The Pringle Plan: Spring Menu Week #3 From The Pringle Plan

Salads for lunch, fish, beans, or pasta for dinner - this is all part of a "Nutritarian" diet. A Nutritarian diet is a diet that consists of quality nutrition. There is nothing hard or complicated about this lifestyle choice. Quality nutrition is easy to achieve simply by focusing mostly on plant-based whole foods. You can still have seafood, eggs, and once in a while - meat.

Wednesday/Thursday Lunch - Black Beans, Beets, and Tomatoes on a bed of homegrown Romaine; dressed with Balsamic Vinegar and Extra Virgin Olive Oil, and seasoned with Basil; with Laura's Homemade Herb Bread on the side

I don't always bake my own bread, but I do prefer it to store bought. This week we had a nice, rainy, cool, damp day that was perfect for baking. My recipes makes two rustic, dense loaves made with ingredients that satisfy my demand for quality nutrition. You can find the recipes in my latest book, The Pringle Plan For Quality Nutrition.

Rustic and hearty Rye Bread Loaves - one of Laura's Quick Bread Recipes

We took full advantage of our new microwave with this quick and easy meal. Tahini and lemon juice were zapped in the micro just long enough to make it easy to stir and blend. After adding some seasoning, the sauce was poured over the fish and while the fish cooked in the oven, the sweet potatoes baked in the microwave, followed by a mixture of fresh and frozen veggies in a casserole dish with about an inch of water to steam, with lid on, for ten minutes.

Dinner - Barramundi Fish with seasoned Tahini and Lemon Sauce and topped with Lemon slices; a steamed Vegetable mix of Pepper strips, Spinach, and Onion; and one half of a microwaved Sweet Potato

Friday/Saturday Lunch - Walnuts, Orange slices, Red Bell Peppers, Celery and Dates on a bed of Spinach; Rye Bread on the side

Dinner - Cannellini Beans, Onions, and canned Tomatoes seasoned with Basil, Oregano, and Parsley, served over Chic Pea Pasta; a salad of Baby Leaf Spinach and Grape Tomatoes dressed with Balsamic Vinegar and Extra Virgin Olive Oil

Saturday/Sunday Breakfast - Eggs, Leeks, and Spinach Scramble; with Cantaloupe and Whole Grain Rye Bread

Sunday/Monday Morning Snack - Tahini and Raw Honey on Whole Grain Rye Toast

Sunday/Monday Lunch - Chic Peas (Garbanzo Beans), Green Bell Pepper, Tomato, and dried Cranberries on a bed of Romaine, dressed with Apple Cider Vinegar and Extra Virgin Olive Oil; with Rye Bread on the side

We often have fruit for a snack, but that does not mean we don't like convenience. I always keep some frozen fruit on hand and even plan it into my menus. It cuts down on my chopping chores. Frozen fruit is a nutritious snack choice when you don't have fresh on hand. Canned fruit often comes with a lot of added sugar, while frozen fruit is generally a pretty close equivalent to fresh fruit. Thaw frozen fruit in the refrigerator early in the day, or if you forget, just zap it in the microwave for 10-15 seconds at a time until thawed.