January 18th to January 23rd Meal Plan

Sorry for the sporadic posts lately! I turned in all the art for the show I’m in on Friday yesterday so I should be able to hold it down better this week. It’s soup season! Soup detoxes are all the rage and I dig the idea of them. I can’t commit to a full on soup detox but I did plan for 3 soups this week.

Huffington Post published an article recently called: 5 Ways To Be A Climate-Friendly Eater In 2016, that I think is a good read if you have a few minutes. It covers many things I try to take in consideration with my meal planning.

Enough of my rambling, here is the meal plan for this week:

 

Dinners

Monday:

Spicy Cabbage Soup I love sour cabbage soups but it’s getting colder so I decided I would make a spicy/sour version. I was inspired by this recipe I found on Pinterest.

Tuesday:

Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing This is an idea I had but I’ve never made it before, so we shall see how it turns out! I absolutely love adding farro to salads, it adds an excellent chewiness.

Wednesday:

Roasted Garlic, Parsnip and White Bean Soup I was inspired by this recipe on Pinterest but I’m not the biggest fan of blended soups, so I’ll probably blend half of it so it’s somewhat chunky.

Thursday:

Asian Style Cucumber and Carrot Noodles with Edamame I’m itching to use my Veggetti and I was inspired by this recipe. Edamame is a fantastic alternative to animal protein! Edamame is a rich source of various vitamins, minerals and beneficial plant compounds.

Friday:

Pozole Style Spaghetti Squash Personally, I prefer salsa verde to your typical red salsa. I thought it would be fun to make a Pozole inspired stuffed, roasted spaghetti squash. Spaghetti squash is a great alternative to pasta, it has vitamins C, A, and B6 as well as lutein and zeaxanthin, which are powerful antioxidants. I will be cutting my spaghetti squash in half, roasting it, then stuffing it but here is a great tutorial on how to make your squash really look like spaghetti!

Saturday:

Spicy Kimchi, Mushroom, Tofu Soup I try to regularly incorporate fermented foods in my diet. Fermented foods are believed to aid in digestion, reduce depression, promote heart health and make your skin look better. Kimchi is a spicy Korean side dish, usually made from fermented cabbage. I’m not going to make it myself this week but I will in the future and I will blog about it! The idea for this soup came from this recipe.

Breakfasts

Monday:

Cinnamon, Turmeric, Almond, Moringa Powder, Overnight Steel Cut Oats I want to kick off this week with a super healthy breakfast to fuel a productive week! Turmeric may be the most effective nutritional supplement in existence. Seriously! I’ll be posting a recipe for a turmeric drink I consume everyday. Most people enjoy cinnamon, but do they realize how amazing it is? It is high in a substance called cinnamaldehyde, which is responsible for most of the health benefits. I recently started incorporating moringa powder into my smoothies after reading about how highly nutritious it is.

Tuesday:

Pumpkin Pie Overnight Oats

Wednesday:

Peanut Butter Quinoa Porridge

Thursday:

Blueberry, Vanilla, Chia, Overnight Oats This is going to be a very simple recipe but super healthy and delicious!

Friday:

Peanut Butter, Banana, Carob Powder Overnight Oats For when you want dessert for breakfast!

Saturday:

Tofu Scramble I rarely make tofu scramble but I love it. There are millions of recipes you can find on the internet.

 

 

Alright! Let’s have a great week!

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