Monday Menu

Yes…a new year.  A new determination to make this MY year and get my diet where I want it to be.  Not where others prefer, maybe not even in their comfort zones, but to take the knowledge I gained in college courses on fitness and nutrition, what I have learned from life and from reading, and from what my body says makes me feel best and make some changes.

First up.  The dreaded…cover your eyes…no don’t, then you can’t read this, lol…Monthly Menu!  Meal Plan!  Whatever you choose to call it, it is a great idea that makes me crazy.

One…. it doesn’t really allow for shopping on a budget.  In my case, I shop around sales and coupons and what is in season. Not easy to plan for those.

Two…. I don’t know ahead what I ‘feel’ like cooking, how much time we’ll have after events, traffic, life…or what the boys will want to eat on any given night.

Three…. my very ADHD brain just doesn’t WANNA.

Okay, that’s not a very good reason, and the OCD part of me is grinning and rubbing her hands together in anticipation of my actually creating a plan for any part of my life.

Now, there was a time, when I was a younger mom with a house full of kids, homemade, adopted and foster, and a hubby who provided us a good income, that I actually was very good at monthly menus. Yeah.  Not sure where she went.  So here we go. Feel free to hold hands if it gets too scary. (Don’t worry… there won’t be an entire month here today… baby steps 😉 )

In everyday America meal plans are planned around the meat.  Not mine.

Monday:  Breakfast: overnight oatmeal with coconut and chia seeds/juice   Lunch:  pita sandwich with cabbage/carrot/brocci slaw, hummus, tahini, and whatever else I feel like throwing on…sometimes diced egg, or leftover tempeh…just fill it up  Afternoon snack:  (because without it the boy spawn might eat me!)  apple slices/peanut butter and popcorn  Supper:  spagetti squash with mushroom/pepper sauce and veggie meatballs

Tuesday:  Breakfast:  Fruit smoothie of whatever fruit and veggies are in the fridge plus flax   Lunch:  southwestern salad with corn, black beans, peppers and tortilla strips  Afternoon snack:  chips and dip  Supper:  Coconut Thai Curry with jasmine rice

Wednesday:  Breakfast:  cereal with berries and almond milk/juice   Lunch:  onigiri and salad  Vegan Onigiri, Six Ways -- These whimsical Japanese rice triangles can be flavored with a multitude of ingredients and make a great packed lunch or bring-along for a springtime picnic.

Afternoon Snack:  banana and peanut butter sandwiches  Supper:  vegan Chili with Tortillas (make lots, it is great to have leftovers)

Thursday:  Breakfast:  Fruit smoothie plus hemp seed  Lunch:  Veggie kebabs on pretzel sticks with carrot chips and ranch dip  Afternoon Snack:  goji berry raw snack chunks

Tasty Plant-Based Snacks for After-School

Supper:  BBQ pulled ‘pork’ (jackfruit is amazing!) sandwiches,  spicy fries, brocci-slaw

Friday:   Breakfast:  steel cut oats with fruit and almond milk/juice  Lunch:  Veggie Taco roll ups  Afternoon Snack:  Bababahummus with carrots/celery/pita chips  Supper:  Chili Nachos with guacamole and hot corn salsa

Saturday:  Breakfast:  pancakes with fruit/juice  Lunch:  pasta salad with veggies  Afternoon Snack:  PB Energy snack balls  Supper:  Mushroom pho soup

The best thing about cold weather is all the noodle soup. Recipe here.

Sunday:  Breakfast:  Fruit and veggie smoothie with chia seeds  Lunch:  Mediterranean wrap, grapes  Afternoon snack:   roasted spicy chickpeas  Supper:  Mimi Taters and vegan sausage

There…that wasn’t so bad.  And I had a lot of the ingredients on hand or they are staples.  Gonna make this work.

 

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