Meal Planning HCLF 1.29.18

Asian Almond Salad

Thai Almond Salad

So far, the HCLF lifestyle has been a success! I’m down two pounds since I started about a week and a half ago so I’m going to continue eating this way. It doesn’t feel like a diet because apparently this is the way your body wants to eat. You eat whole, plant based food without oils or processed foods and you get to eat until your full and you don’t feel deprived.

Josh and I watched the movie Food Choices on Netflix yesterday and it was GREAT! I really recommend it to anyone who already is vegan, wanting to make the transition, or if you know someone who is vegan and have a lot of questions about it. A guy travels around talking to the best nutritional scientists, doctors, and regular people who’s lives have been changed from eating this way. He answers common questions like: Where do you get protein? Aren’t carbs bad? Is this suitable for children? Is this really helping the environment? Do you need fish for omega 3’s? Organic vs not organic? Does it help depression? Obesity? Are you really getting everything you need? It was one of the best docs we’ve seen to cover all of these topics and I really urge everyone to watch it and just be educated and informed about the food you’re eating because it really does make a big difference!

I’ve also started reading the book The Starch Solution by Dr. McDougall and it’s really interesting. Here’s what’s on our HCLF plant based meal plan for the week, I hope it helps you decide what to make.

(Above)- Thai Almond Salad- This was a High Carb Hannah recipe that I actually made last week and didn’t post about because it wasn’t a big hit. Josh said it “just tasted like plain lettuce” so I’m trying to figure out what to add to give it some more flavor. Work in progress! If you want to try it, it’s on her Youtube channel.

Portobello Fajita Tostadas– Corn tortillas toasted, sliced portobellos, onions, and peppers roasted in the oven, topped with your usual taco toppings.

Lentil and Veggie Pasta- I’m mixing some red lentils into my pasta sauce, and cooking them with eggplant, zucchini, tomatoes, and spinach to make a healthy and satisfying sauce to top whole wheat pasta with.

Crispy Tofu and Veggie Rice Noodles– I’m doing my normal crispy asian tofu mixed with frozen asian veggies from TJ’s and brown rice noodles. I’m still working on what to make for my oil free asian stir fry sauce. Ideas?

Lentils, Mushrooms, and Brown Rice– This is one of my friend’s classics and it’s so tasty and easy! Throw it all in a rice cooker and it’s done. Recipe to come!

Pita or Lavash Pizzas– Haven’t decided which one I want to use yet, but either are yummy! Topped with marinara, roasted veggies, and a sprinkle of nutritional yeast since we’re trying to stay away from the vegan cheese.

Have a great week! Hope these spark some ideas for your meal planning this week!

 

 

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