Tuesday: Sauteed Mushroom/Green Beans with tempeh
Wednesday: Sweet Potato and Spinach Frittata
Thursday: Crock pot butternut squash soup

Ingredients:

2 lbs green beans
Mushrooms
Tempeh

Onions - 1, sliced

Sweet potatoes (orange-skinned) - 1 lb., chopped into ½" cubes

Eggs - 8, whisked

Parmesan - ⅓ cup, grated

Salt - ½ tsp

Black pepper - ¼ tsp

Cooking oil - 1 tbsp

Baby spinach - 4 oz.

• 2 cups vegetable stock
• 2 cloves garlic, peeled and minced
• 1 carrot, peeled and diced
• 1 Granny Smith apple, cored and diced
• 1 medium butternut squash, peeled, seeded and diced
• 1 sprig fresh sage
• 1 white onion, diced
• 1/2 teaspoon salt, or more to taste
• 1/4 teaspoon freshly-ground black pepper, or more to taste
• 1/8 teaspoon cayenne, or more to taste
• pinch of ground cinnamon and nutmeg
• 1/2 cup coconut milk

Grocery List

Green Beans
Berries
Apples (1 granny smith)
Pears
Avocado
Beets
Baby Spinach
Sweet Potato?

OJ
Tempeh

Dipping Yogurt