Monday
Breakfast: Cherry Pie Zucchini Oats
Lunch: Caribbean Stew over Brown Rice, Green Salad
Dinner: Baked Yams, Bush’s Baked Beans, Hominy, Salad
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Tuesday
Breakfast: Zucchini Oats
Lunch: Eggplant Curry over Brown Rice, Green Salad
Dinner: Sweet Potato Beginnings, Hominy, Salad
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Wednesday
Breakfast: Zucchini Oats
Lunch: Eggplant Curry over Brown Rice, Green Salad
Dinner: Sherried Rice, Hominy, Green Salad
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Thursday
Breakfast: Zucchini Oats
Lunch: Pumpkin & Black Bean Soup over Brown Rice, Green Salad
Dinner: Mashed Potatoes with Sauerkraut, Hominy, Green Salad
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Friday
Breakfast: Zucchini Oats
Lunch: Pumpkin & Black Bean Soup over Brown Rice, Green Salad
Dinner: BBQ Bean Sloppy Joes over Baked Potato
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Saturday
Breakfast: Zucchini Oats
Lunch: Moroccan Bulgur Casserole, Green Salad
Dinner: Potato Soup, Brown Rice, Green Salad
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Sunday
Breakfast: Zucchini Oats
Lunch: Moroccan Bulgur Casserole, Green Salad
Dinner: Potato Soup, Brown Rice, Green Salad
Snacks: Leftovers & Fruit
Beverages: Water & Unsweetened Herb Tea
Grocery List
2 Baking Potato
20 lbs white potatoes
6 yams or sweet potatoes
6 Zucchini or yellow squash
1 eggplant
7 onions
2 bell peppers
1 lb cremini mushrooms
1 head Garlic
2 apples
1 bunch Fresh Cilantro
1 bunch Bananas
1 stalk broccoli
1 head cauliflower
1 package Carrots
1 bunch celery
2 boxes Romaine Lettuce
5 tomatoes
2 cucumbers
5-6 Grapefruit/kiwi/other fruit that looks good
Dried dill weed
Fenugreek
1 whole dried chipotle pepper (Or ground in jar)
White cooking wine
Cooking Sherry
Real Maple Syrup
1 cup bulgur wheat
6 lbs Brown Jasmine Rice
2 lbs Steel Cut Oats
3 – 15 oz can diced tomatoes
15 oz can black beans
15 oz can pumpkin puree
15 oz can garbanzo beans
2- 15 oz cans pinto beans
1 can Bush’s Vegetarian Baked Beans
6 cans hominy
1 bottle fat free BBQ sauce
2 containers Fat Free veggie broth
Herb Tea:
St John’s Wort
Dong Quai
Mint Garden
Joint Comfort
Egyptian Licorice
Notes: This is my actual grocery list for the week and only reflects what I need to buy to prepare the menu items. I already have many of the needed ingredients like dried garbanzo beans & frozen corn.
Nicky said,
August 15, 2009 at 7:19 pm
Great website! this is fantastic and a great resource, thanks for sharing and good luck with your program
Sonia said,
March 10, 2012 at 5:22 pm
Vegan eating simplified, explained for dummies. Thank you so much for taking the time. This looks absolutely delicious! And with your blog no excuses no more. Special thx to your grocery list
Sandy said,
July 30, 2012 at 1:30 pm
Thanks for posting your menus. I’m “gearing up” to try to eat this way for at least a week or two out of every month. I’m glad to see that canned pumpkin is permissible on MWL I had been wondering about that. I look forward to reading more on your blogsite.
Sandy