Health Challenge Menu Plan Week 2

Veggies for breakfast: paired with cooked eggs, breakfast meat, quinoa and beans, flax muffin, soup, or oatmeal
This week I am making a big batch of oatmeal and will have that for breakfast alternating with quinoa, lentils and eggs
M – beet greens
T – arugula
W – spinach
Th – kale
F – arugula
S – spinach
S – kale

Veggies for lunch: paired with hummus, cheese, plantain chips, fruit, nuts/nut butter, avocado, sandwich or salad
This week I am making a batch of beef, barley and mushroom soup (with carrots, celery and onion) that I will have for lunch many days
M – cucumber
T – pea pods
W – peppers
Th – jicama
F – celery and carrots
S – pea pods
S – fennel or peppers

Veggies for dinner: paired with a meat and starchy vegetable, grains and beans, or soup
M – beets and Brussel sprouts (with chicken thighs)
T – broccoli (with quinoa, lentils and veggies and pulled pork)
W – kohlrabi and zucchini (with beef tongue and potatoes)
Th – cauliflower (quinoa, lentil, tomatoes, jalapeno curry and any leftover chicken)
F – cabbage (maybe make cole slaw) and asparagus (with pulled pork sandwiches)
S – broccoli with leftover tongue made into mulitas, Spanish rice and refried beans
S – anything left or your choice

Shopping list for one/two person(s):

Small box baby spinach
Bunch or bag of kale
Bunch of beets with greens
1-2 stalks broccoli
1 small head of cauliflower
1 small red cabbage or ½ head
7-10 Brussel sprouts
1 kohlrabi
1 zucchini
1 fennel
1 pepper
1 small jicama or pre-sliced in box
1 cucumber
1 small bag pea pods
1 small bag of baby carrots

pork shoulder
steel cut oats
beef marrow bones
stew meat
beef tongue
2-3 potatoes
chicken thigh