Dinner
Wild Salmon with fresh blanched green beans and side salad
Black Bean Burgers over baby greens with sautéed onions and garlic
“Brannon People” Summer Pasta Salad: Brown Rice Pasta, Red and Orange Peppers chopped, cilantro, basil, chopped tomatoes, chopped raw milk cheddar, chopped cucumber, drizzled with olive oil and balsamic vinegar, and sea salt and pepper.
Veggie Enchiladas: layer corn tortillas, enchilada sauce, cheese, squash, bell peppers, shredded carrots, mushrooms, bake at 350 for 1 hour. Top with fresh salsa and avocado.
Giada’s Lentil Soup recipe here: Recipe
Real Food Pizzas: serve leftover veggie packed pasta sauce over sprouted bread, toasted with raw milk cheddar, serve with salad.
Brown Rice Pasta with Mushroom, Squash and Onion Sauce: serve with salad
Italian Baked Potatoes (be sure to use organic): Top baked potatoes with good butter, add sautéed Italian squash, mushrooms, marinara sauce and finish with fresh shaved parmesan or raw milk cheddar.
Mexican Baked Potatoes: Top baked potatoes with good butter and use taco salad ingredients (see below)
Spinach and Mushroom Quiche w/GF crust
Veggie Taco Salad: mixed greens/spinach, corn chips, black beans, raw cheddar cheese, olives, roasted corn, purple onion, avocado, pico de gallo/homemade salsa, with “follow your heart” southwest ranch dressing.
TJ’s 17 Bean Soup Mix with a ham bone
Grilled Raw Cheddar Cheese Sandwiches with Spit Pea Soup and Side Salad
“Brannon People” BLT’s: Italian chop salad on sprouted bread topped with good bacon
Salmon and Avocado Salad with Greek Salad
Hearty Cajun Vegetable Soup
Homemade Shells and Cheese with Sweet Potato Puree
Lunch
(We eat lots of our lunches with dinner’s leftovers!)
Veggie Wraps with Hummus and Raw Veggies and Avocado
Peach &Avocado Salad with Honey Balsamic Dressing over Butter Lettuce or Romaine: add scallions!
Green Nachos
Raw Veggie Tacos: corn tortillas toasted with raw milk cheddar, raw red pepper, avocado, top with homemade salsa
Breakfast
Mini Frittatas packed with spinach, peppers and onion: make in muffin tins
Oatmeal with Fresh Berries
Scrambled Egg Tacos
Fried Eggs over sautéed Rainbow Chard: season with salt and pepper
Homemade Granola with fresh berries: serve as cereal
Scrambled Eggs with Spinach and Mushrooms
Oatmeal with Bananas and Walnuts
Green Smoothies
Snacks
Sliced cheese and apple
Celery and PB
Soaked Almonds or Nuts
Trail Mix
Roasted Red Pepper Hummus
Homemade VitaMix Salsa and Org. Corn Chips
Raw Veggies with Sea Salt and Pepper: cucumbers, peppers, carrots, jicama…
Caprese Salad with TJ’s raw milk cheddar”: Tomato, Basil, and cheese slices or cubed drizzled with balsamic, oil and sea salt and pepper
Baby Food
Oatmeal Banana Puree ( with left over oatmeal and over ripe bananas:)
Carrot Banana Puree with Cinnamon
Carrot Puree
Pasta, Chard and Carrot Puree (with sea salt and dried basil)
BP Summer Pasta
Green Nachos
fresh bebe food, you can’t beat the quality and price!
BP BLT’s
Fresh Vitamix salsa
Avocado Peach Salad
Veggie Enchiladas
fried egg with rainbow chard
Giada’s Lentil Soup with side balsamic salad with fresh basil and cilantro
Sprouted Pizzas
Hearty Cajun Vegetable Soup
salmon salad with greek salad
raw tacos
And here’s another salad dressing I’ve been making around here that we really like!
Simple White Balsamic Lemon Dressing
1/8 c. good olive oil
1/8 c. white balsamic vinegar
2 Tablespoon. fresh lemon juice
generous pinch of sea salt and pepper
(emulsify for a minute, and enjoy…)
If you have any questions on recipes or questions on where to find things,
please feel free to comment below!
Happy Cooking!
Enjoy,
Cj
