Tag Archives: meal planning

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:

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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:

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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.

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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

Dinner:
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:

Veggies

  • 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

Lunches:

  • 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

Dinners:

  • 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

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

Dinners:
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:
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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.

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

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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:
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Before you is:
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-red chard
-curly kale
-red leaf lettuce
-chiogga beets
-parsley
-cilantro
-little purple turnips
-purple kohlrabi
-cute skinny carrots
-bacon avocados
-oranges

Here’s what’s on the menu

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

Lunches:

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

Dinners:

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:

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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!

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

Dinners:

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

CSA and Meal Planning

10 Dec

I have been quiet again, and I will probably be quiet this week, too. Sorry! I’m in one of those stressful places where blogging — and, heck, cooking — fall to the wayside. But I do have CSA goodness for you. Here it is:

Veggies

  • Radishes (!)
  • Cabbage
  • Lettuce
  • Kohlrabi
  • Oranges
  • Green onions
  • Avocados (!!)
  • Swiss chard
  • Beets

As for what I’m cooking this week . . . I don’t really know. Here are some thoughts:

  • Roasted veggies
  • Soup
  • Vegan cabbage rolls
  • Pasta

I guess we’ll just see what appears in my kitchen this week. I’m not feeling great (allergy blues), so it may be a crap-shoot week. I hope everyone else is feeling more creative than I am!

The Peaceful Mom
Check out the CSA link-up over at In Her Chucks’ β€œWhat’s in the Box?”!