I made Smothered Tempeh Sandwich from EatingWell's Fast & Flavorful Meatless Meals cookbook last night. It was the first time I tried tempeh. The sharp provolone cheese was the dominant flavor, but the sauteed mushrooms and onions added an enjoyable texture. For yesterday's lunch (and every day before then since mid-June), I had a huge bowl of salad with tomatoes, pepper, zucchini, carrot, mushrooms, red onion, romaine lettuce, chickpeas and walnuts with balsamic vinegar. I'm becoming addicted to that combination. For breakfast, it's either a wholegrain bagel with peanut butter or oatmeal with cinnamon, sugar and ground flaxseed meal.
08/07/2012 - 5:31pm
After looking at your menus for the 28 days, I guess I won't be taking the challenge after all. Who COOKS three meals a day--especially baking muffins so often? What do you do with the rest of the muffins? I don't eat sugar for breakfast and certainly don't cook more than oatmeal except on special occasions. I think I can plan better menus on my own and not spend so much time in the kitchen.
This week, I'll have things like breakfasts of oatmeal with raisins and juice or fresh fruit or plain, non-fat Greek yogurt with blueberries and strawberries and a quarter cup of granola and dinners such green bean, new potato and egg hash or a vegetable stew. We'll have salads with dinners and finish the leftovers for lunches. If something else is needed, we'll add fruit. We don't normally expect to add extra calories between meals or after dinner. The most recent issue of Eating Well has some good looking recipes I may decide to try.
I love lots of your recipes but these menus leave me feeling as lost as I did earlier trying to plan menus.
05/20/2012 - 5:36pm
one of my favorite meals of all time is a small plate with tiny portions of olives, hummus, fresh bread, boiled egg, feta cheese, chevre cheese, carrot sticks, thin red bell pepper sticks, a few almonds and a dab of fig preserves. (and a nice glass of wine doesn't hurt either!)