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.

Dinner - Sautéed Tempeh, Mushrooms, Green Beans, Onion, and Garlic mixed with a Tahini Sauce; served with oven-fried Red Bliss Potatoes

Tues/Wed Lunch - A bed of Arugula topped with Beets, Artichoke Hearts and Pumpkin Seeds, with Rye Bread on the side

Afternoon Snack - Apples and Bananas

Dinner - A layered casserole of Black Beans, frozen Pepper Strips, canned Yams, Onion, Salsa, and Corn Tortillas - spicy!

Eat well and stay warm!

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

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