I generally cook a big batch of beans on Monday and use them in main dishes throughout the week. This week it was black beans. I tried a couple of new recipes this week and they are keepers!
Sunday – Chef Salad of local greens topped with roasted Brussels sprouts, roasted baby beets, chickpeas, avocado, and pumpkin seeds topped with Chef AJ’s Barefoot (It’ll knock your socks off) dressing, Seven-Seed Bread, fresh pineapple
Monday – Potato-Edamame Chowder with a green salad, Cranberry-Pecan sourdough (homemade!), fresh pineapple
Tuesday – Yellow Rice & Black Beans with Broccoli from Dr. Greger’s book The How Not to Die Cookbook. This was excellent and so easy. Last of the fresh pineapple
Wednesday – Baked potatoes with chickpeas and lemon-tahini dressing, French filet green beans steamed in my InstantPot
Thursday – Sweet Potato Nachos from the UC Davis Integrative Medicine 2019 plant-based challenge cookbook. These were fabulous! It’s basically baked sweet potato “fries” topped with black beans, salsa, Kalamata olives, guacamole, and cashew sour cream. Green salad with Barefoot dressing
Friday – Clean out the fridge night:) Leftover Yellow Rice with Black Beans and Broccoli, leftover salad, leftover Potato-Edamame Chowder, leftover green beans, and the last few slices of Cranberry-Pecan sourdough
Saturday – Date night! We went to the UCC Men’s basketball game in the afternoon and then to dinner with friends at McMenamin’s. I had the Jamaican Rice Bowl, minus the coconut curry sauce because it’s too spicy for me
Have a happy, healthy week!
