Love it when a plan comes together 

It’s great to see that holiday weight coming off – and three things are responsible: planning, effort, and patience. The planning part is twofold: meal plans, and scheduling daily exercise into the routine (and pushing that with extra weights and stretching). Those who know me already know that I am an avid walker, daily, but I may forget to include weights…but then I saw a photo of how great my arms looked a couple of years ago!

Meal planning is truly the centre of it all. It keeps me from buying what I don’t need, and I double-check for things that are key to health: calories, fibre, low sugar, low sodium. This no-salt vegetarian pea soup is a great example. Breakfasts are similar most days: smoothies, oatmeal, homemade granola, and sometimes eggs. Lunch? Leftovers, soup, or salad.

Here’s the dinner menu we’ve been eating this past week – the tofu is a new try from Vegetarian Times. It’s important to incorporate new choices that fit your new lifestyle, but wholesale swings to an unfamiliar diet are frequently a recipe for disaster. Take your time, and make good changes every day.

Bok Choy with Spicy Tofu Triangles

Lentil and mushroom vegan shepherd’s pie

Black bean, corn, and zucchini enchiladas

Mom’s burger casserole

Country captain chicken 

Cashew cream pad Thai

Miso glazed salmon and bok choy

We are not vegetarians, nor vegans, but we recognize that a plant-based diet is the way to better health, better use of the Earth’s resources, and it’s absolutely better for the animals. We have slowly migrated from one vegetarian day a week to alternate days, and planning four plant based dinners helps keep us on track.

While I have your attention, don’t forget that #BellLetsTalk day is this week – let’s be sure to make time for self care on the mental health front everyday also – and please reach out to someone today and let them know you’re there for them.

What changes have you made for better physical and mental health in 2017?  

Meal Plan – Week 2 – and A New Recipe Experiment

So here we are, week two. Some weeks there is more time to make a detailed meal plan, involving all three meals. Realistically, though, our breakfasts are similar – smoothie or oatmeal, sometimes granola, and the occasional egg dish. Lunches generally consist of a salad, some soup (made ahead and frozen or in the fridge), or leftovers from the previous night’s dinner. So we just made a list of dinners which we know by heart, or can easily find in a recipe book or favourite website.

Here’s the list:

Chili-stuffed squash

Mushroom and lentil cottage pie

Fish risotto

Lamb stew

Country captain chicken

Salmon patties

Homemade pizza

Once again we took stock of what was already in the house (the acorn squash needed to be used up from the holidays, although it will keep almost indefinitely in a cool place – and you might remember the veggie chili from a few days ago, leftover in the freezer). We needed some refreshing in the fridge – greens, salad stuff. We had used up the potatoes, and there was no lamb for the stew or fish for the risotto. Otherwise, most things were on hand.

We also tried this with squash recently, from one of our go-to sites, Cooking Light. It’s very searchable, by ingredient, name, or cooking method, and also, downloadable to apps like Paprika. We did make some adaptations to the recipe, since we hate dirtying extra dishes. First, we chopped the bacon, and put it on the parchment along with the squash rings. It was perfectly done at the same time as the rest of the recipe. Our rating? Delicious! (Also, since we don’t want to waste food, we baked all the leftover squash bits, sprayed with oil and sprinkled with chili powder, on a separate tray to be used in other recipes).

Thanks for visiting! Do you have meal planning challenges you wrestle with, or problems in using things you meant to make, but didn’t? I love to find novel ways to use up things that didn’t quite fit the plan.