Meal Planning 5.20.18

BBQ Potato and Avocado Salad

BBQ Potato and Avocado Salad

Above: quick lunch of leftovers today! I diced some leftover potatoes with onion powder, chili powder, garlic powder, and pepper then baked on 425* for 30-35 minutes then put them on a bed of spring mix, carrots, tomatoes, and avocado. I used a little bbq sauce and green goddess dressing as dressing for it.

Today was a good day! I spent most of the day with my parents at their house and we watched the replay of the royal wedding, ate lunch, and I cleaned out my clothes that I still had stashed in my old closet. I kept things that I liked but didn’t fit anymore, so I tried it all on and was so excited that THEY FIT! I was fitting into things that I wore after I lost all my weight after Nutrisystem again… things I haven’t worn in years. SO EXCITING! I’ve been glad to have lost 11 pounds, but also frustrated that I’ve been stuck with weight loss the past month or so but today just confirmed that it is coming off. That I’m doing things the healthiest way for me this time and it’s slowly but surely coming off and that’s an exciting thing. I need to be happy with where I am now and keep eating things that make me feel healthy and happy and it’ll eventually come off.

Onto this week’s meal plan, I got most of the recipes off of my McDougall Starch Solution app I have on my phone. They’re approved by the Dr. himself who created the plan so I know they’re healthy oil-free options.

Lentil Sloppy Joes– These are so delicious and filling. I’m topping a ciabatta roll with this saucy, sweet, sloppy mix and roasted broccoli on the side.

Cauliflower Dal– This looked like a tasty recipe with red lentils, cauliflower, and potato with spices served over rice or pita.

Baked Penne Florentine- This is a cashew based creamy sauce swirled with pasta, spinach, and I’m adding mushrooms and baked.

Falafel Wraps– I’m finally trying out the Trader Joe’s falafel mix and adding them to a warm pita with lettuce, tomatoes, and a tahini based sauce.

Crock Pot Pizza Potatoes– This sounded weird, but interesting and I never use my crockpot anymore so I thought it would be worth a shot. It’s thinly sliced potatoes topped with sauce and toppings and cooked on low for 6-8 hours.

Taco Casserole Tacos– I’m making a mix of beans, peppers, onions and salsa and baking then filling tortillas with this mixture.

Have a great week and hopefully one of these (or more) will be tested by your family as well!

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 5.6.18

Breakfast Sandwich

Breakfast Sandwich

As school is coming to an end and summer is approaching, I’m exhausted! It’s also Teacher Appreciation week so I’ll go easy on myself and make some easy meals that don’t have tons of ingredients or lots of prep. The weather has warmed up by about 20 degrees in two weeks so the time for soups and hearty dishes feels like its over and it’s time to start coming up with lighter, cooler dishes. This past week I’ve been trying to really make a conscious effort to only eat when I’m actually hungry and not just because it’s a normal time to eat. I’ve been having an apple or banana when I get hungry in the mornings around 9:30 and trying to only finish the food on my plate until I’m full and not stuffed. This is helping me get better at intuitive eating and not just eating out of boredom or because it’s breakfast or snack time.

Here’s the menu I created for this week! I tried to use some basics that aren’t much effort, and still cook some new stuff to try out this week.

Picture above- I used the leftover tofu scramble to make a tasty breakfast sandwich on sprouted grain bread with a grapefruit on the side.

Black Bean Burgers, Sweet Potato Fries, and Roasted Brussel Sprouts– We’re having my parents over for Sunday Supper tonight and I’m making these burgers that I haven’t made in a while topped with avocado, tomato, and lettuce (maybe bbq sauce or mustard?) on a ciabatta roll with a side of homemade sweet potato fries and roasted Brussels because they’re my mom’s favorite.

Veggie Sushi- classic, easy, and healthy. Once the rice is cooked, it’s easy to throw together and it’s always delicious.

Singapore Rice Noodles- I’ve ordered this a few times for take out, but the last time I had to pick out the chicken and so I figured I should just learn to make it. Brown rice noodles, veggies, and curry- shouldn’t be too hard right?

Burrito Bowls- Black beans over brown rice and toppings… I said I wanted easy this week and this is as easy as it gets.

Roasted Vegetable Pasta- I’m roasting mushrooms, zucchini, tomatoes, and onion and mixing them with quinoa and brown rice fusilli with balsamic vinegar. I might throw in whatever other veggies I have leftover as well.

Picture below- I used whatever I had leftover in the fridge to make lunch. I sautéed leftover brown rice with kale, nutritional yeast, salt and pepper and then put the mix on a bed of spring mix, carrots, tomatoes, and cucumbers and topped with salsa. It wasn’t the best thing I’ve ever had but it was healthy!


Have a great week and enjoy the warm weather!

Meal Planning 4.30.18

IMG_1545.jpgI just finished meal planning for the upcoming week and this was the first time I was struggling to pick things that I wanted to make. Nothing sounded good to me…nothing really caught my eye… anyone have days like this? Luckily this week have have a few nights out, so I only needed to come up with four meals. I’m sure I’ll be kicking myself later this week that I didn’t put more effort in! I still found four yummy sounding meals that will work.

Tofu Scramble with Home fries- I’m going to make breakfast for dinner and use mushrooms, onion, asparagus, and kale cooked with crumbled tofu and add spices to make a scrambled egg consistency and then bake up some potatoes as a side.

BBQ Jackfruit Sandwiches and Roasted Broccoli– I’ve been wanting to try jackfruit for a while, but it sounds so weird that it’s intimidating me! Fruit that mimics pulled pork… what?! I know, but apparently it’s great so I’ll give it a try. I’m going to buy the can from TJ’s and then cook it with their BBQ sauce for an easy meal. Fill a ciabatta roll with the mixture and top with avocado and a side of roasted broccoli.

Chinese Eggplant, mushroom, and Broccoli Stir Fry– I’m going to make a soy based sauce and make a stir fry and top a bed of rice with this saucy mixture.

Quinoa Tacos– I’m going to make quinoa, spice it with taco spices, and then cook it until it gets crispy and crunchy then make tacos out of it with tomatoes, avocado, lettuce, and salsa.

That’s all I’ve got for this week! Hopefully these options sound tasty to you and I’ll be posting each recipe as I cook this week. Enjoy the finally sunny weekend!!

Meal Planning 3.4.18

Cinnamon Date Oatmeal

Cinnamon Date Oatmeal

Weekend breakfasts are the best breakfasts! This morning I made a cinnamon date oatmeal and I actually ate the whole thing! First time ever (when it wasn’t from a packet.) I used natural sweeteners to make it taste like the sweet oatmeal that I do like (tolerate) without adding a bunch of sugar and topped with a drizzle of maple syrup.

Cinnamon Date Oatmeal

Serves 2

1 c rolled oats

2 c water

1 banana, mashed

2 dates, chopped

1 tbsp cinnamon

1 tsp vanilla

1/4 tsp salt


1/3 cup blueberries

1/3 cup raspberries

2 tbsp maple syrup

  1. In a small saucepan, combine all of the ingredients over medium high heat. Once it comes to a boil, reduce to a simmer until it’s the thickness you’re wanting.
  2. Add berries and drizzle with maple syrup.

Now I’ll tell you what I’m planning to make this week! There seems to be an endless supply of plant based recipes that I want to try out, so it’s always something new every week. I downloaded the McDougall app on my phone filled with Starch Solution recipes at my fingertips, I’ve looked at, and looked through Stella the Light’s ebook. So far, the easiest way to find recipes for me is on Pinterest. I also bought some extra things to make quick easy dinners if I decide to after appointments and meetings this week.

Black bean burgers– recipe with minimal ingredients. There’s pretty much only oats, corn, beans, and spices to make a simple burger on pita bread with a side of sweet potato fries.

Chickpea, kale, and potato soup– I’m going to make a soup with a mirepoix base, veggie stock, vegetarian chicken flavor bouillon, potatoes, chickpeas, and kale. I’ll make enough to have leftovers after a school event this week.

Edamame Noodle Bowl– Rice noodles, edamame, bok choy, mushrooms, broccoli, and my oil free teriyaki is going to make a yummy noodle bowl!

Even faster options…

Baked Beans, Rice, and Brussel sprouts– I was excited to find oil free baked beans at Trader Joe’s so I can eat them on a bed of rice and side of roasted Brussel sprouts.

Spaghetti Pomodoro– This week while watching The Chew, Michael made a quick marinara that looked delicious. I just am going to omit the butter, oil, and parm, and I’m in the clear. I got whole wheat spaghetti and a can of San Marzano tomatoes and I’m set, and I always have veggies to make a quick side salad!


These are the refried bean, onion, mushroom, and red bell pepper tacos I made last week. IMG_0748.jpg

Easy and filling snack idea- Honey crisp apple, PB2, and pretzel crisps.

Beach Meal Planning for HCLF

Sprouted Toast with PB2 and Berries

Sprouted Toast with PB2 and Berries

Vacation time! It’s the first vacation in our amazing year of vacations that we have planned and we’re going down to the beach near Seaside, FL. We’re so ready for a week of sun and relaxation in one of our favorite places. We love going down in the winter when it’s not so crowded and you can take leisurely walks on the beach, grab tea and shop around town, get into any restaurant, and bike ride. HOORAY! The one thing making me anxious about all of these trips now is food. Being vegan, it’s going to be more challenging to eat out so I downloaded the Happy Cow app that helps find vegan restaurants wherever you are. I’m hoping that helps us traveling this year, but luckily on this trip we’ll be able to cook in which will help save money and the fat/salt used in restaurants.

Today I hit the 5 pound mark, so that’s how much I’ve lost in the 4 weeks I’ve been high carb low fat. It’s slow going, but that’s the most sustainable kind of weight loss so I’m happy about it! Also, I haven’t felt deprived for one day so it doesn’t feel like a chore. If you lose a pound a week, that’s still 52 pounds a year! I’m trying to meal plan on vacation so that it doesn’t hinder progress, because I know it’s easy to be on vacation and just let loose and give up your goals because food and drinks are better on vacation. I still want to be able to go out for some meals, but bring things with us to have on hand. Here’s what I have planned so far-

I’m going to bring some staples down and then buy our fresh produce while we’re there.

Breakfasts– I’m going to pack some rice cakes, shredded potatoes, sprouted bread, and then get fruit and jam down there. That way we can make hash browns, toast, rice cakes with jam, and fruit for breakfasts and then figure out if there’s any restaurants that have options to go out. Don’t think the Donut Hole is going to be an option now.

Lunches- I’m going to pack lavash and hummus to make veggie sandwiches, and we can buy sauce and veggies to make lavash pizzas. We’ll also have leftovers, and I already know there’s a vegan food truck if we want to grab something in town and sushi is always an easy option.

Dinners- We love going out for dinner on our beach vacations, because it’s so relaxing to go watch sunset with a drink and then have a great dinner. There’s so many delicious restaurants in the area and we have our favorites we like to go to each time. We’re planning to go out two nights and stay in two nights, and we could always go on the beach to watch sunset before our dinners in. It’s about the experience, right? I’m going to precook rice to pack and a can of beans so that we can make burrito bowls one night, and then a package of brown rice noodles, a bag of frozen stir fry veggies, and make teriyaki sauce to make noodle bowls another night. These are easy, few ingredient recipes that fit in our diet and are easy to plan and pack. When we go out, I’ll be looking for vegan options and ask to go light on the oil.

Snacks– Unfortunately we’re missing the farmer’s market, so we’ll have to get our produce elsewhere. I’m planning on bringing some pretzels and hummus, rice crackers, and corn tortillas to turn into chips and salsa for snacks and always have fruit on hand. I always have dates on hand for a sweet.

Let me know if you have found any great vegan options in that area!