Menu for the Week

I thought this time I'd show you what kind of snacks I eat and how often. I love how this seems like so much food and I don't feel starved, but it's just enough calories...between 1700-2000 per day. It's pretty impossible to get too many calories eating vegan unless you drench everything in oil or eat extremely large portions (which is hard to do with all the fiber in plant foods).

Wed
B: Whole grain English muffin with almond butter, applesauce & cinnamon, 1/2 grapefruit
S: Wholesoy apricot-mango yogurt
L: Del Taco red burrito, no cheese
S: Green smoothie: 1 cup raw chopped collard greens, 1 cup cubed papaya, 1 cup Trader Joe's frozen pineapple tidbits, 1/2 cup water
D: Out

Thur
B: Raisin-walnut-spice oatmeal, 1/2 grapefruit
S: Apple with almond butter
L: Leftovers (orange-scented lentil and spinach ragout with quinoa)
S: Carrots and hummus
D: Friends over, making vegan lasagne (brown rice lasagne noodles, tofu "ricotta", marinara sauce, sauteed veggies, frozen spinach, cashew "cheese" sauce), salad (red leaf lettuce, carrots, celery, apple, walnuts and raisins with home made honey-mustard dressing)
S: Dark chocolate with hazelnuts

Fri
B: Teff porridge, OJ
S: Green smoothie: 1 cup raw spinach, 1/2 grapefruit, 1/2 banana, 2 dates, 1/2 cup water
L: Stir-fried adzuki beans with bok choy
S: Ants-on-a-log (celery with almond butter and raisins)
D: Kasha Varnishkes (Eastern European dish of buckwheat and onions with pasta, in this case I have penne made with quinoa and corn), borscht
(Steve will be out of town so I can make things he doesn't like...like borscht)
S: Cereal with almond milk

Sat
B: Whole grain pancakes with Earth Balance and maple syrup, OJ
S: Apple or banana
L: TLTs (tempeh "bacon" made by marinating tempeh in liquid smoke and maple syrup and baking thin slices until crisp..toasted whole wheat bread, Vegenaise, tomatoes, lettuce)
S: Brown rice cakes (Lundberg Sesame-Tamari and Apple-Cinnamon)
D: Black eyed pea fritters, mashed sweet potatoes, collard greens, white rice (didn't get to make this meal last week)
S: Home made vegan chocolate chip cookies

Sun
B: Home made vegan applesauce muffins, grapefruit
S: Almonds and dates
L: Out
S: Ryvita crackers with Trader Joe's Olive Tapenade
D: Home made Vietnamese spring rolls (soaked rice paper wrappers, bean thread noodles, tofu, cucumber, carrot, cilantro wrapped and dipped in peanut and soy dipping sauces), green beans with walnut-miso sauce
S: Leftover cookies

Mon
B: Oatmeal with thawed frozen mixed berries & flaxseed, OJ
S: Green smoothie: 1 cup raw kale, 2 cups mixed frozen fruit, thawed (pineapple, mango, strawberries), 1/2 cup water
L: Leftovers
S: Apple with almond butter
D: Socca (Italian thin-crust chickpea flour pizza w/o cheese) with herbs, potato-leek soup, salad (red leaf lettuce with grapefruit segments, avocado and home made lemon-agave dressing)

Tue
B: Hashbrown and bean burritos, OJ
S: Amazake (naturally sweet non-alcoholic fermented rice beverage)
L: Leftovers or PBJ and apple
S: Carrots with live casear dressing to dip
D: Whole wheat rotini pasta with broccoli, tomatoes, raisins and pine nuts (from Vegan on the Cheap)
S: Leftover muffins