breakfast
Eat leftover Coconut Black Rice Porridge. Heat porridge in a pot on the stovetop. Add more water or coconut milk while heating, if needed. Top with mango, coconut flakes, banana and pistachios.
lunch
Halibut Lettuce Wraps
Ingredients
- 3 large butter lettuce leaves aka bibb or boston lettuce
- Lime Cumin Halibut
- 3 oz shaved Brussel sprouts
- shredded red cabbage
- avocado tahini dressing
Instructions
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Cut the leftover Lime Cumin Halibut into bite-sized pieces.
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On each large bibb lettuce leaf, put halibut pieces, shaved Brussels Sprouts and shredded red cabbage. Drizzle avocado dressing on top. Roll each lettuce leaf like a taco and enjoy.
dinner
Lentil Swiss Chard Soup
Ingredients
- 1 cup cooked lentils
- ½ Tbsp extra virgin olive oil
- ½ onion chopped
- ½ tsp fine-grain sea salt
- 1 14- oz can diced tomatoes
- 1 cup vegetable broth
- ½ bunch Swiss chard stemmed and chopped
- 1/4 cup cooked millet optional
Instructions
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In a medium pot, heat oil over medium heat. Add onion and salt. Sauté until onion is translucent, a few minutes.
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Stir in the tomatoes, lentils, and water and continue cooking for a few more minutes, letting the soup come back up to a simmer.
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Stir in Swiss chard, and cook for another minute until wilted. Taste and adjust the seasoning, if needed.
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Spoon half the soup into a bowl. If desired, add a scoop or two of cooked millet to the bowl.
Recipe Notes
Save one portion for Lunch Day Eleven.
