For breakfast, I've really been enjoying this amaranth porridge with blueberries, strawberries, soy milk, nuts and seeds (cashew, sunflower, pumpkin, chia, flax), and cashew butter.
For lunch, I'm doing garlic hummus wraps with a whole grain shell, lettuce, tomato, and a touch of Havarti, served with a cup of tomato basil soup, walnuts, and fresh fruit. (I've got a hodgepodge of things here. Some chopped cantaloupe and honeydew, as well as a couple of mangos.)
Dinners:
- M – Harissa tofu salad. I've had it before and it's quite good, but this will be my first time making it with olives. Served with fresh berries.
- Tu – White bean chili with sweet potatoes, served over rice, with buttered cornbread.
- W – Mapo tofu with shiitake mushrooms instead of meat, served with rice and some steamed bok choy.
- Th – Same as Tuesday.
- F – Shakshuka Greek-style with feta and olives, served with St. Joseph's bread (basically it's an Italian style loaf with sesame seeds) and pomegranates.
- Sa – Spaghetto aglio e olio with ricotta and roasted grape crostinis. Probably served with a basic side salad, just lettuce, tomato, cucumber, and vinaigrette.
- Su – My signature Big Ass Omelettes with 3 eggs, cheddar, and a filling of tomato, potato, onion, bell pepper, and eggplant all sauteed together and finished in tomato paste. Served with buttered corn grits.
by JeanLucPicardAND
8 Comments
Your list is inspiring me. Thank you!
it’s hot. pasta salad with veggies and tossed with chopped romaine. also kale caesar with sourdough croutons and bakes tofu
My breakfasts are always overnight oats (oatmeal, almond milk, chia seeds, protein powder, and either frozen berries or a sliced banana.)
Lunch this week is toast topped with avocado egg salad.
I was away this weekend and have not given a single thought to dinners yet haha.
chickpea pan bagnat (https://smittenkitchen.com/2021/05/chickpea-pan-bagnat/)
I usually make batches so I only have to cook 3-4 times a week, I hate cooking but love eating and can’t afford eating out twice a day. So this week I made a cheese, spinach and kale sauce with pasta, tomorrow jamie olivers sticky teriaky aubergine, and later this week jamie oliver tomatoe and mozarella orzo (yes, i’ve watched a lot of jamie oliver on Youtube later haha and aubergine, tomatoes, mozarella and fancy cheese happened to be on sale at my local supermarket)
bread & cheese, milk, peanuts, vegetables (kale, broccoli, capsicum, onion, zucchini), roasted potatoes/pumpkin
Tried something new actually. Crumbled tofu and shredded cabbage + carrots + green onions + garlic tossed in soy sauce, ginger, red pepper flakes, and hoisin sauce and wrapped in rice paper and air fried until the rice paper is as crispy as an egg roll. Dipped it in sriracha mayo. So so good
Yesterday I made pasta sauce with oven roasted tomatoes and cannellini beans. Just toss them in to a blender with some olive oil, herbs, garlic and salt. Blend until smooth and that’s it.