Dates, Chickpeas & Lovage

When I made curry for lunch yesterday, I actually made a double batch so that I would have some for today. It was so good I couldn’t wait to eat more of it, so that’s breakfast! The difference this morning is that I have barely any of the peppers and zucchini left – there was just one sad little piece of each. So I’ve decided to add loads of garbanzo beans and some more peas, because I love them so much. And that means I’ve managed to knock out my entire day’s worth of beans in one go! Wow!

• 1 serving of curry minus the zucchini & bell pepper (click for curry ingredients & instructions)
• 3/4 c. garbanzo beans
• 1/4 c. peas

Checklist items: 4 beans!, 1 greens, spices, 1 whole grains (7 out of 18 servings)

I need something nice and light after that mega breakfast, so I’m going for a very fruity lunch. Each week I make a huge fruit salad to eat whenever I want.

• 2 c. fruit salad (described below)
• with 1/2 c. strawberries added
• 1/4 c. dates

Here’s a list of what I put in my fruit salad this week:

• 1 pineapple
• 1 mango
• 4 kiwis
• 2 peaches
• 1/2 pomegranate
• 2 passion fruit

Checklist items: berries, 3 other fruit (4 out of 18 servings)

I eat loads of salads. I’m a huge fan of chopped salads, with tons of different veggies and herbs. I often add beans to them, too, but not today! The trick is the salad dressing. I’ve managed to find some truly tasty oil-free dressings. My favorite one is called Chef AJ’s House Dressing, and it’s one of the best I’ve ever had, so I put it here for easy reference. Save the page if you love it, too!

• 1 c. lettuce mix
• 1/4 c. purple radish sprouts
• 1/2 c. corn
• 1/2 c. cucumber
• 1/2 c. bell pepper
• 1/4 c. tomato
• 1/2 an onion & 1 clove garlic (1/4 c. total)
• 1/4 c. toasted pumpkin seeds
• 1 T. ground flaxseed
• parsley
• coriander
• lovage (a.k.a. maggi)
• 1/2 c. cooked quinoa

I don’t have to tell you how to make a salad, do I?

Checklist items: cruciferous, 1 greens, 3 other vegetables, flaxseed, nuts, spices, 2 whole grains (9 out of 18 servings)

Taking account of the day:

20 servings in total.

We got at least the minimum recommended servings of everything.

In addition, we had 1 extra serving each of beans, other vegetables, and spices.