Thursday, March 19, 2015


  This plan leans on whole grains, veggies and legumes. The baseline drawn from macrobiotics, but including less salty foods, as they tend to make me retain water. Also noticeable is that I´m returning back to work (tomorrow!), so speed is another important factor here.

8am Breakfast: 
2 cups (1/2 liter) kukicha tea with soymilk
3 big rice cakes with coconut butter and honey

Pasta and bolognese cooking up for on Monday. Two kettles, one for whole wheat pasta and the other for gluten-free kind for my son.

12pm Lunch:
2 cups (1/2 liter) bancha tea plain
Mon: pasta bolognese (with tvp=textured vegetable protein crumble, not meat)
Tue: vegetable-flat breads
Wed: tofu stir-fry & brown rice
Thu: tortillas with beans
Fri: pizza (vegan & low fat without cheese)
Sat: pancakes (including finely grated veggie like carrots)
Sun: miso soup with tofu

Creamy oat porridge with raisins and mulberries.

4pm Dinner:
2 cups (1/2 liter) kukicha tea with soymilk
oat porridge with raisins/honey/jam

7pm Supper:

  The times given are merely approximate, and need to be adjusted to each day´s needs. This eating plan acts as a strong stem when planning my grocery shopping list. If I want to improvise, so be it, but with this in mind I won´t have to do the daily pondering of "what shall we eat today".

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