Fall Menu Week #2 From The Pringle Plan

Lunch - Tuna Sandwich

I could have gone either way with my list of ingredients: serve as a salad and one piece of whole grain bread; or turn it in to a sandwich with two slices. As you can see, I went for the sandwich. A nice simple yet hearty lunch for a cool autumn day. Too cool for the balcony by dinner time, so we headed back inside.

Dinner - Cannellini Beans, Mushrooms, Onions and Red Bell Peppers on a bed of Amaranth

Weekend Breakfast - Scrambled Eggs and Chives, Cantaloupe, and Sprouted Whole Grain Bread with Blackberry Jam

Lunch - First Course - Amy's Organic Lentil Soup and Whole Grain Crackers

Lunch - Second Course - Baked Acorn Squash stuffed with Cranberries, Raisins, Walnuts, or Pumpkin Seeds and seasoned with Ceylon Cinnamon 

After lunch it was time for a nap, then a movie - a perfect  rainy weekend! When the sun came out it was time for dinner on the balcony. I had to adapt my lasagna recipe a bit because my grocery order was missing both eggplant and toffuti. No problem though, we just substituted with some frozen bell pepper strips and skipped the toffuti.

Dinner - Vegetable Lasagna and a salad of Arugula and Beets

Morning Snack- Blueberries and Pumpkin Seeds for Gary, Blueberries and Pecans for me

Afternoon Snack - Apples

Lunch - Black Beans, Artichoke Hearts and Scallions on a bed of home grown Lettuce; served with Whole Grain Bread

Tilapia seasoned with lemon juice and herbs, Peppers and Onions, and Oven-fried Sweet Potatoes

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

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