2012 Whole Living Challenge: Preparing for Week 2

During Week 2 of the Whole Living Challenge I get to add high-quality protein back into my diet, meaning seafood, beans, lentils, and organic tofu—woot! Although I’m wishing I could substitute chips for lentils, I have to admit it’s nice to have a few more options for my meals. As of this Monday here is list of things I can eat:

Vegetables
Fruits
Nuts & Seeds
Plant-based oils (like olive oil)
Spices
Seafood
Beans & Lentils
Tofu

Still on the list of things I cannot eat are all processed foods, sugar, gluten, dairy, beef, poultry, caffeine, alcohol and (saddest of all) Starbucks. But! One of the tenets of Whole Living is to focus more on what you should eat, and less on what you shouldn’t, so enough whining about how much I miss my latte—let’s get down to this week’s menu!

The good news is I still have a lot of groceries left over from last week which means I can carry over some of last week’s recipes and save on this week’s grocery bill! Shopping for last week put quite the dent in my wallet, but I was happy to see I spent about 70% less shopping for the few additional things I needed this week.

My Breakfast Options
I’m going to continue with my smoothie options from last week:
Green Smoothie*
Green Machine Smoothie*
Avocado, Apple, Celery Green Smoothie**
Mixed Green Smoothie (for Vibrant Skin)
Ginger Orange Smoothie
Mango Coconut Water Smoothie
Beet & Carrot Smoothie

My Lunch Options
Leftovers from dinner
Lettuce Salad loaded with veggies, seeds, etc, topped with avocado dressing***
Sweet Potato, Apple, Celery Salad*
Celery Root, Kale, Avocado Slaw
Kale Slaw with Red Cabbage & Carrots
Spicy Black Bean Salad

My Dinner Options
Roasted mixed veggies in olive oil (broccoli, cauliflower, etc.)*
Roasted fish fillets (salmon, cod, etc.)
Broiled Shrimp* (without the breadcrumbs)
Garlicky Baked Butternut Squash* (without the Parmesan)
Carrot Ginger Soup* (sans garnish)
Spiced Butternut Squash & Apple Soup
Baked Sweet Potatoes with Citrus
Roasted Winter Vegetables with Cannellini Beans
Grilled Salmon with Orange Avocado Salsa
Salt & Pepper Tofu

My Snack Options
Smoothies from my breakfast list
Sesame Kale Chips
Minty Pea Dip
Roasted Spiced Chickpeas*
Any Bean Dip
Hummus*
Almonds*
Sunflower Seeds*
Oranges/Clementines*
Apple slices*
Sliced veggie sticks*
Almond Butter*

*Things I’ve already tried that I know I’ll like.
**1/2 an avocado, 1/2 a Granny Smith apple, 1 celery stalk (makes 1 smoothie)
***1 avocado, juice from 1 lemon, 1/4 t. lemon zest, 4 basil leaves.  Blend or process until smooth and creamy.  Add salt & pepper to taste.

Join me, Jenna, Frances, Karyn, Jennifer, Sara, Marlena, Andrea, Christy, Melissa, Katie, Kerri, and others on All Things G&D on Facebook as we discuss our ups and downs of the Challenge and share our favorite recipes!  I’m also posting my meals and snacks each day for reference.  We’d love to hear from you, too!