u/JeanLucPicardAND

For breakfast, I've really been enjoying this amaranth porridge with blueberries, strawberries, soy milk, nuts and seeds (cashew, sunflower, pumpkin, chia, flax), and cashew butter.

For lunch, I'm doing garlic hummus wraps with a whole grain shell, lettuce, tomato, cucumber, and a touch of Havarti, served with a cup of tomato basil soup, walnuts, and fresh fruit. (I've got a hodgepodge of things here. Some chopped cantaloupe and honeydew, as well as a couple of mangos.)

Dinners:

1. M - Harissa tofu salad. I've had it before and it's quite good, but this will be my first time making it with olives. Served with fresh berries.
2. Tu - White bean chili with sweet potatoes, served over rice, with buttered cornbread.
3. W - Mapo tofu with shiitake mushrooms instead of meat, served with rice and some steamed bok choy.
4. Th - Same as Tuesday.
5. F - Shakshuka Greek-style with feta and olives, served with St. Joseph's bread (basically it's an Italian style loaf with sesame seeds) and pomegranates.
6. Sa - Spaghetto aglio e olio with ricotta and roasted grape crostinis. Probably served with a basic side salad, just lettuce, tomato, cucumber, and vinaigrette.
7. Su - My signature Big Ass Omelettes with 3 eggs, cheddar, and a filling of tomato, potato, onion, bell pepper, and eggplant all sauteed together and finished in tomato paste. Served with buttered corn grits.