Meal Planning

Sameer's mom left yesterday, and Sameer plans to return to fasting three days per week at some point soon, so meal planning will change a little bit. I also ordered a new refrigerator that's on back order until November, so my goals with meal planning for the next six weeks will be 1) clear out the current fridge AND FREEZER, and 2) lots of healthy soups and salads so I can lose a bit of weight without having to think about it too much. If I have healthy soups and salads ready to eat -- especially on Sameer's fast days -- I will generally eat them out of laziness rather than make something more delicious and fattening for myself. They also make for good veggie sides for Simran. 

 

Here is what I am currently focused on using up: a couple cups of homemade vegan ranch dressing, fresh broccoli florets, baby carrots and roasted garlic hummus, red kale, green onions, a red bell pepper, about a quarter of a red cabbage, five avocados, and lots of cilantro. I have SO MUCH OTHER FOOD to use up, but those are the items that are going to spoil first. I'll be more focused on frozen food and refrigerated sauces/condiments next time. Here is what I'm making over the next few days: 

Classic Vegan Fish Tacos with Red Cabbage Slaw 

This will use up the red cabbage, some of the corn tortillas in the fridge, and some of the Gardein vegan fish fillets in the freezer. Also most or all of the chipotle mayo or chipotle salsa currently in the fridge. I'll serve this on a day when Sameer is fasting because Sim and I like it but he does not.

 

Vegan Elote and Fresh Guacamole and Quesadillas or Tacos or Something

Maybe Friday night because it's a tasty but reasonably healthy junk food dinner. The guac will use up three avocados, and the elote will use up the corn in the freezer, some cilantro, and some red bell pepper. We still have Taco Bell-style spicy quesadilla sauce in the fridge leftover from making black bean quesaritos, so that could go on quesadillas or similar.

Thai Green Curry Noodle Stir Fry

To use up some of the cilantro in the fridge, as well as the green onions and red bell pepper.

 

Vegan Garlicky Korean Mac and Cheese 

I need to roast garlic for this, but I'd love to use up the last of the vegan cheddar shreds on this. 

If Sameer starts intermittent fasting this week, I really won't need more dinner plans for this week. I'm going to leave it here for now and just use up as much of my fresh produce as I can.