Here is a visual journal — and ingredient lists — for this week’s food I made for a client. The menu is:
- Pad Thai w/veggie noodles
- Asparagus Slaw w/orange and caramelized onion sauce
- Zucchini Noodles w/broccoli and pesto
- Crescent rolls w/asparagus
- Ratatouille w/roasted eggplant and raw veggies
- Borscht w/ginger, dill and soured onions
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Pad Thai w/veggie noodles
Coconut oil
Bell peppers
Zucchinis
Carrots
Bok Choy
Spinach
Basil
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Pad Thai, the sauce
Almond butter
Yogurt
Red curry paste
Garlic Parmesan salad dressing
Ginger
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Asparagus Slaw w/orange and caramelized onion sauce
(Pecan Kale Salad)
Asparagus
Kale
Cabbage
Bell pepper
Caramelized onions
Lentils
Onions
Thyme
Pecans
*****
Slaw sauce
Caramelized onions
Cara Cara oranges
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Zucchini Noodles w/broccoli and pesto
Zucchini
Broccoli
Pesto
Yogurt
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Crescent rolls w/asparagus
Leeks
Asparagus
Cheddar cheese
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Ratatouille w/roasted eggplant and raw veggies
(raw, except for the roasted eggplant)
Eggplant
Zucchini
Carrots
Corn
Summer squash
Tomatoes
Oregano
Basil
Thyme
Garlic Parmesan salad dressing
Onion powder
Salt
Black pepper
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Borscht w/ginger, dill and soured onions
Red onions
Apple cider vinegar
Celery
Cabbage
Butter
Caraway seeds
Celery seeds
Ginger
Dill
Beets
Yogurt
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Kale chips w/cashew tomato bell pepper batter
- Cashews
- Tomatoes
- Red bell pepper
- Nutritional yeast
- Salt