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 ~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

Menu Plan Monday ~ 24 to 30th November

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’m rearranging how I do the menu plan. Sharing tasks and responsabilities with my dear carnivore now means planning together and shopping together. So we’ve switched shopping day from monday to saturday, when we both have more time.

Planning from saturday to saturday, I’ve been a bit confused about whether or when I am supposed to publish this, and today I decided to post it anyway. The point is to make something useful for us, and the blog is easier to check than spaaze, so be it. Most probably posting next saturday then.

Saturday

  • Lunch: Onion soup (hiulits cuisine)
  • Dinner: Vegan sausage with peas and potato purée

Sunday

 Monday

  • Lunch: Pumpkin rice
  • Dinner: Boiled potato and cauliflower with zaatar

 Tuesday

Wednesday

  • Lunch: Borscht (vegan beetroot soup)
  • Dinner: Spinach risotto

Thursday

Friday

Menu Plan Monday ~ Nov 19th to Nov 25th

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 weeks I’m trying a new quinoa soup recipe. Quinoa is a very nutritious cereal originally from Andes, it does not contain gluten and it’s yummy and easy to cook. Give it a try!

Monday

Tuesday

Wednesday

Thursday

Friday

  • Lunch: Quinoa soup with onions, carrot, chard and spinach
  • Dinner: Vegan sausage with peas and mashed potatoes

Saturday

Sunday

Menu Plan Monday ~ November 12nd to 18th

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’ll be doing some dishes with white beans. I found them in a little indian shop at the Shepherd’s Bush Market. Yummy! We also visited visit Borough Market and got some mushrooms I’ll be using this week either to grill or for some other recipes. Bok Choy was not so exciting, but maybe because I used in another dish, so I’ve put it again to try the soy recipe. Enjoy!

Monday

Lunch: Spaghetti aglio oglio ed pomodoro seco
Dinner: Oyster mushroom vegan risotto

Tuesday

Lunch: Grilled Bok Choy with white beans and squash soup
Dinner: Vegan curried coconut milk noodles

Wednesday

Lunch: Chard rice soup
Dinner: Catalan-style spinach

Thursday

Lunch: Grilled tofu salad and Organic green split peas miso soup
Dinner: Grilled artichokes and grilled flat mushrooms

Friday

Lunch: Vegan Ceviche de tofu and Roasted Cabbage with Lemon
Dinner: Swiss vegan sausage with soy-instant mashed potatoes and boiled peas

Saturday

Lunch: Cous cous with vegetables
Dinner: Kale & coconut chickpea chapatis

Sunday

Lunch: Cabbage soyrizo steamed wraps
Dinner: Spring garlic and mushroom miso organic wholemeal noodles

Menu Plan Monday ~ November 5th to 11st

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 (posting again on tuesday *ugh*) were are having a bit of a cold, so I’m back to good old onion soup. We were on Shepherd’s Bush Market this Saturday so loads of low-priced aubergines. I’m also excited I’ll be finally trying the chineese vegetable Bok Choy and another new soup recipe: White bean mushroom soup. Not that I’ve found good white beans in London, but we are planning to visit Borough Market on Saturday, so I’m confident we’ll get them there, together with loads of veggies for next week. Yay!

 Menu Plan Monday ~ November 5th to 11st

 

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

  • Lunch: Grilled asparagus
  • Dinner: Courgette risotto

Sunday

Menu Plan Monday ~ October 22nd to 28th

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’ll be visiting my homeland Catalunya so I’m looking forward to some exquisite red peppers, spanish potato omelette and of course my mum’s paella :D__

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday