21-Day Plant Power Challenge: Week 3 Menu


TK spring veg.jpg

Here’s my final menu for the third and final week of the Kaiser Permanente San Francisco 21-Day Plant Power Challenge. (To learn more about it, with tips on getting started and suggestions for weekend prep, visit the first post, featuring recipes using legumes, and also see last week’s meal plan, which featured tofu.) If you’ve been joining in virtually, how’s it going?

Last Wednesday was the mid-point of our challenge and fittingly, also this month’s Thrive Kitchen class.  We had a great time making beautiful food, some of which I included in last week’s menu.  Did any of you cook along with us?

Can you believe we’re heading into the final week? How has it been for you? Have you settled into automatic mode, where you’re getting the hang of eating plant-based (hopefully)? Or have you given up (hopefully not)? I’d like to emphasize that perfection is not the goal, but rather taking any steps which might improve your diet i.e. eating more and a wider variety of fruits and vegetables.

For this final week, instead of focusing on a type of plant-based protein as a theme, the theme is global flavors.  This will include some Thrive Kitchen recipes, some recipes I’ve been wanting to try from Bon Appétit’s list of Vegan Dinner Recipes We Just Love, and a couple of recipes from one of Trinidad’s finest cooks, my husband’s late Auntie Doll.

Enjoy this last week of the challenge!

Week Three Dinner Meal Plan: Global Flavors

Monday: Khichari (Lentil and Grain Porridge); green salad, carrot salad with curry leaf and mustard seed

Tuesday: I’m always on the lookout for a delicious veggie burger, and I’m going to try out this one from Bon Appétit: Stellar Quinoa Burger

Wednesday: I’m excited that tonight I will be a Guest Chef in the Teaching Kitchen @ Stanford, helping to introduce Stanford medical students to culinary medicine.  Before I head over, I will make a quick but flavorful meal for my family, Spaghetti Aglio e Olio with Kale

Thursday: Dal and Whole Grain Roti from my husband’s late Auntie Doll, who was a fine cook (you can also read about why I teach cooking as a doctor); Kachoombar Salad (Indian Savory Spiced Fruit Salad)

Friday: Why not close the week out something festive? Burmese Rainbow Salad is a great way to “eat the rainbow” (leave out the dried shrimp)

I hope you’ve found these meal plans helpful and inspiring.  Please comment on any recipes you made and liked, and include links to other recipes you’d like to share!

Finally, registration is open now for next month’s Thrive Kitchen class 5/9 to celebrate Asian Pacific American Heritage Month. Email SFHealthEd@kp.org or call 415-833-3450 to register. Details at http://www.Facebook.com/TheDoctorsSpicebox.
Hope to cook with you soon!


2 responses

  1. Hi Linda, I will be at the teaching kitchen also on Wednesday. I look forward to meeting you in person! Have a wonderful weekend, Jeanne

    Sent from my iPad


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