Summer Menu Week #4 From The Pringle Plan

Complete! Four seasons of menus have been photographed, blogged, and posted to my website! These photos provide you with a visual reference for the menus listed in my last book The Pringle Plan For Quality Nutrition! 

This week's photos are from my Summer Menu Week #4.

Thursday/Friday Lunch - Chic Peas, Beets, Scallions and Tomato on Mixed Greens; dressed with Apple Cider Vinegar and Extra Virgin Olive Oil; seasoned with Basil, Oregano, and Parsley; Rye Bread on the side

Dinner - Wild Caught Salmon baked in Lemon Juice, Zest and Parsley; Carrots, Onion, Zucchini, and Sweet Potatoes

I forgot to take a photo of our Saturday/Sunday Lunch. It was a salad of raw Cashews, Carrots, and Artichoke Hearts on a bed of Swiss Chard with a slice of Whole Wheat Bread.

Dinner - Tacos!

Tacos are an easy breezy meal. So simple to prepare. I heat drained and rinsed canned Pinto Beans in the microwave for one minute. Mash two Avocados with Lime Juice, a sprinkle of Salt and four dashes of Cayenne Pepper. Chop up four Tomatoes, and heat Whole Grain Tortillas or Wraps in the microwave, between paper towels, for thirty seconds. With each item in separate bowls it is easy for four people to serve themselves. Above is a photo of the fixings inside. Below shows it all wrapped up. 

These Whole Wheat wraps were quite thin, so I decided to double up and wrap them deli-style rather than making two smaller open tacos. Either way, they are delicious!

Taco - All wrapped up with two thin Whole Wheat Wraps

Monday/Tuesday Lunch - Black Beans, Red Bell Peppers, Celery, and Avocado on a bed of Spinach; dressed with a homemade dressing of Lime Juice, Olive Oil Mayonnaise, Cumin, Cilantro, Chili Powder, and Cayenne; A slice of Rye Bread on the side

Dinner - Baked Barramundi Fish, Mushrooms, Summer Squash, and Onions over a bed of Sorghum

Gary popped the Fish and the Veggies in a casserole and baked in the oven while the Sorghum simmered on the stove. Everything was ready about the same time!

Happy Eating Everyone!

The Pringle Plan For Quality Nutrition: 

A Ten-Year Personal Journey and Nutritarian Menu Plan

See books by Laura S. Pringle on Amazon

 The Pringle Plan is a series of educational guides. 

 ©2021 Laura S. Pringle. All Rights Reserved.

Summer Menu Week #3 from The Pringle Plan

Summer Menu #3 includes daily salads for lunch, fish, veggie burgers, and beans for dinner and fruit for snacks and desserts. These delicious meals are all part of The Pringle Plan, a menu plan featuring high quality nutrition.

Wednesday/Thursday Lunch - Pinto Beans, Celery, and Red Bell Peppers on a bed of homegrown Romaine, dressed with Balsamic Vinegar and Extra Virgin Olive Oil; Rye Bread on the side

Dinner - Wild Tuna Steak seasoned with Dill, Parsley and a slice of Lemon, served over a bed of Amaranth, Pepper strips, Zucchini, and Onion

Morning Snacks this week included Cashews and Salsa with Whole Grain Crackers, Almonds and Strawberries, Pumpkin Seeds and Blueberries, and Cherries.

Friday/Saturday Lunch - Sunflower Seeds, Avocado, Dried Fruit, over assorted Salad Greens, dressed with Oil and Vinegar, and seasoned with Nutritional Yeast (for a cheesy flavor) and Herbs

The photo below, of my misshapen veggie burger, looks a little dry, but don't let that fool you, it is moist inside.

Dinner - Summer Veggie Burger (made with Black Beans and Portabella Mushrooms), and Red Bliss Potato and Egg Salad

Afternoon Snacks were: Watermelon, Apricots, Peaches, and Apples.

Sunday/Monday Lunch - Sunflower Seeds, Celery and Green Bell Pepper over Spinach, dressed with Balsamic Vinegar and Extra Virgin Olive Oil, and seasoned with Basil; Zucchini Bread on the side

Dinner - Black Beans, Stewed Tomatoes, Onion and Garlic Seasoned with SG4 and served over Tricolor Quinoa; Romaine Salad on the side

For dessert this week we had Strawberry Shortcake with Walnuts, Brazil Nuts and 85% Dark Chocolate, Pecans and Lemon Protein Balls, and a Lemon Almond Tart.

Tuesday/ Wednesday Lunch - Cannellini Beans, Artichoke Hearts, and Avocado over Mixed Greens, dressed with Apple Cider Vinegar and Extra Virgin Olive Oil; Whole Grain Bread on the side

Dinner - Pine Nuts, Pesto, Summer Squash, Zucchini, and Asparagus over Chic Pea Pasta; served with a spinach and orange salad on the side

The Pringle Plan For Quality Nutrition: 

A Ten Year Personal Journey and Nutritarian Menu Plan

See books by Laura S. Pringle on Amazon

 The Pringle Plan is a series of educational guides. 

 ©2021 Laura S. Pringle. All Rights Reserved.

Summer Menu Week #2 From The Pringle Plan

Let's face it, it's hard to work up much enthusiasm for cooking when temps are in the mid-high 90's and the humidity is making it feel even worse. I still want to eat quality nutrition, after all, that is what a Nutritarian diet is all about. So, that is why I build simple to prepare meals into my summer menu plan. What makes it simple? Ingredients that require a minimum of prep and a throw it in as it is attitude! I used canned sliced Beets on my salad instead of Avocado this week, frozen Veggies, jarred Pasta Sauce, and frozen Veggie Burgers. Take a look at the photos below and you will see how easy it is to eat quality nutrition.

Thursday/Friday Lunch - Black Beans, Celery, and Beets over Lettuce Greens, dressed with Balsamic Vinegar and Extra Virgin Olive Oil, and seasoned with Basil and Oregano; Whole Grain Bread on the side

Morning Snack was Salsa and Pumpkin Seeds with Whole Grain Rye Crisps. We had Watermelon for afternoon snack; Wild Caught Salmon baked on top of Frozen Spinach, Frozen Snap Peas, and Mushrooms, and served over Quinoa for dinner. Baking the Fish and Veggies together made it super easy to throw together on a busy summer day. The Veggies were tossed into the casserole dish right out of the freezer. The frozen Salmon was added a little later. To top off the evening, we had Brazil Nuts and 85% Dark Chocolate for dessert!

Saturday/Sunday Breakfast - Omelets with Scallions and Chives, Cantaloupe, and a slice of Rye Bread

A bowl of fresh Blueberries and Walnuts was our morning snack; two small apricots were our afternoon snack, and dessert was homemade Lemon Protein Balls which I pulled out of the freezer.

Lunch - Chic Peas, Red Bell Pepper, and Grape Tomatoes over Romaine

Dinner - Muir Glen Pasta Sauce (fresh out of the jar!) and Sunflower Seeds over Chic Pea Pasta with a Salad of Mixed Greens and Artichoke Hearts

The Pringle Plan For Quality Nutrition: 

A Ten-Year Personal Journey and Nutritarian Menu Plan

Monday/Tuesday Lunch - Pumpkin Seeds, Celery, and Tomato over Baby Leaf Lettuce, dressed with Oil and Vinegar and seasoned with Basil; Whole Grain Bread on the side

We had Strawberries and Almonds for our morning snack and Cherries for our afternoon snack. Dessert was a simple and low calorie glass of Almond Milk with a few Tea Biscuits.

Dinner - Morningstar frozen Spicy-Bean Burgers with Portobello Mushrooms, Tomato and Lettuce on Whole Grain Rye Bread; Coleslaw on the side

It's summer, so keep things cool and easy! 

Happy Eating Everyone!

See books by Laura S. Pringle on Amazon 

 The Pringle Plan is a series of educational guides. 

 ©2021 Laura S. Pringle. All Rights Reserved.