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  • FLC 2015 Calendar

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    Bon Appétit
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    This document consists of meal plans from Sunday, December 28th through Saturday, January 17th. For each day, breakfast, lunch, snack and dinner are listed, along with any sides or desserts. Meals incorporate a variety of ingredients like fish, poultry, beans, grains, vegetables and fruits. Common breakfast items include oatmeal, barley, eggs and yogurt parfaits. Lunches tend to be salads featuring items like radicchio, cabbage and beet. Snacks are often fruit or soup. Dinners range from stir fries and braised meats to fish and rice dishes, usually accompanied by vegetable sides. Desserts typically include fruit, nuts and a recurring spicy chocolate bark

    Original Description:

    This calendar outlines every meal included in our two-week Food Lover's Cleanse.

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    This document consists of meal plans from Sunday, December 28th through Saturday, January 17th. For each day, breakfast, lunch, snack and dinner are listed, along with any sides or desserts. Meals incorporate a variety of ingredients like fish, poultry, beans, grains, vegetables and fruits. Common breakfast items include oatmeal, barley, eggs and yogurt parfaits. Lunches tend to be salads featuring items like radicchio, cabbage and beet. Snacks are often fruit or soup. Dinners range from stir fries and braised meats to fish and rice dishes, usually accompanied by vegetable sides. Desserts typically include fruit, nuts and a recurring spicy chocolate bark

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    73K views1 page

    FLC 2015 Calendar

    Uploaded by

    Bon Appétit
    This document consists of meal plans from Sunday, December 28th through Saturday, January 17th. For each day, breakfast, lunch, snack and dinner are listed, along with any sides or desserts. Meals incorporate a variety of ingredients like fish, poultry, beans, grains, vegetables and fruits. Common breakfast items include oatmeal, barley, eggs and yogurt parfaits. Lunches tend to be salads featuring items like radicchio, cabbage and beet. Snacks are often fruit or soup. Dinners range from stir fries and braised meats to fish and rice dishes, usually accompanied by vegetable sides. Desserts typically include fruit, nuts and a recurring spicy chocolate bark

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as pdf or txt
    of 1

    Sunday, 12/28

    Monday, 12/29

    Tuesday, 12/30

    Wednesday, 12/31

    Thursday, 1/1

    Friday, 1/2

    Saturday, 1/3
    Breakfast: Oatmeal with
    Cacao Nibs and Figs
    Lunch: Watercress Salad
    with Snapper and Kimchi
    Snack: Apple Slices with
    Almond Butter

    Sunday, 1/4

    Monday, 1/5

    Breakfast: Morning
    Barley with Squash, Date,
    and Lemon Compote

    Breakfast: Pomegranate
    Chia Seed Yogurt Parfait

    Lunch: Radicchio Salad


    with Turkey, Pear, and
    Pomegranate

    Lunch: Tofu Cabbage


    Salad with Kimchi Miso
    Dressing and Peanuts

    Tuesday, 1/6
    Breakfast: Scrambled
    Eggs with Caramelized
    Onions and Chvre
    Lunch: Spinach Salad
    with Roasted Vegetables
    and Apricot

    Snack: Quick Miso Soup

    Snack: Pear Slices with


    Chvre

    Dinner: Brussels Sprouts


    and Tofu Stir-Fry

    Dinner: Bistro Salad with


    Roasted Vegetables

    Side: Aromatic Red Rice

    Side: Beet Soup with


    Caraway

    Dessert: Spicy Orange


    Hazelnut Chocolate Bark

    Dessert: Orange Carpaccio


    Dessert: Spicy Orange
    with Orange-Flower
    Hazelnut Chocolate Bark
    Water and Pistachios

    Sunday, 1/11

    Monday, 1/12

    Snack: Cup of Beet Soup


    Dinner: Mahi-Mahi with
    Smashed White Beans
    and Sage
    Side: Kale and Mustard
    Greens with Pepitas and
    Red Onion

    Wednesday, 1/7
    Breakfast: Chia Pudding
    with Dried Apricots and
    Pineapple

    Thursday, 1/8
    Breakfast: Pomegranate
    Chia Seed Yogurt Parfait

    Lunch: Cabbage Slaw


    Lunch: Mahi-Mahi with
    Fennel, Olives, and Orange with Chicken, Peanuts,
    and Kimchi
    Snack: Carrots with
    Snack: Pear Slices with
    Smashed White Beans
    Chvre
    Dinner: Red Rice Congee Dinner: Bean and Walnut
    with Chicken, Kimchi,
    Salad with Fried Eggs
    and Mushrooms
    Side: Gochujang-andSesame-Roasted Squash
    Dessert: Pineapple with
    Toasted Coconut and
    Pink Peppercorns

    Tuesday, 1/13

    Wednesday, 1/14
    Breakfast: Morning
    Barley with Squash, Date,
    and Lemon Compote

    Thursday, 1/15

    Lunch: Swordfish with


    Spinach, Golden Raisins,
    and Pine Nuts

    Lunch: Chicken Salad


    Lunch: Beet and Arugula
    Salad with Quinoa, Avocado, with Celery, Scallions, and
    Marinated Cucumbers
    and Sunflower Seeds
    Butternut-Tahini
    Snack: Egg with Furikake Snack:
    Sauce with Carrot Sticks
    Dinner: Curried Brussels
    Dinner: Roast Chicken
    with Butternut-Tahini Pure Sprouts, Chickpeas, and
    Sweet Potatoes
    Side: Black Rice with
    Side: Aromatic Red Rice
    Hazelnuts

    Lunch: Curry and Rice with


    Greens and Pumpkin Seeds

    Dessert: Orange Carpaccio Dessert: Spicy Orange


    with Orange-Flower
    Hazelnut Chocolate Bark
    Water and Pistachios

    Dessert: Pineapple with


    Toasted Coconut and
    Pink Peppercorns

    Dessert: Spicy Orange


    Hazelnut Chocolate Bark

    Dessert: Spicy Orange


    Hazelnut Chocolate Bark

    Dessert: Mandarins and


    Dates

    Friday, 1/9
    Breakfast: Oatmeal with
    Cacao Nibs and Figs
    Lunch: Radicchio Salad
    with Beans, Figs, and
    Walnuts
    Snack: Quick Miso Soup
    Dinner: Roasted Pork
    Tenderloin with Porcini Broth

    Dessert: Papaya with


    Orange and Lime

    Lunch: Chicken and


    Asian Pear Salad

    Dessert: Mandarins and


    Dates

    Side: Black Rice with


    Hazelnuts

    Dessert: Spicy Orange


    Hazelnut Chocolate Bark

    Breakfast: Chia Pudding


    with Dried Apricots and
    Pineapple

    Dinner: Seared Swordfish


    Dinner: Beet and
    with Fennel and Endive
    Escarole Salad with
    Avocado and Walnuts
    Side: Red Quinoa with
    Parsley and Toasted
    (No side)
    Pine Nuts

    Side: Chard and Chard


    Stems with Sauted
    Shiitakes

    Side: Barley Pilaf with


    Leeks and Lemon

    Breakfast: Scrambled
    Eggs with Caramelized
    Onions and Chvre

    Snack: Apple Slices with


    Almond Butter

    Dinner: Turkey Breast


    with Roasted Broccolini

    Side: Beet Soup with


    Caraway

    Breakfast: Oatmeal with


    Cacao Nibs and Figs

    Snack: Egg with Furikake

    Dinner: Snapper in
    Packets with Squash, Date,
    and Lemon Compote

    Breakfast: Scrambled
    Eggs with Caramelized
    Onions and Chvre

    Snack: Apple Slices with


    Almond Butter
    Dinner: Sundubu with
    Clams and Tofu
    Side: Chard and Chard
    Stems with Sauted
    Shiitakes

    Friday, 1/16

    Saturday, 1/10
    Breakfast: Morning
    Barley with Squash, Date,
    and Lemon Compote
    Lunch: Barley and
    Arugula Salad with Pork
    and Mushrooms
    Snack: Apple Slices with
    Almond Butter
    Dinner: Braised Chicken
    Thighs with Mustard and
    Chestnuts
    Side: Roasted Celery Root
    with Walnuts and Thyme
    Dessert: Pineapple with
    Toasted Coconut and
    Pink Peppercorns

    Saturday, 1/17

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