I hope you all had a great weekend! Mine was pretty uneventful, but here’s a recap of my Sunday meals.
For breakfast I enjoyed Angela’s recipe for carrot cake oatmeal. I enjoyed every bite of it. I love it when I’m not pressed for time and I get the chance to make something special for breakfast.
The only ingredient I didn’t have was the coconut cream milk so, I substituted the vanilla extract with coconut extract. That way, I would still have the coconut flavor. I also mixed in a tbsp of pure maple syrup and drizzled some extra on top. I swear it wasn’t too sweet, just perfect )
For lunch and dinner my goal was to use up some food I’ve had in the freezer for a bit too long. I spent over and hour on Saturday cleaning out my fridge (even removing the shelves to wash them), so my next goal was to make some space in the freezer.
Lunch was nothing special, just a frozen veggie pizza and a cup of apples and grapes.
After rummaging through my freezer I decided to make a healthy version of fried rice and some sweet & spicy shrimp for dinner.
The ingredients that came from my freezer were the brown rice, peas, and shrimp.
Fried Rice Ingredients:
- 2 bags of frozen brown rice from Rice Expressions (it was about 4 servings)
- 1 onion
- 1 1/2 peas, thawed
- 2 carrots, chopped
- 4 eggs
- soy sauce, to taste
- salt & pepper
Heat a skillet on med high heat. Add a tbs of olive oil. Saute onions and carrots until tender, about 5 minutes. Add peas. In a separate bowl whisk 4 eggs together, then add them to the skillet. Keep stirring the eggs until they scramble. Add salt and pepper to taste. Once eggs are cooked, stir in rice and soy sauce. Stir for a minute or two.
Ingredients for Sweet & Spicy Shrimp:
- 1 lb medium size Shrimp
- 2 tbs olive oil
- 2 tbsn honey
- 1 tsp red pepper flakes
- 1 tbs soy sauce
- Juice from half a lemon ( I would’ve preferred a lime, but it’s all I had.)
- Salt & Pepper
Toss all ingredients together. Put shrimp on skewers. Heat a flat skillet and cook 2-3 minutes per side. I brushed the left over sauce on the shrimp as I flipped them.
I wasn’t expecting dinner to be anything special since I was just using what I had on hand but, I have to say it was full of flavor and very satisfying. My husband said he even preferred my fried rice to what we get when we order take out! Sometimes I feel like it’s the meals you throw together last minute that come out best.
We mentioned last week that we wanted to try and avoid dairy and meat this week. Morgan, over at Life After Bagels, is doing a vegan week challenge. We decided to join her and Stefanie, to name a few.
I feel like I’m not 100% prepaired to do it, but I’m still going to give it my best and I think Lisa and I can do it. It’s only a week!
We really want to see how our bodies responds to it. Lisa and I aren’t interested in being vegans, but we think we could definitely cut a lot of meat and dairy products out of our diets. Studies show that Americans eat WAY to much meat. We’re believers in eating plant-based diets and limiting meat and dairy. We don’t think anyone can argue that the bests foods are those that come from our earth.
Not having planned my meals for today I was still able to put together a vegan breakfast in a few minutes. I had 2 peices of toasted Ezekiel bread topped with almond butter and a sliced banana. That reminds me I’m out of my almond and cashew butters! Must restock ASAP!
If you have never heard of Ezekielbread, I encourage you to look into it. It’s basically bread made from sprouted grains and legumes. It is rich in protein, vitamins, minerals and natural fiber with no added fat. I like it best toasted.
Lisa and I will continue to document our meals this week, so stay tuned!