Meal Planning 3.26.18

Teriyaki Tofu Noodle Bowl
Teriyaki Tofu Noodle Bowl

Hooray!! I’ve met my New Years blog goal of reaching 100 followers! I’m so excited, and can’t wait to reach even more people with vegan recipes and tips! If you like what you’re seeing on my blog please pass it on to others, I really appreciate it!

Last night I made this oil free teriyaki tofu noodle bowl resisting the urge to order take out. I don’t know why every weekend I crave some kind of asian takeout and I just want to relax with a bowl of noodles and a bubbly drink on the couch. It’s been raining every weekend for the past 304 I believe, which makes this craving stronger. I saved this dish for the weekend so it would be sufficient in resisting the UberEats app. I’ve made this many times before, so the recipe is on here and I won’t go through it all again. Quick recap– crispy oven baked tofu, brown rice noodles, baby Bella mushrooms, baby boy choy, carrots, zucchini, scallions, mixed in my oil free teriyaki sauce. YUM!

We went to a concert on Friday night and was really happy with the buffet provided and had lots of options. I had quinoa salad, grilled veggies, roll, cucumber and tomato salad, and fresh fruit. Tonight we’re going out to dinner for my mom’s birthday (HAPPY BIRTHDAY MOM!) and it’s really important to look at the menu beforehand and see what your options are. I’m planning on getting a margarita pizza (minus the cheese) and topped with lots of veggies. You don’t have to just order a plain salad when going out to dinner, there’s other vegan options.

Here’s what I’m planning on cooking up this week-

Roasted Veggie Mac ‘n Cheeze- I made a big batch of the veggie cheeze sauce I used on the stuffed potatoes last week so I’m going to roast some veggies, boil some elbow noodles, mix with cheeze sauce, and bake until bubbly.

Veggie Sushi- My grandma asked me to make some veggie sushi for her bridge luncheon, so while I’m already making that I’m going to make a few extra rolls for our dinner.

Crispy Pizza and Salad-I’m using the leftover sprouted wheat crust from TJ’s and planning on making a homemade marinara to top and add lots of roasted veggies and nutrition yeast.

Mushroom Balls and Pasta- I’m using the marinara I made and making these faux meatballs made from mushrooms to top pasta with a side of asparagus.

Rice and Beans Tacos- I’m going to mix brown rice, black beans, cooked peppers and onions with spices and fill corn tortillas. I’ll add toppings like guacamole, lettuce, tomatoes, and cucumber.

I’m also happy to report this whole high carb low fat situation seems to be working! I’m down 9 lbs now from eating foods I love. I mean, I’m eating the foods people have been taught to stay away from when they’re actually meant to fuel your body. I get to eat pasta, sushi, bread, pizza, and tacos… and that’s just this week. It’s whole unprocessed foods, no oil, minimal whole food fats like avocado and nuts, and whole food starches like potatoes and rice to fuel you for the day. You get to eat until you’re satisfied so it’s no measuring out your food. It’s harder to go out when everywhere uses oil, but I’ve been trying to ask for no oil and try not to go out very often. I found something that doesn’t feel like it’s a chore and I don’t feel deprived in the least. I’m also using my Fitbit that I got for my birthday to track my steps and I’ve been making sure to get at least 10k in a day so it’s making me more active in my daily life.

Crispy Chickpea Salad
Crispy Chickpea Salad

 

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