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

Toppings:

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 fatfreevegan.com, 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– Fatfreevegan.com 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!

http://abc.go.com/shows/the-chew/recipes/spaghetti-pomodoro-michael-symon

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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.

Speedy Curry Rice

Speedy Curry Rice

Speedy Curry Rice

Last night I was tired (because most teachers are done by Thursday) and the rain has been making me so sleepy. I didn’t feel like getting take out because I’ve been trying to eat as oil free as possible, so I pulled together my leftovers and made this curry rice. I found a recipe on Pinterest and edited to what I had on hand, and it turned out to be pretty tasty! I made way too much, and since Josh doesn’t eat anything with curry powder I have a lot of eating to do. Luckily it’s whole plant based foods and I took the oil out of the recipe and replaced it with veggie broth so it’s guilt free. It came together in about 5 minutes because I used the leftover rice I had in the fridge and some frozen pre-cut veggies.

Speedy Curry Rice 

1/4 cup vegetable broth, low sodium

1 tsp Better than Bouillon Vegetarian chicken flavor

1 tsp tomato paste

1/2 yellow onion, diced

1 tsp smoked paprika

1 tsp cumin

1 tsp chili powder

1 tsp garam masala

1.5  tsp Madras curry powder

1 tsp garlic powder

3.5 cups short grain brown rice, cooked

1.5 cups frozen green peas

1 cup frozen cut green beans

handful of cherry tomatoes, halved

handful of spinach

1 tsp PB2, made

1/2 cup water

It looks like a lot of ingredients, but most are spices so don’t be afraid!

  1. Over medium high heat, add onions, broth, bouillon, and tomato paste in a large saute pan. Cook until onions are tender.
  2. Add in the green beans, tomatoes, and spices and cook until fragrant.
  3. Add peas, spinach, PB2, and water until there’s enough sauce to coat the rice.
  4. Add in the rice and combine until it’s well coated. Add a sprinkle of salt to bring out the flavors.

Here’s the original recipe I found and used to create my version.

http://eathealthyeathappy.com/brown-rice-bowls-vegan-gluten-free/