2022 Week 10 Menu Plan
The 2022 week 10 menu plan is complete. All breakfasts and lunches are plant based recipes…several new and several proven. I am utilizing a great cookbook…Plantyou as a resource for the week for plant based recipes.
Breakfast
As I have relayed previously, most mornings I do not eat breakfast. I am attempting to do a 16-18 hour fast each day by eating meals between noon and 7 PM. The ‘Ole Buckeye has tried this on occasion, but most mornings he requires nourishment. I prepare breakfast so that it is available for him to heat and eat.
Banana Walnut Explosion page 36 Plantyou by Carleigh Bodrug
Superseed Muesli age 42 Plantyou by Carleigh Bodrug
Avocado Spinach Mushroom Toast
Lunch
Over the past several weeks many of our dinner meals have carried over to lunch meals, especially salads to go with our soups. Thus I have several eat again lunches going forward into this week.
Dinner
I am amazed with all of the food I have left over from week 9. It makes for easy planning and less time in the kitchen, which might be good because of several social commitments later in the week.
Vegan Lasagna page 168 Plantyou by Carleigh Bodrug
Hits and Misses
Quinoa for breakfast you might ask? It works and the ‘Ole Buckeye enjoyed it several mornings. It definitely needed the walnuts.
Wow, this was a pleasant surprise. I invited my daughter for dinner and she loved it as well. I served it over mashed cauliflower in bowls with a side salad. Not only was it delicious and filling, but there was enough left over for a second meal. This is definitely rotation worthy.
This is a great flavor filled soup that is quick to put together and tastes like it has been simmering for hours. I have so many great soups and seldom add a new one to the rotation, but this one is worthy.
First of all…I nearly always have goat cheese on hand…this time, not. I went ahead and made this recipe using a vegan cream cheese in place of the goat cheese. These mushrooms were delicious and I am guessing would be even better with the goat cheese.
Wow! What a great vinaigrette! I used it as a dressing on an arugula, beet, feta salad and it was outstanding. Now I want to try it on roasted veggies.
I haven’t made this Trim Healthy Mama recipe for quite some time. It makes a lot! We will be eating it again for several days. The next time I would like to make an adjustment in the recipe to make it a meatless meal…no meat and more beans maybe? The flavors are great and it is very filling.
We seldom have red meat and cooking a ribeye is always intimidating. I am getting my meat from Butcher Box so I used one of their recipes. This meal was restaurant worthy. Delish!
Recap
What a great week of eating! Even though my goal is plant based eating, I continue to plan limited meat meals during the week. The more entrenched into the plant based menu, the less we miss meat. When we do eat meat it is organic pork, grass feed and finished beef, free range chicken, and wild salmon and shrimp from Butcher Box. The transition has taken time, but it gets easier and easier as time passes. The journey continues. Bon Appetit!
