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!