cook 2 servings whole grain hot cereal according to package directions. top each serving with 5 cup of blueberries, 2 tablespoons of toasted coconut and a tablespoon of walnuts. have a serving of fresh fruit on the side.
Monday - Apple-cinnamon Oat Squares, Fresh Fruit
pack an oat square and a piece of fruit for a quick breakfast to start the week.
Tuesday - Green Smoothie, Whole Grain English Muffin With Nut Butte
blend 15 cups unsweetened non-dairy milk, 15 cups baby spinach and 15 cups frozen berries until smooth. toast 2 whole grain english muffin halves and spread each with a tablespoon of nut butter.
Wednesday - Apple-cinnamon Oat Squares, Fresh Fruit
pack an oat square and a piece of fruit for a quick on-the-go breakfast.
Thursday - Fruit Smoothie, Whole Grain English Muffin With Nut Butter
blend together 2 cups unsweetened non-dairy milk, 2 cups fresh or frozen berries and 2 tablespoons ground flaxseeds. toast 2 whole grain english muffin halves and spread each with a tablespoon of nut butter.
Friday - Hot Cereal With Dried Fruit And Nuts
cook 2 servings whole grain hot cereal according to package directions. top each serving with a tablespoon each of chopped walnuts and raisins.
Saturday - Loaded English Muffins, Fruit Salad
cook a bunch of greens with a pint of halved cherry tomatoes, and spoon this mixture over toasted whole grain english muffins. top with feta crumbles and serve fresh fruit on the side.
Sunday - Roasted Veggie And Hummus Wraps, 100% Fruit Popsicles
roast a pound of mushrooms, 3 bell peppers and 2 quartered onions in a 400°f oven on a parchment paper-lined baking sheet until tender and browned. set aside to cool, then chop into bite-size pieces. put half away for use later in the week. spread whole grain tortillas with homemade hummus, then fill with veggies, including some roasted sweet potato.
Monday - Lentil Chili, Salad With Orange Peanut Dressing
pack lentil chili and a big salad of chopped romaine, carrots, celery, broccoli florets and roasted sweet potato. pack a small container of orange peanut dressing and toss with the salad just before serving.
Tuesday - Green Pea Guacamole Wrap, Fresh Fruit
make a batch of green pea guacamole. spread whole grain tortillas with guacamole and top with sliced cucumber, shredded carrots and sliced radishes. roll up and serve. fresh fruit on the side. save leftover guacamole for snacks.
Wednesday - Garbanzo And Veggie-stuffed Pitas, Fresh Fruit
stir together a drained can of garbanzo beans, 2 cups shredded lettuce, half a chopped avocado, 1 shredded carrot, 1 chopped cucumber and 4 chopped green onions. drizzle with tahini and orange juice and stuff into whole grain pitas. fresh fruit for dessert.
heat leftover creamy curried cauliflower soup. make a salad with lots of romaine, 1 chopped apple, 3 stalks chopped celery and 2 tablespoons toasted walnuts. drizzle with orange juice.
Friday - Whole Grain Pasta With Greens And Beans, Veggies, Fresh Fruit
enjoy last night’s pasta leftovers. have bell pepper strips, cucumber slices, and carrot and celery sticks on the side. fruit for dessert.
Saturday - Lentil Chili, Spinach Salad
thaw lentil chili. make a big salad of baby spinach, blueberries, carrots, radishes and red onion. remember your healthy salad dressing.
Sunday - Carrot Cashew Spread On Woven Wheats, Lentil Chili, Green Salad
warm up lentil chili. have carrot cashew spread on 365 everyday value woven wheat crackers on the side, along with a green salad made of romaine, carrots, red onion and shredded cabbage and healthy salad dressing.
Monday - Black Beans & Rice Extravaganza From Our Health Partner, Engine 2, Green Salad, Fresh Fruit
make half a recipe of black beans and rice extravaganza. on the side have a big salad of lettuce, spinach, carrots, red onion and healthy salad dressing. fresh fruit for dessert.
make a batch of creamy curried cauliflower soup. warm up leftover roasted veggies and serve over whole-wheat couscous. have a green salad on the side of romaine, cabbage, celery, red onion and your homemade dressing. save leftover soup for lunch.
Wednesday - Romantic Rice Bowl, Fresh Fruit Platter
make a romantic rice bowl for 2. for a vegan option, replace the chicken broth with water and substitute 4 grilled or roasted portobello mushrooms for the chicken. make a fresh fruit platter featuring seasonal fruits.
Thursday - Whole Grain Pasta With Greens And Beans, Green Salad, Fresh Fruit
cook 12 ounces of pasta. drain, reserving 5 cup pasta water, and return to pot over heat. toss with a can of white beans, 1 bunch chopped arugula and a can of diced tomatoes. add some reserved pasta cooking water if needed to moisten. save half for leftovers for lunch. make a green salad of romaine, carrots, celery, broccoli and healthy dressing. fruit for dessert.
Friday - Salmon (or Beans) And Wilted Greens Over Quinoa, Roasted Sweet Potatoes, Lemon Treats
poach salmon in water and cook 5 cup quinoa. cook some swiss chard, spinach or frozen greens until just tender. top with flaked salmon. for a vegan option, add cooked beans to the wilted greens and cook until heated through. serve quinoa and roasted sweet potatoes on the side. make lemon treats for dessert.
Saturday - Layered Vegetable Enchiladas, Green Salad, Banana Nice Cream
make layered enchiladas and serve with a big green salad. banana nice cream for dessert. save extra enchiladas for lunch the next day.
Wow! What a ride. Back in 1980, we started out with one small store in Austin, Texas. Today, we’re the world’s leader in natural and organic foods, with more than 310 stores in North America and the United Kingdom. What a long, strange trip it’s been. We still honor our original ideals, and we think that has a lot to do with our success. We search for the highest quality, least processed, most flavorful and natural foods possible because we believe that food in its purest state — unadulterated by artificial additives, sweeteners, colorings and preservatives — is the best tasting and most nutritious food there is.