This morning an order was made from whole foods market. I decided to buy for only this week, instead of thinking about next week. The goal is to use what I bought.
My meal plan is to use the meats that I already cooked and are now in the freezer, ready to be thawed and warmed up. This saves me time on the long days of being at the office. Having an autoimmune, being smart about cutting down time standing or waiting for food to be done is a definite goal.
- broccoli florets
- romaine lettuce
- mixed lettuce
- vegan may
- vegan ranch dressing-first time trying it
- vegan cheese-for my tuna melt
- plantation chips
- gluten free crackers
- almond pudding-first time trying it
- turnip-planning to roast veggies
- almond milk
- gluten free bagels
- dairy free cream cheese
- vegan butter
I think that was all…
Meal Planning for Breakfast
- gluten free bagel and cream cheese with fruit
- finish cinnamon muffin with fruit
- fruit smoothie
- egg and avocado with gluten free toast
Meal Planning for Dinner
- Tuna melt with roasted veggies-asparagus and turnip and radishes
- Finish BBQ chicken and rice-add a salad to it
- Roman Lettuce-roasted, with side of roasted vegetables and potato with chives
- Salad with chicken patties
- almond milk pudding
- coconut milk pudding
- gluten free brownies
- mandarin orange
This morning, I was up early, just couldn’t sleep, but wanted to so badly.
I warmed up the cinnamon muffins in the toaster oven and made gluten free hot chocolate. Added watermelon and cantaloupe.
Dinner- Tuna Melt
Tonight dinner was made and it was delicious.
I cooked carrots, turnips, asparagus until tender. You can roast them. I chose to saute them. While the veggies are cooking, I warmed up the tuna from yesterday, mixed in vegan mayo.
I used Miyoko’s cheddar cheese. It is gluten free and dairy free. It is the best brand for cheeses and butter. It had me fooled it was the real thing.
On the side I included plantains chips. Gluten free as well.
I recommend this meal. It will fill you up and keep you warm.