Unmeal Plan for the Week 8/18


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!


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


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.



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.