Tag Archives: breakfast

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:

Sunday:

  • 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?

    Eat to Live Day 1

    12 Feb

    Here’s how Day 1 of my Eat to Live plan went down.

    Breakfast:
    20130212-140515.jpg

    A delicious green smoothie with 1 tablespoon ground flax, 2 cups of spinach, 1 banana, 1/3 cup frozen pineapple, 2/3 cup frozen mango, 1/4 cup oatmeal, 1 cup soy milk, and a sprinkle of ginger and cinnamon. Alongside is a mug of jasmine green tea with a drop of honey (my one ETL cheat due to allergy prevention). At work, I had one cup of black coffee.

    Lunch:
    20130212-140531.jpg

    Lunch was a big ol’ salad: ~3 cups of Trader Joe’s “power to the greens” (baby kale, baby chard and baby spinach), 1/3 cup roasted carrots, 2/3 cup roasted cauliflower, 1/4 cup hummus (homemade from chickpeas, white beans, salsa, and cumin), and juice of 1/2 a lemon. Immediately after, I had an unpictured mug of ginget tea.

    Afternoon snack:
    20130212-140545.jpg

    An itty-bitty Fuji apple topped with 1 tablespoon of homemade cashew butter. This stuff tastes great but has lackluster texture, so I don’t want to share the recipe until I perfect it. It involves molasses, vanilla and cinnamon, however. I later had a mug of green tea.

    Dinner:
    20130212-140603.jpg

    About 2 cups of chili, 1 cup of steamed (well, broth-sauteed) red chard, six tortilla chips (made from 1 corn tortilla), and 1/4 cup of salsa. I had a mug of peppermint tea in lieu of dessert.

    How I felt: I felt really good until the afternoon. I neglected to eat my mid-morning snack of an orange, and I think that was a bad idea. I also developed a migraine by late afternoon. I’m not sure what the deal is, but it was the fifth one in about 10 days. I hesitate to blame the way I was eating, though I will aim to eat more consistently the rest of the week.

    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)

    Lunches:

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

    Dinners:

    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.

    Salad and Smoothie

    8 Jan

    Hey guys! How is your Tuesday? Mine is being spent in spreadsheet hell, but I wanted to break free long enough to share a little food love. Sorry for the brevity!

    This week marks the return of the green smoothie into my life:

    Smoothie

    That’s Monday’s, which featured a combination of spinach, banana, mango, strawberry, and coconut milk. Today’s was spinach, banana, mango, almond milk, almonds, cinnamon, and ginger. I have them alongside a hot mug of green tea sweetened with some allergy-fighting local honey and an unpictured glass of water.

    Last night, we enjoyed a delicious beet salad:

    Salad

    I chopped the three peeled beets, tossed with a little olive oil, and roasted it topped with salt and pepper. Meanwhile, I took a defrosted half block of tofu, sliced it into strips, and marinated it similarly to this tempeh. I baked it in a glass dish for about 10 minutes, and then I sauteed it in a little oil. When it was done, I removed the tofu and added chopped onion and minced garlic to the pan, followed by the cleaned beet greens. The tofu and the fully cooked beets then went into the pan, and I tossed everything together. Each salad got a topping of Dijon/vinegar and a few little cubes of Trader Joe’s Parmesan & Gouda cheese. The end result was delicious and surprisingly filling.

    So that’s all I have for you today. I hope everyone else’s Tuesday is devoid of tiny Excel cells!

    CSA and Meal Planning for Jan 7-13

    7 Jan

    I’m finally returning to both my CSA and meal planning! I am unreasonably excited about both, so I think that officially makes me a goober. Oh well. There are worse things to be. So let’s get right to it!

    Here are the glorious contents of my first CSA box of 2013:

    VeggiesBefore you are:

    Laid out

    • Baby spinach
    • Swiss chard
    • Flat leaf parsley
    • Curly parsley
    • Lettuce
    • Kohlrabi
    • Radishes
    • Beets
    • Carrots
    • Oranges
    • Cilantro

    Let’s take a closer look at that gorgeous head of lettuce:

    Lettuce blossomIt’s so beautiful and, I predict, will make an excellent salad. Here’s what I’m gonna do with it all:

    Breakfast: Green smoothies

    Lunches:

    • Monday-Wednesday — A black-eyed pea and corn dish
    • Thursday/Friday — Probably hummus with carrots and homemade tortilla chips
    • Saturday — Leftovers mini quiches and home fries
    • Sunday — Leftovers
    • For him — Soyrizo tacos, the aforementioned hummus

    Dinners:

    • Monday — Beet salad (similar to this one)
    • Tuesday — Vegetarian spaghetti carbonara and Swiss chard
    • Wednesday/Thursday — Barbecued mushrooms and roasted garlic mashed potatoes/kohlrabi
    • Friday Asian noodle salad (similar to this one, but simplified)
    • Saturday Probably something out

    As for my weekly exercise, I’m working from my 10k training plan:

    January training planBut supplementing a little to ensure I get in my six days (and also to supplement with strength training and yoga). Here is this week:

    Monday – rest
    Tuesday – 3-mile run plus strides
    Wednesday – class at Pop Physique (I have three classes remaining on my gift card)
    Thursday – 4-mile run
    Friday – yoga podcast and arms/abs
    Saturday – 2-mile run and legs/butt
    Sunday – 5-mile run

    My first week of our 60-Day Challenge went really well. You can see my four running days highlighted with green check marks in my training plan, and in addition, I did yoga on Friday and some arm work on Saturday.

    Happy Monday, everyone!

    Come check out all the great produce at In Her Chucks’ weekly “What’s in the Box?” link-up!

    Health goals for 2013

    3 Jan

    2012 most definitely had its ups and downs, and frankly I have zero interest in a reflection on my life over the year or my favorite recipes or anything of the sort. Lots of other bloggers do it, and that’s great, but it’s not very me.

    I do, however, love planning. I’m a little hyper-addicted to it, in fact. It’s due in part to being a bit (ha!) high-strung, but it’s largely, too, because without a schedule or list of goals, I lose motivation easily. Crossing things off a list or having something specific to work toward really inspire me. I also love deadlines. I’m sick, but it’s not contagious.

    So while I’m happy to say that 2012 wasn’t too shabby in terms of my eating and exercise, I still want to do better this year. With that in mind, here are the food and fitness goals I’ve outlined so far:

    1. Complete B & X’s 60-Day Challenge. The B is me, and the X is my husband, just so you know. He decided to complete the Insanity workout, which is eight weeks. To encourage him — and myself — I pledged to do a complementary program of my own design. Basically I’m recommitting to the 10k training plan I abandoned in the fall, plus adding two more workouts (yoga, strength training, bike riding, etc.) in each week. In sum, we will be active for six days a week. At the four- and eight-week marks, we’re going to get a little reward, to be determined. By doing the challenge together, we keep each other honest and motivated. But by engaging in separate activities, we can do the workouts we prefer and not embarrass ourselves in front of each other. Ha.
    2. Run my first 10k. I’m currently searching for one in late April/early May to coincide with the completion of my training (yep, it will continue after the 60-Day Challenge — it’s 15 weeks!). I will actually hit a 10k distance in mid-February, however, so I’m consider doing it earlier in the training and then another one after it’s over. I’m just talking to myself over here. Sorry.
    3. Cook almost every meal at home.  You’ll notice I didn’t set an exact number each week, because it can be hard to predict work week plans. And frankly, sometimes takeout or a heat-and-eat pizza from Ralph’s are important for my mental health, too, on particularly stressful days. However, “almost every” pretty much means every lunch (with exceptions for work commitments), dinner every week night, and a brunch and dinner on the weekend. But again, I left myself some flexibility.

    Those are my specific goals. I have some general thoughts about trying new cooking methods, eating more fruit and greens, and things like that, but nothing is fleshed out. I’m considering doing some kind of weekly recipe challenge in February, though, so be on the lookout for more details. And, of course, I have a bunch of other goals, but they are unrelated to the topic of this blog, so I didn’t think you’d be interested.

    And just so this entry isn’t totally colorless, here is my cute little breakfast:

    Breakfast

    I made half a batch of Baked Banana Bread Oatmeal (no nuts or chocolate) in two of my new ramekins. They are so convenient! Yesterday I ate them hot from the oven, and today it was so easy to pop the little container in the microwave. I’ll make another half batch tomorrow morning.

    And here’s lunch:

    Lunch

    The dips look way less appetizing than they are. Ha! The brown mess is a variation/simplification of Susan’s Black-Eyed Pea Hummus recipe. Here are my variations:

    • Used 1 cup of black-eyed peas and 1 cup of black beans (all freshly cooked at home)
    • Omitted the onions and pecans
    • Subbed white vinegar for lemon juice because I forgot to buy lemons

    The green sauce is my Creamy Vegan Dill Dressing, though again I had to sub in vinegar for the juice, and I used hot sauce instead of jalapeno. I apparently paid no attention at all at the store. The dressing was left over from last night’s salad:

    Almost identical to the original one, it featured baby spinach, black beans, roasted corn, avocado, the dressing, and tortilla strips. I made the strips from stale corn tortillas lurking in the fridge, and then I turned the rest into the chips you see above for my lunch.

    And now I have three questions for you:

    1. What kind of health-related goals have you set this year?

    2. Do you give a hoot about other kinds of goals I’m setting, or should I still to diet and exercise? (I promise your answer won’t hurt my feelings.)

    3. Would including nutritional information about my recipes help you?

    Another New Year post

    2 Jan

    Greetings from 2013! Sorry to disappear for a while, but I had a nice, long winter vacation and stayed away from technology for the most part. I’m excited to kick off a brand spankin’ new year, though, and to return to food blogging. So let’s get the party started with some tasty food from January 1.

    My mom was in town for over a week, and it was wonderful to spend the holidays with my two favorite people. She very thoughtfully brought kitchen gifts, including these adorable single-serving ramekins. I broke them in (weird choice of words considering they are glass) with a crust-less quiche:

    Quiche in a ramekin

    I used this recipe as a base and made the following modifications:

    • Reduced the whole thing to half since it was only serving the two of us
    • Instead of broccoli, I stirred in a tablespoon of cilantro pesto and three tablespoons of salsa fresca
    • Omitted the thyme and nutmeg
    • Used unsweetened coconut milk instead of regular milk

    On a tiny plate

    It looks like a lot of changes, but I followed the basic measurements and cooking instructions. The result was really tasty and easy — like, super duper easy. It would have been a great breakfast accompanied by toast or potatoes and fruit. However, I didn’t want to fill us up too much, though, because we had lucky noodles on the menu for lunch.

    NoodlesThis was also incredibly easy.

    • Cook udon noodles.
    • Saute onion, garlic, and ginger in olive oil. Add coarsely chopped oyster mushrooms. Deglaze with soy sauce. Add noodles and a drizzle of toasted sesame oil.
    • Plate and top with sesame seeds, crushed red pepper, and Asian hot sauce.

    Perfection! Mr. X told me to make twice as much next time because he loved it so much. While he isn’t the most finicky eater on the planet by a long shot, he still does have his favorites. Mushroom stir fry of any kind often makes the list.

    We finished off the night with more luck in the form of black-eyed peas. I followed the recipe I posted exactly two years ago. I forgot to take a photo of last night’s dinner, so here are the legumes as part of today’s lunch:

    Black-eyed peasI used fresh oregano instead of dried and had to omit the thyme (apparently we ran out and I forgot to get more). Last night, we served them with a big bunch of sauteed Swiss chard, and they were every bit as delicious as I remembered.

    Are you superstitious about New Year’s luck? I’m not superstitious in the slightest, but I love cultural traditions, so eating “lucky” foods yesterday was a lot of fun.