Monday’s Menu 8/20

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Orange Glazed Tempeh and Broccoli, Rice & Beans, Iced Mint Tea

Dinner: Fresh Tomato & Basil Spaghetti, Strawberry Ice Cream and Dark Chocolate Covered Digestives, Limeade—when you can get ripe fresh tomatoes cheap, this is the dish to make. No heat is used to make this sauce. Just mix chopped fresh tomatoes, basil, olive oil, salt, pepper, cayenne pepper in a big bowl and wait at least half an hour. Mix with cooked pasta. Simple and good.

Orange Glazed Tempeh and Rice & Beans

Tomato Basil Spaghetti

Strawberry Ice Cream and Dark Chocolate Covered Digestives

 

 

Wednesday’s Menu 8/15

Green Goddess

Breakfast: Coffee, Green Goddess Shake—I used ALmond Milk and Coconut Water half and half this morning because there was not enough almond milk. A bad idea. It tasted great, but I’m slightly allergic to coconut. You can guess the rest…

Lunch: Ratatouille, Vegetable Paratha from Kalustyan’s, an almond baklava also from Kalustyan’s

Dinner: Tofu Pad Thai (Rice Noodles, Tofu, Orange Bell Pepper, Onion, Broccoli, Zucchini, Beans Sprouts, Peanut Oil), Baklava

Ratatoulle and Vegetable Paratha

Tofu Pad Thai and Iced Hot Spice Cinnamon Tea

Baklava

 

Wednesday’s Menu 7/18

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Cauliflower Curry over Basmati Rice, Fresh Strawberries, Iced Barley Tea, Miso Rice Crackers

Dessert: Mixed Berry Ice Cream

Dinner: Vegetarian Yakisoba with Broccoli, Carrots, Bean Sprouts—a Japanese street food, which I used to love. I haven’t made this dish since I decided to be a vegan since the noodles have some eggs in them and preservatives. I found them in my freezer. Next time, I will have to use different kind of noodles, which have no preservatives and no eggs.

LUNCH: Cauliflower Curry over Basmati Rice, Strawberries

Miso Rice Crackers

Mixed Berry Ice Cream

 

 

 

Wednesday’s Menu 6/13

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Boxed Lunch: Black Rice, Roasted Broccoli with Orange-Carrot-Ginger Dressing, Strawberries, Grape Tomatoes

Dinner: Stewed Collard Greens, Black Rice and Bean Sprouts with Orange-Carrot-Ginger Dressing, Quinoa Salad, Grape Tomatoes, Avocado with wasabi Soysauce, Soybeans with Kelp

Dessert: Dark Chocolate Covered Almonds—a treat.

Lunch Box

Dinner

Treat

 

 

 

Tuesday’s Menu 6/12

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Black Rice, Roasted Broccoli, Bean Sprouts with Orange-Carrot-Ginger-Dressing—I packed this to be a boxed dinner, but I ate it for lunch.

Snack: Potato Samosa, Red Bean Kanten, Green Tea

Supper: Beet Stew, Cranberry/Ginger Scone

Dessert: Cranberry-Ginger Scone with Vegan Strawberry Cream

Black Rice, Broccoli, Bean Sprouts

Snack: Samosa, Redbean Kanten, Green Tea

Dinner Box

Scone with Strawberry Cream

 

Wednesday’s Menu 5/30

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Avocado with wasabi Soysauce, Nori and Brown Rice, Moroccan Carrots, Sauteed Kale, Sauteed Broccoli—dip a slice of avocado in wasabi soysauce, put it on a bite size rice on a nori to make an easy hand wrap. I love to eat avocado this way.

Dinner: Falafels with Tahini-Lime Sauce, Sauteed Broccoli, Tomato Salsa, Pita, Apple Juice

Dessert: Strawberries, Sweet Azuki Beans, Almond Milk

Avocado, Kale, Carrot, Brown Rice, Nori

Falafel Platter

Strawberries

 

Monday’s Menu 5/28

Green Goddess

Breakfast: Coffee, Green Goddess Shake

Lunch: Hummus, Roasted Colored Bell Peppers, Arugula, Tomato, Sauteed Pea Pod Leaves, Pita, Strawberries—a nice summer lunch

Dinner: Braised Broccoli and Carrots, Bean Sprouts, and Udon Noodles with Sesame/Ginger/Carrot Dressing, Strawberries—a nice summer dinner

Hummus Plater for Lunch

Cold Udon Noodles with Braised Broccoli and Carrots, and Bean Sprouts

Friday Menu 4/6

Breakfast: Coffee and 3 Berry Shake (Strawberries, Raspberries, Blackberries, Banana, Tofu, OJ)—very sweet and very pink shake. Love it.

Coffee and Pink Shake

Friday Lunch Box: Panfried Broccoli and Tofu, Sweet Brown Rice, Simmered Kabocha with soy sauce and sugar, Cucumber-Wakame Salad—I packed another lunch for a friend. She said her tammy is happy, and she is happy. For that, it was worth it to spend 5 minutes to pack the leftovers into another lunch box. 🙂

Dinner: Navy Beans, Collard Greens, and Elbow Pasta in Spicy Tomato Saue, Potato Salad with Mixed Greens, Apple Sauce

Friday Dinner

Thursday Menu 4/5

Breakfast: Coffee and Green Goddess Shake

Breakfast: Coffee and GreenGoddess Shake

Lunch: TenZaru Lunch at Soba Totto (Vegetable Tempura, Cold Soba Noodles with dipping sauce, Bowl of White Rice, Spinach with Shiitake Mushrooms, Eggplant Pickles)–Yum! I love tempura, and I know how to make it. It’s not hard, but it involves a lot of oils and it’s a pain to make only a few pieces for 1 person. So, this was a very nice lunch indeed. A treat of the week.

Lunch: Ten Zaru

Dinner: Panfried Broccoli and Tofu,  Sweet Brown Rice, Roasted Beets, Soybeans, Simmered Kabocha Pumpkin with soy sauce and sugar, Cucumber-Wakame Salad, Dried Persimmon)

Thursday Dinner