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

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

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