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Here’s what you’ll need to make the
week’s worth of menus for one person.
FRUITS & VEGETABLES
;1 bunch asparagus
;1 medium avocado
;1 bunch green onions
;14 medium radishes
;9 cups baby spinach
;2 heads broccoli
;1 head caulifower
;1 bunch celery
;1 small fresh piece of ginger
;1 small head green cabbage
;1 small yellow onion
;2 medium russet potatoes
;2 small sweet potatoes
;3 navel oranges
;1 pint strawberries
;1 bag frozen sweet
corn ( TRY: Woodstock
White Corn) ➻
Brown and crumble 8 oz lean
ground beef in a skillet. Once meat
is browned, add ¼ tsp salt, ¼ tsp
pepper, 1 bay leaf (discard before
eating), 1 cup grated carrot, 2
cups chopped green cabbage and
2–4 tbsp water. Cover with lid and
simmer over low heat for 20 minutes
or until veggies are tender, stirring
occasionally. Makes 2 servings.
6. Salmon Patties
Combine 7½ oz canned wild-caught
salmon, 6 crushed organic saltine
crackers, 1 large egg, ¼ cup milk
and 2 tbsp chopped yellow onion.
Cook in 2 tsp avocado oil.
Makes 6 patties.
7. Cabbage & Cashew
Warm 1 tbsp avocado oil in a skillet
over medium heat. Add 3 tbsp
raw cashews and 1 tbsp grated
ginger; cook about 2 minutes or
until cashews are browned and
ginger is fragrant. Add half of small
head of cabbage (about 12 oz),
thinly sliced, ¼ tsp salt and 2 tbsp
water. Cover and cook 10 minutes
or until cabbage is tender, stirring
occasionally. Makes 3 servings.
8. Broiled Orange
Brush a 4-oz orange roughy fllet
with ½ tsp avocado oil. Drizzle with
1 tsp lemon juice and sprinkle
with ½ tsp chopped fresh thyme or
1/8 tsp dried thyme. Broil 4 inches
from heat source for 8–10 minutes
or until fllet is opaque.
Quick recipes to complete your menus
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