11/17-11/20 Menu

 Menu planning is something done every week for the evening meal and thought we would share our menus. We try to have soups on Mondays, Tuesday is Taco Tuesday, Wednesday a Mediterranean dish, Thursday an American dish and Friday is Southwest dish.

Monday's soup is an Italian Lentil Soup

Tuesday's Taco is from the blue zone

Wednesday's Mediterranean dish is roasted veggies with chickpeas over turmeric rice
Turmeric rice
1 cup rice
2 cups broth
1 tsp turmeric
1/4 tsp black pepper
1 TBS lemon juice

Thursday 's American dish is B&B Burgers with cole slaw and sweet potatoes

Friday's SW dish is SW Quinoa 

For breakfast we eat steel cut oats with a cup of shredded kale, 1/2 cup blueberries, 1/2 cup cherries. For lunch we have a large salad and leftovers from the night before or  use our friend Jyl's recipe for chickpea salad 

Chickpea salad

1 can garbanzo beans, drained

1/2 cup finely diced celery

1/4 cup finely sliced green onions

Garlic powder (to taste -  used 3 shakes)

1 tsp lime/lemon

1/4 cup vegan mayonnaise

salt (if desire, I did not use any)

Mash chick peas with a fork, or better. yet - put in a food processor and pulse a couple of times - break them up but don't make them mushy.  Add remaining ingredients and mix.