Meal Planning 4.7.19

It’s our last day at the beach and it’s a foggy one so I just meal planned for the upcoming week so I’m prepared when we go home tomorrow. I always eat and drink whatever I want on vacation (if it’s vegan) and then by the time it’s time to go home I crave my healthy meal routines. I don’t crave waking up in the dark to the alarm though! It’s always nice to go relax and not have to worry about work, and I also relax a bit on my fat intake on vaca which makes me want to dive back in when I get back. For inspiration this week I looked at my Dr McDougall app and Forks Over Knives because they’re two resources that have whole food plant based lower fat meals, so that’s what I’m aiming for this week. I usually just see what’s there and then make my version of it. Here’s what I have planned for this week-

Garden Vegetable Stew- This looks like a meal I need after a week of eating! It’s thick and full of all different veggies, and it’s thickened with a little cornstarch.

Mexican Rice Bake- Brown Rice, Black and pinto beans, plus some veggies and a spiced tomato sauce will bake up in the oven for a one pot meal.

Pita pizza- This is the best for a busy night when you just have time to sauté your favorite veggies and use a whole wheat pita as your pizza crust. A sprinkle of nutritional yeast and you’re set!

Crispy Chickpea Salad-I’m going to top a big salad with crispy spices chickpeas and make up a dressing.

Eggplant Rolatini with Pasta- I’m going to stuff baked eggplant with my tofu ricotta, then bake them with marinara then serve with a side of whole wheat pasta.

Homemade Baked Beans and Crispy Potatoes- I’m going to attempt to make my own baked beans and then serve with some crispy oven bakes potatoes and a salad.

Have a great week everyone! I’ll go back to sitting outside in the fog attempting to get some sun.

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