Uses the Slow-Roast Tomato recipe. Altered slightly to make vegetarian by replacing chicken broth with vegetable broth.
- vegetable broth
- large cloves garlic
- onion
- large red bell pepper
- olive oil
- recipe Slow-Roast Tomatoes
- balsamic vinegar
- kosher salt
- black pepper
- lime juice
- ripe avocado
- salt and pepper to taste
- sourdough toast
- olive oil
- freshly chopped parsley
- hamburger
- large onion chopped
- large can tomatoes
- regular cans of kidney beans drained
- chili powder
- garlic salt
- black pepper
- soy sauce
- sandwich buns
- ham
- Swiss cheese
- green peppers
- pickles
- lettuce
- tomato
- sprouts
- lemonade
- carrots
Serve with a cup of soup.
- medium tomato
- pesto
- mayonnaise
90% of the challenge here is properly boiling the egg. You need to boil it so the center sets yet stays moist. You also need to avoid the green/grey ring thing that surrounds the yolk in many hard boiled eggs. The key is to avoid over cooking, and to dunk the eggs in a bowl of icy water to stop the cooking after you remove them from the hot water.
- small handfuls of lettuce
- tiny squeeze of lemon juice
- Salt and pepper
- mayonnaise
- large eggs
- red onion
- Swiss cheese
- whole grain bread
- Caesar salad dressing
Day 1 rotation diet
- sea salt
- Ghee or oil
- water
- rice milk
Day 2 on rotation diet
- olive oil
- bag of frozen broccoli or 1 head of fresh broccoli
- chicken broth or water
This makes for great lunch box or picnic fare. When we have it for dinner, we double the recipe because it makes for good leftovers, too! The recipe calls for the quinoa to be boiled like pasta, but I prefer simmering it like brown rice, so I’ve adjusted the water in the ingredient list accordingly (you may have to use up to 2 c.) and have rewritten the directions.
- parsley
- carrots