*Menu Plan Monday 27th Jan to 2nd Feb* Check my healthy meals…

This week we are having one of my good old favorite Superfast simple baked leek in oats cream, the recently fallen in love with Cream of Cauliflower, trying a vegan version of the classic cuban rice and getting adventurous with a mushroom raw soup recipe. And since we already have the ingredients, we are repeating some fresh and frozen recipes we didn’t do last week like borscht and lentil soup. I’m still in the quest of ingredients for “Iraqi-Inspired Seitan and Eggplant Stew”, I found Baharat spice at Waitrose, hopefully will find seitan soon 😀  

Sunday

• Lunch: Creamy Roasted Sprouts n’ Pasta 
  
• Dinner: Beetroot hamburger (Omnivoe will have a meat hamburger)

Monday

• Lunch: Widowed lentils soup (I’m adding cavolo nero to the recipe this time)
  
• Dinner:  Superfast simple baked leek in oats cream (Onmivore will add grilled fish on the side)

Tuesday

• Lunch: Borscht and grilled brussels sprouts
• Dinner: Rice noodles with onion, red pepper, dried shiitake, cabbage and carrot (Onmivore will add prawns)

Wednesday

• Lunch: Vegan Cream of Cauliflower Soup
• Dinner: Sweet Potato Cauliflower Soup

Thursday

• Lunch: Vegan quinoa tabbouleh and hummus
• Dinner: Vegan cuban rice (Omnivore will have fried egg instead of banana)
  

Friday

• Lunch:  Mushroom raw soup
• Dinner: Grilled tofu and salad

Saturday

• Lunch:  Black rice with seaweed
  
• Dinner: Vegan sausage with peas and mashed potatoes (Omnivore will have meat sausage)
  

Menu planning saves me time, money and makes my life simpler. It just needs some practice and discipline, but sharing it with the community around I’m and organizing junkie does help a lot. Personally, I tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients. Every week I do at least a salad, a soup, one dish of legumes, one dish of wholemeal organic cereal (such as brown rice, quinoa, wholemeal pasta, bulgur, etc), something my omnivore would cook and a meal from the freezer I can skip in case we eat out.

Healthwise, in addition to that, I take every morning a B12 and vitamin D pill (when I remember), add grounded flax seeds to dishes (when I remember), have simple oatmeal breakfasts (or toasted bread with olive oil), snack nuts and dried or fresh fruits (also I can’t help chips and nachos from time to time), try to drink two liters of water every day (usually only one), try to sleep at least 8 hours (usually it’s 7), do a very soft gym class once or twice a week (starting now!) and have and occasional glass of wine or beer (or two, hehe).