January 24, 2011


January 24, 2011 - .  

breakfast: almonds; grapes

lunch: broccoli stems; leftover red lentil soup with veggies (green beans, peas, carrots and lima beans); leftover roasted spaghetti squash with sauteed mushrooms, onions, broccoli, red pepper and zucchini over brown/wild rice mix with curry sauce (almond butter; coconut milk; curry paste)

snack while making dinner: tortilla chips with salsa

dinner at nate and shelley’s: rolled stuffed eggplant (eggplant sliced lengthwise into 1/4 pieces then dipped in a batter of water, flour, and salt. next pan fry the eggplant until lightly browned. roll eggplant with slices of vegan cheese and baked for 20 minutes at 375. cover with heated homemade tomato sauce and serve. loosely based on this recipe); garlic bread; pasta with tomato sauce; salad with lettuce, cucumbers, carrots and balsamic vinegar; sierra nevada

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