So this week is a very good example of why I plan out meals but also stay flexible.
So on Monday we had creamy barley salad and OH MY GOODNESS! SO GOOD!!! Going in the cook book 😉
I even had enough left over for my lunch the next day. The sauce was so tangy and crisp. I did have to make sure my man had enough to fill him up so I added some seedy bread on the side 🙂
Tuesday Andy made dinner so that moved my schedule for the week around a little bit. Which is why it is important to STAY FLEXIBLE! You can keep healthy by planning meals out but if you’re so stressed out about it then that is not a very healthy lifestyle and definitely not sustainable. So tuesday’s meal of Cuban Beans and rice got moved to Wednesday which was fine. The Cuban beans were awesome. We have a hard time finding black beans in the UK so I have realized that kidney beans make a great substitute.
Thursday we had some curried eggplant which was pretty good. I made it a bit too spicy (not too sure of how intense cayenne powder is…) but that means Andy loved it! I guess it went down well because there was not enough left over for my lunch the next day 🙂 So I grabbed some leftover veggies and salad (from Monday’s dinner) and added some salmon, cottage cheese, and walnuts. AWESOME SALAD! No need for dressing, there’s plenty of goodness and flavor in there just on it’s own. Keep your mind open to various dressings, Ranch is not where it stops 😉 This salad also is packed full of protein 😛
Friday was meant to be stuffed zucchini but we had quite a few veggies leftover from previous meals and I just couldn’t be bothered following a recipe. So I made a stir fry! I started with sautéing onions and garlic in toasted sesame oil and toasted a few tablespoons of sesame seeds. Then I started chopping carrots, peppers, zucchinis, and threw in some frozen peas. I boiled a pot of rice and voila’ ! Yummy stir fry that the guys loved 🙂 Wonderful collection of color and flavor. Awesome easy standby meal to use up leftover veggies.