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

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The Pringle Plan is a series of educational guides. 

 

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