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Fresh-Start Winter Challenge Menu, Plant-Strong Week 1

Here's the menu for week 1 of the winter Cook for Good Fresh-Start Challenge, Plant-Strong Style.  Make these meals in just 20 minutes a day using the Starter Plan and recipes from Wildly Affordable Organic plus newer menus from this site. (Recipe titles are capitalized in the menus.) Complete the meals with your own favorites. This menu does not use dairy or eggs. Here's the shopping list for this menu.

Notice how cooking just a few minutes a day adds up! If you continue cooking just 20 minutes a day, you'll be making about 60% of your food from scratch by the third week. For the second week of the Cook for Good Challenge, you'll be making all of your food from scratch.

day meal menu
1 dinner Sweet-Sixteen Oatmeal-Raisin Bars
2 dinner whole-wheat pasta with Tomato Sauce with Robust Greens and Onions and two tablespoons nutritional yeast, hot green beans with Vinaigrette, Sweet-Sixteen Oatmeal-Raisin Bars
3 snack Sweet-Sixteen Oatmeal-Raisin Bars
dinner Black Bean Chili (a variation on Red Bean Chili), Rice, Glazed Carrots
4 snack Sweet-Sixteen Oatmeal-Raisin Bars
dinner whole-wheat pasta with Tomato Sauce with Robust Greens and Onions and two tablespoons nutritional yeast, chilled green beans with Vinaigrette
5 lunch celery sticks
snack walnuts and raisins
dinner Bean and Green Salad with black beans (see Green Salad for recipe), toasted Good Whisk Bread, Glazed Carrots, Baked Pears with Cinnamon Cashew Cream
6 breakfast baked sweet potatoes with Cinnamon Cashew Cream
lunch Good Whisk Bread (perhaps as part of a sandwich)
snack celery sticks
dinner Noodles in Spicy Peanut Sauce with Seasonal Vegetables
7 breakfast toasted Good Whisk Bread with peanut butter
snack carrot sticks
dinner Cuban Black Beans, Rice, Vinaigrette (on salad mix), Ginger-Glazed Carrot Cake

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