I am really excited to try a new eggplant recipe I just received via email from a friend who is also eating to manage insulin. You fry up slices of eggplant French Toast style. Just for fun, I think I'll try some leftover portabello mushrooms this way, too, while I'm at it. Yum!
Monday:
Breakfast - Fried eggs, milk, strawberries (which are $1.66/lb. at Giant this week!)
Lunch - Leftover salmon from Sunday, spinach salad with tahini dressing, fruit salad
Dinner - Crispy Nut and Herb Fried Chicken with avocado, mixed greens salad, blueberries
Tuesday:
Breakfast - Banana custards (made the night before), topped with blueberries and walnuts
Lunch - Eggplant slices and portabello slices French Toast style, strawberries, cheese
Dinner - Scrambled eggs, bacon, baked brussels sprouts
Wednesday:
Breakfast - Whole milk yoghurt, blueberries
Lunch - Curried egg salad in cabbage leaves, peaches
Dinner - Chicken breasts with Korean Short Ribs sauce in the slow cooker, shredded cabbage and carrot salad with sesame tahini vinaigrette, basil, and cilantro
Thursday:
Breakfast - Veggie omelettes, milk
Lunch - Banana almond butter smoothies, sliced peaches
Dinner - "Kitchen Sink" salads - with whatever is around and/or leftover!
Friday:
Breakfast - Cottage cheese, fruit
Lunch - Turkey veggie soup
Dinner - Roasted chickens, salads
4 months ago
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