What’s on my Menu for Week 2 of Vegan Kickstart

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

Ethiopian Tomato Salad

Almost-Instant Black Bean Chili (cut the recipe in half)

Layered  Rice, Beans and Lettuce (recipe to follow)

2 c. Cooked Brown Rice

Green Salad

If time allows:

Easy Cornbread Muffins

Weekly Standbys:

Whole Grain Bread

Humus

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).

 

Advertisements

Fresh Start 2012: 21Day Vegan Kickstart

Happy New Year! I love a new year with fresh hopes, new beginnings, and new and continues visions and goals. The 21 Day Vegan Kickstart is a wonderful way to begin a Vegan diet or a fresh food cleanse with whole foods (small and large changes may happen) or to be mindful for our vegan diets.

The 21 Day Vegan Kickstart does most of the work; we just have to follow recipes and eat. There’s also a blog for support. It reminds me of the lyrics of an old Hank Williams song, Hey Hey Good Lookin and it continues, what you got cooking. Well, pretty sure Hank wasn’t singing about food, but his lyric runs through my head when I think of the kickstart cause they do our meal planning and we pick and choose what we want to cook. We can follow the plan exclusively or use what fits our budget and belly size.

So, if you haven’t signed up please check it out today as it’s the first day and also sign up for NutritionMD.org.

Imagine nourishing your body from the inside out!

 

21Day Vegan Kickstart

Horray – a new year and a new 21 Day Vegan Kickstart!!

Are you signed up for the new kickstart? I have joined several times and each time I learn more, strengthen my resolve, and become a healthier Vegan. Don’t forget to sign upon NutitionMD as well – this site is a lifesaver when recipes and grocery lists are needed.

Check back on my blog as I blog about cooking for one or two and have my own slant on cooking whole foods and working full-time.

Hope to meet lots of new people and familiar bloggers on the Kickstart’s Blog.

Lentil Soup Recipe

Sorry, I have been super busy at work and then was out-of-town this weekend, but now am ready to get back to the soup recipe I promised.
First I was going to make Lentil Soup from NutritionMD.org, but as I started the soup I realized that I didn’t have all the ingredients.  Since I had already perused a couple of other favorite cook books, I was also intrigued with the Egyptian-Style Lentil Soup from The Mediterranean Vegan Kitchen cookbook by Donna Klein.

Here is my rendition of both recipes:

Lentil Soup

1-32 oz.carton of Organic Vegetable Broth

1 yellow onion, chopped

2 large or 4 small cloves of garlic, chopped

1 stalk of celery, slices

5 oz. of shredded carrots (1/2 pkg. of Organic Bunny-Luv shredded carrots)

1 med. potato (peeled and cut in 1/2 in chunks – approx)

1/4 c. red Lentils

1/2 C. yellow Lentils

1 tsp. cumin

couple shakes of pepper

generous pinch of red pepper flakes

3-4 sprigs of Cilantro (remove leaves from the stems and chop up a bit)

Saute onions, garlic and celery in about 1/2 cup of broth and when beginning to become translucent, add the rest of the broth, carrots, and well rinsed lentils. Cook 15 minutes and add chopped potato and cumin. Continue cooking about 20-30 minutes until lentils and potato chunks are cooked. Add the black pepper, red pepper flakes & Cilantro and stir once more to blend the soup and flavors.

Serve as is and enjoy!

Tip: I used the red and yellow lentils because the red lentils will cook away and help thicken the soup. The yellow ones stay in-tack, so the soup is more interesting and the same amount of nutrients are present.

I don’t add salt and am use to it, if you cook with salt then add the amount of salt you are accustomed to using.

Day 1 of 21Day Vegan Kickstart

This is my 4th Vegan Kickstart. This time I’m cooking more of the Kickstart’s recipes. I need more recipes I can depend on and add to my recipe collection. Unfortunately, I have an opinion and tend to change ingredients at will or by what I have on hand.

Yesterday, I made a tidy grocery list and left it sitting on the table. Sheesh – I could only remember couscous, 2 red peppers (I needed 3), carrots, and a red cabbage. Also, picked up Israli Couscous instead of the smaller grained Couscous – it worked out as I don’t really like Couscous, but was willing to give it another chance. To make it more difficult I purchased from the bulk bin, so didn’t know how to cook the larger sized couscous.I searched the internet and then after several cookbooks, I learned from Veganomics. Then everything started coming together. After some heavy duty cooking here was the food of the day:

 

Couscous Confetti SaladCarrot & Red Pepper Soup