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.
Saturday
- Lunch: Organic soup (from IKEA) and brown bread bun
- Dinner: Homemade pizza
Sunday
- Lunch: Hummus and sautéed shiitake
- Dinner: Spinach catalan-style and potato omelette
Monday
- Lunch: Creamy Roasted Sprouts n’ Pasta
- Dinner: Trinxat de la Cerdanya (potato and cabbage)
Tuesday
- Lunch: Avocado maki
- Dinner: Apple salad
Wednesday
- Lunch: Barszcz (polish beetroot soup)
- Dinner: Beetroot hamburger (Omnivoe will have a meat hamburger)
Thursday
- Lunch: Chard rice soup
- Dinner: Escalivada and baba ghanoush
Friday
- Lunch: Onion soup and Steamed cauliflower with green sauce
- Dinner: Roasted artichokes
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.
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