Meal Planning

Time for meal planning.  I ate a lot of salads and also junk food in Alabama.  My stomach is feeling a lot better than the previous weeks -- I get the impression leafy greens are something I can eat a lot of without over-stuffing myself -- so I want to eat more leafy greens and less junk food this week.  Here is what I'm making, at least until my next grocery store trip next week:

 

Super Salad with Garlic Caesar Dressing & Hemp Hearts (The How Not to Die Cookbook, pg. 83) 

For lunches and maybe pre-dinner salads.

Vegan Baked Chana Pulao

 

Vegan Cream of Broccoli Soup

This isn't a meal but could go with other meals or those black bean burgers I've got stashed in the freezer.

 

Avocado Grilled Enchilada with Red Chile Pesto  

Sameer said he would make this tonight. 

Baja Bowl

Sameer said he would make this tomorrow.  

[This one is quinoa, brown rice, black beans, spring greens, feta, grape tomatoes, avocado, and some chipotle aioli I made from canned chipotle salsa, garlic powder, and Vegannaise and thinned with lime juice.]

 

Mediterranean Bowl

This might be mostly lunches for me, but it could be a dinner.

[What you can see is a mix of spring greens, grape tomatoes, sliced cucumbers, roasted garlic hummus, and unsweetened cashew yogurt. Underneath all that is about a cup of quinoa, brown rice, and black beans and some vegan feta.

 

Spiced Spinach Tofu Stir-fry and Masoor Dal Tadka and Brown Basmati Rice and Garlic Naan

  

[This is a shake I made because I wanted chocolate but also wanted it to have some nutritional value. I put a cup of unsweetened soy milk, 1.5-2 frozen bananas, 1 heaping tbs of peanut butter, and 2 tbs of cocoa powder in a blender and blended it smooth. That's all it is.]