Meal Planning 2.24.18

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

After eating out a lot more than normal and I’m sure eating way too much oil, I wanted to get back to eating HCLF no oil this week so I planned some basics that would fit the bill. I was doing well with weight loss on this lifestyle so it’s best to just jump back in after veering off while out of town (and ordering Thai coming back in town.) I wanted recipes that I knew could be done without oil, and I mixed some new things with some tried and true meals.

This morning I had leftover potatoes I made at the beach for breakfast one morning, so I put them in the toaster oven for a few minutes and they were just as good! I diced a bag of small multicolored potatoes and sprinkled them with rosemary, Italian seasoning, and pepper. I baked them on a nonstick baking sheet on 400* for 30-40 minutes until crispy and served with ketchup and berries. You can sprinkle them with salt after they come out of the oven, but if you do it before it kind of dissipates.

Here are the meals I’m planning on cooking this week if you need some HCLF meal planning ideas.

Maple Mustard Buddha Bowls– I’ve been craving roasted Brussel sprouts since we haven’t had them in a while, so I decided to make a buddha bowl out of it. I’m roasting Brussel sprouts, mushrooms, onions, chickpeas, sweet potatoes, and kale and making a maple syrup and Dijon mustard dressing to drizzle on top.

Pita Pizzas– Josh LOVED these the first time I made them, and when I asked him what he would want this week these (and sushi) were his suggestions. I’m going to go ahead and roast extra mushrooms, onions, kale, and a diced eggplant with the vegetables for buddha bowls, so that the veggies are done and just top a pita with sauce and the veggies for an easy dinner.

Eggplant Rollatini– I’m planning on stuffing thin sliced eggplant with my tofu ricotta, and baking with oil free marinara with a side of pasta and asparagus.

Lentils and Rice- I’m going to make lentils and rice in the rice cooker and throw in whatever extra veggies/spices I have on hand. I’ll serve with a side salad.

Veggie Sushi– This is becoming a fast favorite/ weekly dinner in our house. It’s healthy, easy and delicious.

Refried Bean and Veggie Tacos– I’ve made these before and they were so good! Corn tortillas spread with refried beans, stuffed with roasted veggies, folded, and toasted in a pan for a yummy taco night!

I hope these ideas help you with meal planning this week! Meal planning is weirdly one of my favorite things to do now and I always have a hard time narrowing down the choices. We’re going to Bahamas in a month so I want to make sure my eating stays on track. There’s always next week for all of the other things I wanted to make!

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