13 May Autumn meal planning (with meal replacement) – May week 2
Meal planning is a tricky subject right now. Most of the nourishment I consume is not really FOOD at the moment, since I have found some dairy-free meal replacement shakes. They are doing precious little to the number on my scales, but they keep it stable I suppose, and because they aren’t really food, I have been craving leafy greens and salads lately.
So, to this end, my meal plan this week has been a mix of leaves, salads and a tasty pasta dish.
Lunch
When I am not drinking a meal replacement shake, I am eating this favourite green salad. The toasted pepitas are just the flavour burst that gives this salad so much personality. And the dressing is heaven. It is a lovely salad to sit on my balcony in the sun and let the goodness of the leaves clear out my digestives.
The other thing I have done this week is buy a new blender so that I can start making green smoothies again. I finally found a blender with a glass jug, and it was 50 % off, too good an offer to refuse in my opinion. It is in the Post!!
Dinner
The first dinner I made this week was a 12WBT pasta dish with eggplant, chicken mince, roasted capsicum and canned tomatoes. I also added mushrooms and zucchini because I was trying out a kind of chicken bolognaise for a potential meal for a new client. It was quite delicious, but I was tired of it after three days.
I can’t post the recipe for copyright reasons but I think if you search for a chicken bolognaise using chicken mince you might find something similar. Using antipasto roasted capsicum in this dish gives it the x factor for sure.
Tonight, I made a fennel, chickpea, orange, quinoa and parsley salad and served it with chickpea and lentil bites. This was the kind of light, nutritious meal that I have been craving since eating meal replacements, so it was very satisfying.
Again, I can’t post the recipe for copyright reasons, but I often make a fennel and orange salad with 1/2 cup of quinoa a tin of chickpeas, 1 cup of parsley a few thinly sliced radishes and a shaved bulb of fennel. The dressing is orange juice, red wine vinegar, olive oil and honey.
Yummmmm!
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