Meal Plan July 29-August 4

Breakfast:

Muesli (like this) with fruit and almond milk

Lunch:

Peanut butter and honey sandwich and arugula herb salad with olive oil and lemon balsamic vinegar + fresh fruit. I got this whipped honey from Savannah Bee Company when we were visiting there a few weeks ago. It’s soooo good! I don’t know if any of the claims about the health benefits of honey are legit, but I still feel like I’m being all ancient Chinese or Egyptian-y when I use it haha. My salad is a base of arugula with clipped herbs that we’re growing like basil, oregano, chives, this amazing lime basil variety and cherry chief sage. The vinegar is from Boone Olive Oil Co. and it’s also amazing. I need to find a new word for amazing.

Dinner:

  1. Vegan Pizza and roasted eggplantlentil sloppy joe

 

  1. Rotini spaghetti with pureed cannellini beans, diced green peppers and mushrooms; side salads
  2. Lentil sloppy joes, oven-baked “fries” and frozen vegetables
  3. Cannellini bean pot pies, sauteed cabbage. I sort of made this up. Here’s what I did:

Ingredients:

1/2 sweet, white or yellow onion, diced

1/4 cup celery, diced

1 Tablespoon grapeseed oil (or canola)

1-2 Tablespoons unbleached all purpose flour

Vegetable broth

1 cup frozen mixed vegetables

1 cup cannellini beans (or other white beans, like Great Northern)

Salt and pepper to taste

Pinch of Thyme

Fresh parsley chopped – to taste

Better baking mix drop biscuits (omit nonfat dry milk powder)

Directions

1.  Saute onion and celery in grapeseed oil. Once onion is translucent add flour, 1 Tablespoon at a time, until all of the vegetables are coated well.

2. Add broth about 1/4 cup at a time and whisk vigorously until a roux is formed. Continue adding broth a little at a time until you have about 1-2 cups roux.

3. Add mixed vegetables and beans. Stir to coat. Add seasonings.

4. Spoon filling into greased baking dish. I usually use large ramekins, but could also make in one small casserole dish.

5. Top with better baking mix drop biscuits and spread. Bake at 415 for about 30 minutes. Cool and serve.

5. Black bean sweet potato burgers with tomato-peach salad and “fries”

6. Sandwiches and fresh fruit — On mine I put chickpeas, broccoli slaw, 1/4 avocado – mashed, sliced tomato and honey mustard in a tortilla. When I was in college I worked at B&B Bagel and they had the best honey mustard — it was just literally half honey and half mustard. It’s much better than any store bought!

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