Menu 11/15-11/19

 Monday: Butternut Squash Soup with No Tuna Chickpea salad from FoK best 100 recipes in Bfree pitas topped with pea sprouts and fermented tomatoes. We substitute the oil with vegetable broth and vegetable broth instead of chicken broth. We added cannellini beans to the blender for added protein. 

The leftover soup is used to make a mac and "cheese" dish. Cook pasta
(we add chopped broccoli for the last 2 minutes), drain and rinse, then stir in leftover soup, plus 2 TBS of nutritional yeast. We bake it for 20 minutes at 350, but it isn't necessary.

Tuesday: Taco Tuesday

Wednesday: Spiced Chickpeas & Sweet Potatoes with Brown Rice - Blue Zones
We used black beans because that is what we had. 

Thursday: Black Bean Soup with tortilla chips made from Bfree wraps

The tortilla, cut a tortilla into wedges, spray or brush with lime juice and lightly salt. Bake at 400 for 5-8 minutes, turn and repeat.
The soup, we added diced red peppers, diced onions, garlic. We substituted the sour cream with guacamole. 

Friday:  Cabbage Bowl
we used hempe (chickpea) instead of edamame.