The 2020 Week 19 Menu Plan will be a combination of using Trim Healthy Mama guidelines while utilizing new knowledge I acquired this past week. For 3 hours per day over the past 8 days I listened to a variety of professional speakers featured in the Food Revolution Summit. Most of the participants were physicians, and all were passionate about the importance of a plant based diet. It was quite educational, and I plan to be much more focused on integrating healthy fruits and vegetables. A long term goal will be to consume less meat and dairy while experimenting with more plant based meals. It will be a gradual process, but going into the spring and summer season should make the transition easier.
Breakfast
The 2020 week 19 breakfast menu will feature all plant based recipes Friday through Tuesday. The ‘Ole Buckeye will be leaving on a trip on Friday and I am fairly certain experimenting with some of these recipes will be easier when he is away. He is not the best guinea pig.
Chipotle Black Bean Avocado Toast
Lunch
The lunch plans for the week are all repeats aside from the mushroom soup (single serve) which falls into the plant based category. Actually by omitting the meat, the Cheapskate soup is plant based and budget based as well. As I get ready to post, I realize that an adjustment to week 19 breakfast and lunch plan has already occurred. I forgot that on Tuesday I had fasting blood work scheduled, so the ‘Ole Buckeye was on his own for both. The quiche and frittata will originate later in the week.
Dinner
The 2020 week 19 dinner plan includes several of the ‘Ole Buckeye’s favorites. He will be traveling beginning Friday, so I have planned dinners that he will enjoy and that I can eat again once he is gone. We will celebrate Cinco de Mayo with enchiladas and Mother’s day with steak. The zoodle rosa is a repeat of a vegetarian meal that is plant based and a long time favorite.
Hits and Misses
I made this chicken bake ages ago and had totally forgotten just how much we enjoyed it. What a great E meal with tons of flavor as well as being extremely satisfying. An added plus is that is cooks once and feeds us several times more.
We juggled several meals during week 18. I moved the enchiladas until Tuesday for Cinco de Mayo. We also spent Saturday at my son’s home, had a repeat of the Queso Chicken Bake yet another night…so several meals moved forward.
The new recipe for pork tenderloin turned out to be a winner, plus due to the size of the loin, it fed us yet another night. I did not do the slow cooker version, but baked the alternative method. I replaced the brown sugar in the recipe with Swerve brown sugar. This tenderloin was moist and the glaze was delicious.
Asian Pork Tenderloin with Ginger Glaze
Food for Thought
Week 18 discussed vitamin D and that mushrooms were a great source. Well I am returning to the importance of the mushrooms, mainly due to what I learned in the summit. I had already decided to incorporate more mushrooms in my diet, but I this clinches that decision. Some studies suggest that by eating just ONE mushroom per day, or 10 grams, a woman reduces her risk of breast cancer by a staggering 64%. One mushroom a day!
Additionally mushrooms have even more fighting power when combined with other foods. Eat one mushroom per day plus one serving of green vegetables plus one cup of green tea and you just reduced your risk of breast cancer by 89%. Wowser! Hello…food is medicine!
It’s a Wrap
There were several changes over the last week, but nothing was wasted and all enjoyed. The ingredients that were left have simply moved forward. I will admit that the summit gave me so very much to think about. The more I learn, the more confused I get. I do know that I have been indulging in rich meals especially in the evening, laden with cheese and cream. I have a goal of eating more fruits and vegetables. Totally plant based I will never be, but I will strive to reduce meat servings and the rich dairy that embellishes my meals. Always learning, but continuing to strive for healthy eating. Bon Appetit!
