| Specials: Saturday Sunday Monday Tuesday Wednesday Thursday Friday |
Tacos Burgers Stir Fry Spaghetti Fish Rice & Beans & Tofu Hotdogs |
Other Selections: • Cold Rice Salad • Pancakes • Pasta Salad • Pizza • Spinach Salad • Trail Mix • Tuna Stuffed Peppers • Wild Rice Soup |
Beverages: • Cranberry Juice • Lemonade • Water |
| Rice (left-over, so it’s cold) Peas (cooked) Green Beans (cooked) Celery Tomato Red Bell Pepper Black Olives (sliced) Salmon (small amount) |
| 1) Fill glass with water 2) Add dash of Cranberry Juice Concentrate 3) Squeeze in some Lime |
| 1) Fill glass with water 2) Add dash of Lemon Juice Concentrate, or squeeze in some Lemon |
| Dry Ingredients 2 Cups Flour consisting of: • 1 Cup Spelt Flour • ½ Cup Rice Flour • ½ Cup Oat or Barley Flour 3 tsp. Baking Powder ½ tsp. Sea Salt 1 Tbsp. Ground Flax Seed |
Dry Ingredients 2 Cups Flour consisting of: • 1 Cup Spelt Flour • ½ Cup Rice Flour • ½ Cup Oat or Barley Flour 3 tsp. Baking Powder ½ tsp. Sea Salt 1 Tbsp. Ground Flax Seed |
| Mix Dry Ingredients. Beat Wet Ingredients and add to Dry Ingredients, mixing until batter is wet all through. Heat some Walnut Oil in cast iron skillet. Wipe most of it out with a paper towel and save the paper towel to use for oiling the skillet again later, if needed. When skillet is hot enough that a drop of water will dance on it, ladle in the first pancake. If batter is too thick, add a little bit of water. Extras can be added as pancakes cook on first side. Set the oven at 200° and place pancakes inside oven on broiling tray to keep them warm & dry. |
| Cooked Penne or other Pasta A few slices of Daikon or Radish Chopped Raw Spinach Leaves Canned Salmon Chopped Celery Chopped Cucumber Chopped Black Olives Other Raw Vegetables as desired Enough Mayonnaise to stick together Sprinkle with Paprika |
| Muir Glen® Chunky Tomato Sauce 1 clove garlic – just throw it in ½ Zucchini – sliced Prepare Sauce ½ hr before starting spaghetti water to boil. |
| Spinach Zucchini Black Olives (Sliced) |
| Rice Fry together at 200º in the following order, more or less equal amounts of: |
| Almonds Carrots Water Chestnuts Celery Shrimp & Scallops |
Green Beans Bell Pepper – Green & Other Bamboo Shoots Peas Kale, Cabbage, and/or other Leafy Veg |
| Fry separately after put in Celery (above): Broccoli and/or Cauliflower (can be steamed instead) Seaweed – until charred |
| Beans & Sauce | Muir Glen® Tomatoes with Chilies
(heat) Canned Beans (heat) or Refried Beans for less gas – Rinse beans in collander, mash and fry with olive oil and jalapenos. |
| “Meat” | Sautee together: • Olive Oil • Lemon Juice (about 1 tablespoon) • Cranberry Juice (about 1/8 teaspoon of concentrate) • Chili Peppers – (about 1 slice finely chopped) Then add Tempeh – thinly sliced and then cut in fourths |
| Shells | Corn chips, or Hazelnuts and Cranberry halves, or Taco Shells, or Tortilla Shells |
| Toppings | Lettuce – torn Cabbage - Chopped Tomatoes – sliced Peppers – sliced Chili Peppers – finely chopped Black Olives – sliced Cheese – small slices Avocado – chunks Knudsen mild Pineapple Salsa |
| 8 oz White Wave® Organic Tofu (½
block) ~2 cups fresh Ezekiel Bread cubes – 2-3 slices ~1/3 cup West Soy Original soymilk 2 Tbsp organic whole wheat flour Mix to patty-making consistency. Fry in organic extra-virgin olive oil. Fry garlic, onions, or leek in oil at the same time as the burgers in order to add flavor. Terry still can’t believe how good they taste! |
| Mix equal amounts of various nuts and dried fruits
together. I suppose one could make trail mix just using peanuts and raisins, but that’s not quite what I had in mind. |
| 4 Green Peppers 2 Medium Carrots 2 Celery Ribs ~1/8 Red Bell Pepper |
~¼ Tomato ~5 Black Olives Leek & Parsley to taste Left-Over Cooked Rice |
2 Cans Tuna Oil Pepper (Black) Cheese |
| Steam whole Peppers until almost tender – ~15 min. (Color
will start to fade.) Cut off tops of Peppers and remove seed core. Sauté Carrots, Celery, Pepper, Leek in Oil. Mix Vegetables, Rice, & Tuna, and stuff the mixture in the Peppers. Top with Cheese if desired. Bake 20-25 min. at 350°. |
| 1 Cup Cooked Cubed Chicken 3 Tbsp. Olive Oil 6 Tbsp. Spelt Flour ½ Cup Chopped Celery Chopped Leek to taste |
1 Carrot (sliced) Salt & Pepper to taste 1 Can (Chicken) Broth 2 Cups Soy Milk 1 Cup Cooked Wild Rice |
| Cook Carrot Slices in Microwave for 1 minutes. Pour Olive Oil into large kettle. Sauté Carrots, Onions, & Celery until tender crisp. Stir in Flour. Add Broth & Soy Milk Stir until thickened. Add Wild Rice & Chicken. |