Healthy Weekday Meal Plan: Week #5

I’m writing this blog post while I’m sitting in the airport waiting to catch a flight to Orlando! Brandon is in Florida for an anesthesia conference, and I decided to tag along and make a long weekend out of it. We’re planning to go to Disney World for a day and explore Orlando.

I didn’t end up posting a week mean plan last week. Since these posts are based on what I actually make each week, with me traveling the prior weekend, I did the bare minimum. I did make a pretty great kale soup though – and after I perfect the recipe a bit I’ll be sure to share it!

I chatted about this in the last meal plan blog post, but I have pretty much fully transitioned to a whole foods plant based diet (basically vegan) during the weekdays, and on the weekends I’m eating seafood if I want it. I’ve noticed eating this way has helped in a ton of ways (acne, energy, weight management). I have also received a lot of questions on how I am managing to eat this way since I ate meat and cheese regularly before. It was definitely a slower transition for me, and I have learned some strategies that helped me along the way. I think I’ll do an entire blog post on this, so stay tuned!

Alright let’s do this!

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The Recipes:

Breakfast:

I prep all my overnight oats in mason jars! It’s an easy way to have breakfast ready to go all week!

Pumpkin Overnight Oats:

Recipe is found here: Pumpkin Pie Overnight Oats 

I made a few modifications to this recipe. Since the oats I am using has a serving size of 1/2 C, I added a 1/2 C of unsweetened almond milk and 1/2 C pumpkin puree. I also bumped it up to 1 tablespoon of chia seeds. I also did not add maple syrup. I topped this with walnuts and a spoonful of almond butter.

 

Lunch:

Veggie Taco Salad:
  • Base: cauliflower rice
  • Black beans
  • Diced red bell pepper
  • Fresh salsa
  • Guacamole
  • Vegan Cilantro Sauce*
  • Cilantro
  • Lime
  • Mixed greens

*Find the cilantro sauce recipe here: Vegan Green Sauce

I layered these ingredients in this order (so the cauliflower rice is on the bottom, and the lettuce is on the top) to prevent the greens from wilting. The green sauce is great on everything from salads, wraps, to tacos!

Asian Salad + Tofu
  • Mixed greens
  • Edamame
  • Shredded carrots
  • Sugar snap peas (would prefer snow peas, I just couldn’t find them)
  • Diced bell pepper
  • Air fried tofu
  • Makoto ginger dressing

If you haven’t air fried tofu – you haven’t lived! You have got to try this technique! It makes the tofu crispy on the outside and soft on the inside. I toss the cubed tofu in a mix of sesame oil and soy sauce before putting it in the air fryer!

Snacks:

Veggies & Hummus

I’ve been making my snack boxes Mediterranean inspired. I pack sliced cucumbers, bell peppers, and olives! I pair these veggies with the single serving hummus packs from Aldi.

Dinner:

Mediterranean Sautéed Oyster Mushrooms + pesto + edamame pasta
  • Sautéed Oyster mushrooms,
  • cherry tomatoes (yellow + red colored)
  • artichokes
  • Homemade avocado pesto (see note below)
  • Edamame pasta

I probably need to write a mini blog post on this recipe, but here’s a quick snapshot in what I did.

I made my simple homemade pesto with a vegan twist. I did not use parmesan cheese, and instead used ½ avocado. I then used a little less extra virgin olive oil since the avocado has a high fat content and gave me that buttery goodness! This creates a super creamy and dairy-free pesto! It’s my fav way to make pesto!

I then sautéd oyster mushrooms and tomatoes from the farmer’s market in a little extra virgin olive oil and minced garlic. I then added in artichoke hearts, and S&P to taste. I quickly boiled my edamame pasta.

Top the pasta with the pesto + veggies!

Thai Eggplant Curry

Find the recipe here: Thai Eggplant Curry

This was inspired from the Japanese eggplants I found at the farmer’s market. I modified this recipe just a bit.

I chose to include green lentils for extra protein. I boiled these lentils using vegetable broth and set aside. I chose not to mix the lentils into the curry, as I didn’t want them to soak up all the liquid.

For the curry, I made a few modifications from the recipe. I used lite coconut milk and added in fresh lemongrass as the curry simmered. I also skipped the fish sauce and used soy sauce instead. I also used the thai green curry paste (I like green curry over red personally). I also topped this with cilantro and a lime!

I put cauliflower rice as the base (instead of rice), then topped it with lentils and the curry mixture. So good!

 

Tips for eating vegan at a restaurant…

I have started to eat vegan at restaurants more frequently. I was really nervous about it at first, but I’ve gotten more comfortable with it throughout the past few weeks. This past Friday, I had dinner with friends at one of the local steak houses in town. Believe it or not, steak houses are actually pretty easy to make vegan. I called ahead and asked if their side vegetables could be made with olive oil instead of butter, and they were happy to accommodate. I ended up ordering from the sides and asked for a baked sweet potato (no butter, no brown sugar, just cinnamon), grilled asparagus, and sautéed mixed veggies (zucchini, squash, mushrooms, pepper). The meal was delicious and kept me full!

There’s a few things I do that really help me when ordering at a restaurant vegan. If possible, I look at the menu in advance and call ahead to ask if they can make accommodations. I also try to be very appreciative and kind to the waiter as I ask for my meal to be dairy and meat free, as they usually go back and verify my meal was cooked appropriately.

Also, I give myself grace. Sometimes you try your hardest, and sometimes an ingredient was included in your meal you had no idea about. You learn next time to make sure they don’t cook it with butter or to ask if they use any animal by-products in certain foods. I think it’s a journey and a learning process!

 

Another week of healthy meals down! I think next week may be another week I have to pass on this post, as I’ll be out of town the first part of the week! But I’ll try to work on a Q&A whole foods plant based blog!

signatureDid you like the products linked in today’s blog post? Please support Jackie Anne Blog by shopping through the provided affiliated links. At no cost to you, I will receive a small percentage from any products you purchase through these provided affiliate links. I use this small profit to keep this blog running and maintained. Thank you so much for your support so I can continue to serve you! 

 

Health Disclaimer:

I am not a physician or Registered Dietician. Some blog posts discuss healthy eating and exercise, and the purpose is to share my personal journey and experience with diet and fitness. As always, consult a physician before making any changes in diet or exercise. The author and blog disclaim liability for any damage, mishap, or injury that may occur from engaging in any activities or ideas from this site.

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