So we're leaving for Oregon for 3 weeks this coming Saturday. This forced us to be very very mindful of using things up before we go! Because of this (and because I'm on this crazy declutter/budget/simplify-your-life jag) we made up a weekly meal plan! And I'm going to try to stick to it, by gum!
What we've had so far:
Saturday
Breakfast:
Tofu scramble
Herb Roasted Red Potatoes
Toast with Earth Balance
Juice
Coffee/tea
Lunch:
Leftover pizza from Friday night (doh! not vegan. They were out of soy cheese and we were des.per.ate.)
Dinner:
Peanut Red Curry with onions, peas, and carrots over brown rice
Spinach Salad
Edamame
Snack/Dessert:
Newman's Ginger-O's (those things are the DEVIL! but vegan!)
Sunday
Breakfast:
Toast with Cashew Butter (YUM!)
Juice
Lunch:
Bow Tie Pasta with Broccoli, Sun-Dried Tomatoes, Kalamata Olives and Garlic Olive Oil
Ginger O's
Snack:
Berry Berry Juice from local juice joint (vegan) - Chad and I split one
Dinner:
Almost Irish Stew (from Fresh from the Vegetarian Slow Cooker) - uses up the navy beans I made last week, the chicken style seitan we needed to use, baby carrots, red potatoes, a can of green beans, onion, garlic, broth and spices. My house smells soooo good right now!
Coming up this week:
Monday: Magical Loaf Studio Loaf, Leftover Roasted Potatoes
Tuesday: Chilli Con Bulgar from La Dolce Vegan!, Garlic Toast, spinach salad
Wednesday: Tofurkey-Avocado Reubens, bread and butter pickles, spinach salad
Thursday: Either Biscuits and Gravy or Tempeh BLT's
Friday: EAT OUT
Lunch for each day will be leftovers from the day before or Cashew Butter and Apricot Jam sandwiches. We also have the fixins for some smoothies, cuz we need to use up our jug-o-juice!
Can she actually stick to the meal plan? Will this change her life forever? Stay tuned!!!
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