Week 2 of the 21 day Vegan Kickstart and am planning and cooking for a very busy week. I have lots of fresh veggies from last week, so didn’t shop for new food this week – saving money and time as I was out-of-town this weekend. I spent an overnight with two of my grand daughters – always fun and gives me a fresh perspective. My daughter cooked me a broccoli lentil vegan stew – sweet! She supports my veganism and is a vegetarian who eats fish (her naturopath wanted her to add fish back in her diet). Just saying, but I repect her choices as well!!
OK, back the food prep for the week and the Menu choices for the week:
Breakfast: Oatmeal and Almond Milk (like every morning)
This weeks lunch and dinners:
Quinoa Pilaf – preparing differently as I am using half for a Quinoa Salad for work potluck tomorrow
Almost-Instant Black Bean Chili (cut the recipe in half)
Layered Rice, Beans and Lettuce (recipe to follow)
2 c. Cooked Brown Rice
If time allows:
Whole Grain Bread
This is more than enough food for me and will keep me satisfied. The linked recipes are from the 21 Day Vegan Kickstart meal plan, cancerproject.org and NutritionMD. Now back to the kitchen to finish prepping for the week. Prepping saves me from eating what ever my eyes see and my hands grab (usually bad choices).