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

alternate oatmeal and green smoothie

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

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


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