Meal Plan 11/20

Quinoa Granola
Scrambled Banana Sandwich
Pumpkin Pie Oatmeal

Barley Brown Rice Risotto
Hummus melts with whole grain chips or salad
Tex-mex rice and blackeyed peas
Red Beet Pancakes with fruit and soy yogurt

Produce:
Bananas
mushrooms, 1 carton
broccoli, 1 bunch
onion, 2
garlic, 2 cloves
crushed red pepper flakes, 0.5 tsp
vegetable broth, 2.5 cup
spinach
cherry tomatoes, 1 carton
salsa (I like the wholly salsa brand)
cilantro
avacado

Pantry:
olive oil
oats, 3 cup
all purpose flour, 2.5 cup
whole wheat flour, 3 cup
yeast, 1 tsp.
baking soda, 0.5 tsp
baking powder, 1 Tbsp
brown sugar, 0.75 cup
flax meal (ground flax seeds) - 1 Tbsp
quinoa, 0.5 cup
amarath seeds, 0.33 cup
chia seeds, 0.5 cup
almonds, 0.5 cup
hazlenuts, 0.5 cup
walnuts, 0.25 cup
pumpkin seeds, 0.25 cup
sunflower seeds, 0.25 cup
coconut, unsweetened, 0.5 cup
dried cranberries, raisins, cherries, blueberries, 0.75 cup total
maple syrup, 1 cup
cinnamon, ginger, nutmeg, cumin, Italian herbs
whole wheat english muffins
Peanut/other nut butter
vanilla, 2.5 Tbsp
pumpkin, canned, 1 can
pumpkin butter, 1 jar
brown rice, 1.5 cup
pearled barley, 0.5 cup
black eyed peas, 2 cans

Refrigerator:
Earth Balance butter spread, 1.5 cup
soy milk
tempeh, 4 oz (optional)
hummus
shredded mozzarella cheese (vegan)
shredded cheddar cheese (vegan, optional)
Tofutti vegan sour cream
greek yogurt, plain (or soy substitute), 1 cup
egg, 1 (or vegan egg substitute)