Breakfast: Mushroom and scallion frittata with sweet potato wedges; Orange
Lunch:   Curried egg salad with pistachios and balsamic vinaigrette
Dinner:   Shrimp paella; Spinach salad with blue cheese, walnuts, cranberries and balsamic vinaigrette
Snacks:  Carrots, celery, cucumbers & guacamole dip; Honey yogurt with mango

Wednesday, May 23rd
Breakfast:  Whole wheat pancakes with blueberries

Lunch:  Chicken, lentil and sweetcorn chowder; Apple

Dinner: Turkey burgers with beet relish and rosemary roasted root vegetables      

Snacks: Cranberry, almonds and cashew trail mix; Pineapple and mango  

 

Thursday, May 24th
Breakfast:  Honey yogurt with roasted fruit and granola

Lunch: Vegetable lasagna roll ups; Mixed green salad with ginger dressing     

Dinner: Roasted red pepper chicken with sauteed spinach and savory quinoa       

Snacks: Fruit and oat granola bars; Apple with peanut butter 

 

Friday, May 25th 

Breakfast:  Mexican omelet with jalapeno, tomato, green pepper, cheddar cheese and salsa

Lunch: Felafel burger with yogurt dip     

Dinner:  Chili-rubbed salmon with sauteed zucchini and corn radish salad   

Snacks: Quinoa, apricot nut clusters; Carrots, broccoli and cucumbers with hummus dip

 

Saturday, May 26th

Breakfast: Honey yogurt with mixed fruit salad and sliced almonds
Lunch: Chicken dippers lunchbox

Dinner: Stuffed Portobello mushrooms with cilantro lime rice; Mixed green salad with balsamic vinaigrette

Snacks: Apple; Vegetables with hummus dip 

Sunday, May 27th
Breakfast: Blueberry and flax oatmeal

Lunch: Portobello and chicken sausage pie with sweet potato wedges   

Dinner: Greek chicken with sauteed kale and glazed carrots   

Snacks: Mixed fruit salad; Almonds  

Monday, May 28th
Breakfast: Honey yogurt with pineapple and mango

Lunch: Curried carrot soup; Mixed vegetable salad with garlic dressing    

Dinner: Honey and sesame beef noodles; Mixed green salad with ginger dressing   

Snacks:  Celery sticks with peanut butter; Orange 

Zesty Garbanzo Bean Cilantro Guacamole

In your ongoing search for the best guacamole recipe to feature this spring and summer, whether it be for a group gathering or just a personal snack, consider this super simple and yummy concoction!  *Learn more about the amazing benefits of avocados here. 

INGREDIENTS:  

• 2 ripe avocados
• 1 16-oz can garbanzo beans
• 1 1/2 cups raw spinach (pressed into the cup)
• 1/2 cup chopped raw cilantro (chop a little extra to garnish later) 
• Juice of one lime or lemon 
• 1 jalapeno pepper, seeded (optional for a little spice)
• 2 teaspoons minced garlic (or 3 cloves)
• 1 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 tomato, chopped (save this for a topper for the guac at the end) 

 

DIRECTIONS:  

1. Place all above ingredients into your blender or Vitamix.
2. Process on high until smooth and creamy.
3. Top with freshly chopped tomato and cilantro 
4. Serve immediately or chill in fridge for 10-15 minutes. This guacamole is great with baked corn tortilla chips, as a spread on top of grilled chicken, or put into a corn tortilla with grilled chicken, black beans, and a bit of plain Fage, Greek Yogurt.

Homemade Baked Corn Tortilla Chips