The Pringle Plan: Spring Menu Week #4 From The Pringle Plan

Salads and Whole Grain Bread for lunch, Seafood, Tempeh, plenty of Veggies, Ancient Grains or Sweet Potato for dinner. This is my Spring Menu Week #4 from The Pringle Plan For Quality Nutrition! Morning and afternoon snacks are usually servings of Fruit: Red Grapes, Strawberries, Apple, Mango, and Plum, with one variation (as pictured below).

Thursday/Friday Morning Snack - Brazil Nuts, Salsa, and Whole Grain Rye Crisps

Perfection is not in my skill set. For some reason, I forgot to take a photo of my Thursday/Friday lunch. It was a salad of Black Beans, Artichoke Hearts, and Tomato on a bed of Romaine Lettuce, with a slice of Laura's Homemade Quick Rye Bread. Dinner called for Amaranth, an Ancient Whole Grain I had run out of. No problem though, I just used another Ancient Grain I did have on hand - Teff. Both Amaranth and Teff have a fine texture and are easy to prepare, just boil water (or broth), add the Grain, and simmer until the liquid is absorbed - just like you do with rice.

Dinner - Wild Tuna Steaks with Herbs and Lemon, sautéed Bok Choy, Mushrooms, and Onions, served on a bed of Teff (an ancient whole grain)

Saturday/Sunday Breakfast - Old Fashioned Oatmeal Pancakes topped with unsweetened Apple Sauce, raw Pumpkin Seeds and organic Raisins

Lunch - Raw Pumpkin Seeds, Red Bell Peppers, and Celery on a bed of Arugula, dressed with Balsamic Vinegar and Extra Virgin Olive Oil; Laura's Homemade Herb Bread on the side

Tempeh is a fermented Soybean product that serves well as a plant-based meat substitute. It comes in a vacuum packed block that can be frozen for later use, or cut into cubes, wedges or crumbles. Tempeh can be sautéed, simmered, or tossed into a casserole dish right along with your Veggies. It absorbs flavors well. A little liquid, such as Vegetable Broth, will help keep it from drying out.

Sautéed Tempeh, Eggplant, Onion, Garlic, and canned Tomatoes, seasoned with Basil, Oregano, and Parsley, with one half of a microwaved Sweet Potato

Monday/Tuesday Lunch - Raw Walnuts, Red Bell Peppers, Carrots, and Artichoke Hearts on a bed of Spinach, dressed with Apple Cider Vinegar and Extra Virgin Olive Oil, and seasoned with Thyme; Whole Grain Rye Bread on the side

Dinner - Shrimp, Yellow Squash, Zucchini, Asparagus, and Garlic simmered in Vegetable Broth and Pesto, served over a bed of Red Quinoa

Desserts this week included: Raw Brazil Nuts and 85% Dark Chocolate, Laura's Homemade Whole Wheat Cinnamon Rolls, and Coconut Cupcakes with Organic No Sugar Added Jam.