The Pringle Plan: February 2021

Wednesday, February 24, 2021

Winter Menu Week #4 From The Pringle Plan

This week includes an addition, a use for leftover sauce, an adaption, a mistake and a Valentine's Day Treat!

Thursday/Friday Lunch: Cannellini Beans, Carrots, and Celery on a bed of Romaine, dressed with Lemon Juice and Extra Virgin Olive Oil with a slice of Banana Bread on the side; and (not on the menu) a cup of Vegetable Soup (because it was a cold, damp, rainy day)

I like to use up leftovers whenever possible and dinner provided the perfect opportunity. We had leftover Barbeque Sauce from last week's Veggie Burgers. Gary poured it into the Sorghum while it was still cooking. The flavor soaked right through and was a wonderful addition to this meal. One other tip: soak the sorghum for at least an hour before cooking to soften it.

Dinner: Wild Tuna Steaks baked in Lemon Juice and topped with Lemon Zest and Seasonings, served on a bed of Sorghum, Pepper Strips, Snap Peas, and Broccoli

I was a little late preparing these once-a-year treats for Valentine's Day, but they are worth the wait! So easy to make with store bought frozen pie crusts, and a can of Cherry Pie filling. Just cut out the heart shapes, spoon on the filling, and bake. For an extra off-the-menu splurge we topped them with Whipped Coconut Milk

Saturday/Sunday Breakfast: Our once a month treat of Old Fashioned Oatmeal Pancakes, with a drizzle of Pure Maple Syrup, Unsweetened Applesauce, and Walnuts

Some weeks my carefully planned menu just does not go the way I expect it to. This week my grocery order was missing both a small can of Tomato Sauce and some shredded Vegan Mozzarella. How was I going to make English Muffin Pizzettes with out those two key ingredients? Refusing to go out in the snow to replace the items, I checked the cupboards to see what I had on hand. Success - A jar of Pesto and some Nutritional Yeast made a tasty topping!

Lunch: Whole Grain English Muffin Pizzettes toped with Pesto and Nutritional Yeast, crunchy Carrots and Celery on the side, and a cup of Bean Soup (Vegetable Soup with a can of Pinto Beans stirred in)

Dinner: Sautéed Mushrooms and Spinach simmered in a sauce of Garlic, Capers, Kalamata Olives, Canned Organic Tomatoes, and Red Cooking Wine (optional), seasoned with Basil, Oregano, and Parsley; with Roasted Sweet Potatoes

Monday/Tuesday Lunch: Raw Pumpkin Seeds, Roasted Red Peppers, and Artichoke Hearts on a bed of Baby Leaf Spinach, dressed with Lemon Juice and Extra Virgin Olive Oil, with a slice of Banana Bread on the side

Dinner: Tastier than it looks - A layered casserole of Black Beans, chopped Black Olives, Onion, Tomato Sauce, Cayenne, Cumin, Chili Powder, Cilantro, and Corn Tortillas, and (because someone finally broke down and went to the store) some leftover shredded Vegan Cheese that I overcooked - Which is why it looks so brown and crunchy on top

Aw well...Clearly perfection is not in my vocabulary!

See books by Laura S. Pringle on Amazon

The Pringle Plan is a series of educational guides.

Thursday, February 18, 2021

Winter Menu Week #3 From The Pringle Plan

Cold and snowy outside, but warm and cozy inside. Not much to do but enjoy some good food! Menu plan from The Pringle Plan For Quality Nutrition.

Wed/Thurs Lunch: Black Beans, Red Bell Pepper, and Carrots, on a bed of Salad Greens, dressed with Balsamic Vinegar, Extra Virgin Olive Oil, and for extra protein - a sprinkle of Cashews

Dinner: Barramundi Fish prepared with Lime Zest, Juice, and seasonings; Mushrooms, Broccoli, and Pepper Strips; with Red Bliss Potatoes

Fri/Sat Morning Snack: Strawberries and Almonds

Lunch: Humus and Avocado in a Whole Grain Wrap, with Green Bell Peppers and Tomato wedges on the side

Dinner: Wild Caught Salmon prepared with Lemon Zest and Juice; Broccoli, Onions, Scallions, Garlic, and Pepper Strips, and Roasted Sweet Potatoes

Weekend Breakfast: Scrambled Eggs, Mushrooms, and Spinach, with Rye Bread and Cantaloupe

Sun/Mon Lunch: Tuna Sandwich on a Whole Grain Roll with Lettuce and Tomato

Dinner: Sautéed Pinto Beans, Red Onion, and Mushrooms seasoned and simmered in Vegetable Broth, served over Amaranth, with Avocado and Sun-dried Tomatoes dressed with Lime Juice and seasoned with Cayenne

Dessert: Winter Chocolate Protein Balls

Tues/Wed Morning Snack: A variation from the menu so we can use up some Frozen Fruit, sprinkled with Raw Wild Soil Almonds

Dinner: My recipe for Winter Veggie Burgers topped with Homemade Barbeque Sauce served on a Whole Wheat Roll; Coleslaw on the side

The Pringle Plan For Quality Nutrition:

A Ten-Year Personal Journey and Nutritarian Menu Plan

See books by Laura S. Pringle on Amazon

The Pringle Plan is a series of educational guides.

Monday, February 15, 2021

Winter Menu Week #2 from The Pringle Plan

More food photos! These coordinate with my Winter Menu Week #2 from my latest book, The Pringle Plan For Quality Nutrition. This week features Wraps, Salads, Pasta and Shrimp, and of course crockpot recipes for Beef Stew, and Crab Soup!

Thursday/Friday Lunch: Humus and Green Bell Peppers in a Whole Grain Wrap, served with Carrots and Celery

Thursday/Friday Dinner: Shrimp, Mushrooms, Onion, and Garlic prepared with Lemon-Tahini Sauce and served on a bed of Chic Pea Pasta Shells; a Salad of Romaine and Fennel tossed with Extra Virgin Olive Oil and Balsamic Vinegar is served on the side

Weekend Breakfast: Eggs, Mushrooms, and Scallions with Whole Grain Toast and No Sugar Added Jam, and Cantaloupe (out of picture frame)

Saturday/Sunday Morning Snack: Pumpkin Seeds and Blackberries

Saturday/Sunday Lunch: Sardines and Beets served on a bed of Romaine, dressed with freshly squeezed Lemon Juice and Olive Oil Mayonnaise; a cup of Tomato Soup, and a slice of Whole Grain Bread

Although many of the meals in The Pringle Plan are plant-based, a nutritarian diet is not exclusively plant-based. It consists of high quality nutrition foods - the foods humans need to prevent disease and maintain good health. This means a nutritarian diet also includes Seafood and occasional servings of animal-based foods like this hearty Beef Stew - perfect for a bone-chilling winter's day!

Saturday/Sunday Dinner: Crockpot Beef Stew prepared with Eggplant, Turnip, Tomatoes, Vegetable Broth, and Barley

Monday/Tuesday Lunch: Pinto Beans, Kalamata Olives, Sundried Tomatoes, and Artichoke Hearts on a bed of homegrown Salad Greens, dressed with Extra Virgin Olive Oil and Balsamic Vinegar, with a serving of Laura's Banana Bread on the side

Monday/Tuesday Dinner: Crockpot Crab Soup prepared with Butternut Squash, Spinach, Celery, Onion, Lemon Juice and Chicken Broth; with a serving of Whole Grain Bread on the side (out of picture)

A nutritarian diet is not about depriving yourself of treats. Instead, The Pringle Plan, encourages you to use the best quality ingredients you can to prepare your desserts. I also, encourage you to let go of perfection. Aim for 80-90% quality ingredients. Know that there will be times when you will want to use convenience foods just as I did in the picture below. Yes, I peeled and chopped all the apples, but when it came to the pie crust, I ordered a frozen one from my grocery delivery service.

Monday/Tuesday Dessert: Apple Pie served warm!

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The Pringle Plan For Quality Nutrition:

A Ten-Year Personal Journey And Nutritarian Menu Plan

See books by Laura S. Pringle on Amazon

The Pringle Plan is a series of educational guides.

Friday, February 12, 2021

Winter Menu Week #1 From The Pringle Plan

Winter - Crockpot Chili, Cornbread, Potatoes, Casseroles, and other comfort foods for cold snowy days, all while staying on our Nutritarian menu plan. Never leaving the house, no fear of heating up the house with the oven on, having groceries delivered, and making substitutions whenever necessary (so we can stay warm and cozy inside).

Mon/Tues Dinner - Barramundi Fish (a substitute for the Shrimp on the menu), Mushrooms, plenty of green Vegetables, and Quinoa.

Fri/Sat Lunch - Tuna Sandwiches on Rye Bread...

... add a bowl of Tomato Soup and follow with a nap!

Dinner - Crockpot Chili made with Pinto Beans, and some of Gary's Cornbread on the side

Weekend Breakfast - Scrambled Eggs, Spinach and Leeks, served with Cantaloupe and Rye Bread

Sun/Mon Lunch - A bed of Baby Leaf Spinach topped with Celery, Scallions, Orange wedges, and Pumpkin Seeds. A slice of homemade Rye Bread on the side.