Last week I posted about our first week of plant based eating. Here’s what I’ve learned so far:
1. It’s not as hard to cook plant based as it seems.
2. It’s very satisfying, but it’s hard to convince your brain to eat plants when your body wants sugar.
3. Visiting a public place, after focusing on plant based meal plans shows me how much sugar and fast food our culture desires.
4. I still want chocolate.
You may have read last week why we are eating Plant Based, but just in case…here is Week 1 of Plant Based Eating, along with what our cupboards and refrigerator look like filled with plant based meal planning items.
Monday Dinner- This Mushroom and Walnut Spicy Bolognese from Cocoon Cooks was AMAZING! I wasn’t sure how the walnuts would be in it, but they finished the whole thing. Unless you’re allergic to nuts the walnuts are a must. We served the bolognese over baked spaghetti squash.
Tuesday-Breakfast: oatmeal and fruit for the guys who had lunch out, waffles for my kiddos Lunch–egg salad with rice cakes, dandelion greens sauteed with onions and garlic in olive oil, and cantaloupe Dinner-Vegetable Stir Fry with brown rice. Snack-Yonanas made with frozen organic fruit
Wednesday–Breakfast-oatmeal Lunch-Leftovers from Monday and Tuesday dinners, plus a quick cabbage casserole without meat. Dinner-it was my turn to make dinner for our Wednesday Night Bible Study at church so we had fried eggs, baked oatmeal (one option with maple syrup and one without), and fruit salad.
Thursday-My parents, girls and I spent the day on a trip to Longwood Gardens. We ate leftover baked oatmeal and bananas for breakfast, had lunch at the Gardens and had snacks of whatever for dinner at home.
Friday-Breakfast-everyone on their own Lunch-baked sweet potatoes, roasted asparagus, cucumber tomato salad with olive oil, dried dill and sea salt. Dinner will be baked chicken and salad with hot veggies tonight at a retirement party for a friend.
Sunday: Every man is for him or herself on Sunday mornings around here for breakfast on Sundays. Lunch will be a quick salad or leftovers.
Sunday night, Monday and Tuesday: We were all away at a conference so meals consisted of quick oatmeal and fruit for breakfasts, and soups, salads, bananas, water for the rest of the days.
Tuesday Dinner: Rice and Beans (a gift from a friend)
Wednesday: Breakfast: everyone on their own. Lunch: Black Bean Salad, Roasted Beets, Carrots, Sweet Potatoes. Some of us tossed some Bleu Cheese on top of our beets.; Dinner: Between church and activities some ate before church, some at after, some ate at church.
Thursday: Breakfast: oatmeal or eggs; Lunch: Rice and Beans Dinner: Grilled Chicken, fruit, tossed salad
Friday: Brunch: oatmeal, fruit or eggs; Dinner: The salad bar at the local restaurant
Saturday: oatmeal, fruit or eggs; Lunch: Make your own salad with homemade Yogurt Raspberry Vinaigrette ; Dinner: Spinach Rice Mushroom Burgers on a bed of lettuce, sliced tomatoes, wedges of watermelon, cantaloupe and honeydew (the linked recipe is close to the recipe we used. Ours was in a cookbook my dad has.)
Sunday: Breakfast: every man for himself; Lunch: Egg salad on rice cakes, raw veggies; Dinner: Turkey or salad wraps or sandwiches, strawberries and bananas (no sugar added)
Read our original post of Week 1 of Plant Based Eating here.