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Lays Simply Natural Thick Cut Sea Salted Potato Chips

Apples, applesauce or apple cider

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Breakfast
Polenta Bowls

Ingredients:
6 strips of Bacon
4 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
8-10 small potatoes, sliced in half lengthwise
1/4 small yellow onion, thinly sliced
3 sweet peppers, thinly sliced
2 cups water
1/2 cup dry polenta
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup shredded white cheddar cheese

2 large fried eggs

Directions:
1. Preheat oven to 375˚F.
2. Line a baking sheet completely with foil, making sure the foil goes over the edge of the baking sheet on all side
3. Lay bacon slices onto prepared baking sheet, 1/2 inch apart.
4. Bake bacon in oven for 14 to 16 minutes or until, bacon has crisped (add 3 to 4 additional minutes for extra crisp bacon).
5. Remove bacon from oven and transfer to a plate lined with paper towels. Keep warm until ready to use.
6. Place 1 tablespoon of butter plus 1 tablespoon oil into a large skillet and place over medium heat.
7. Add potatoes and sauté for 7 to 9 minutes or until lightly browned. Season with salt and pepper.
8. Add additional tablespoon butter and remaining oil to skillet, as well as the onion and sweet peppers. Season with salt and pepper. Sauté vegetable mixture until lightly caramelized and potatoes have cooked through. Season with salt and pepper, set aside and keep warm with cooked bacon.
9. For Polenta: Pour water and remaining butter into a medium pot and bring to a boil, over medium-high heat. Whisk in polenta and continue to whisk until mixture is bubbling. Lower heat to medium and allow polenta to simmer, stirring often, for 20 to 25 minutes or until mixture thickens, softens and turns creamy. Add salt, pepper and shredded cheese to the mix and fold together until fully incorporated.
10. To assemble: Divide polenta into two shallow bowls and top with vegetable mixture and bacon. Finish each dish with a fried egg, a light sprinkle of salt and pepper and thinly sliced chives. Serve.

Lunch
chicken tomato and avocado cheese sandwich
Ingredients

1 cup mixed baby spinach

1 cup chicken

2 teaspoons balsamic vinegar

2 slices whole-wheat bread

¼ avocado, mashed

3 slices tomato

¼ cup grated Parmesan cheese

Make it!

1. Lay bread on work surface. Spread avocado on one slice. Top with tomatoes and sprinkle with cheese. Toast both pieces of bread in a toaster oven until the plain piece is toasted and the cheese is starting to melt on the topped piece, 4 to 6 minutes.

2. Remove the toast from the toaster oven with a spatula, add chicken and mound greens on top of the cheese side. Drizzle with vinegar and top with the remaining toast. Serve!

Snack
Carrots and  homemade ranch

Dinner

Grilled Spicy Salmon

Ingredients

4 salmon fillets

2 teaspoon onion powder

½ teaspoon red chili powder

1 teaspoon black pepper powder

1 teaspoon smoked paprika

Salt to taste

3 tablespoon butter room temperature

8 cups salad

4 cups rice

Instructions

Get your grill ready.

1. Pat the salmon dry. Brush the salmon with butter on both sides.

2. Mix the spices and season the salmon.

3. Place the salmon in the fish grill basket. Place on the grill.

4. Cook for few minutes, depending on the thickness of the salmon and the heat from the grill, cook the salmon until flaky. Might take between 10 to 15 minutes.

5. Serve with salads and rice.

Snack
Raisins!

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Chicken Scampi with Angel Hair Pasta for Dinner

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Chicken Scampi with Angel Hair Pasta for Dinner

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Ingredients

1/2 pound angel hair pasta

2 tablespoons unsalted butter

2 tablespoons olive oil

1/2 pound boneless, skinless chicken cutlets

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 cloves garlic, minced

1/8 teaspoon (a pinch) crushed red pepper flakes

1/2 cup dry white wine, such as Sauvignon Blanc

Zest and juice of 1 lemon, plus more lemon wedges for serving (about 1 tablespoon of zest and 3 tablespoons of juice)

1/4 cup chopped parsley

Directions

Make the pasta: Cook the pasta in a large pot of salted boiling water, according to package instructions or until al dente. Scoop out about a cup of the pasta cooking water and set it aside. Drain the pasta.

2 Cook the chicken:  Meanwhile, melt the butter with the olive oil in a large skillet over medium heat. Pat the chicken dry and season both sides with the salt and a few grinds of fresh black pepper. Add the chicken to the skillet and cook about 2 minutes per side, until golden brown and cooked through.

Transfer the chicken to a cutting board to rest, leaving the fat in the pan.

3 Make the sauce: Add the garlic and red pepper flakes to the skillet and cook until fragrant, about 1 minute. Add the wine and lemon juice, scraping up any browned bits from the bottom of the pan, and simmer until reduced by about half, 3 to 5 minutes.

4 Finish the pasta: Add the cooked pasta, lemon zest, parsley, and 1/2 cup of the reserved pasta water to the skillet and toss to combine. If it seems too dry or like the sauce isn't coating the pasta, stir in some more of the reserved pasta cooking water.

Cut the chicken into slices and toss with the pasta. Serve with extra lemon wedges for squeezing over the scampi.
5 prepare Salad: cut lettuce, add cut up tomatoes, cucumbers, carrots, and avocados. put some homemade ranch on top

Ingredients

1/2 cup mayonnaise

1/2 cup sour cream

1/2 cup buttermilk or regular milk

3/4 - 1 teaspoon dried dill weed

1/2 teaspoon dried parsley

1/2 teaspoon dried chives

1/4 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 teaspoon fine sea salt

1/8 teaspoon finely cracked pepper

freshly squeezed lemon juice to taste, approximately 1-3 teaspoons, adjust to taste

Instructions

Whisk together the mayo, sour cream and milk until smooth. Add the spices and whisk until combined. Add the lemon and whisk again. Pour into a jar and chill in the refrigerator until ready to serve. This dressing will keep nicely in the refrigerator for up to a week. Enjoy!

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Stuffed Sweet Potato with Hummus Dressing for Lunch

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Stuffed Sweet Potato with Hummus Dressing for Lunch

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Ingredients

1 large sweet potato, scrubbed

¾ cup chopped kale

1 cup canned black beans, rinsed

¼ cup hummus

2 tablespoons water

A cup of water to drink

Directions

1. Prick sweet potato all over with a fork. Microwave on High until cooked through, 7 to 10 minutes.

2. Meanwhile, wash kale and drain, allowing water to cling to the leaves. Place in a medium saucepan; cover and cook over medium-high heat, stirring once or twice, until wilted. Add beans; add a tablespoon or two of water if the pot is dry. Continue cooking, uncovered, stirring occasionally, until the mixture is steaming hot, 1 to 2 minutes.

3. Split the sweet potato open and top with the kale and bean mixture. Combine hummus and 2 tablespoons water in a small dish. Add additional water as needed to reach desired consistency. Drizzle the hummus dressing over the stuffed sweet potato.

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- Organic popcorn
- Hot dog with no bun

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Fluffy Whole Wheat Healthy Pumpkin Waffles with fruit bowl for breakfast
INGREDIENTS

For the dry ingredients

1 cup whole wheat pastry flour (or white whole wheat flour)

2 teaspoons baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ground ginger

¼ teaspoon ground cloves

½ teaspoon salt

For the wet ingredients

¾ cup pumpkin puree

¾ cup unsweetened almond milk (or any milk)

1 egg

1 teaspoon vanilla

2 tablespoons maple syrup

1 tablespoon coconut oil

INSTRUCTIONS

1. Preheat waffle iron.

2. Add dry ingredients to a large bowl and whisk to combine. In a separate large bowl add wet ingredients and mix until smooth. Add dry ingredients to wet ingredients, mixing until just combined. Spray waffle iron with nonstick cooking spray and cook according to waffle iron directions (about 3-4 minutes). Makes 2 large belgian waffles. Top with greek yogurt, nut butter & maple syrup, if desired.

3. cut up your fresh fruit and put it in a bowl

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Canola oil, Soy-free margarines,  chick pea-based miso,  non-soy-based miso pastes, and coconut aminos

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Trip to Watertown with friends? Here is some foods you can eat:

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Trip to Watertown with friends? Here is some foods you can eat:

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For a snack eat chocolate ice cream from Basin Robbins. For lunch go to Buffalo Wild Wings and order some crispy chicken tenders with french fries and for a drink have some A&W Root Beer.

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- Cold pressed, expelled, or extruded soy oil
- Edamame
-  Miso
- Natto
-  Shoyu
-  Soy
- Soya
- Soybean
- Soy protein
- Soy sauce
- Tamari
- Tempeh
-  Textured vegetable protein (TVP)
- Tofu

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Definition of Soy: its a sensitivity to substances that contain soy causing an over reaction of the immune system which may lead to severe physical symptoms 

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Definition of Soy: its a sensitivity to substances that contain soy causing an over reaction of the immune system which may lead to severe physical symptoms 