Challenge Week 1 Menu

Sunday is our major prep for the week day so how are you prepping for the week?

We are also starting another 6-week Dr. Fuhrman Eat to Live Challenge, here's what we've been doing:

• Big Spazz picked up enough veggies to get us to Wednesday's farmer's market (romaine, assorted lettuce, assorted choy, red peppers, tomatoes, cucumbers, eggplant, spinach, kale, zucchini)
• Made three dressings: creamy miso, orange hummus, Akira wasabi
• Cooked morning oatmeal: pumpkin pie oatmeal and I'll toast the pecans in the morning
• Planned menu with Big Spazz
• Made no-chicken broth granules, pumpkin pie spice, no-beef broth

Week 1 Menu

Breakfasts:
alternate oatmeal and green smoothie

Lunch:
Hugh Jass salads with alternating dressings, beans, nuts, peppers, cukes, tomatoes and greens

Dinner:
Monday: Our busy night with boy scouts and baseball - Dr. Praeger veggie burgers grilled on the Foreman and oven baked sweet potato fries with salad

Tuesday: Eggplant and Tofu in Spicy Garlic Sauce with brown rice

Wednesday: Thai curry with sweet potato and choy, brown sticky rice from farmer's market

Thursday: TVP tacos

Friday: chili sans carne with my slow cooker beans I made last week and froze in 1 1/2 cup bags

Saturday: jambalaya with corn muffins