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Return to meal planning

9 Jun

I stopped meal planning for a while because nothing sounded appetizing, and I was too tired most nights to cook. I’m back in the saddle this week, though! Here’s our menu:


  • Breakfast 1 — French toast
  • Breakfast 2 — Omelets and hash browns
  • Dinner — Barbecue jackfruit tacos
  • Monday:

  • Breakfast — Smoothie (repeated every weekday)
  • Lunch — Minestrone, fruit and nuts (repeated through Wednesday)
  • Dinner — Barbecue leftovers
  • Tuesday:

  • Dinner — Chana saag and rice (repeat Wednesday)
  • Thursday/Friday:

  • Lunch — Baked potato with black beans, fruit and nuts
  • Dinner — Soyrizo stew with chips and salsa
  • Saturday:

  • Breakfast — Pancakes and eggs
  • Lunch — Out
  • Dinner — Leftovers/use up veggies and pantry staples
  • That’s the plan! Three of the meals are slow cooker recipes from The Vegan Slow Cooker book that I just got. I’m excited to see how they turn out. I promise to report back!

    What’s on your menu this week?


    Revised approach

    12 Apr

    Between my desk job and my smartphone, I have actually been on technology overload lately. Sometimes it feels luxurious to unplug and get back to basics, as ridiculous as that sounds (since, obviously, access to technology is a privilege, and whining about it invading your life is a total developed-world complaint). All the same, I’ve been enjoying reading actual books and writing with a pen as a break from my usual habits.

    Last week, I decided to shake up the medium I used for meal planning.
    Instead of the iPhone Notes app, I’ve started whipping out my old-school composition notebook and a pen. Something about the additional white space and the act of pen-to-paper writing has been inspirational, and it has greatly improved my organization. I receive my weekly CSA email on Thursdays with a list of the likely contents, so I have started making my plan for the following week that same day. Here is next week’s:


    I have truly abysmal handwriting for a grown-up. Sorry. Anyway, my old method was just a quick list of what I planned to cook that week. This one has me write it out day by day, which makes a big difference for some reason. I’m a visual learner, so I think this method is better for me because, in part, it lets me see exactly how much I need of ingredients for each meal.

    I’m still making my shopping lists on my phone, since that seems to work best, but I am a convert to the physical act of writing my plan down, at least for now.

    And so this post isn’t too boring, check out this adorable picture of Poppy sleeping behind the curtains:


    That spot of orange on her neck is from lying on her carrots when she eats them. Ha! It is her personal mission to destroy everything in the apartment, but she’s so cute that we’ve decided not to prepare her for stew meat.

    Eating to Live

    11 Feb

    Normally I would be sharing my CSA haul for the week, but I had an insane Sunday, complete with a migraine, so I put everything away without managing a photo. So instead of itemizing my haul, I will just share my meal plan for the week.

    I’ve been feeling off-kilter for a little while now and doing way too much stress eating, so I decided to eat very clean this week. I hesitate to call this a cleanse, but it is an opportunity for me to hit the reset button and get my eating back on track. I decided to do the Eat to Live plan with a little Thrive Forward sensibility thrown in. Here’s how it shakes out:

    Breakfast: Green smoothies (1 tablespoon ground flax, 2 cups spinach, 1 banana, 1 cup frozen fruit, 1 cup soy milk, 1/4 cup oatmeal, and a sprinkle of ground ginger and cinnamon)

    Lunch: Big salads (3 cups greens, 1 cup roasted veggies, 1/4 cup hummus, and juice of 1/2 a lemon)

    Snacks: Orange, apple with homemade cashew butter

    Monday/Tuesday — Chili (basically this recipe but with six cups of beans, no olive oil, and twice as many tomatoes), steamed chard, and homemade chips (one tortilla’s worth for me, and two for him) and 1/4 cup salsa
    Wednesday/ThursdaySlow Cooker Hot and Sour Soup and steamed greens
    Friday/Saturday — Spaghetti squash with tomato-lentil sauce and salad

    So as you can see, there’s a pretty common theme: lots and lots and lots of veggies, both raw and cooked. On top of that, I’m eating no added fats (so no oil), no added sugars, and very little starch. I’m also avoiding alcohol and reducing my caffeine intake, which may be contributing to my headaches but is a necessary evil. My meals are planned using the parameters of Dr. Fuhrman’s philosophy, but I’m incorporating two daily snacks a la Thrive because it’s the way my body prefers to get its calories.

    I will post throughout the week to share my daily meals. Spoiler alert: there will be a lot of salads. πŸ™‚

    Meal planning for Feb. 4-10

    4 Feb

    Yep, another meal planning post. To be honest, I’m having a bad year week, which is why posting has been lame and lackluster. I will try to correct this problem in the future, but for now, things are as they are, stupid platitudes and all.

    Here’s my CSA box for the week:


    • Beets
    • Kohlrabi
    • Turnips
    • Mandarin oranges
    • A grapefruit
    • Bok choy
    • Bacon avocados
    • Red chard
    • Red lettuce
    • Parsley
    • Cilantro
    • Carrots

    And here’s the meal plan:

    Breakfast: Green smoothies for both of us


    • Monday/Tuesday β€” Leftover Butternut Poblano Soup (but actually just with sweet potatoes this time) and a small salad
    • Wednesday/ThursdayΒ β€”Β Salad with kohlrabi and lentils
    • Friday β€” Potluck at work
    • Saturday/Sunday β€” TBD
    • For himΒ β€” More hummus and cashew queso


    • Monday/Tuesday β€” Italian white bean soup
    • Wednesday β€” Stir fry
    • Thursday/Friday β€” Roasted beet salad
    • Saturday β€” TBD

    So there you go. Sorry I’m boring today. I hope your week is off to a better start than mine.

    Meal planning for Jan. 27-Feb 2

    27 Jan

    We’ve actually had some legitimate rain this past week, which brought the usual annoyances in a city that CANNOT COPE with water on the roads — flooded streets, drivers going 20, stalled cars, accidents galore, and general confusion. One unexpected consequence was the canceling of my CSA share. The farmers were unable to harvest during the storm, so I sadly went without my Sunday pick-up today. It was sad, but what are you gonna do? The show must go on, so here’s this week’s meal plan:

    Breakfasts: Green smoothies

    For me — tempeh tacos
    For him — hummus with carrots, celery and baked tortilla chips
    Saturday — possibly sandwiches on homemade bread
    Sunday — probably pancakes

    Monday — Mexican barley with black beans and chard
    Tuesday/Wednesday — Seitan piccata and salad
    Thursday/Friday — Lentil soup
    Saturday — no idea, probably leftovers

    For dinner tonight, we are eating open-face sandwiches with Dijon, portobello mushrooms, and avocado:
    The bread is my beloved pumpernickel recipe from Smitten Kitchen. I hadn’t made it in a while, but it was calling to me this weekend. This loaf was by far our favorite. I cooked it at 450 for 20 minutes, then 350 for 10, and finally 300 for another 10. The crust is thick and crunchy, but the inside is fluffier than my past attempts.


    It made a great toast topped with homemade cashew butter (recipe to come when I perfect it):


    That’s all for now. I hope everyone has a pleasant Sunday night and an easy start to the week tomorrow!

    Meal planning for Jan 20-26

    20 Jan

    Happy Sunday! I’m in the midst of a four-day weekend, thanks to being sick on Friday and MLK Day tomorrow. I’ve been keeping myself very busy, though.

    Today started at 7 a.m. so I could drive to the west side. By 8, I was running five miles beside the Pacific Ocean. I asked some running friends on Twitter what to do to prevent/treat knee and ankle pain, and in addition to stretching, strengthening my legs, wearing a brace, and buying new shoes, someone recommended running on a softer surface, such as the beach. It sounded like a fun challenge for today’s long run, especially since I needed to be in Culver City at 9:30 this morning anyway. It was tough — I walked more than I wanted — but it did feel bette on my joints. Plus, you can’t beat the ocean view. No pictures since I was just soaking it all in. Afterward I went — kinda sweaty and gross, sorry folks — to a cooking demo at Native Foods, which I’ll share more about next week.

    I am trying to treat today like a normal Sunday, so I did my meal planning and grocery shopping. Here is today’s CSA box:

    Before you is:

    -red chard
    -curly kale
    -red leaf lettuce
    -chiogga beets
    -little purple turnips
    -purple kohlrabi
    -cute skinny carrots
    -bacon avocados

    Here’s what’s on the menu

    Breakfast: Polenta and egg (me), green smoothies (him)


    Sunday β€” Chips, dips and carrots
    Monday β€” probably a quick pasta
    Tuesday-Thursday β€” Roasted beet-turnip-kohlrabi salad
    Friday-Saturday β€” Taco salad
    For him β€” Yet another hummus recipe with carrots, celery, and corn chips


    Sunday β€” Salad
    Monday-Tuesday β€” Bean burritos with cashew cheese sauce
    Wednesday-Thursday β€” Lentil soup
    Friday-Saturday β€” Avocado and portobello sandwiches

    This week, Mr. X wants to start learning to cook, so we’re starting with a basic lentil soup. He has incredibly limited experience in the kitchen, which is part of why I decided that soup was a good starting point. It really only involved chopping, simmering, and tasting for the right flavor balance.

    As for my workouts this week, the schedule is pretty much the same as last week:


    Sunday (today) – 5-mile run
    Monday – rest
    Tuesday – 3-mile run plus strides and a yoga podcast
    Wednesday – class at Pop Physique (last one!)
    Thursday – 4-mile run
    Friday – bike ride, yoga podcast and legs/butt
    Saturday – 3-mile run plus strides and arms/abs
    Sunday – 5-mile run

    I burned about 1,800 calories this past week! Pretty exciting stuff.

    Now I’m going to relax while watching the Patriots/Ravens game before I attempt to do anything else. I. Am. Exhausted!

    Come check out In Her Chucks’ “What’s in the Box?” link-up!

    Meal Planning for Jan 14-20

    14 Jan

    I want to apologize if my posting has been or becomes sporadic. I’m currently dealing with a family tragedy and may have to travel out of state this week to attend a funeral. Details are still being worked out, so I appreciate your patience and understanding.

    I totally forgot to place an order for my CSA box this weekend, so my planning is a bit different than usual. I still wanted to share my planning for this week, though!

    Breakfast: Polenta and egg (me), green smoothies (him)


    • Monday-Wednesday β€” Butternut Poblano Soup (I’ll post my tweaks this week)
    • Thursday-Sunday β€” No idea yet! Probably leftovers, or pasta.
    • For himΒ β€” Another hummus recipe with carrots, celery, and corn chips


    I stuck somewhat to my plan this week, with a few changes. We didn’t eat out at all, though. I surprised myself and consider it a little victory. There was one night — when I got the bad news — that I didn’t feel like cooking, so we bought canned veggie chili, a block of cheese, and corn chips to make Frito pie at home. It wasn’t the healthiest, but it was comforting, and it meant Mr. X could easily prepare dinner for both of us.

    And now let’s look at my workout schedule:

    Monday – rest
    Tuesday – 3-mile run plus strides
    Wednesday – class at Pop Physique
    Thursday – 4-mile run
    Friday – yoga podcast and arms/abs
    Saturday – 2-mile run plus strides and legs/butt
    Sunday – 5-mile run

    It’s virtually identical to last week’s plan, but I’m actually looking forward to it.

    That’s all I have for now. Sorry about the lack of photos, but I promise to bring you a food post tomorrow.