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.
|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|
|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)|
|dinner||Noodles in Spicy Peanut Sauce with Seasonal Vegetables|
|7||breakfast||toasted Good Whisk Bread with peanut butter|
|dinner||Cuban Black Beans, Rice, Vinaigrette (on salad mix), Ginger-Glazed Carrot Cake|