Week 4
Monday
BREAKFAST
Breakfast Couscous, with almonds and dried cherries
LUNCH
Stir-fried beans with broccoli
SNACK
Brown-Bag Popcorn with Five-Spice Powder
DINNER
Cornmeal pizza with sausage and mushrooms
Mesclun salad with cucumber and fennel
DESSERT
Mango smoothie
Tuesday
BREAKFAST
Breakfast Burritos with mango salsa
LUNCH
Chunky and Creamy Carrot Soup
Easy Whole Grain Flatbread
SNACK
Blueberry smoothie
DINNER
Paella with shrimp and chorizo
Salad greens with radishes
DESSERT
Nutty Oatmeal Cookies
Wednesday
BREAKFAST
Fruit salad
Swiss-Style Muesli with yogurt
LUNCH
Lunchtime Caesar Salad with chicken
SNACK
Sweet potato chips
DINNER
Lentil and lamb burger
Not Your Usual Ratatouille
Pot of chickpeas
DESSERT
Blueberry sorbet
Thursday
BREAKFAST
Fruit salad
Whole grain toast
LUNCH
Hummus with Pita and Greens
SNACK
Peach smoothie
DINNER
Spaghetti with Tomato Sauce
Baby artichoke salad with Parmesan
DESSERT
No-bake raspberry tarts
Friday
BREAKFAST
Fruit salad
Swiss-Style Muesli
LUNCH
Quick Vegetable Fried Grain
SNACK
Baked Pita Triangles with Hummus
DINNER
Herb-stuffed acorn squash
Baby spinach with hazelnuts and dried cranberries
White beans with olive oil and Med Mix
DESSERT
Plum sorbet
Coconut and Nut Chews
Saturday
BREAKFAST
More-Vegetable-Than-Egg Frittata
Hybrid Quick Bread
LUNCH
Chile Mixed Rice
SNACK
Baked Pita Triangles with white bean spread
DINNER
Savory Vegetable and Grain Torta
Endive salad with red and yellow peppers
DESSERT
Brown Rice Pudding with dried cherries
Sunday
BRUNCH
Celery root and apple pancakes
Hybrid Quick Bread
SNACK
Crudités with Bagna Cauda
DINNER
Cassoulet with Lots of Vegetables
Arugula salad with shaved Parmesan cheese
DESSERT
Apricot and cherry crisp