April 5th - 11th
Sunday
Dinner: One Pot Pasta
Note: I will also make a big pot of quinoa tonight to throw into tomorrow's salad and Tuesday's lunch, as well as making the lemon tahini dressing from Salad Samurai.
Monday
Lunch: Salad (using remaining veggies in fridge) with quinoa, Lemon Tahini Dressing & Baked Tofu
Dinner: Same, but with a sweet potato (Josh won't be home for dinner, and I will be home late, necessitating a quick and easy dinner)
Tuesday
Lunch: Quinoa Green Goddess Bowl, using the remaining quinoa, but with the leftover Salad Samurai Lemon Tahini Dressing
Dinner: Sugar Snap Pea & Carrot Soba Noodles
Wednesday
Lunch: Leftovers from the Soba Noodle Dish
Dinner: Easy Peanut Noodles
Thursday
Lunch: Leftovers
Dinner: Spinach Artichoke Wonderpot
Friday
Lunch: Leftover Wonderpot
Dinner: Cheesy Vegan Alfredo with Peas & Kale
Saturday
Breakfast: Pancakes (I use a mix that has been discontinued and that I haven't found a replacement for yet.)
Snacks
Fruits and Veggies
Almonds
Cookie Dough Dip with Apples
Grocery List
(This list assumes that you have items such as salt, pepper and olive oil on hand. It's much more comprehensive than last week's list, I'm getting better!)
Bread
Non-Dairy Milk
Cereal
Soba Noodles (Three packages)
Frozen edamame
Carrots
Cilantro
Sesame Seeds
Tamari/Soy Sauce
Limes
Sesame Oil
Miso
Ginger
Sriracha
Agave Nectar
Baked Tofu (I buy it pre-made for convenience)
Chickpeas (Two cans)
Quinoa
Paprika
Cayenne
Oregano
Cucumber
Sugar Snap Peas
Tomatoes (Two pints)
Kale
Avocado (Two)
Baking Soda
Garlic
Mushrooms
Artichoke Hearts
Yellow Onion
Linguine
Lemons
Frozen spinach
Frozen peas
Nutritional Yeast
Apples
Chocolate Chips
Oatmeal
Nut butter
Sweet Potato
Any fruits or veggies on sale for snacks
Happy eating!
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| Picture unrelated: The view from our room at the Stanford Inn Eco Resort |
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