21-Day Plant Powered Opportunity: Week 3 Menu

 

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(Post updated 2/2020.)

Here’s my final menu for the third and final week of the Kaiser Permanente San Francisco 21-Day Plant Powered Opportunity. (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 opportunity and fittingly, also this month’s Thrive Kitchen class.  We had a great time making beautiful food– and hope you have been too! 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 21 Day Plant Powered Opportunity!


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 my favorite is the recipe for Peanut, Farro and Mushroom Burgers from my friend and fabulous chef, Suvir Saran.  Read this article in US News & World Report for my thoughts on meatless burgers and try out his recipe, I guarantee you’ll love it.

Wednesday: Here’s a quick but flavorful meal for your mid-week dinner: 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!

And thanks for coming by! If you don’t already, please subscribe to SpiceboxTravels.com, follow me on Facebook at www.Facebook.com/TheDoctorsSpicebox, and on Twitter and Instagram @spiceboxtravels! And if you’re in the San Francisco area, come and cook with me in the Thrive Kitchen at Kaiser Permanente, San Francisco! For the 2020 schedule: https://thrive.kaiserpermanente.org/care-near-you/northern-california/sanfrancisco/wp-content/uploads/sites/11/2019/12/ThriveKitchenSchedule.pdf

 

3 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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  2. Pingback: Plant-Based Colcannon for St. Patrick’s Day | spicebox travels

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