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).

 

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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