Imagine how easy it would be to eat healthy if you didn’t have to think about what to make? It takes planning to be successful at Dr. Fuhrman’s nutritarian lifestyle.
So, you can’t hire a personal chef, but I’ve got the next best thing (and it’s free)!
I’m on a mission to fill up this blog with 365 days of Eat to Live menu plans.
Yup, that’s breakfast, lunch and dinner (and dessert) covered, so you don’t need to think about anything but eating to live!
Prefer starting things from the beginning? Head over to Day 1 and work your way back!
- 1 cup almond milk
- 1 slice Ezekiel bread, 1 tbsp. raw & unsalted almond butter, 1/2 medium banana, sprinkle of raw chopped walnuts and raw sliced almonds, sprinkle of pomegranate seeds.
- sliced cucumbers, heirloom tomatoes and red onion, dressed with balsamic vinegar and fresh ground pepper
- Fall Roasted Vegetable Pita with sweet potato hummus
- 2 mandarin oranges
- Black Bean & Kale Bowl: Take one can of black beans and heat in small saucepan. (Optional: you can saute chopped onions and green peppers with veggie stock first, then add the beans.) Remove center ribs from 2 cups of kale. Add 1/2 cup veggie stock to small saute pan and add the kale. Saute for 5-7 minutes, add 1/2 tsp. garlic powder and any other herbs or no-salt seasoning you prefer. Serve with 1/2 cup brown rice and top with 1/4 Hass avocado, grape tomatoes and fresh ground pepper.
- pineapple & strawberries
NOTES ON DAY 47:
This menu is almost perfect if you’re following Dr. Furhman’s Aggressive Weight Loss Plan.
The only concern with this menu is the whole grain allotment. The goal is to eat only 1 cup of whole grains daily. This menu comes in a little high in this department–if you want to make this menu 100% compliant I would reduce the Ezekiel bread in the morning to 1/2 piece.