Weekend Menu, 1/31/14-2/02/14

Weekend Menu:

Friday

Breakfast: Fruit Salad, Oatmeal

Lunch: Chickpea Salad, Salad

Dinner: Mexican Night: Salad, black beans, corn, tomatoes, baked tortilla chips

Saturday

Breakfast: Cacao Banana Muffins

Lunch: Snowy Day Minestrone, Salad with balsamic dressing

Dinner: Chili, Salad with balsamic dressing

Sunday

Breakfast: Blueberry Banana Oatmeal to Go

Lunch: Chickpea Salad, Salad

Snacks
Roasted Carrot Sticks with hummus
Baked Potato Wedges
Clementines

Fruit Salad

Chickpea Salad

Baked Tortilla Chips and Salsa

Cacao Banana Muffins

Snowy Day Minestrone

Chili

Blueberry Banana Oatmeal to Go

Roasted Carrot Sticks

Hummus

Baked Potato Wedges

Thursday, 1/30/14

Getting ready to go away for the weekend.  Feeling like I can't do it because things have really escalated at home.  Know I need a break.  If I can just get there, it will be the best thing in the world for me!

Breakfast: Nick's Probiotic Smoothie

Lunch: Salad with Nick's Baked Tofu

Dinner: Chickpea salad, salad, fresh salsa

Tuesday, 1/28/14

My meals weren't at all glamorous today, but they filled me up and provided good nutrition.  That's all it takes!

Like yesterday, today was rough, with more bad news about my son.  I feel like I'm not entirely here.  I don't even know how to face bad news head on, without trying to mask and stuff my emotions with food.  I'm working on figuring out why I've been so afraid to feel anything besides happiness!

Breakfast: Another smoothie with probiotics from Nick

Lunch: Fruit: apple, clementines, banana

Dinner: Salad with balsamic; Baked Potato Wedges made by Nick, with all sorts of interesting spices

Monday, 1/27/14

Difficult day today (understatement).  We had to take our youngest to an emergency hospital visit, and the road ahead looks tough.  My eyes have been leaking tears all day.  I was so thankful, though, to be able to eat some leftovers before leaving for the hospital, and grab some fruit and my big water bottle.  It was all I needed to get me through.

I'd love to say that I didn't eat over this, but I did.  I did well all day, but when nighttime hit and everyone else was in bed, I was hit with a flood of uncomfortable emotions.  The food I ate was PD food, but I still ate out of the old habit of eating while stressed, rather than eating because I was hungry.  I'm grateful for the awareness and the ability to make a better choice next time.  I refuse to beat myself up over it, which is something I would have done in the past.  That would have led me to sugar-filled food, looking for a way to numb myself out.

Today, I can say that I reverted to an old habit and ate when I wasn't physically hungry.  I don't plan to do it next time.  I'm here to embrace the journey, and this is part of it.  It doesn't feel good right now, but it will pass.  I'm thankful for the knowledge I have, and for second (and third!) chances.

B: Green Smoothie with vegan probiotics, courtesy of Nick, who is concerned about the after effects of the antibiotics I took

L: Broccoli Rotten, Spinach, apple, 2 clementines

Seasoned Popcorn

D: Roasted Cauliflower, Ranch Dressing, corn, Cardamom Rice

Roasted Cauliflower with Ranch Dressing

Red wine, Ezekiel Bread, Ranch Dressing

Sunday, 1/26/14

As promised, I ate my greens today.  The spinach may not look like much, but it was actually a lot of spinach!  It was also a gift from an organic garden.  That's my kind of gift!  :)


Breakfast:  Banana Muffins

Lunch: Salad: spring mix, red cabbage, carrots, cherry tomatoes, corn, chickpeas with balsamic

 

Dinner: Broccoli Not Rotten, spinach, apple

Saturday, 1/25/14

Yikes!  All of today's food is the same color!  And where are my greens???  Double dose of those babies tomorrow for sure!


Breakfast: Banana muffins

Lunch: Broccoli Not Rotten

Dinner: Mushroom Soup

Friday, 1/24/14

It's been so cold and snowy here that I just needed a meal to remind me of summer.  This was it!  S


Breakfast: Smoothie

Lunch: Summer Meal in January: Baked Beans, Potato Salad, Veggie Pattie, vegan mayo, Salad, Cherry Tomatoes

Dinner: Baked beans and veggie pattie over brown rice

Thursday, 1/23/14

Breakfast:  Oatmeal


Lunch: Baked Beans with Greens (baby kale, chard, and spinach)

Dinner: Veggie Pattie, Food for Life GF English Muffin, Spring Mix, Cherry Tomatoes, vegan mayo

Wednesday, 1/22/14

Breakfast:  Mushroom Gravy over Brown Rice

Lunch: Leftover Pizza


Dinner: Baked Beans, mixed baby greens, oranges

Tuesday, 1/21/14

B: Oatmeal, oranges

L: Salad: romaine, spring mix, red cabbage, red bell pepper, carrots, cucumber, cherry tomatoes, tofu, dressing

D: Veggie Pizza

Monday, 1/20/14

Breakfast:  Oatmeal with hidden apples, bananas, and blueberries

Lunch: Leftover Buffalo Cauliflower & Fries, Ranch Dressing, Orange


Dinner:  Salad (spring mix, carrots, red cabbage, red bell peppers, cherry tomatoes, cucumbers, baked tofu); dressing

Sunday, 1/1/9/14

I'm short in the pictures department today, too.  My blueberry "pie" just wasn't picture worthy, and I was out for lunch at my parents' house.  I took my mashed potatoes and mushroom gravy, and Nick made a big salad for everyone to share.  I wish I'd taken a picture of the salad; it was gorgeous!  

Dinner was delicious!  I made Buffalo Cauliflower the same way I made BBQ Cauliflower, and then made Buffalo Fries with the extra batter.  As usual, the ranch dressing saved my mouth from being on fire!  I also can't believe how much I love celery.  In the past, I never would have touched it when it was served like that; I would have viewed it as a garnish!  Now I eat it and really enjoy it!


Breakfast:  Blueberry Pie

Lunch: Salad (spring mix, cherry tomatoes, red cabbage, carrots, red bell pepper, cucumbers), dressing, Mashed Potatoes, Mushroom Gravy

Dinner: Buffalo Cauliflower, Buffalo Fries, Ranch Dressing, celery

Saturday, 1/18/14

B: Chocolate Banana Muffins

L: Leftovers: Swedish Potatoes, brown rice

D: Mashed Potatoes, Mushroom Gravy, purple kale

Friday, 1/17/14

I was really busy today and terrible about taking pictures of my food!  Breakfast and lunch were leftovers, and part of dinner was an experiment.  I never did have my Swedish Smorgasbord, but I have my menu together.  One of the dishes I loved was Swedish Dill Potatoes.  I played around with a recipe that came out pretty well.  I'll make a few small changes and then move on to the next dish!  I also made a huge salad, and then made muffins.


B: Leftover oatmeal

L: Baked Potato Wedges, Ranch Dressing, Green Beans, Mushrooms & Onions over brown rice, orange

D; Swedish Dill Potatoes, Salad: romaine, spring mix, red onion, grape tomatoes, refried beans, black beans, Ranch Dressing; Chocolate Banana Muffins

Thursday, 1/16/14

Breakfast:  Nick's Yummy Instant Pot Oatmeal with mixed berries

Lunch: Black Beans & Rice

Dinner: Baked Potato Wedges,  Ranch Dressing, Salad, Green Beans, Mushrooms & Onions

Wednesday, 1/15/14

B: Smoothie

L: PD Cheezy Scalloped Potatoes, apple

D: PD Tostadas, Denise N's Green Beans, Mushrooms & Onions

 

Chocolate Fruit Dip, apple

Tuesday, 1/14/14

Breakfast:  Fruit

Lunch: Vegan Scalloped Potatoes
 

Dinner: Vegan Crab Cakes; Salad; Ranch Dressing

 

Monday, 1/13/14

B: Smoothie

L: Mexican Salad (romaine, cherry tomatoes, fresh salsa, Nick's Refried Beans, Cheeze Sauce; Hibiscus Water

 

D: Salad, Vegan Mayo, Vegan Scalloped Potatoes

Sunday, 1/12/14

Breakfast: Fruit

Lunch: Spinach and onions over brown rice mixed with Nick's Carrot Ginger Bites (carrots, ginger, brown rice, turnips with tamari)

Dinner: Tostadas (corn tortillas, Nick's Refried Beans, red onion, romaine lettuce, fresh salsa, cilantro), Cheeze Sauce