Meal Plan

Unmeal Plan for the Week 8/25

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I was late prepping my meals this week and it stressed me out. I really need to make sure I make it a priority on Sunday mornings before I get lazy. I think I'm going to switch my filming day back to Saturday or to Thursday night. This Sunday schedule hasn't worked. All I want to do is lay around...not good.

Breakfast

For breakfast, I'm having the same thing I ate last week - Quickie Overnight Oatmeal. Simple. It works.

 

Lunch

For lunch, I'm doing a trial run of Vegan Yum Yum's Sweet Chili Lime Tofu. I used to make it all the time when I was a young vegan :) I loved it! This was always the recipe that I would teach someone if they asked me to show them how to make a vegan dish. It's been so long since I've made it though. I wanted to make sure it worked and adapt the recipe to my liking.

This Sweet Chili Lime Tofu will probably be next week's video. I'm eating it with rice and sautéed spinach. I put lemon juice on the spinach after it was done and it turned a little brown. Looks kind of gross, but it should taste fine. I meant to steam the spinach, not saute it. I'll do it properly next time. Isn't it crazy how much spinach shrinks! This is 2, 9-ounce bags worth of spinach!

Dinner

I made my friend Chris's Raw Nut-Free Avocado-Kale Pesto Zoodles with Peach and let me tell you...I changed this recipe too much. It tastes okay, but I probably should have either left it alone or stopped while I was ahead with the tweaking. I used spinach instead of kale and added a bell pepper.

Chris makes beautiful raw vegan food and shares her pics on Instagram. Search for year of the fox. I'm trying to get Chris to start a blog for her awesome raw vegan recipes...hint hint...in case you're reading this, Chris :)

Here's her original recipe...

Chris's Raw Nut-Free Avocado-Kale Pesto Zoodles with Peach

Source: Renew Richmond's Facebook Page

Serves 4

4 zucchini, spiralized or julienned 2 peaches, sliced 3-4 cloves garlic 2 avocados 1/2 cup olive oil 1 small bunch of kale, de-stemmed and chopped 2 stems of fresh basil Juice of 1 lemon

  1. Place zucchini in a colander to drain extra liquid.
  2. Put avocado and garlic cloves in food processor and start processor. Slowly add lemon juice and olive oil through the top opening as it runs.
  3. Once evenly mixed, begin to add in chopped kale and one stem of basil bit by bit.
  4. Season to taste with a little sea salt and pepper.
  5. Toss pesto into zoodles then top with peaches and fresh basil!

Look at what the original, flawless photo looks like...Boy did I destroy this recipe. Sorry Chris!

 

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Unmeal Plan for the Week 8/18

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Every so often on my YouTube channel, someone asks me about meal ideas. Well, the the truth is, my meals are pretty boring. I don't do traditional meal planning like many other people for several reasons:

  1. I'm single and I only have to feed myself.
  2. I don't require a lot of variety in my diet.

When I was in college, it was not abnormal for me to eat the same thing for breakfast or lunch every day for an entire semester. My freshman year, I ate belgian waffles with whipped cream, bacon and eggs EVERY DAY. I ate a fried chicken sandwich and a side salad for lunch EVERY DAY. Yes, that's the kind of personality I have. Weird, I know...

So, when I'm on top of things, I prepare my breakfast, lunch and dinner for the week and eat the same thing for breakfast, lunch and dinner Monday through Friday. Not very interesting, but very simple and efficient and I love efficiency :)

Each week, I'll share with you what I'm eating for breakfast, lunch and dinner for the week. What I probably won't show is whatever recipes I'm testing for my YouTube channel. I tend to be behind schedule with that and am scrambling to find/tweak something that meets my standards.

If whatever I'm testing comes out good, I'll usually save some and take the rest to work so my colleagues can taste and eat it. I know if a recipe meets their standards, I'm on the right track.

So, here we go!

Breakfast

Overnight Oatmeal

This is far less involved...and admittedly not quite as tasty as my Apple Cinnamon Overnight Oatmeal, but it works for me.

1/2 cup oats
1/2 cup non-dairy milk
1 cup of fruit in light syrup (my favorite is pears)
1/4 teaspoon ground cinnamon
1/8 teaspoon salt

  1. Mix it up and refrigerate overnight
Quick Overnight Oats
Quick Overnight Oats

Lunch

I'm trying to create more meals around rice because it's so easy and quick. So, this week, I have store bought General Tso's sauce, jasmine rice, dry fried tofu and zucchini made using Chow.com's recipe, How to Make Easy Sautéed Zucchini, which basically involves doing this:

  1. Cut zucchini into matchsticks. (I used 2 zucchinis)
  2. Heat a pan over medium-high heat.
  3. Add 2 teaspoons olive oil to the pan.
  4. Add 1 smashed clove garlic, simmer for 30 seconds and remove.
  5. Add 1/4 teaspoon red pepper flakes and the zucchini.
  6. Cook 1 minute, toss, cook 1 more minute.
  7. Season with salt and pepper.

In the morning, I'll pour some rice, tofu and zucchini into a glass container, pour some sauce over it and take it to work.  At lunch time, I'll just stir it together and heat it up in the microwave.

Lunch
Lunch

Dinner

For dinner this week, I made some simple salads in a jar, layered with

  • Red, yellow and orange bell peppers
  • Carrots
  • Lettuce
  • Cabbage

I made my agave mustard dressing and will be heating up some Beyond Meat Lightly Seasoned Chicken-Free Strips to go on top of the salad.

I know most people would eat the salad for lunch, but I've always preferred eating dinner-type food during lunch. Sandwiches and traditional "lunch food" has never appealed to me as an adult.

Dinner
Dinner