This week's menu includes plenty of strawberries, and a lobster salad! Must haves in the summer.
Wednesday/Thursday Morning Snack - Strawberries and Almonds
Lunch was a salad of Black Beans, Arugula, Beets, Tomatoes, Scallions and Capers; dressed with Olive Oil and Vinegar; and slice of Rye Bread.
Dinner - Barramundi Fish, Asparagus, Peppers, Mushrooms, and Garlic on a bed of Amaranth
Friday/Saturday Lunch - Lobster Salad with Tomato and Avocado on a bed of Romaine; Served with homemade Zucchini Bread
Dinner - Pinto Beans, Onion, Eggplant and Tomato Sauce seasoned with Cilantro, Cumin, Chili Powder, and Cayenne; and Sweet Potato oven fries
Sunday/Monday Lunch - Black Beans, Red Bell Pepper, Avocado and Tomato on Salad Greens; Rye Bread on the side
Dinner - Wild Salmon, Onion, String Beans, Zucchini, and Garlic on a bed of Barley
Tuesday/Wednesday Lunch - Humus, Greens, and Carrots in a Whole Grain Wrap with Bell Peppers and Tomatoes on the side
Dinner - a cold salad, made early in the day of sautéed Sunflower Seeds, Mushrooms, Artichoke Hearts, Green Bell Pepper, Celery, Garlic, and Swiss Chard, tossed with Amaranth
We topped it off with Strawberry Shortcake sprinkled with Walnuts for dessert. Perfect for a hot summer evening on the balcony! Happy summer eating!
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