Menu
A menu based entirely on plants and created for a family of “foodies”
Week of 2/13/12
Breakfast
Chia Breakfast Pudding - raw cocoa, banana and chia seeds
Smoothie - banana, raspberries, peanut butter, protein powder, almond milk, raw cocoa powder
Home Made Granola - mixed grains, pecans, hemp seeds
Lunch
Tofu Sandwich or Wrap - marinated grilled tofu, horseradish sauce, pesto, hummus, spring greens, avocado optional
Dinner Left Overs
Dinner
Raw Tabouli Salad - raw barley, tomatoes, basil, cucumber, orange bell pepper, lemon juice
Portobello Sandwiches - Marinated & Grilled, horseradish sauce, mixed greens, served on grilled ciabatta rolls
Macadamia Encrusted Tofu, Mashed Potatoes & Salad - white wine sauce
Gnocchi & Salad - cashew lemon cream sauce & vinaigrette
Squash, Chickpea & Red Lentil Stew - lime infused, topped with peanuts & cilantro
Snacks
Dips with Veggie Sticks and Seed Chips - Hummus, Pesto
Fresh Fruits & Veggies
PB&J Cupcakes - served with fresh raspberry & blueberry puree
Once A Day
Fresh Fruit & Veggie Juice
Plenty of Water (add periodically: raw unfiltered apple cider vinegar)
Green Tea
created 2-12-12
Love the PB&J cupcakes! The frosting is so creamy! I'm wondering how they would be baked with cashew butter instead of peanut butter? And then there's the name...
ReplyDeleteI'm so happy you enjoyed them! I'm not sure how that would be. I'll have to check with Michelle, she's the baker. I'm the cook :-)
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