The Challenge is On...

     So what do you do while keeping "social distancing" and staying home. Well, there is so much to do: reading, sewing, crocheting, keep up with exercises, TV watching and cooking

     I belong to a Facebook group that focuses on healthy whole food plant-based eating. Last week, they had a "Chopped" Challenge for 7 days. They posted a list (basket) of food items that you had to use in one of your meals for that day and then post a photo of it for everyone to see. You could add anything you wanted to the dish as long as it was whole food plant-based items. Below are the meals I made using items in the daily baskets.

Day 1: The basket had Kale, quinoa and bell pepper.

This was a salad plate with kale, romaine lettuce, quinoa,
yellow and orange bell pepper, carrots, capers, zucchini, 
cherry tomatoes and cucumber. This was topped 
with cilantro-lime dressing

Day 2: The basket had sweet potato, brown rice and collard greens.

I called this an Upside Down Bowl. The bowl part was made of
sweet potato, whole cranberries and peppers on the bottom; sauted
collard greens, onion with cinnamon and nutmeg; the last layer was
brown and wild rice and red beans. This was served along with
arugula, spaghetti squash, cherry tomatoes and a clementine.

Day 3: The basket had Cauliflower, purple cabbage and garlic.

This is purple and white steaks made from a thick slice of red
cabbage and cauliflower which were baked with crushed
tomatoes, garlic, onion, basil, oregano and rosemary. Served
with fresh tomato stuffed with corn, red onion and cilantro
and placed on a bed of spring mix lettuces.

Day 4: The basket had mango, papaya and arugula

Fruit with Deconstructed Curry. Mixed mango with cumin
and chili powder; kiwifruit with coriander seed; pineapple
with pepper and ginger; papaya with turmeric. Sprinkled some
pomegranate seeds on top and served on a bed of arugula.

If you take a forkful with each piece of fruit with its specific
spice you will get the taste of curry.

Served on a bed of arugula

Day 5: The basket had turmeric, broccoli and beets (since I have a food sensitivity to beets I exchanged beets for purple carrots) 

Here are the carrots I found including purple ones.

Beautiful colours!

Healthy Rainbow Soup served with a bowl of watermelon
and blueberries. Very colourful! The soup also included onion, 
celery, purple, yellow, orange and dark orange carrots, broccoli,
cauliflower, potatoes, turmeric, garam masala, vegetable broth
topped with cilantro. Al added Chinese five spice powder to his bowl.

Day 6: The basket had romaine lettuce, chickpeas and mushrooms.

This plate has a portobello mushroom roasted with Dijon mustard.
Salad is romaine lettuce, kale, parsley, cherry tomatoes, yellow
and orange pepper with cumin spiced roasted chickpea croutons
and lemon over top. Meal served with roasted Brussel sprouts and
potato nests with tomato in centre.

Day 7: The basket had lentils, golden raisins and jalapeno pepper

This is a lentil stew with red lentils, pearl onion, celery,
cauliflower, orange and yellow carrots, golden raisins, vegetable
broth, curry, parsley, Old Bay spice, and jalapeno. Served with
sweet potato topped with cinnamon and nutmeg and swiss chard
topped with orange and lemon zest.

    All these dishes were developed and prepared without the use of a recipe. I used food that we had in the refrigerator to add to the basket of food that had to be in the dish. I had fun being creative with these dishes. I had many positive comments about them.  Not only was it great completing this challenge, we also got to eat healthy and nutritious meals.