Menu Plan Monday 16th to 22nd June

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.


Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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 or run half an hour and have and occasional glass of wine or beer.

Menu Plan Monday: 1st to 7th June

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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: Vegan penne arrabiata
  • Dinner: Chapatis filled with chickpeas and beetroot leaves cooked in coconut milk

Sunday

Monday

  • Lunch: Steamed cauliflower
  • Dinner: Flageolet beans

Tuesday

Wednesday

Thursday

  • Lunch: Sprouts salad
  • Dinner: Spring greens catalan style

Friday

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 or run half an hour and have and occasional glass of wine or beer.

Menu Plan Monday 23th Feb to 1st March

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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

Monday

Tuesday

Wednesday

Thursday

Friday

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.

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

This screen capture shows Lablasco'svegmenu virtual cork board with a 27th Jan to 2nd Feb menu meal plan

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

Monday

Tuesday

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

Wednesday

Thursday

Friday

Saturday

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).

Menu Plan Monday ~ 20th to 26th Jan & Butter panic

This weekend my mum came to visit and brought some oranges from Valencia. It’s so uncommon to find oranges that have not been covered with wax, I decided I HAD to do something with the zest. That’s how me made a Shirin Polow (Iranian Rice Pilaf) with cashews, carrots, saffron and brown basmati rice. I panicked they would not like it and used real butter, and for this reason I have not uploaded a pic here. I keep telling myself butter was healthier than margarine, and answering myself that it’s a lame excuse for not using olive oil. Finally, me make peace. Me and myself agree to relax and enjoy the journey, and maybe use a healthy substitute next time.

New dishes for this week are jacket potatoes, vegan pasta bolognese and the forever delayed seitan and eggplant stew and pan pizza recipes. We’ll see if this is your week!

Sunday

  • Lunch: Catalan-style spinach (with sultanas and pine nuts)
  • Dinner: Barley salad and grilled portobello mushrooms

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

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).

 

Menu Plan Monday ~13th to 19th Jan & Notting Hill shopping

Menu Plan Monday 13th to 19th Jan

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. I eat a whole foods, plant based diet and tend to combine old favorites and new recipes, all simple, healthy and with modest seasonal ingredients.

This week we went to check the Notting Hill Gate Farmers Market with a friend. Since we arrived late, there was not much left, but we still managed to get some great veggies and fruits, plus this cute organic shop attached opens longer: Chegworth Farm Shop. Then we went for a walk around the Portobello Market and found the fruit and veg section from Elgin Crescent to Talbot Road, not organic but excellent produce. Ask for the price first, it’s not particularly cheap, we had to stretch our budget this time 😦  

Saturday haul at Notting Hill Farmers' Market and Portobello

The new exciting dish I’m trying this week is Braised Black Cabbage and Noodles in Black Bean Sauce from Shu Han, and we still have lots of pumpkin and cauliflower from last week. I totally loved the cauliflower soup from Solveig Berg Vollan, so I’m doing it one again!

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Menu Plan Monday ~ 6th to 12th Jan

Menu Plan Monday ~ 6th to 12th Jan

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.

We were hosting on Sunday, so we went shopping on Saturday. Also since we were too late for Notting Hill, we went to Parson’s Green Farmer’s Market. It’s a smaller one, but produce is high quality. Then we went to the Whole Foods Market nearby and got red split lentils, oats cream and meat for my carnivore.

Groceries from South Kensington Farmers' Market + Whole Foods Market

This week my dishes work with less variety of veggies and more creativity. Lots of yummy pumpkin and cauliflower. I’m including a cauliflower soup from Solveig Berg Vollan, the Gluten Free Vegan Girl, it will be the first time I’m trying one of her grown up recipes, you’d never thought she was seventeen!

Sunday

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

  • Lunch: Beans with garlic and salad
  • Dinner: Vegan ramen

Menu Plan Monday ~ 15 to 21st December

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.

This week I cheated (again). Actually planned from saturday to saturday but on sunday morning. We changed again the day we do shopping, so we could check Queens Park Farmers’ Market and yes, it was totally worth it. After visiting several farmer markets in London, we can say we found an absolute winner! Just hope this means now we’ll have a more stable routine planning for the week. Anyway, there it goes:

Saturday

  • Lunch: Spaghetti arrabbiata
  • Dinner: Vegan mushroom pie

Sunday

  • Lunch: Conchiglie tartufo (Truffle pasta, cheap variety)
  • Dinner: Salad leaves mesclum with toasted bread

Monday

  • Lunch: Catalan-style spinach with buckwheat
  • Dinner: Dried mushroom risotto

Tuesday

  • Lunch: Beet burger
  • Dinner: Curried dhal soup with chickpeas and coconut milk

Wednesday

Thursday

Friday

  • Lunch: Hummus
  • Dinner: Carrot soup

Menu Plan Monday ~ 1 to 9th December

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Menu planning saves me time, money and makes my life simple. 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.

This week I am planning for nine days. We are having visits this weekend son won’t be able to go shopping till the following monday. Also, since we don’t know if we’ll be eating at home from thursday to sunday, I’ve planned meals with frozen or dry ingredients for those days . Hate to throw away food. The recipe I’m looking forward to do is the wild rice salad, I’ll be sprouting it, so totally raw, a bit nervous about that, hope it turns out well 😀

Saturday

  • Lunch: Black bean and salad burritos
  • Dinner: Pizza

Sunday

  • Lunch: Shiitake and leek penne
  • Dinner: Boiled potatoes and cabbage

Monday

  • Lunch: Boiled potatoes and brussels sprouts
  • Dinner: Miso ramen noodles

Tuesday

Wednesday

Thursday

Friday

  • Lunch: White beans with aoyrizo
  • Dinner: Jacked potatoes

Saturday

  • Lunch: Basmati white rice with canned Korma sauce
  • Dinner: Vegan sausage with boiled peas

Sunday

[Recipe review] Sweetly Savoury Borscht – vegan beetroot soup (Kellie’s Food to Glow)

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I was never much into beetroot, then lived in Poland for a year. Now I crave for this traditional vegan soup every winter, and mourn because it doesn’t matter how many recipes I try, I can’t produce anything slightly similar to Barszcz. Seemed it was not just the name that was difficult.

Untill this time when I tried Kellies Food to Glow russian version.

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Apparently I wasn’t using enough water. Plus I forgot crucial ingredients such as celery. I’m chopping fresh organic celery and freezing it, so there will always be some at hand. Remember to always buy organic celery, the Environmental Working Group pointed it as the second most toxic produce item in shopping carts.

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Anyway, I just chopped the ingredients and boiled them. I tend to overlook recipe proportions, so this time again just threw watever was on hand. Used rice vinegar instead of apple cider vinegar and skipped the ground allspice, buckwheat and honey. And when I tasted it realized something: all this time I have not been using enough water. Beetroot has a strong flavour, be careful with it. So more water and an amazingly closer result. I’m almost there. Almost. I might try to prepare this the day before, they say it tastes better. But next time I’ll do it will be with the version from In Pursuit of More. I’m close, I can smell it! 😀