LOLABRUG3
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Meal/Snack Prep for Whole Food/Plant Based Diet./Updated 12/27/2020

Tuesday, November 10, 2020

12/27-Today I made oil Free Hummus and chickpea Tuno Salad based on the Forks over Knives Recipe, www.forksoverkni
ves.com/recipes/vegan-sala
ds-sides/healthy-homemade-hummus/
.

www.forksoverkni
ves.com/recipes/vegan-burg
ers-wraps/vegan-no-tuna-sa
lad-sandwich/


I also made two tator tot casseroles made out of left over green bean casserole. One with meat and one with lentils. Just bake in the oven at the recommended temp for tator tots and cook until tots are crisp and casserole is hot and bubbly. .

Last night supper was delicious- Lentil Hobo stew and guacamole quseadilla's. I made a large crockpot of hobo stew with potatoes, carrots, corn, V-8 juice, diced tomatoes with garlic and onion and italian seasoning. Cooked all day. Added ditalini- a small round pasta the last 20 minutes. I added cooked hamburger to Ken's and cooked lentils to mine. Used wholly guacamole in the tortillas instead of cheese. (Ken got cheese)


.
12/26: 30, pre-portioned, carby snacks under 150 calories and individually packaged baby carrots and apple slices. ( drizzle the apple slices with lemon juice- they will stay fresh and crisp for several days.)


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My meal prep for plant based eating this week is one batch of mexican seasoned pinto beans,(not pictured) One baked acorn squash, jasmine rice, yellow grits and quinoa. I can mix and match or use in recipes. See ongoing blog post of recipes. I like to cook from scratch to decrease preservatives and cost. It is handy to have these things on hand to throw together a qick meal.
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