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.

Who cares about the weather black forrest ice lollies

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Spring is here! Or it could be! Eventually!

So, who cares? Fruit ice lollies take you to a promised sunny land. Plus, are a ready treat in your freezer. The only thing you really need is an ice lolly mould and the chopper attachment from your blender. My chopper is strong enough, alway check if yours can handle ice!

Ingredients:
* One banana peeled, sliced and frozen
* Handful of black forrest frozen fruits
* Drops of oats milk alternative, or any other milk alternative
* A dried apricot, chopped

Directions:
* Drop in blender the banana and the frozen fruits
* Blend while adding the milk alternative till ice-cream consistency.
* Fill ice lolly moulds and put to freezer.
* Tip: For the mould to easily loosen, rinse with lukewarm water.

Where to get this stuff?
* Lolly moulds: IKEA £2
* Black Forest Fruits: Tesco £2
* Oats milk alternative: Oatly Organic £1.39
* Dried Apricots: Tesco £1

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 ~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