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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