“Americans don’t know who they are, because they only know who they are on a diet of factory food products."
Buy Death by Supermarket
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READ EXCERPTS: Death by Supermarket
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RECIPES
TWO WEEKS OF BREAKFAST, LUNCH AND DINNERS
Week One Recipes
Sunday
Breakfast: Brunch-Style Eggs, 1 cup raw milk, 1 1/2 cups strawberries.
Lunch: Minestrone Soup. Greek Salad. 2 1/2 cups watermelon.
Dinner: Spicy Southern Fried Chicken. Coleslaw with Jalapeño Pepper. ½ cup buttered corn or 6 ounces live beer (find sources on Beer Travelers).
Go to Sunday Recipes Week One.
Monday
Breakfast: Zucchini Frittata. 1 cup organic plain yogurt. 1/2 cup cubed papaya.
Lunch: Broccoli and Cheese Soup. Classic Chicken Salad with Apples and Grapes.
Dinner: 2 cups Tomato Soup. Salmon with Herbed Lime Butter. Maureen’s Asparagus Baked with Parmesan Cheese. Every Day Salad with Green Goddess Dressing.
Go to Monday recipes Week One
Tuesday
Breakfast: Steak n’ Eggs. 2/3 cup Breakfast Grits.
Lunch: Chef’s Salad. Small bunch grapes.
Dinner: Crockpot Country Style Ribs. Collard Greens with Bacon. 1/2 cup unsweetened applesauce. 1/2 cup acorn squash with butter. Nadine’s Five Minute Salad.
Go to Tuesday recipes Week One
Wednesday
Breakfast: Crustless Quiche. 2 cups honeydew melon.
Lunch: Bunless Blue Cheeseburgers. Amy’s Mountain Salad. 2/3 cup Dr. Ron’s Raw Ice Cream.
Dinner: Chicken Curry. Creamy Cucumber Salad.
Go to Wednesday recipes Week One
Thursday
Breakfast: Chorizo with Scrambled Eggs, Avocado, Sour cream and Salsa. 1/2 large grapefruit.
Lunch: Cathy’s Salad. Simple Leek Soup.
Dinner: Crab Cakes with Caper Sauce. Easy Green Salad.
Go to Thursday recipes Week One
Friday
Breakfast: Chicken sausage and scrambled eggs. 2 cups cantaloupe.
Lunch: Shrimp Italiano Salad with Papaya, or James’s Mexican Shrimp. Yummy Coconut Nibble.
Dinner: New York Style Rib-Eye Steak with Sautéed Watercress. Mushrooms and Green Onions. Every Day Salad with French Dressing.
Go to Friday recipes Week One
Saturday
Breakfast: Soft boiled eggs. 3/4 cup Bircher-Muesli.
Lunch: Great American Tuna Salad. 3/4 cup Curried Nuts.
Dinner: Easy Lemon and Rosemary Roasted Chicken. Sesame Broccoli. Caesar Salad.
SPLURGE: Nadine’s Health(ier) Carrot Cake.
Go to Saturday recipes Week One
Week Two Recipes
Sunday
Breakfast: 2 Can’t Live Without Pancakes. Bacon and Eggs.
Lunch: Chicken or Steak Fajitas, 1 small corn tortilla, 1/4 cup guacamole, sour cream and salsa. ½ cup Fruit Gazpacho.
Dinner: Jitka’s Borshch. Crock Pot Pork. 2 Zucchini Fritters. Green Salad with Chinese Salad Dressing.
Go to Sunday Recipes Week Two
Monday
Breakfast: Soft- or hard-boiled eggs. Nitrate free breakfast sausages. 1/2 cup Hippie Girl Granola. 1 cup raw milk.
Lunch: Chef’s Salad. 6 ounces Brazil nuts.
Dinner: Turkey Stir-Fry Stew. 2/3 cup Maureen’s Mushroom, Broccoli, Cheese and Tomato Risotto or 2/3 cup brown rice with butter.
Go to Monday Recipes Week Two
Tuesday
Breakfast: Huevos Rancheros. 1 large orange, sliced.
Lunch: Cheat Spaghetti. 10 ounces live beer (find sources on Beer Travelers).
Dinner: Chicken Saté. 1/2 cup brown rice with butter. Asian Green Bean Salad.
Go to Tuesday Recipes Week Two
Wednesday
Breakfast: Sun-Dried Tomato and Chèvre Omelet. 1/2 cup blackberries topped with crème fraîche.
Lunch: Veggie Soup topped with Grilled Chicken. One large peach.
Dinner: Grilled Swordfish with Cilantro Marinade, Simple Green Beans, SALAD, Oven Roasted Taters (equal to 1/2 potato).
Go to Wednesday Recipes Week Two
Thursday
Breakfast: 2 hardboiled eggs. 1 cup cottage cheese. 1/2 cup blueberries.
Lunch: Green Salad with Lime Chicken Strips. 1 cup cherries.
Dinner: Shoyu and Ginger Beef on Bok Choy. Jicama Salad. 10 ounces live beer (find sources on Beer Travelers).
Go to Thursday Recipes Week Two
Friday
Breakfast: Egg Salad and Ham Rollups. 4 tangerines.
Lunch: Chicken Coconut Soup. 2/3 cup Coconut Ice Cream.
Dinner: Wow-Them Meatballs. Or Classic Meatloaf. ½ cup mashed potatoes with butter. Gorgonzola Salad with Pears.
Go to Friday Recipes Week Two
Saturday
Breakfast: Eggs Florentine. 1 large pear.
Lunch: Lamb and Sausage Stew. Green salad with Ranch Dressing.
Dinner: Roast Beef with Wasabi Sauce, 1/2 medium baked potato with butter, 1 small dollop sour cream and chives. Salad with Thousand Island Dressing.
SPLURGE: 1 glass red wine of your choice. Flourless Chocolate Cake.
Go to Saturday Recipes Week Two
Week One Recipes
Sunday
Breakfast: Brunch-Style Eggs, 1 cup raw milk, 1 1/2 cups strawberries.
Lunch: Minestrone Soup. Greek Salad. 2 1/2 cups watermelon.
Dinner: Spicy Southern Fried Chicken. Coleslaw with Jalapeño Pepper. ½ cup buttered corn or 6 ounces live beer (find sources on Beer Travelers).
Go to Sunday Recipes Week One.
Monday
Breakfast: Zucchini Frittata. 1 cup organic plain yogurt. 1/2 cup cubed papaya.
Lunch: Broccoli and Cheese Soup. Classic Chicken Salad with Apples and Grapes.
Dinner: 2 cups Tomato Soup. Salmon with Herbed Lime Butter. Maureen’s Asparagus Baked with Parmesan Cheese. Every Day Salad with Green Goddess Dressing.
Go to Monday recipes Week One
Tuesday
Breakfast: Steak n’ Eggs. 2/3 cup Breakfast Grits.
Lunch: Chef’s Salad. Small bunch grapes.
Dinner: Crockpot Country Style Ribs. Collard Greens with Bacon. 1/2 cup unsweetened applesauce. 1/2 cup acorn squash with butter. Nadine’s Five Minute Salad.
Go to Tuesday recipes Week One
Wednesday
Breakfast: Crustless Quiche. 2 cups honeydew melon.
Lunch: Bunless Blue Cheeseburgers. Amy’s Mountain Salad. 2/3 cup Dr. Ron’s Raw Ice Cream.
Dinner: Chicken Curry. Creamy Cucumber Salad.
Go to Wednesday recipes Week One
Thursday
Breakfast: Chorizo with Scrambled Eggs, Avocado, Sour cream and Salsa. 1/2 large grapefruit.
Lunch: Cathy’s Salad. Simple Leek Soup.
Dinner: Crab Cakes with Caper Sauce. Easy Green Salad.
Go to Thursday recipes Week One
Friday
Breakfast: Chicken sausage and scrambled eggs. 2 cups cantaloupe.
Lunch: Shrimp Italiano Salad with Papaya, or James’s Mexican Shrimp. Yummy Coconut Nibble.
Dinner: New York Style Rib-Eye Steak with Sautéed Watercress. Mushrooms and Green Onions. Every Day Salad with French Dressing.
Go to Friday recipes Week One
Saturday
Breakfast: Soft boiled eggs. 3/4 cup Bircher-Muesli.
Lunch: Great American Tuna Salad. 3/4 cup Curried Nuts.
Dinner: Easy Lemon and Rosemary Roasted Chicken. Sesame Broccoli. Caesar Salad.
SPLURGE: Nadine’s Health(ier) Carrot Cake.
Go to Saturday recipes Week One
Week Two Recipes
Sunday
Breakfast: 2 Can’t Live Without Pancakes. Bacon and Eggs.
Lunch: Chicken or Steak Fajitas, 1 small corn tortilla, 1/4 cup guacamole, sour cream and salsa. ½ cup Fruit Gazpacho.
Dinner: Jitka’s Borshch. Crock Pot Pork. 2 Zucchini Fritters. Green Salad with Chinese Salad Dressing.
Go to Sunday Recipes Week Two
Monday
Breakfast: Soft- or hard-boiled eggs. Nitrate free breakfast sausages. 1/2 cup Hippie Girl Granola. 1 cup raw milk.
Lunch: Chef’s Salad. 6 ounces Brazil nuts.
Dinner: Turkey Stir-Fry Stew. 2/3 cup Maureen’s Mushroom, Broccoli, Cheese and Tomato Risotto or 2/3 cup brown rice with butter.
Go to Monday Recipes Week Two
Tuesday
Breakfast: Huevos Rancheros. 1 large orange, sliced.
Lunch: Cheat Spaghetti. 10 ounces live beer (find sources on Beer Travelers).
Dinner: Chicken Saté. 1/2 cup brown rice with butter. Asian Green Bean Salad.
Go to Tuesday Recipes Week Two
Wednesday
Breakfast: Sun-Dried Tomato and Chèvre Omelet. 1/2 cup blackberries topped with crème fraîche.
Lunch: Veggie Soup topped with Grilled Chicken. One large peach.
Dinner: Grilled Swordfish with Cilantro Marinade, Simple Green Beans, SALAD, Oven Roasted Taters (equal to 1/2 potato).
Go to Wednesday Recipes Week Two
Thursday
Breakfast: 2 hardboiled eggs. 1 cup cottage cheese. 1/2 cup blueberries.
Lunch: Green Salad with Lime Chicken Strips. 1 cup cherries.
Dinner: Shoyu and Ginger Beef on Bok Choy. Jicama Salad. 10 ounces live beer (find sources on Beer Travelers).
Go to Thursday Recipes Week Two
Friday
Breakfast: Egg Salad and Ham Rollups. 4 tangerines.
Lunch: Chicken Coconut Soup. 2/3 cup Coconut Ice Cream.
Dinner: Wow-Them Meatballs. Or Classic Meatloaf. ½ cup mashed potatoes with butter. Gorgonzola Salad with Pears.
Go to Friday Recipes Week Two
Saturday
Breakfast: Eggs Florentine. 1 large pear.
Lunch: Lamb and Sausage Stew. Green salad with Ranch Dressing.
Dinner: Roast Beef with Wasabi Sauce, 1/2 medium baked potato with butter, 1 small dollop sour cream and chives. Salad with Thousand Island Dressing.
SPLURGE: 1 glass red wine of your choice. Flourless Chocolate Cake.
Go to Saturday Recipes Week Two
