The Thin Food List March 1-7


Thin Food List*
March 1 – 7

Featured food of the week: Artichokes.

Beef Brisket:

  • Breakfast: Breakfast Tacos
  • Lunch:  Sandwich or lettuce wrap
  • Dinner: Cut and serve, or beef brisket salad

Salmon (wild caught):

Artichokes (just in season!):

Green Beans:
Breakfast: Breakfast green beans
Lunch: Three bean and artichoke salad
Dinner: Green beans with almonds, roasted with olive oil, salt and pepper.

Breakfast: With fruit or berries
Snacks: Granola or Oatmeal bars: Try Kind Bars!
Dinner: Savory Oatmeal, Kale, avocado and oatmeal salad

Kumquats (Now in season)
Snacks: Eat as is!
Dinner: Hawaiian chicken
Dessert: Kumquat dessert

Snacks: As is, or see below under Snacks
Lunch: Roasted Brussels sprouts with almonds
Dinner: With green beans

Kind bars
Cucumber wedges: Cucumber cut in wedges, covered with 1 tbsp lime juice mixed with 1½ tsp chili powder.
Roasted olives
Pear & cheese bites
Trail Mix
Celery dipped in almond butter
Almonds dipped in Ricotta

Go to our Facebook page to share your favorite recipe for these foods.Share YOUR favorite recipe for the Thin Food List for this week on the Thin Classroom page.


*The Thin Food List is a list of suggestions for food you can eat cleanly (little preparation, healthy).

Remember The Thin Rules when you buy:
-You will make one trip to the grocery store each week, no more.
-3 meals and 3 snacks each day:
-Breakfast will take 10 minutes or less to make.
-Lunch will take 10 minutes or less to make.
-Dinner will take 15 minutes or less to make.
-Suggested that every meal include a fruit, a vegetable, grain or fiber, and a little protein. Low fat dairy is optional.
-All food will be “sustainable”. (Like what you eat!)



Author: admin

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