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This one is so hot off the presses, I’m writing it right this minute. The theme is (hopefully) easy to prepare as I’m going to make two dishes tonight and two tomorrow morning. Ready?

Breakfast- Wild Rice Frittata from Betty Crocker Whole Grains. Generally, this is not one of my favorite cookbooks. Roughly a third of it is baked goods, making that portion more or less obsolete around here. Another half of the remaining is meat-y, but this recipe? Has the awesome chewiness of wild rice, the sweetness of cooked onions & peppers, and is topped with a little bit of your favorite swiss. One of my favorite frittata recipes for sure.

Lunch- Loaded Baked Sweet Potatoes- I’m thinking the works- broccoli, chives, maybe some cheese, but on half a sweet potato instead of a regular ol’ russet.

Supper- Penne with Spinach Bechamel from Forks Over Knives. This doesn’t look like something either of us will love, but sometimes those recipes surprise me. Plus, it calls for a lot of cauliflower. What’s not to love about cauliflower?

Dinner- East African Peanut Soup from Moosewood Daily Special. This is warm and filling with the possibility of spicing it up, but it still calls for plenty of vegetables.

No pictures since I haven’t even grocery shopped yet. In the event you’re interested in what a typical grocery trip is like, you can check out this week’s list after the cut- it’s just 6 days, but you get the idea.

  • 2 heads cauliflower
  • 1/2 C nutritional yeast
  • 7 onions
  • 2 cloves garlic
  • 2 tsp thyme
  • 8 C spinach
  • 2 lbs gluten free penne
  • 1 C wild rice
  • 4 green & 4 red peppers
  • 12 eggs
  • 1 box alt-milk
  • 8 oz Swiss cheese
  • 3 large heads broccoli
  • small block extra-sharp cheddar
  • 1 bunch green onions
  • 2 C brown rice
  • 6 C tomatoes
  • 2 limes
  • 1 bunch celery
  • 6 large sweet potatoes

That’s about it- also assorted spices and pantry items I already have- curry, cayenne, nutmeg, peanut butter. It doesn’t take many ingredients to make 12 servings of 4 meals.

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