Week 5

To read about what prompted this, click here!

Monday :  Asparagus and tomato salad with feta cheese, crusty bread, butter.

Tuesday : Baked Ricotta with sun-dried tomatoes and kalamata, thinly sliced bread.

Wednesday : BBQ Tempeh baked, with sauteed zuchini and radishes.

Thursday :  Apple, cranberry, spinach, pecan salad with feta cheese with sauteed seitan.

Friday : Peas, radishes, mint salad. Steel cut oat risotto with frozen spinach.

Saturday :  Spaghetti and tomato sauce with salad. 

Sunday : Pesto, mozarella, onion, roasted red pepper with salad

LUNCHES : Sandwiches with tofurkey, lettuce, onion, tomatoes, cheese with carrots and hummus, and fruit.


  • Asparagus
  • Tomato
  • Feta Cheese
  • Crust Bread
  • Ricotta
  • Tempeh
  • Zuchinni x 2
  • Radishes x 2
  • Spinach
  • Apple
  • Dried unsweetened cranberry
  • Seitan
  • Mint
  • Mozarella
  • Basil

CHECK IF WE HAVE, if not, add it to the list

  • Pesto
  • Sun-dried tomato
  • Kalamata olives
  • BBQ sauce
  • Frozen peas
  • Frozen spinach
  • Rao’s tomato sauce
  • Roasted Red pepper