Fat Smash Vegan Menu Planning Monday

Last week went well with our food plan and Thursday we get to add brown rice pasta and soy cheese. Woo hoo!! We both have lost weight and have been exercising several times a week. So far so good.

Breakfast of the week: Oatmeal with unsweetened vanilla almond milk with banana, apple, or blueberries

Sweet of the week: slow cooker sweet potatoes with cinnamon

Lunch Soup of the week: slow cooker white bean tempeh chili with butternut squash

** Salads with each meal **

Monday: slow cooker sweet and sour tofu (made with smoked tofu) over brown rice

Tuesday: slow cooker Indian dahl and okra – maybe eggplant too with brown rice

Wednesday: slow cooker eggplant  lasagna with salad

Thursday:  mexican burger topped with guacamole with green chili parsnips and spanish rice or mexi spagetti squash

Friday: vegan brown rice pasta mac and cheese with steamed veggies

Saturday: Asian tofu lettuce wraps with stir fried veggies

Sunday: slow cooker polenta with tofu ricotta, white beans, and marinara sauce

Vegan Fat Smash Phase 1 Menu Planning Monday

Geeky spouse and I signed up for a 3 month program at the Y to finally get some of this extra weight off. It’s a great program with tons of extra classes for beginners and a food plan. The food plan is the Fat Smash Diet. While I put no faith in diets, this seems to be a program where you eat gluten-free vegan for phase 1. No pasta, avocados, white potatoes, sugar, caffeine, or wine. Phase one is 9 days, so it should be pretty easy.

The sugar will be the hardest part for me, but you get all the fruit you want. So I have splurged and gone off my buying local seasonal produce to keep my sweet fix. I have cantaloupe, honeydew, pineapple, strawberries, blueberries, and grapes. That should keep me busy enough to actually become less dependent on sugar. Keep your fingers crossed for me!

Breakfast of the week: Oatmeal with unsweetened vanilla almond milk with banana, apple, or blueberries

Sweet of the week: slow cooker fruit (Similar to the drunken apples but without all the sugar and alcohol)

Lunch Soup of the week: slow cooker meatless tortilla soup

** Salads with each meal **

Monday: black bean burger lettuce wrap tacos topped with shredded carrots and salsa, served with Spanish brown rice

Tuesday: smoked tofu over assorted veggies – made in slow cooker (recipe to follow on healthy slow cooking)

Wednesday: veggie fried rice with tofu and pineapple

Thursday: spaghetti squash with tempeh ‘meat balls’ and marinara sauce

Friday: veggie chili taco salad

Saturday: Asian tofu lettuce wraps with stir fried veggies

Sunday: homemade veggie burger over brown rice and asst veggies

Veggie Menu Planning Monday

I have started a new veggie slow cooker blog that’s called Healthy Slow Cooking. I will be redoing all my slow cooker recipes from here and will be adding tons of new ones as well.  Check it out if you get a chance.

Why all the seitan this week? Well, I made a big recipe of it from Post Punk Kitchen. I’m freezing some for later, but want to test it out in a few things. I used veggie broth instead of the soy sauce to cut down on the salt. I’ll let you know later if that was a good move or not. Never heard of it? It’s made from the gluten in wheat to produce a more “meaty” textured protein substitute. Check out more info here at Gourmet Sleuth or About.com.

Breakfast of the week: Kashi Heart to Heart cereal instead with unsweetened vanilla almond milk with banana or dried apricots

Sweet of the week: New to me banana bread – looks like an amazing recipe

Lunch Soup of the week: Slow Cooker Apple and Split Pea Soup (from the new blog)

Monday: Seitan Stroganoff with steamed broccoli

Tuesday: Garden-Fresh Stir-Fry with Seitan from eatingWell.com

Wednesday: Guacamole enchiladas with refried beans

Thursday: Celery Root and Caramelized Pear Soup and a big salad with roasted sweet potato, beets,  goat cheese and pecans – possibly homemade bread

Friday: BBQ riblets with mashed potatoes, steamed broccoli, carrots, and green beans

Saturday: Slow cooker veggie pot pie – will be a variation of something like this (will post recipe after I’ve made it and it is safe for others!)

Sunday: Seitan Stir Fry with Spicy Noodles or a veggie pasta dish of some kind

Veggie Menu Planning Monday – Getting Healthier in 2010!

I have been on vacation and am finally really tired of eating out. We have a ton of January birthdays to celebrate so that means eating out 2 more times this month. But last week was a winner on eating healthy and it’s always great to start the new year off on the right foot.

GeekySpouse and I are really trying to keep our 2010 goals of eating better and exercising. Cooking at home and keeping track of calories has been the only way I’ve gotten anywhere. I miss my younger days when I worked out enough to eat whatever I want. But perhaps if I can get to the y at least 5 times a week I can shed the pounds that are keeping me from having the energy I want. Wish me luck!

I’m trying to add more iron and potassium to my diet. If you have any good recipes leave me a link in the comments. It’s ok if it’s meaty – I will just make a veggie version.

I’m also going to concentrate on posting more recipes this year and possibly starting a new slow cooking blog. I’ll let you know more about that next week!

Breakfast of the week: Kashi Heart to Heart cereal instead with unsweetened vanilla almond milk with banana or dried apricots

Sweet of the week: Pistachio-apricot oatmeal cookies

Lunch Soup of the week: Spinach and dal soup (I subbed unsweetened soy milk for the milk and olive oil for the butter)

Monday: Cauliflower Bisque with Buttered Breadcrumbs (make it vegan using this cashew goat cheese substitute or just use some soy yogurt instead) with arugula salad with almonds and dried berries with blasamic dressing

Tuesday: Dinner out with Faith and Christy

Wednesday: Sweet potato black bean chili quesadillas with some sautéed greens tucked in and spanish rice for good measure (freeze leftover spanish rice for another meal)

Thursday: Dinner out with Jenny

Friday: BBQ riblets with mashed potatoes, steamed broccoli, carrots, and green beans

Saturday: Butternut Squash Sage Pasties, arugula salad with roasted veg with blasamic dressing (alter recipe with no parm cheese and sub pecans for pine nuts)

Sunday: Whole wheat pasta with leftover veggies (clean out the fridge sauce)