Late Fall 28 Day Plan - Week 2, Second Half

This week has a couple of delightful breakfasts - poached eggs over a brussels sprout and yam hash as well as the hearty cinnamon apple oatmeal from week 1. For dinners, we have a pot roast that cooks unattended in a slow cooker, along with a delicious vegetarian roasted vegetable dish and a hearty serving of bratwurst with braised red cabbage.

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

Breakfasts

Oven Roasted Brussels Sprout and Yam Hash with Poached Eggs (2 meals)
Oven Roasted Brussels Sprout and Yam Hash with Poached Eggs

Apple Cinnamon Oatmeal with Walnuts (1 meal)
Apple Cinnamon Oatmeal with Walnuts

Dinners/Lunches

Slow Cooker Pot Roast with Romaine and Red Onion Salad
Slow Cooker Pot Roast with Romaine and Red Onion Salad

Roasted Cauliflower, Yam and Quinoa Bowl
Roasted Cauliflower, Yam and Quinoa Bowl

Bratwurst with Braised Red Cabbage and Delicata Squash
Bratwurst with Braised Red Cabbage and Delicata Squash

Shopping List

Produce

1 large delicata squash or 2 smaller ones
1 red onion
1 white onion
2 stalks celery
1 lb baby carrots
1/2 lb baby or fingerling potatoes
2 lbs brussels sprouts
1 large head cauliflower
1 zucchini
1/2 head red cabbage
3 yams
1 bunch cilantro
2 Fuji apples
1 lime
1 avocado

Meat and Seafood

2 lbs beef chuck roast
4 bratwurst sausages

Pantry Items

1 small can tomato paste
1 cup quinoa
1/2 cup chopped walnuts
8 oz vegetable broth

Dairy

6 oz plain yogurt
1 dozen eggs

Staples to Have on Hand

Oatmeal
Apple cider vinegar
Red wine vinegar
Dijon mustard
Bay leaves
Thyme
Sage
Cumin
Coriander
Turmeric
Nutmeg
Cinnamon
Cloves
Cardamom
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


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