Specific meal recommendations:
Breakfast:
- Spinach and feta omelet: Whisk together 2 eggs, 1/4 cup spinach, and 1/4 cup feta cheese. Cook in a small omelet pan over medium heat until the eggs are set. Serve with a side of whole-wheat toast and fruit.
- Kale smoothie: Blend together 1 cup kale, 1 cup berries, 1 cup yogurt, and 1/2 cup milk. Add more milk or yogurt to thin the smoothie to your desired consistency.
- Collard green wraps: Spread hummus on a whole-wheat tortilla. Top with collard greens, diced tomatoes, and cucumbers. Roll up the tortilla and enjoy.
Lunch:
- Spinach salad with quinoa and chickpeas: Combine 2 cups spinach, 1 cup cooked quinoa, 1/2 cup chickpeas, and 1/4 cup diced avocado. Top with your favorite dressing.
- Kale Caesar salad: Combine 2 cups kale, 1/2 cup grated Parmesan cheese, and 1/4 cup Caesar dressing.
- Collard green soup: Sauté 1 onion, 2 carrots, and 2 celery stalks in a large pot. Add 1 bunch collard greens, 6 cups broth, and 1/2 teaspoon salt. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the collard greens are tender.
Dinner:
- Mutton liver with onions and garlic: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 pound mutton liver, sliced, and cook until browned on both sides. Add 1 onion, chopped, and 2 cloves garlic, minced, and cook until softened. Season with salt and pepper to taste.
- Mutton bone broth soup: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 onion, chopped, and 2 carrots, chopped, and cook until softened. Add 2 pounds mutton bones and 8 cups water. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until the broth is flavorful. Strain the broth and discard the bones.
- Mutton stew with vegetables: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound mutton, cubed, and cook until browned on all sides. Add 1 onion, chopped, 2 carrots, chopped, and 2 celery stalks, chopped, and cook until softened. Add 2 cups broth, 1 cup diced tomatoes, and 1/2 cup red wine. Bring to a boil, then reduce heat and simmer for 1-2 hours, or until the mutton is tender. Add 1 cup frozen peas and 1/2 cup frozen corn and cook until heated through.
