2022 Week 21 Plant Based Menu Plan
The 2022 week 21 menu plan is complete. As I continue to adapt our eating to a whole food plant based diet, I am also determined to transition my pantry and refrigerator. In order to accomplish that it will require the addition of meat and dairy in our meals over the next several weeks. As a matter of fact, I foresee that we will enjoy an occasional addition of our favorite meat and dairy meals to our weekly menu plan…it just will not be the focus of our diet.
Breakfast
The breakfast plan for 2022 week 21 includes the berry pancake which took the place last week of the tofu scramble since I wanted to utilize cottage cheese and egg whites. I have also included a new recipe for the egg puffs to utilize some of the remaining eggs, cheese and cottage cheese.
Lunch
It seems that I have bottomless soup. Thus the black bean and lentil soups remain on the menu. I have large portobellos and will utilize some remaining pepperoni and mozzarella for the pizza. The Quinoa salad recipe was on the back of my Simply Nature packet of quinoa and I have feta that needs to be included in meals as well.
Dinner
In an effort to use up cottage cheese, cheese and ground turkey, I have added a “meat” meal to the dinner rotation as well as the barramundi housed in our daughter’s freezer. Gourmet burgers remain on sale at Harris Teeter, so I have included them for a traditional Memorial Day cookout. The White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes sounds interesting so I am anxious to give it a try.
White Bean Fettuccine Alfredo with Peas and Sun-Dried Tomatoes
Hits
The overnight oats were a success. This particular picture is from the Allrecipes blog post. I forgot to get a shot of our bowl, besides it wasn’t as pretty! This will be definitely make it on the breakfast plan again.
Overnight Oats with Chia Seeds and Fruit
Here you have a complete plant based dinner. The quinoa is delicious. The “corn bread”, interesting although it did not taste like traditional corn bread. I adapted the crunch salad by using ground mushrooms in place of ground turkey.
Misses
I won’t go into a lot of detail about these two soups except that they were bland and unflavorful. There are too many soup options out there to give these an additional slot in the menu plan.
Red Bean, Kale, and Quinoa Soup
Recap
I have begun to realize that the learning curve in eating a plant based diet is formidable. In addition it is difficult determining which recipes will be enjoyed by the ‘Ole Buckeye. He is harder to please than I am. I am finding several helpful websites and blogs, but it all takes time. Meanwhile the transition continues. It will take more time than I anticipated to flip the refrigerator and pantry from THM S and keto to plant based. The adventure continues. Bon Appeit!
