The Pringle Plan: 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