Late Fall 28 Day Plan - Week 1, First Half

The weather has turned chilly in the Pacific Northwest, so we're doing an update to the Fall 28 day plan with meals to keep you warm during the colder, wetter months of the season. The menu reuses several meals from the original Fall 28 day plan, but substitutes warmer, heartier fare for some of the lighter meals or meals using early Fall produce.

For details of how the recipe and shopping list quantities are intended to be used over the course of the full week, refer to the Fall 28 Day Plan Week 1, First Half.

Breakfasts

Apple Cinnamon Oatmeal with Walnuts (2 meals)
Apple Cinnamon Oatmeal with Walnuts

Persimmons with Ricotta and Walnuts (1 meal)Persimmons with Ricotta and Walnuts

Dinners/Lunches

Broiled Steak, Mashed Cauliflower and Green Beans
Broiled Steak, Mashed Cauliflower and Green Beans

Curried Chickpeas with Roasted BroccoliCurried Chickpeas with Roasted Broccoli

Chicken White Chili with Mixed Greens
Chicken White Chili with Mixed Greens

Shopping List

Produce

1 head cauliflower
1-½ lbs green beans
1 head garlic
1 bunch broccoli
2 poblano chiles
2 jalapeno chiles
1 red onion
10 oz baby spinach
5 oz arugula
1 lime
2 persimmons
2 Fuji apples

Meat and Seafood

1-½ lbs New York steak
1-½ lbs boneless skinless chicken breast

Pantry Items

1/2 cup chopped walnuts
2 15 oz cans garbanzo beans
15 oz can cannellini
1 28 oz can crushed tomatoes
16 oz chicken broth

Dairy

16 oz ricotta
16 oz plain yogurt
8 oz monterey jack cheese

Staples to Have on Hand

Butter
Oatmeal
Cinnamon
Montreal steak seasoning
Curry powder
Cumin
Turmeric
Cayenne
Minced ginger or purchase a knob of ginger


Donna W

Donna W


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