Sunday, April 22, 2012

Week Two: Eat your greens!

So another week has come and gone and it's time to convert my chicken scratch into a comprehensive blog post about my plant consumption. One which will inspire you to eat your greens and flesh out a shopping list for my bestie. No pressure (grin)
Last week's grocery cart :)

So what was special about this week? What did I do differently, you ask?
Well, although there are some carnivorous meals, I was intentional about how much animal product I allowed on my plate. I surpassed the 3/4 veggies/grains to 1/4 meat/fish rule and made meat my condiment.

I have some recipes and product reviews I'll link back here soon but for now this week's menu.

Weekday breakfasts are the same each day, our morning smoothie. This week we replaced the coconut water with aloe vera juice and added some local honey since it is allergy season. I'm not CRAZY about the aloe vera juice, but I don't hate it either.

I'm also a left-overs for lunch kind of girl. So you'll note that dinner or a portion of it the night before, becomes the basis for lunch the next day.

And Mila is still a staple (check out the link, it's new and fancy shcmancy). As it is part of our growing business, the hubs and I have been learning more about its benefits and still can't help but sing the praises of this little miracle seed. Its been a part of my diet for nearly 4 months now and  I'll save the Mila info for those who are interested... back to the week's menu


Lunch - shredded lamb and collards 
Snacks - clementines (so good this time of year) and mixed raw nuts
Dinner - Chicken thighs with sweated squash

This squash was AWESOME. I can't guarantee that it remains in the "raw" category as I didn't test the temperature but if it did manage to stay below 118 degrees, we're good. My one regret is I didn't snap a picture because it was also gorgeous. The veggies stay vibrant, don't get mushy and OH LA LA the flavor

  • summer squash and zucchini squash sliced into 1/2 inch chunks (or larger)
  • 1 bag of orange and red sweet peppers, sliced in half and de-seeded
  • 1/2 cup diced onions
  • 2 TBSP olive oil
  • Place all ingredients in a large heavy saute pan with lid, cook on low heat for 30 minutes

Lunch -  Black Bean Tacos
Snacks - Popchips and salsa
Dinner - Sweet Tomatoes (Tuesday night is family dinner out night)

  • April is Lemon month at Sweet Tomatoes and Souplantation and the Summer Lemon Tossed Salad is DELISH and Gluten Free :)

Lunch -  Leftover sweated squash with a scoop of Mila (so good even the next day)
one bag/2 servings
Snacks - Veggie chips and Salsa
Dinner - Shirataki Spaghetti

  • I was VERY impressed with these noodles. They cook up quick, have very few calories, no sugar, no gluten...a Babs Dream. We had them with fire roasted tomato marinara with a bag of fresh baby spinach leaves wilted into the sauce during the last few minutes of cooking and Al Fresco Sun-dried tomato Chicken Sausage. Why go to the trouble of a tofu noodle when you're just gonna add sausage? Remember, this is my 90% plant based plan AND these Shirataki noodles are a great gluten free option AND great for those who want pasta with out all the carbs.


Lunch - Khinoor Rice & Curry (didn't blow my skirt up) 
Snacks - Rice crackers and wasabi
Dinner - Smoothie with a scoop of Mila (Thursday night is Planet Smoothie night every other week)


Lunch -  Eggpant Marinara with Spinach (Remember I mentioned it freezes well? It does.)
Snacks - raw nuts and raisins
Dinner - Tofu pad thai


Breakfast - Large coconut water with 2 scoops of Mila
Dinner -  Kung Pao Chicken with steamed veggies

  • I didn't intentionally go for a "no chewable food" morning and afternoon, but my Mila carried me through the day, probably because I was focused on the happenings at the Central Florida Earth Fest!


Breakfast -  Gojiberry Granola Bar and Decaf Skinny Vanilla Soy Latte

Lunch - left over Kung Pao Chicken with veggies with a scoop of Mila

Dinner - UPDATE: Salad WAS on the menu but we wound up at Pizzaria Uno so I opted for an artisan pizza on a gluten free crust. It was phenom! Dried figs, tomatoes, broccoli, all drizzled in balsamic vinegar on a GF crust painted with pesto, and goat cheese for the final touch. 

So, how are you doing on your quest toward a predominantly plant based diet?
Do you have an recipes to share?
How do you "measure" your percentages? we know better we do better :)

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