Summer Menu Week #3

Lunch - Pinto Beans, Celery, Red Bell Peppers and Arugula with Rye Bread on the side

Here are a few photos to go with the menu plans and recipes in my latest book, The Pringle Plan For Quality Nutrition: A Ten-Year Personal Journey and Nutritarian Menu Plan.

Dinner - Fish, Peppers, Zucchini, and Onions with Amaranth

Dinner - Summer Veggie Burger, Onion, and Potato-Egg Salad

Dinner - Black Beans, Stewed Tomatoes, Onion, Garlic served on a bed of Sorghum, with a Green Salad on the side (not pictured)

Lunch - Cannellini Beans, Romaine, Celery, Tomato, and Avocado, served with Whole Grain Bread

Sunflower Seeds, Pesto, Summer Squash, and Zucchini served over Chic Pea Pasta, with a Spinach and Orange Salad on the side

The Pringle Plan For Quality Nutrition: A Ten-Year Personal Journey and Nutritarian Menu Plan

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 The Pringle Plan is a series of educational guides. 

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