsu

Wednesday:

Mung beans with tempeh

Thursday:

Zesty adzuki bean salad

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

Raw cashew dreamcake

(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!)


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Menu Plan for the week of April 22nd

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!