Forty Plants Challenge: Week Six

Sunday

Breakfast was more leftover Buddha Bowl components from the previous week- buckwheat, fruit compote, almond yogurt with chia seeds, and the like. That compote contained cherries, cranberries, elderberry, strawberry, a red apple and a green apple.

Lunch was leftover hamburger patties from Friday, and roasted broccoli. I also had carrots and hummus.

Dinner was a small Buddha bowl with rice, walnuts and compote I had frozen after last week. The compote was made of cherries, cranberries, blueberries, strawberries, red apple, green apple, dates, and prunes.

Monday

Breakfast was biscuits and fruit compote. The fruit compote contains elderberry, cherry, cranberry, red apple, green apple, strawberry, blueberry, plums, and dates.

Lunch was chicken and apple sausage and carrots.

Dinner was roast, carrots, sweet potatoes, brownie batter hummus, pomegranate seeds and raw carrots. Dinner was served late (I miscalculated the Instant Pot start time by two hours), so I kept myself going on the carrots and hummus until the meal was ready.

Tuesday

Tuesday began with a big bowl of oatmeal that contained goji berries, mulberries and pomegranate seeds.

For lunch, I ate some pumpkin pie hummus with carrots, tortilla chips, a few pieces of ginger and some peanuts. I ate a late lunch and we were having an early dinner, so I didn’t really want to eat a lot.

For dinner, we had leftover roast, carrots and celery. After dinner, I had a Larabar.

Wednesday

I began the morning with a Cashew Larabar. That gave me cashews and dates.

Lunch was a peanut butter and jelly sandwich on homemade bread. The bread contains both brown rice and white rice.

After lunch, Trey fell asleep and woke up with a fever. It looked like the flu. So instead of cooking dinner, I spent the evening processing two pounds of elderberries. We had Everything But the Kitchen Sink Sloppy Joes that I pulled out of the freezer over toasted homemade bread. That gave us tomato, onion, carrot, celery, cabbage and lentils in addition to the white and brown rice in the bread.

Thursday

I was up and down with Trey all night, so breakfast was a Larabar. Later I had scrambled eggs. I had several cups of tea, including ginger and turmeric, cinnamon and more.

All of us napped through the day as we could after such a rough night. I woke up from a nap at 3pm, finally hungry and ready to eat.

For a late lunch, I had leftover Sloppy Joes over bread. Later, I had a few gluten-free crackers with more of the pumpkin pie hummus, as I forgot to take my supplements at lunch and I wanted to get them down.

Diner was leftover roast on top of a big salad of Spring mix and spinach. That gave me a lot of different leafy greens.

So I got a lot of veggies through the day, but the spring mix was the only thing new. That had spinach, green leaf lettuce, mizuna, tango lettuce, green oak lettuce, red leaf lettuce and chard greens.

I took a lot of elderberry all day. I didn’t filter the syrup, so I’m getting the full berry.

Friday

I woke up feeling run down. I’m still taking elderberry every 2 hours, plus taking Vitamin C, oscillio and zinc.

As the day progressed, I got sicker and sicker. For breakfast, I had biscuits and fruit compote.

For lunch, I had leftover roast, carrots and hummus.

For dinner, Belle made Impossibly Easy Chicken Taco Pie using Aldi’s version of gluten-free Bisquick. We used our homemade taco seasoning mix. On the side, we had a spinach and Spring mix salad with other veggies and toppings. Every plant food we had was a repeat of something already eaten earlier in the week, except for the garlic and the chili powders.

Saturday

I was severely run down and fighting. I was resting to try to keep the flu from settling in.

I had a couple of slices of peanut butter toast through the day, as I wasn’t feeling well. For dinner, I had a hash brown, a couple of scrambled eggs and some ham. Jeff cooked dinner while I held down the recliner. So the only new food was white potato.

Final Tally

1. Buckwheat
2. Almond
3. Chia seed
4. Cherry
5. Cranberry
6. Elderberry
7. Strawberry
8. Red apple
9. Green apple
10. Broccoli
11. Carrots
12. Sesame seeds
13. Chickpeas
14. White rice
15. Walnuts
16. Blueberry
17. Date
18. Prunes (plum)
19. Sweet potato
20. Cocoa
21. Pomegranate
22. Oats
23. Goji berry
24. Mulberry
25. Pumpkin
26. Corn
27. Ginger
28. Peanut
29. Celery
30. Cashew
31. White rice
32. Brown rice
33. Tomato
34. Cabbage
35. Lentils
36. Onion
37. Cinnamon
38. Spinach
39. Green leaf lettuce
40. Mizuna
41. Tango lettuce
42. Green oak lettuce
43. Red leaf lettuce
44. Chard greens
45. Garlic
46. White potato

And a partial serving of:

1. Chili powder

Photo credits- wsilver,  Robert Couse-Baker, Damian Gadal, and John Morgan on Flicker.