This past week threw me a couple of curve balls that left me frazzled and drained. I spent today unplugging and re-charging. I did manage a dog walk, grocery trip, some house cleaning and cooking resulting in most of a week of meals. Huh, what felt like a do-nothing day was more productive then I realized.
This coming week I’m prepared with plant-based meals. I’ve got my workouts scheduled – I want to be ready for some snowboarding at Mt Bachelor! I will also make time in my mornings for meditation and yoga.
Here’s what I’m eating this week:
Cinnamon Quinoa Breakfast Bowl. I doubled the recipe so there are 4 servings for the week ahead.
Spicy Mushroom Ramen. I made this for dinner (there are leftovers for Mr. Fantastic is out of town) the only change I made is I used veggie broth instead of just water. The star anise was a nice flavor addition.
Smoothies for post-workouts and snacks:
- Chocolate Smoothie – I add Garden of Life Organic Plant Based Protein powder to this one for my go-to afternoon snack!
Roasted Cauliflower Kale Salad
Veggie Pizza – My recipe with red and green pepper, mushrooms, onions, spinach and marinated, smoked artichoke hearts. This marinara sauce is easy and serves double duty for pasta and pizza.
Roasted potatoes, cauliflower and chickpeas drizzled with vegan Sriracha aioli.