This week marks the third full week of my meat-free meal planning, and is hopefully a little easier than last week. Last week, I was home for dinner two of the seven days , and the rest were spent out of town, at hotels, dinner events, and other meals out. I didn’t have any meat, but vegetarian Skyline Chili burritos, fried sauerkraut balls and soft pretzels with beer cheese didn’t leave me feeling too satisfied and left me wanting actual vegetables. That’s why I am excited to have planned for hopefully a seamless week of mostly at home vegetarian and pescetarian meals. Here’s what we have planned:
Monday: Fish (salmon for B, tilapia for me) with roasted cauliflower and Brussels sprouts
lunch: arugula salad with lentils and tofu, yogurt
Tuesday: Eggplant, Potato and Pepper Stew (from the Meatfree Monday cookbook … recipe coming soon) with salads
lunch: leftover crock pot bean and tofu chili (from last week’s dinner) and leftover roasted vegetables from Monday’s meal
Wednesday: Buffalo “chicken” (chicken for B, tofu for me) salads/wraps
lunch: leftover Eggplant, Potato and Pepper stew
Thursday: Brinner! Egg Beater and egg omelets, hamsteak for B
lunch: spinach salad with tofu, lentils, artichoke hearts and leftover roasted vegetables
Friday: Sushi night!
lunch: Egg salad sandwiches and salad
Phew! Don’t tell anyone, but meal planning actually excites me. I love scouring my cookbooks, the internet and the grocery store for fun ideas.
Do you plan your meals in advance?
Oh and don’t worry – I’m still trying to keep up with my 1,000 miles/year goal – my monthly update will be coming soon!