It was the first week of fall, and time to break out my Fall menu plans. Rather than list recipes, I list ingredients, making sure we have 5-9 servings of vegetables each day, 3-4 servings of fruit, and plenty of whole grains. Then Gary and I interpret those ingredient lists however we choose - baked separately in the microwave or oven, mixed together in a skillet or casserole dish, or slow cooked in the crockpot. Below you will see a few photos from The Pringle Plan's Fall Week #1 Menu.  |
Dinner - Salmon, Mushrooms, Snap Peas, Carrots, and Amaranth
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Whole Wheat Cinnamon Rolls for dessert!
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Lunch - Romaine, Red Bell Peppers, Avocado, and Sunflower Seeds
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Weekday Breakfast - Old-Fashioned Oatmeal with Almonds and Blackberries
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Lunch - Romaine, Black Beans, Summer Squash, Grape Tomatoes, and Scallions
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Dinner - Chic Pea Spaghetti topped with Butternut Squash cooked in Tomato Basil Sauce, and a sprinkle of Nutritional Yeast; a Romaine and Walnut Salad on the side is dressed with Balsamic Vinegar and Extra Virgin Olive Oil
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| Weekend Breakfast - Scrambled Eggs and Red Bell Peppers, with a bowl of Cantaloupe, and whole grain bread (not pictured) |
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Lunch - Whole Grain Wraps and Carrots
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Here is what is inside the wrap - Humus, Lettuce, and Avocado
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Dinner - Fish, Celery, Onion, Garlic, and Red Bliss Potatoes
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