The Pringle Plan: November 2020

Monday, November 9, 2020

Fall Menu Week #4 From The Pringle Plan

Lunch - Walnuts, Carrots, and Grape Tomatoes served on a bed of Romaine lettuce and dressed with Lemon Juice, a slice of home made Rye Bread on the side

This is the fourth week of my fall menu plan. I have been taking photos of some of our meals and posting them to both my website, ThePringlePlan.com, and to Pinterest to make up for the lack of photos in my recent book, The Pringle Plan For Quality Nutrition. It is just too expensive to include photos in the book itself. This way I can show more photos while keeping my book price down, just $9.95!

Dinner - Fish, served on a bed of mixed Vegetables, with Sweet Potato oven fries

From time to time, you may notice my photos don't match exactly with the menu. That is because I make substitutions whenever necessary. For example, in the photo above you will notice a white fish, Tilapia, while the menu called for Wild Caught Salmon. That is because I had run out of salmon, so I made a simple substitution rather than make an extra trip to the grocery store. In the last photo, I substituted a jar of pasta sauce for the tomatoes, because the tomatoes were not looking too healthy. I find remaining flexible makes life run smoother, while still keeping me on track eating high-quality-nutrition foods, also called a Nutritarian eating style.

Weekend Breakfast - Oatmeal Pancakes with a drizzle of pure Maple Syrup, topped with unsweetened Applesauce, Raisins, and Raw Pecans

You may have noticed we are still eating outside on the balcony. Yes - it is November in Connecticut and we are still having some warm days. 2020 has been an unusual year!

Lunch - A bed of Arugula, topped with microwaved Asparagus, Chic Peas, and Avocado, and dressed with a dollop of Chipotle Mayonnaise; Rye Bread on the side

Tonight's Pizza fresh out of the oven!

Dinner - A slice of Vegetable Pizza (Onion, Green Bell Peppers and Garlic), sprinkled with Nutritional Yeast; and served with a Romaine and Celery Salad, topped with Wild Soil Raw Almonds

Snack - Frozen Mango with Raw Pecans for me, Pumpkin Seeds for Gary

Lunch - Cannellini Beans, Artichoke Hearts, Scallions, and Tomato on a bed of Romaine Lettuce and dressed with Apple Cider Vinegar and Olive Oil; Pumpkin Bread on the side

Dinner - Chic Pea Pasta with a sauce of Pesto, Spaghetti Sauce, Asparagus, Artichoke Hearts, Garlic, and a sprinkle of Nutritional Yeast

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

Eat Well Everyone!

See books by Laura S. Pringle on Amazon

The Pringle Plan is a series of educational guides.

Monday, November 2, 2020

Fall Menu Week #3 From The Pringle Plan

Week #3 of my Fall Menu Plan is quick and easy! Take a look!

Lunch - Pinto Beans, Artichoke Hearts, and Tomato on a bed of Romaine; dressed with Lemon Juice, a splash of Olive Oil and Herbs

Dinner - Wild Caught Tuna, Peppers and Summer Squash, and Amaranth, with a bowl of salad greens on the side

Lunch - Sunflower Seeds, Beets, Roasted Red Peppers, on a bed of Baby Leaf Spinach, topped with Nutritional Yeast and dressed with Apple Cider Vinegar and Extra Virgin Olive Oil; Rye Toast spread with Organic Jam

Dinner - Tempeh, Onion, Eggplant, Mushrooms, and Roasted Sweet Potatoes

Weekend Breakfast - Egg and Mushroom Scramble, Cantaloupe, and Rye Toast

Dinner - Black Beans, Fennel, Scallions, Peppers, and Quinoa

Lunch - Black Beans, Avocado, Scallions, and Grape Tomatoes on a bed of home-grown lettuce, dressed with Fresh Lemon Juice and served with home-made Rye Bread on the side

Dinner - Shrimp, Mushrooms, Onions, and Snap Peas with Red Bliss Potatoes