Meal Planning 2.24.18

Roasted Rosemary Potatoes

Roasted Rosemary Potatoes

After eating out a lot more than normal and I’m sure eating way too much oil, I wanted to get back to eating HCLF no oil this week so I planned some basics that would fit the bill. I was doing well with weight loss on this lifestyle so it’s best to just jump back in after veering off while out of town (and ordering Thai coming back in town.) I wanted recipes that I knew could be done without oil, and I mixed some new things with some tried and true meals.

This morning I had leftover potatoes I made at the beach for breakfast one morning, so I put them in the toaster oven for a few minutes and they were just as good! I diced a bag of small multicolored potatoes and sprinkled them with rosemary, Italian seasoning, and pepper. I baked them on a nonstick baking sheet on 400* for 30-40 minutes until crispy and served with ketchup and berries. You can sprinkle them with salt after they come out of the oven, but if you do it before it kind of dissipates.

Here are the meals I’m planning on cooking this week if you need some HCLF meal planning ideas.

Maple Mustard Buddha Bowls– I’ve been craving roasted Brussel sprouts since we haven’t had them in a while, so I decided to make a buddha bowl out of it. I’m roasting Brussel sprouts, mushrooms, onions, chickpeas, sweet potatoes, and kale and making a maple syrup and Dijon mustard dressing to drizzle on top.

Pita Pizzas– Josh LOVED these the first time I made them, and when I asked him what he would want this week these (and sushi) were his suggestions. I’m going to go ahead and roast extra mushrooms, onions, kale, and a diced eggplant with the vegetables for buddha bowls, so that the veggies are done and just top a pita with sauce and the veggies for an easy dinner.

Eggplant Rollatini– I’m planning on stuffing thin sliced eggplant with my tofu ricotta, and baking with oil free marinara with a side of pasta and asparagus.

Lentils and Rice- I’m going to make lentils and rice in the rice cooker and throw in whatever extra veggies/spices I have on hand. I’ll serve with a side salad.

Veggie Sushi– This is becoming a fast favorite/ weekly dinner in our house. It’s healthy, easy and delicious.

Refried Bean and Veggie Tacos– I’ve made these before and they were so good! Corn tortillas spread with refried beans, stuffed with roasted veggies, folded, and toasted in a pan for a yummy taco night!

I hope these ideas help you with meal planning this week! Meal planning is weirdly one of my favorite things to do now and I always have a hard time narrowing down the choices. We’re going to Bahamas in a month so I want to make sure my eating stays on track. There’s always next week for all of the other things I wanted to make!

Meal Planning 2.3.18


This is my view this morning while meal planning for the week. Read more of The Starch Solution, Louis on my lap watching Animal Planet, and a fire in the fire place because it’s COLD! As Josh said last night “it’s been a good week” for dinners in our house, so now I feel the need to keep topping myself and keep proving that low fat, plant based meals can be satisfying and delicious as well as healthy. You’ve seen pretty much everything I eat and I’m down a few pounds since I started eating high carb low fat two weeks ago, so I’m excited to try all the recipes that fit in this lifestyle. We’re going to be traveling a lot this year as it turns out so I want to be looking and feeling my best.

HCLF Breakfast ideas-

Oatmeal– quick oats with water, 1 tbsp maple syrup, and berries

Hash browns– shredded potatoes and veggies topped with organic ketchup and side of berries


What I’ve been having school mornings- Brown rice cakes topped with a little raspberry jelly and a sprinkle of Everything but the Bagel seasoning, sometimes I do a mix of rice cakes and one piece of sprouted whole grain toast. Haven’t gotten tired of it yet!

Lunch- I usually have leftovers or make a lavash sandwich with no oil hummus and spinach, tomato, and cucumber with a side of fruit. You could also have potatoes with veggies, rice or pasta with veggies. Half starch, half veggies.

Snacks– FRUIT! pita and no oil hummus, dates and tea, banana with powdered peanut butter, air popped popcorn with dill pickle juice and spices

Since doing this, I haven’t been craving sweets which is really odd for me. I used to have a piece of dark chocolate most nights. If I am in the mood for sweets, I grab a date or two with my tea and it satisfies the craving. Since I fill up on dinner, I’m usually not hungry for anything after that.

HCLF Dinners this week-

Super Bowl Sunday-  Bean Chili topped Potato Skins, I got this idea from The Chew this week. They scooped out potatoes and broiled the skins to make them the crispy “chips” for the bottom layer and then topped them with nacho toppings, but I thought it would be delicious topped with chili. I might even try to make a vegan cheese sauce.

General Tso’s Chickpeas– I’m going to use the oil free teriyaki sauce recipe from last week and mix it with crispy chickpeas and roasted broccoli on brown rice.

Lentil Shepard’s Pie- I’m going to use the insides of the potatoes from the potato skins to make mashed potatoes and make a lentil, veggie mixture to go under them.

Baked Ziti- Baked Ziti used to be my specialty in high school, I made it for all of my friends for every gathering. This is going to be a little different than my ground beef and Ragu classic. I’m going to use tofu to make a “ricotta” with spinach and mushrooms then mix it with ziti and marinara then bake until you get those perfect crunchy noodles on top.

Sushi- We might be having my family over to try some veggie sushi, and we’re trying to think of some other veggie combinations that would be good. Ideas? The avocado, cucumber, carrot, scallion, and spring mix is a keeper, but want something else too.

Bean Burgers and Fries- kidney beans, oats, and spices make these some simple, low fat burgers with a side of roasted potato fries.

Hope this helps you come up with some ideas! I hope it’s another “good dinner” week in our house!

Meal Planning HCLF 1.29.18

Asian Almond Salad

Thai Almond Salad

So far, the HCLF lifestyle has been a success! I’m down two pounds since I started about a week and a half ago so I’m going to continue eating this way. It doesn’t feel like a diet because apparently this is the way your body wants to eat. You eat whole, plant based food without oils or processed foods and you get to eat until your full and you don’t feel deprived.

Josh and I watched the movie Food Choices on Netflix yesterday and it was GREAT! I really recommend it to anyone who already is vegan, wanting to make the transition, or if you know someone who is vegan and have a lot of questions about it. A guy travels around talking to the best nutritional scientists, doctors, and regular people who’s lives have been changed from eating this way. He answers common questions like: Where do you get protein? Aren’t carbs bad? Is this suitable for children? Is this really helping the environment? Do you need fish for omega 3’s? Organic vs not organic? Does it help depression? Obesity? Are you really getting everything you need? It was one of the best docs we’ve seen to cover all of these topics and I really urge everyone to watch it and just be educated and informed about the food you’re eating because it really does make a big difference!

I’ve also started reading the book The Starch Solution by Dr. McDougall and it’s really interesting. Here’s what’s on our HCLF plant based meal plan for the week, I hope it helps you decide what to make.

(Above)- Thai Almond Salad- This was a High Carb Hannah recipe that I actually made last week and didn’t post about because it wasn’t a big hit. Josh said it “just tasted like plain lettuce” so I’m trying to figure out what to add to give it some more flavor. Work in progress! If you want to try it, it’s on her Youtube channel.

Portobello Fajita Tostadas– Corn tortillas toasted, sliced portobellos, onions, and peppers roasted in the oven, topped with your usual taco toppings.

Lentil and Veggie Pasta- I’m mixing some red lentils into my pasta sauce, and cooking them with eggplant, zucchini, tomatoes, and spinach to make a healthy and satisfying sauce to top whole wheat pasta with.

Crispy Tofu and Veggie Rice Noodles– I’m doing my normal crispy asian tofu mixed with frozen asian veggies from TJ’s and brown rice noodles. I’m still working on what to make for my oil free asian stir fry sauce. Ideas?

Lentils, Mushrooms, and Brown Rice– This is one of my friend’s classics and it’s so tasty and easy! Throw it all in a rice cooker and it’s done. Recipe to come!

Pita or Lavash Pizzas– Haven’t decided which one I want to use yet, but either are yummy! Topped with marinara, roasted veggies, and a sprinkle of nutritional yeast since we’re trying to stay away from the vegan cheese.

Have a great week! Hope these spark some ideas for your meal planning this week!



Meal Planning 1.15.18

Vegan Daily Food Log

Vegan Daily Food Log

I’ve been struggling to figure out what to eat or how much of it to eat to get into a stable daily food schedule. This week I stumbled on an article giving an overview of a book called How Not to Die by Michael Greger M.D. and he basically tells you the best food to eat to keep you healthy and it’s pretty much all plant based foods. He tells you what foods to eat and the portion sizes, so I took all of that information and typed up a little checklist as my daily food diary. Then I saw him on Kelly and Ryan this week promoting it! I’m sick of counting calories on MyFitnessPal and it doesn’t seem to work anyway, so I’m trying another approach. It helps because you can visually see what you’ve eaten, but also what you have left to eat that day so if you want a snack you can see the things you still need to eat and grab that instead of vegan cheese its. While on Nutrisystem I had to fill out a food diary like this daily and it helped me keep track, so I’m hoping this will benefit me as well. Of course going out to eat or having something that doesn’t fit in these categories is going to happen, but it’s nice to try and fill all of these categories first and most likely you won’t be hungry enough to eat much else. Also, I’m treating the nuts category as any healthy fat, like avocado.

If you want to read the whole article:

Now that I told you about my new daily meal plan, I’ll tell you what I plan on cooking this week. Last night we had date night out and tonight we’re going to Top Golf with my bestie then ordering in, so I’m only cooking 3 nights this week.

Lavash Pizza- I saw High Carb Hannah uses whole wheat lavash for a lot of things, and I found it at TJ’s and thought it would make a perfect pizza crust. It’s 190 calories for a pretty big piece and I’m topping it with sauce, tempeh “sausage”, caramelized onions, and sautéed eggplant.

BBQ Tofu Salad– I’m going to season and roast the tofu until crispy, dip in BBQ sauce and use it on a salad with veggies, corn, and avocado ranch dressing.

Broccoli “Cheddar” Soup- High Carb Hannah recipe made with potatoes, broccoli, nutritional yeast, spices, and served over rice. I’m always skeptical about cheesy tasting vegan things because they’re usually not very good… so we’ll see how this turns out!

** update- there’s a free app for pretty much the same checklist that I typed out and it’s probably easy to have it with you at all times. Just downloaded it!

Have a wonderful week everyone and happy MLK day!

Weekly Dinner Planning

Our Weekly Menu

Our Weekly Menu

Meal planning is something I usually look forward to every weekend. I curl up on the couch with my huge mug of tea and look for recipes that I want to cook that week, then make my grocery list accordingly. I might decide to switch things up based on our taste, but I’ve never been more thankful for Pinterest recipes since we went vegan{ish}. I try to make things I haven’t made before so it’s always new and a semi-scary experiment. I’ve searched for sites that had their weekly plans laid out with the recipes given, but could never find one that was easy to follow or sounded tasty to me. Hopefully this helps you make your weekly meal plan and you enjoy the recipes I chose! I try to make things in different categories (or cultures) each night, and I’m striving to make balanced, healthy meals (even if my scale isn’t telling me so).

My teacher friend Kaly used her Cricut to make this awesome weekly menu and it’s one of my favorite things in my kitchen! Here’s what we’re having this week, and I’ll update you on how they turned out! Another nightly adventure begins!

Fresh 2 Order salad- I love their Asian salad! It’s filled Mixed Baby Greens, Candied Walnuts, Tomatoes, Avocado, Sesame Seeds, Pickled Ginger, Mandarin Oranges, Szechuan Peanuts, Crispy Noodles, and Dijon Vinaigrette. Yum!

Mahi Burgers and Fries– I bought frozen Mahi Mahi burgers from Trader Joe’s so we’re going to give them a try. I’m planning on topping them with lettuce, tomato, and avocado. Also, I’m going to slice a potato to bake fries in the oven. * Update- They tasted like hard fish sticks. They’re a no go.*

Portobello Fajitas- Sliced portobellos, onions, bell peppers, tossed in  homemade taco seasoning and baked to perfection with little clean up! It’s the easiest way to make fajitas and they’re delicious in a soft taco or on top of quinoa with your favorites Mexican toppings (avocado, lettuce, salsa, cucumber, etc.)

BBQ Chickpea Bowls–  BBQ roasted chickpeas, sweet potato, crispy brussel sprouts, kale chips, and quinoa to make a healthy and filling bowl of goodness.

Thai Veggie Curry– I have to wait until I know Josh isn’t home for dinner because he hates curry, but I love it. I found a Thai Vegetable Curry recipe I’m going to try out for a friend and I.

Gyozas over Asian Stir Fried Vegetables– Easiest dinner ever. We love the Thai Shrimp Gyozas (frozen) from TJ’s and I also found precut mixed Asian vegetables in the frozen section. I’m going to pan fry the dumplings and serve them over the mixed veggies with some kind of soy inspired sauce.

I’ll be returning with how each meal turned out if you would like to follow my meal plan a few days or weeks after so that you don’t even have to think of meals! Sometimes planning is the hardest part. Easy Peasy (Lemon Squeezy) my students would say!