Above- One of this week’s lunches: romaine filled with homemade buffalo hummus, cucumber, carrots, tomato, onion, and avocado with a side of watermelon and tamari rice crackers.

Hi everyone! I’m trying to soak up every free moment of my summer and last week I really made an effort to eat as many whole foods as possible and cut out a lot of processed stuff. We already don’t eat much of it, but when I went grocery shopping about 90% of what I bought were whole foods. That means food as it’s grown- fruits, veggies, nuts, legumes, beans, etc. I still bought a few items like brown rice pasta but trying to limit anything in a bag or box. While I have more time to make an extra effort and prepare most of my meals without rushing, it’s a lot easier to do this so I’m doing it every day that I can. I also tried to limit the amount I was eating out and tried to eat every meal at home. I did splurge when they had a whole vegan Indian spread at Whole Food’s hot bar Friday night though and it was delicious!

This week we have two Braves games planned, so I planned a few things to have when we’re home. I’m going to make a big pot of brown rice that I can use for multiple meals. Here’s what I planned for this busy week-

Chickpea, Eggplant, and Shitake Stir Fry– I’m going to make this simple oil free stir fry with a teriyaki type sauce over brown rice.

Red Lentil Curry– I’m going to make a curry with red lentils, potato, and zucchini with different curry spices and almond milk over brown rice.

Tofu Tacos– I’m going to crumble and brown the tofu in the oven so it gets crispy with spices and then stuff corn tortillas with the mixture and the regular toppings.

Leftovers– I have leftovers from last week like lentil shepherd’s pie, BBQ chickpea spinach burgers, and I can make a chickpea egg sandwich or a simple soup if I need anything else.

I hope everyone has a great week and you try some of these tasty ideas!