Monday, December 30, 2013

week 1, day 2, level 2, Dr Joel Fuhrman's recipes

BREAKFAST: Phyto-Blast Breakfast Bowl

LUNCH: raw veggies with Russian Fig Dressing

We use Balsamic Vinegar
leftover Golden Austrian Cauliflower Soup
pear or other fresh fruit

DINNER: romaine salad with tomatoes and flavored vinegar (for more calories add the Russian Fig Dressing)
Creamed Forest Kale over Rice topped with 2 ounces of chicken breast if desired
When we make it though we use vegetable broth instead of the nut milk. We think it tastes better without the sweetness of the nut milks. We served the Creamed Forest Kale over butternut squash instead of rice and did not desire the added chicken breast.

 (for more calories add DESSERT: Banana Oat Bars)

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