Sunday, March 30, 2014

This Week's Menu

I've been keeping my fingers crossed for the longest time that the weather will warm up that it's getting really tough to chop my veggies!  Nonetheless, I managed to pull together this early Spring menu for my clients.

Week 1

Baked Tofu with Red & White Quinoa and Broccoli Cauliflower with Cashew Bechamel

Black Bean Confetti Rice Salad

Pan-Fried Tempeh with Cremini Mushroom Gravy, Colcannon and Carrots

Week 2

Black Bean and Fire-Roasted Tomato Chili with Brown Rice

Broccoli Pasta Alfredo with Sauteed Mushroom and Caramelized Onion

Butternut Squash and Chickpea Stew with Cumin Seed and Quinoa

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