3/2 Weekly Menu: Zucchini Lasagna, Stuffed Peppers, Sprouted Lentil Salad, Homemade Greek Dressing

All recipes are for 2 people for the whole week. This took me 3 hours to make.
Sprouted lentils took me 4 days.

Breakfast – 3 days Oatmeal w/ Hemp Seeds, Raisins w/ a pinch of Cinnamon

Breakfast – 2 days Egg White Omelettes w/ Onion & Spinach

Lunch – 3 days Low Carb Zucchini Lasagna
Idea inspired by Marg from Food.com

Ingredients:
2 1/2 cups zucchini, sliced lengthwise 1/4 inch thick (about 2 medium)
4 cups sliced baby bella mushrooms
1/4 cup onion, chopped
2 small tomatoes, cut up
1 (6 ounce) can tomato paste
1 garlic clove, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 cup water
1/8 teaspoon pepper
1 egg
3/4 cup low fat cottage cheese (or low fat or fat free ricotta)
1/2 cup mozzarella cheese, shredded (I use 8 oz. divided)
1 teaspoon flour

 

Lunch: 3 days Healthy Vegetarian Stuffed Peppers

Ingredients:
6 red bell peppers
1 can cannellini beans
1 package Vegan Stuffing from Whole Foods
1 ripe vine tomato (sliced and halved)
2 cups baby bella mushrooms (sliced)
5 leaves of fresh basil (chopped)
1/4 teaspoon rosemary (fresh if possible)
1/4 teaspoon thyme (fresh if possible)
1 cup mozzarella cheese (shredded)
1/2 cup onions (diced)
2 cloves garlic (pressed)
salt (to taste)
pepper (to taste)

Prepare the stuffing according to the directions. Turn on the oven 350 degrees and cut the bell peppers in quarters. While cooking the stuffing, in another pan cook the mushrooms until most of the water is gone, then add in the onions followed by garlic. After 4 minutes add in salt, pepper, basil, rosemary, thyme and rinsed cannellini beans. Once oven is preheat, prepare a oil sheet rack and place the lightly sprayed bell pepper quarters in the oven for 8 minutes. Mix the stuffing with the beans and mushroom mixture. Once the bell peppers are done, take out the sheet rack and stuff the peppers with the beans and mushroom mixture. Add on the tomato slices, along with the mozzarella cheese and cover with the entire sheet rack with aluminum foil, creating a tent. Place back in oven for another 10 minutes. Serve with a little bit of fresh parmesan cheese, chiffonade basil leaves and crushed red pepper (if you want).

 

Dinner: 5 days Kale, Spinach and Spring Mix Salad with Sprouted Lentils Salad

Ingredients:
1/2 cup coriander
3 carrots (sliced)
1 medium red onion (diced)
1 red or orange bell pepper (diced)
3-4 c. sprouted lentils, measured after sprouting
2-3 oz. feta cheese (cubed, optional)
1/2 cup green peas (fresh or frozen cooked)
1/2 cup sliced black olives
1/4 cup sunflower seeds
1/4 cup walnuts (crushed)
Greek Dressing – this week I like this homemade greek dressing recipe

2/23 Weekly Menu: Roasted Brussel Sprouts w/ Quinoa, ChickPea Pesto Sandwich Wrap & Black Bean Brownies

This Sunday I wanted to spend some time making a few things.

Breakfast – 3 days Oatmeal w/ Chia Seeds, Raisins w/ a pinch of Pumpkin Spice Mix

Breakfast – 2 days Egg White Omelettes w/ Roasted Bell Pepper & Spinach

Lunch – 3 days Roasted Brussel Sprouts w/ Quinoa, Cranberries and Brown Sugar Toasted Almonds
Got the idea from my boy at Thug Kitchen here.

Quinoa with Roasted Brussels Sprouts, Cranberries and Almonds
Quinoa with Roasted Brussels Sprouts, Cranberries and Almonds

Ingredients:
1 ½ pounds of brussels sprouts
1 tablespoon olive oil
1 cup quinoa
1 ¾ cup water
pinch of salt
1/3 cup toasted almonds
1/3 cup dried cranberries
¼ cup chopped parsley
1/8 teaspoon of salt
pepper to taste
2-3 cloves of garlic
2 ½ tablespoons red wine vinegar
2 tablespoons lemon juice (about 1 lemon)
2 teaspoons Dijon mustard
1 teaspoon olive oil

 

Lunch – 2 day ChickPea Pesto Sandwich Wrap
Got the idea from my boy at Thug Kitchen here.

 

ChickPea Pesto
ChickPea Pesto Sandwich Wrap

Ingredients:
1 ¼ cup torn, packed basil leaves
1/3 cup slivered or sliced almonds
2 tablespoons olive oil
2 tablespoons water
1 tablespoon lemon juice
½ teaspoon lemon zest
½ teaspoon salt
2-3 cloves of garlic, chopped
1 ½ cups cooked chickpeas (or one 15 ounce can)
1 carrot

 

Dinner – 5 days Huge Salad: Kale, Spinach, Arugula, Roasted Red Peppers, Oven Baked Asparagus (recipe here), Cherry Tomatoes topped with a Vidalia Onion Dressing.

Dessert – Black Bean Brownies!!
I saw Rocco doing this, and I wanted to try out another recipe I found from Dr Oz here.

Dr Oz Black Bean Brownies
Dr Oz Black Bean Brownies

Ingredients:
15 oz canned black beans, rinsed and drained
1/4 cup unsweetened cocoa powder
1 tsp expresso powder
3/4 cup liquid egg substitute
3 tbsp whole wheat pastry flour
3/4 cup agave nectar
1 tbsp unsalted butter, melted
1 tsp vanilla extract

 

 
Started at 5pm, done by 730pm (only because I actually cooked the chickpeas from scratch).