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!

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