Cape Gazette
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PLANT-BASED CHALLENGE, DINNER #6

By Dorothy Greet | Aug 01, 2014
Photo by: Dorothy Greet Plant-Based Dinner #6

The countdown is on, as the challenge continues.  Our goal has been to create a delicious, healthful, satisfying dinner for 2 each day of the week following these simple guidelines for whole food plant-based cooking and eating:

  • Include vegetables, fruits, beans and whole grains every day
  • Include greens everywhere possible (soups, salads, sauces, sandwiches, etc.)
  • Include starches in every meal (potatoes, oatmeal, brown rice, whole grain pasta, etc.)
  • Minimize salt
  • Avoid all added oil (no olive, coconut, canola, corn, peanut, etc.)
  • Avoid all animal products (no meat, dairy, cheese, fish, poultry, etc.)
  • Use nuts and seeds sparingly with the exception of chia and freshly ground flax seeds.
  • Use fruit for dessert and as a whole food sweetener instead of sugar.

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Dinner is served.  It’s a portable salad bar:

  • Assorted veggies—tomatoes, potatoes, carrots, onions, cukes, chick peas, beets
  • Assorted greens
  • Vinegar/salsa/mustard dressing
  • Whole grain baguette
  • Whole ripe, juicy peaches
  • Merlot

 

No recipes needed.  Keep it simple, colorful, and satisfying.  Enjoy!

 

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