This is the vegetarian/piscean two weeks again, meaning no meat other than fish, and no dairy. This is also the week that Thadd went back to school, and I started some certification training on top of my other stuff; so, we knew we needed meals that would be reasonably quick, too.
In addition to all that, Thadd’s been having problems maintaining his weight with the two weeks of vegetarian foods (especially since we eat little in the way of simple carbs), and is pretty continually hungry. The reality has been similar for me, and I’m not looking to lose weight. We don’t eat processed foods, we have to be careful on the soy because it interferes with my adrenal medications, and it kills me to not eat cheese. On the other hand, my abs look awesome; but, I have to be very careful to not to lose much weight (about 3% of my body weight) or it messes with my medication dosages.
I’ll be honest, this new diet two weeks a month is difficult, especially on limited time. We’re not sure how it’s going to go, but, this is our stab at it for the first week of back-to-school and new work stuff. Wish us luck!
Sunday: Potato & Cauliflower Burritos, with sausage for Thadd. These have more carbs than I usually like, but it’s what we have time for tonight. And, they’re really yummy.
Monday: Slow cooker Thai Tempeh Coconut Curry. Tempeh needs wet cooking, in my opinion, to be good. Dry tempeh is…well, dry. I have to be really, really careful about soy; but, I can treat myself once in a great while, and this is that treat.
Tuesday: Ban Mi Sandwiches. Another tofu dish, but this one is okay. Non-GMO tofu locally processed at low temps by hand, which helps limit some of the things that interfere with the absorption of my medications. This is a vegetarian take on a Vietnamese street food that I’ve been wanting to try forever.
Wednesday: Slow Cooker Lentil & Kale Stew, with Bratwurst for Thadd. This is a Cook’s Illustrated recipe, which bodes well. Again, a new one for us. While we eat a lot of meatless meals, we don’t tend to do a lot of meat-and-dairy-free meals, so I’ve been digging through recipes for the last few months.
Thursday: Slow Cooker Chickpea Curry. Indian is always one the top of my list of vegetarian foods to love!
Saturday: Lentil Sloppy Joes with Slow Cooked Baked Beans and Veggies. A vegan (yes, vegan) take on sloppy joes. I’ll see what I get for fresh veggies from the market, and I’ll make my own bakes beans in the slow cooker.
LUNCHES: leftovers. Vegetarian salads with chickpeas for protein. Tuna and egg salad.
BREAKFASTS: eggs, egg and veggie breakfast burritos, steel cut oats, fruit.
SNACKS: hardboiled eggs, roasted chickpeas, nuts, raw vegetables, fruit, olives, almond butter.
LUNCHES: Leftovers. Meat, tuna, and egg salad wraps. Frozen meals (we freeze lunch portions of leftovers, so we have some already in the freezer).
BREAKFAST: Breakfast casserole, sausage breakfast burritos, steel cut oats, yogurt, fruit.
SNACKS: Smoothies, nuts, milk, yogurt, fruit, olives, peanut butter, cheese.
- On the Menu, August 5-11th (eclecticedibles.wordpress.com)