Meal Planning 6.24.18

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Above: Honeycrisp apple with PB2 and Everything but the Bagel seasoning

These weeks of summer are flying by! I should have known, they always do, yet I’m always surprised how fast they go. It’s another week to meal plan so I made my list and went to Trader Joe’s yesterday for my weekly haul. It’s the last time for the next few weeks because we’ll be traveling! I also went to Whole Foods today for a few things and it always amazes me how expensive it is whenever I go there! I got 5 meals, snacks, deodorant, toothpaste, and two sunscreens at Traders for $125 and when I went to Whole Foods today to get lentils, short grain rice, liquid smoke, a couple Arden’s Gardens, two new natural deodorants (I’m having irritation issues), lunch, two vegan cookies, and B12 it was $78. I guess because it was from the deodorants and B12? Yikes.

Anyways, shop at Trader Joe’s for all your daily basics and Whole Foods for the rarer items. I wanted to incorporate some staples that I won’t have to think about, and some that I need to follow a recipe (mostly) because some nights you don’t want to stare at your phone while you’re cooking to make sure you’re doing it right. This is what I’m planning on making.

Quinoa Stuffed Portobellos with Red Sauce- I created this to make something simple that seemed sophisticated and was really healthy with lots of vegetable protein. I’m going to cook the quinoa with diced onion and a 1/2 tsp of boullion for flavor and then stuff the portobellos with it, then cook them in homemade red sauce.

I’m Possible Burgers– I found this recipe on Pinterest for at home “Impossible” tasting burgers. Their base is tempeh and the beets give them the pink color and liquid smoke gives them their flavor. I’ll be serving these with homemade baked fries.

Chickpea Buddha Bowls- I’m going to roast some chickpeas, sweet potatoes, brussel sprouts, kale, and serve over rice with some kind of sauce, not sure yet.

Lentils and Rice- This is a classic and I’m mixing in mushrooms and spinach to make it a more rounded meal. It’s one of our favorites!

Veggie Pasta- I got some whole wheat fusilli and I’m going to roast some of our favorite veggies to throw in with a quick marinara.

I got extra chickpeas to make some hummus and veggie flatbread sandwiches for lunches, extra potatoes for breakfasts, and lots of fruit to snack on. I hope you all have a fabulous week!img_2565

Meal Planning 5.12.18

Eggplant and Mushroom Pizza

Eggplant and Mushroom Pizza

Josh and I decided we need to start having weekly date night like we used to because the grind of work and school are wearing us down and we need something fun to look forward to every week to get out of our routine. We had an impromptu date last week and tried out an Italian restaurant that has been open for a year about 5 minutes away from us and it was delicious! It’s called Zuzzu off Oak St. if you’re in the Roswell, GA area and it’s a great place for Sicilian pizza, salad, pasta, etc. We split a garden salad with balsamic, and I got an eggplant, mushroom, and garlic pizza which was fantastic, and Josh had a pasta dish with pine nuts, dill, and raisins. We usually go to the same restaurants every time so we want to start exploring new places and see what other great places are right around us!

Since I didn’t make burrito bowls that night, they’re getting pushed to tonight’s dinner, which simple is good after a night of bar food and drinks last night. We went to Josh’s cousin’s 30th surprise party at Punch Bowl Social and had a blast.

My weight loss is at a stand still, which is always annoying but I’m at the same weight I was for years before I got married. I think my body likes it here, so I’m trying to go back to basic starch solution guidelines this week and do some more basic starch/veggie based meals and see if that helps.

Beyond Meat Burgers, Dill Potato Salad, Berry Salad- For Mother’s Day we always have a picnic in my Grandma’s backyard (tent and everything) so this year I’m in charge of making the salad. I thought a mixed green salad with strawberries, blueberries, avocado, toasted pecans, and a raspberry balsamic vinaigrette would be good and I’m bringing Josh and I some no meat burgers to grill out for the mixed grill. I’m also making a dill potato salad with silken tofu and a dill packet as the base of the dressing.

Lentils, Mushrooms, Spinach, and Rice- This is one of my most basic favorites because it’s so simple, and delicious. I’ll make a side salad with this too. Recipe on the blog.

Creamy Avocado Asparagus and Potato Salad- I just found this recipe in my Oh She Glows cookbook and it looks like a light, yummy, summer dinner. It’s potatoes and chopped asparagus and the dressing is avocado based with fresh dill and lemon juice.

Roasted Garlic Mushrooms and Broccoli over Brown Rice- Anyone else love the garlicky roasted mushrooms from the Whole Foods Hot Bar? They’re so good! I’m going to try to replicate those with no oil and add some broccoli in as well and serve over brown rice.

Tofu, Mushroom, and Bok Choy Ramen- I don’t think I’ve made this since last fall, but with the stormy weather apparently coming this week it sounded good even though it’s 90* right now. Recipe on the blog.

Portobello Fajita Tacos- I don’t know why I plan tacos a lot on Fridays, but it just seems like a ready for the weekend food! These are easy, delish, and only have a few ingredients. Recipe on the blog.

I know. Mushrooms galore, but they’re really good and full of protein and a great meat replacement.

Happy Mother’s Day weekend and have a great week!

 

Meal Planning 4.16.18

Well it’s already been a week back in normal life mode and it’s sped by. I didn’t share what I made last week getting back in routine because I was sharing about Atlantis but I made lentils and rice, chickpea balls with pasta and roasted kale, portobello burgers, easy faux-cheezy broccoli potato soup, Chinese chickpea stir fry, and I can’t even remember what else… oops.

As I was planning for the week, I was thinking about how much my palette has expanded since going vegan. The amount of food items that I eat now that I didn’t eat before is crazy! I used to not eat oatmeal, peppers, beans, lentils, dates, kale, nutritional yeast, sprouted grain bread, tofu, tempeh, greens, tomatoes, coconut aminos, spring mix, etc. Your taste buds really do change so much and I crave fruit and vegetables now and rarely ever crave sweets. It’s amazing!

I didn’t know what I wanted for lunch so I grabbed the pack of ramen noodles I got from Whole Foods a few weeks ago and used some leftover eggplant, tofu, zucchini, carrot, and green onion to sauté and mix with the noodles and soy sauce and coconut aminos. (above)

I got to meet one of my best friend’s babies this morning that was born yesterday! It was so exciting and I came home and made them dinner for tomorrow night. I went ahead and made our lasagna and their baked ziti that both will be served with garlic bread and salad. Here’s the menu I planned for the week-

Eggplant, Mushroom, and Spinach Lasagna- I roasted sliced eggplant and layered it with homemade basil marinara, whole wheat lasagna noodles, spinach tofu ricotta, and mushrooms. It looks really pretty, so can’t wait to bake and eat it tomorrow!

Refried bean, onion, pepper, and mushroom tacos- One of my school friends tried these last time I made them and really enjoyed them so she was requesting them and I decided to make them this week! They’re really easy to make, but really flavorful and filling. All you need is a scoop of guac and salsa on the side.

BBQ Chickpea Salad- I’m roasting chickpeas and tossing them with BBQ sauce and topping them on a bed of lettuce, carrots, tomatoes, cucumber, and roasted corn. I’m still wondering what dressing I’ll mix with it?

Roasted Potatoes and Broccoli-On the night Josh is working late, I’m just going to make a simple meal of roasted potatoes and broccoli with garlic powder, maybe curry powder for potatoes, and nutritional yeast on broccoli. I can dip in ketchup or BBQ sauce.

Balsamic Portobello and Quinoa Stuffed Pitas- I’m slicing up portobellos, peppers, and onions with balsamic and spices, mixing with quinoa and greens, and serving inside a warm pita and side of asparagus.

Mexican Rice and Bean Bake- I found this recipe on Forks over Knives and it’s brown rice with black beans, peppers, spices, tomatoes, and a faux nacho cheeze sauce and baked.

It’s a rainy Sunday here in Georgia and Louis is loving watching the rain fall as I’m spending the day in the kitchen. Have a great week everyone!

Meal Planning for Next Week

Cocoa Quick Oats with Fruit

Cocoa Quick Oats with Fruit

This weather in Georgia has been crazy! I’ve had the last 3 days off for SNOW DAYS and we only got about an inch, but yesterday was kind of icy. I won’t complain! I took the time to research a ton about the HCLF plant based diet and I had plenty of time to meal plan for next week and make a grocery list. I just got back from Trader Joe’s and Whole Foods and spent wayyyy more than I usually do for a week of groceries, about $200, but it’s still cheaper than going out a few times a week.

Oh, the picture above is what I had for breakfast. It was quick oats, water, unsweetened cocoa powder, vanilla, cook with half a banana, and top with fruit. It was pretty bitter and wasn’t my favorite, but I’m not big on oatmeal anyway. I ate about half, but it kept me full a long time.

I had to get a lot of new basics that I didn’t have on hand, and had to sort out everything that I had that had oil and replace it,  so some of this stuff will last a lot longer than this week. As a majority of this lifestyle is whole food starch based, I decided to buy a rice cooker last night and I bought 3 kinds (short grain, basmati, regular) of brown rice today to try. I bought a TON of produce and new products to try so here’s what I have planned this week for our HCLF menu.

Vegetable Sushi Rolls– I bought nori sheets, short grain brown rice, and some cucumber, avocado, carrots, and spring mix to go inside. I bought a bamboo sushi mat, reusable chopsticks, and a rice paddle on Amazon as well.

Thai Almond Crunch Salad– This is a High Carb Hannah recipe with two kinds of cabbage, carrots, cilantro, chopped almonds, lime, and an almond butter dressing.

Black Bean Burrito Bowls- This is something we already have often. Brown rice, black beans, veggies, avocado, and salsa. Simple and delicious.

Vegetable Chickpea Soup with Noodles- I’m going to use fresh and frozen veggies, chickpeas, and cover it with water and a few spoonfuls of vegetarian better than bullion chicken and then add noodles last.

Bean and Veggie Corn Grilled Tacos- I bought white corn tortillas that had 2 ingredients, fat free refried beans from TJ’s, and onions, peppers, and mushrooms to go inside. I’ll fold them over and grill them on a grill pan. This is High Carb Hannah recipe, and she said they’re great to freeze and then reheat whenever you’re hungry.

Roasted Potato Wedge and Spinach Salad- I’m going to roast some potato wedges with spices and no oil, then add them to a bed of spinach then make a Smoky Mustard Maple dressing to drizzle on top. Also, this is from High Carb Hannah. It’s super simple, but it has all of the food groups and nutrients needed. And yes mom and dad, it does have plenty of protein.

Shopping List

Produce- avocados, spring mix, limes, raspberries, blueberries, onions (red and yellow), apples, clementines, cucumbers, mushrooms, grape tomatoes, green and red peppers, baby spinach, broccoli, Napa cabbage, purple cabbage, bag of russet potatoes, cilantro, scallions, shredded carrots, refrigerated kombucha

Pantry– brown rice noodles, brown rice spaghetti, bags of brown rice, Nori sheets, onion powder, Better than Bouillon chicken and beef (vegetarian), coconut aminos, black beans, chickpeas, fat free refried beans, corn tortillas, fat free whole wheat pita, cashew butter (only ground cashews), nutritional yeast, salsa, brown mustard, maple syrup, veggie broth (365 brand has no oil), Annie’s Sweet and Spicy BBQ sauce, Ponzu sauce, TJ’s Korean BBQ sauce

Frozen– TJ’s Shredded Potatoes, 4 veggie medley

Well I just shopped for the week and then Josh asked me to go to our favorite sushi place tonight so guess I’ll start tomorrow! Hope everyone has a great weekend!