Lunch

6-8 organic eggs, beaten with the pinch of salt, Two large potatoes, peeled and cut in 1, 1/2

2 organic eggs, beaten with salt and black pepper, 2 cups of fresh three color peppers, diced

(1) 4 ounces, organic chicken breast, thawed, 3 cloves of organic fresh garlic, minced, 2

1.5 pound of potato medley, washed, unpeeled; medium sized ones cut in halves, 1/2 cup Extra

1 pound organic ground beef, 3 tbsp Spanish “sofrito”, 1/4 cup of water, Pinch of Adobo or

1 tbsp chopped fresh parsley, 1 cup of cooked Quinoa rice blend of choice, 1 tbsp minced fresh

4 eggs, beaten with a dash of salt or pepper, 2 1/2 lbs. frozen, ripe plantains (cooked and

1 lb. frozen sweet potatoes, cut in cubes, 1 lb. frozen sweet peas, 2-3 organic large eggs,

Organic Fresh Portabella Mushrooms (1 pound, scliced & rinsed), Spanish Onion (1/2 large, sliced),

Skirt Steak (10 ounces) Ready to cook, thawed and excess fat removed, Teriyaki Sauce (2-4

Brown Rice (1 Cup), Pigeon Peas (1 Cup) (fresh or frozen), Spanish Seasonings: Sofrito (2 tbs);

Blue corn taco shells (1-2 shells), 1/4 cup shredded cheddar cheese, 1/2 cup pinto beans (add

1 box of organic, blue corn taco shells (8-12 shells), 2 cups of chopped fresh spinach, 1 pound

2 organic eggs, beaten, 1 small potato, peeled and cut in small cubes, 1/4 small, yellow onion,