The 2023 week 11 menu plan is complete as we continue to strive for a more plant based diet.
Breakfast
Once again a multitude of recipes have moved forward. As I continue to fast in the mornings, the breakfast preparations have served the ‘Ole Buckeye multiple times. In fact the Pineapple Overnight Oatmeal became a hearty breakfast many mornings over the course of last week. He adds walnuts and enjoys this breakfast even though it is repetitious.
Banana Walnut Explosion page 36 Plantyou by Carleigh Bodrug
Superseed Muesli age 42 Plantyou by Carleigh Bodrug
Avocado Spinach Mushroom Toast
Lunch
This week it is salads for lunch along with the lentil soup that moved from week 10. We went out to lunch one day last week at our favorite Greek restaurant Orapax. They have a rather extensive vegan menu. We had a delightful lunch with my son and daughter in law. In addition we also enjoyed several leftover dinners for lunch instead of the planned lunch menu.
Dinner
As I look at the recipes planned I find a rustic theme. In addition all of the recipes are new. We will eat leftovers on Tuesday since we are attending a high school soccer game at 5:30.
Irish Stew page170 Plantyou by Carleigh Bodrug
Vegan Lasagna page 168 Plantyou by Carleigh Bodrug
Snacks/Desserts
Hits and Misses
What a great way to incorporate fruit and oatmeal and have it ready to eat several mornings during the week without extra fuss. This has become a breakfast favorite added to the menu when pineapples are on sale.
This was a miss for us. It lacked flavor. In fact it lacked flavor even after I added oregano and kalamata olives. We had the leftovers for a lunch.
Fettuccini with Creamy Red Pepper Feta Sauce
Since we had Cowboy Grub a second time I decided to give a new recipe for plant based cornbread a try. Obviously it didn’t quite compare to the cornbread we are accustomed to but it had potential. I will make some adjustments and try it again.
Let me begin by saying that the “Ole Buckeye asked if these meatballs were an appetizer. Not. They were small, but I am sure that was too insure that they baked thoroughly. I served multiples along with a Trader Joe’s Cauliflower/Spinach Ravioli and marinara sauce. Very good and enough leftover for his lunch the next day.
I have a lot of great recipes but what intrigued me about this one was the seasoning and the one pan dinner. Since I didn’t have arugula on hand I subbed the arugula with spinach and this was very good with an easy cleanup. I used Trader Joe’s Everything Bagel seasoning, but picked up the recipe from the Wegman’s website.
Sheet Pan Everything Salmon with Potatoes and Arugula
Recap
I completed a summit last week, the Reversing Heart Disease Naturally Summit. Wow, did I learn a lot. It was overwhelming, but it certainly did enforce the life style change of eating a healthy, plant based diet. The more I learn, the more there is to learn. Modern medicine is geared toward disease rather than prevention and there is so much new important information about restorative health coming out everyday. Educating myself is becoming a part time job. The adventure continues. Bon Appetit!
