Thursday, January 23, 2014

week 3, day 7, level 2, Dr Joel Fuhrman's recipes

BREAKFAST: quinoa breakfast

LUNCH: super slaw
serves 3
slaw: 2 cups shredded apples
1 cup shredded raw cabbage
1 cup shredded raw beets
1 cup shredded raw carrots
1/2 cup raisins

Dressing: 1/2 cup soft tofu
1/4 cup unsweetened nut milk
2 tablespoon flavored vinegar
3 pitted dates
2 teaspoons lemon juice

1/4 cup chopped lightly toasted pecans/walnuts (300 degrees for 3 minutes)

combine slaw ingredients blend dressing ingredients and toss with slaw. Top with nuts.

pita stuffed with seasoned greens
serves 1
5-6 large leaves (kale,Swiss chard, mustard greens with tough stems removed)
1 teaspoon lemon juice
1100% whole grain pita
dash garlic powder

directions: steam greens until tender (10 minutes) sprinkle with lemon juice and garlic powder.

orange or other fresh fruit

DINNER: romaine salad with tomato with choice of Eat for Your Health dressings
Asian Vegetable stir fry with small pieces of chicken or shrimp

DESSERT: fresh strawberries
(if extra calories are needed chocolate dip with strawberries)

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