Winter 28 Day Plan - Week 3, First Half

Week 3 starts with one savory breakfast scramble and a second sweet breakfast that makes prime use of winter citrus. For dinner, we have some hearty yet vegetable rich versions of Italian and Thai dishes along with a savory steak and sweet potato dinner.

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

Broccolini Cheddar Scramble (2 meals)
Broccolini Cheddar Scramble

Orange Carpaccio with Orange Flower Water and Almonds (2 meals)
Orange Carpaccio with Orange Flower Water and Almonds

Dinners/Lunches

Spaghetti Squash with Italian Sausage Sauce and Arugula Salad
Spaghetti Squash with Italian Sausage Sauce and Arugula Salad

Green Curry Fish and Green Beans
Green Curry Fish and Green Beans

Sirloin Steak with Baked Sweet Potato Fries and Kale Salad
Sirloin Steak with Baked Sweet Potato Fries and Kale Salad

Shopping List

Produce
1 spaghetti squash
2 sweet potatoes
1 bunch lacinato kale
3/4 lb green beans
1 red pepper
2 tbsp fish sauce
1 yellow onion (used 1/2)
5 oz arugula
1 serrano chile
0.75 oz basil
1 lemon
1 lime (used 1/2)
1 bunch broccolini
1 head garlic
2 grapefruits or blood oranges
2 navel oranges

Meat and Seafood
1 lb Italian chicken sausage
1-1/2 lbs cod
1-1/2 lbs sirloin steak

Pantry Items
1/4 cup sliced almonds
28 oz can crushed tomatoes
1 can lite coconut milk

Dairy
12 oz grated cheddar
6 - 8 oz feta cheese
4 oz parmiggiano reggiano cheese
1 dozen eggs

Staples to Have on Hand
Green curry paste
Brown rice or cauliflower rice
Orange blossom water
Montreal steak seasoning
Red pepper flakes
Oregano
Paprika
Olive oil
Salt
Pepper


Donna Whitlock

Donna Whitlock


Follow