Meal Planning 4.26.18

Roasted Eggplant and Hummus Pita
Roasted Eggplant and Hummus Pita

I made this roasted eggplant and hummus pita one day for lunch this week and used up some leftovers I had from the lasagna. I toasted the roasted eggplant in the toaster oven topped with some low sodium soy and nutritional yeast so it formed a glaze on the eggplant and then added hummus, cucumber, and tomato in a whole wheat pita and had mango on the side. Delicious and nutritious lunch!

I meal planned a little bit early this week (is it weird that I think it’s fun?) and wanted to get organized before going to the grocery this weekend. We’re having my cousin and her fiancé and my brother over for sushi night on Monday so I want to be prepped! The plus side of meal planning is it really keeps me prepared and I know exactly what I’m making that night and I know I have everything for a healthy meal. The negative side ( which is really a plus) is that by Friday I just want to go out to dinner or order in and relax, but I know I can’t because I already have all of the ingredients to make dinner tonight and don’t want to waste them. Soooo guess I’m cooking tonight, but Saturday my UberEats app better be ready!

Here’s what I’ll be making this week if you want some ideas! You might be apprehensive to eat this way because people think starches= fat, but actually fat=fat. I’m really enjoying eating this way and losing weight. I’m down 11 lbs now since the end of January and I’m thrilled that all my old clothes are fitting again that I haven’t worn since before my wedding two years ago. This is the first time I’m losing weight without feeling deprived or miserably hungry. I can eat until I’m satisfied and love the food that I’m having. No more astronaut food, it’s nutrient dense and fueling my body. It’s the best!

Sushi Night– several kinds of vegetable and brown rice sushi, vegetable dumplings, and edamame

Tempeh Lavash Pizzas– These are SO good and not hard to prepare. I’m topping lavash with tempeh “sausage” crumbles, mushrooms, marinara, onion, and kale sprinkled with nutritional yeast.

Chickpea and Sweet Potato Buddha Bowl– I’m throwing whatever veggies I have leftover so far this week in a buddha bowl with roasted chickpeas, roasted sweet potatoes, and who knows what else!

Easy One Pot Pasta- Apparently you throw lentil pasta in a pot with veggie stock, onion, and some other veggies and cook it until it makes a pasta. I made throw in some spinach too.

Chickpea and Potato Curry- I’m making a quick coconut red curry with chickpeas, potatoes, and kale over brown basmati.


I made these banana bread oats this morning and they were really good! It’s so nice to be able to take time to eat breakfast on the weekends so I like to make something I usually don’t have time to make during the week. This keeps you full and oats are so good for you, so I try to fit them in.

Banana Bread Oatmeal

1/2 cup rolled oats

1/2 cup unsweetened almond milk

1/2 cup water

1/2 ripe banana

splash of vanilla

sprinkle of cinnamon

Raspberries and 1 tsp brown sugar for topping

  1. In a small sauce pan, combine oats, milk, water, banana, vanilla, and cinnamon and boil until liquid has evaporated. (about 10 minutes)
  2. Top with brown sugar and raspberries.

One Comment Add yours

  1. Musaafir the Bedouin says:

    Roasted aubergines are incredible! They taste so good.

    Liked by 1 person

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