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| Lunch - Chic Peas, Beets, Tomato, and Scallions served on a bed of Romaine |
Here are few more food photos to go with my latest book:
These are from my Summer Menu, Week #4. Lots of cold salads, some seafood and veggies, and easy breezy tacos!
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| Dinner - Salmon, Zucchini, Carrots, Onions, and Sweet Potato Oven Fries |
One weekend a month we like to change up breakfast and have pancakes. These are whole grain, made with old-fashioned rolled oats. Add a drizzle of pure maple syrup, some fruit, and some nuts or seeds and you have a feast that will start your day off right!
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| Weekend Breakfast - Oatmeal Pancakes, Mango, and Pecans |
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| Lunch - Baby Leaf Greens tossed with Artichoke Hearts, Celery, Cashews with Zucchini Bread |
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| Taco Night! - Whole Wheat Tortillas filled with Black Beans, Lettuce, Tomato, and Guacamole |
Guacamole is a breeze to make. Start with two ripe avocados, cut each in quarters (removing the pit), peel and use a fork to mash in a bowl. Add the juice of one lime, sprinkle in some salt and four dashes of cayenne pepper. Mash it all together. Serve right away or refrigerate for later.
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| After - Topped with a dressing of Homemade Guacamole |
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The Pringle Plan is a series of educational guides.
©2020 Laura S. Pringle. All Rights Reserved.
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