Breakfast: Always fruit, along with one of the following:

Yogurt, whole wheat toast

Lightly sautéed eggs, sunny side up, toast

Oat bran or bulgar wheat cereal with blueberries

Oatmeal with raisins & bananas

On Saturdays, I make an omelet with onions, garlic, green peppers, mushrooms & cheese on toast

On Sundays, Rod makes pancakes, waffles or French toast

Lunch: Every day except Sunday:

Lettuce, celery, grated carrots, mushrooms, tomatoes, green onions (when we have them)

Dressing: Olive oil, lemon pepper, bacon bits, olive juice, pesto

On Sundays, we usually have a snack of tortilla chips with salsa or guacamole dip, sometimes pretzels (since we don’t have a salad)

Dinner:

I usually start dinner by choosing a vegetable or greens from the fridge, then adding rice, couscous, potatoes, beans, tofu, etc. So we might have the broccoli, onion, mushroom dish with brown rice, or zucchini (steamed) with couscous. If there are a lot of leftover veggies in the fridge, I combine them all together, add cheese & roll them in tortillas, place in a casserole & cover with taco sauce, cook them until hot. In the winter, lots of veggies get made, usually on Sundays, into a large pot of soup that we have with cornbread. Also on Sundays, since we haven’t had a salad, we usually try to have an all-veggie meal with greens, if available.

Some more of our standard dinners:

Red Cabbage in pita pockets with potatoes or lima beans

Ginger Cabbage and tofu or rice

Tomatoes, okra and corn with beans or rice

Kale, collards or turnip greens with couscous or potatoes

See the “All about Food” page for how to cook greens and veggies and also see the “How We Cook” for recipe specifics.