Tuesday: Fish with shitakes over soba and green beans
Wednesday: Red Lentils and Brown Rice
Thursday: Sweet Potato Chickpea Curry
Friday: Curried Pumpkin with Peas
Ingredients:
- 2 cups chicken stock
- 1 ⅓ pounds sea bass or gray sole fillets
- 2 tablespoons peanut oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- ½ cup chopped scallions
- 7 ounces shiitake mushrooms, stemmed and sliced
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon Vietnamese fish sauce
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 1 tablespoon chopped cilantro
1/2 yellow onion, chopped
1 clove garlic, minced
1 tablespoons minced ginger
15-ounce can chickpeas (about 1 1/2 cups)
2 cups canned or boxed chopped tomatoes
2 cups small cauliflower florets
1 sweet potato, peeled and diced
1 can light coconut milk
1 cup vegetable broth
1 tablespoon garam masala
1/2 tablespoon curry powder
1 teaspoon salt
- 2 tbsp. unsalted butter
- 1 medium onion
- 1 garlic clove
- 2½ tsp. curry powder
- ½ tsp. salt
- ½ tsp. Freshly ground pepper
- 2 lb. pumpkin
- 2 medium red potatoes
- 1½ c. low-sodium chicken broth
- ¾ c. golden raisins
- ¾ c. frozen baby peas
- fresh cilantro
Fruit for snacks (apples/pears/berries)
Baby cucumbers
7oz shiitake mushrooms
2 head cauliflower
~2 lb green beans or hari coverts
Fresh cilantro
Baby spinach
OJ
1.5 Lbs sole or firm white fish
Milk
Dipping Yogurt
Vanilla Yogurt (Individual)
Plain greek yogurt
Cheese for lunches
Red Lentils
Soba Noodles
Coconut milk
Frozen peas
Frozen spinach (to puree for M)
