You may recall a post I wrote about Mark Bittman’s VB6: Eat Vegan Before 6:00 to Lose Weight and Restore Your Health…for Good (affiliate link). VB6 encourages one to eat in the vegan manner until the evening meal. A few weeks ago I decided to devote myself to eating the VB6 way in part due to some weight gain but also because I’ve let things slip since we moved and I want to get back to the way of eating that makes me feel best.
Eggs, dairy and honey were my downfalls. I made homemade biscuits and used buttermilk. I drizzled honey over some ricotta cheese and walnuts for a snack. I sliced a hard boiled egg into a salad and topped it with a mayonnaise based dressing. All things I have done for a long time. This vegan stuff will take some getting used to.
The other thing I noticed was that I’m not really replacing meat with fruits and vegetables, but rather with wheat products and the aforementioned eggs and dairy. To remedy that, I spent a couple hours this weekend creating a meal plan and prepping veggies to use during the week.
I now have roasted buttermilk squash and beets ready to use in recipes and a couple bags of greens washed and available. There’s a couple cups of Escalivada ready to go on sandwiches or fajitas. I’m caramelizing a large batch of onions (in olive oil, not my usual olive oil/butter blend) to have on hand plus there’s a batch of vegetable broth in the slow cooker and some oat milk soaking away as I type this.
Later in the week I’ll make a batch of lentils and some soup using the vegetable broth.
Here’s a list of the breakfasts and lunches I’m planning for the week, in no particular order. I’ve included links where appropriate. I don’t have every day planned because we tend to eat leftovers.
- Besan flour scramble
- Egg & Dairy Free Waffles
- Quinoa Porridge with Stewed Apples
- Dairy Free Smoothie (using oat milk)
- Beets with Skordalia
- Lentil and Butternut Squash Lettuce cups
- Escalivada and Soy “Cream Cheese” on Flatbread
- Sauteed Greens and other Veg over Rice
I didn’t do a huge cooking session in that I only made enough for two people for the week instead of long term storage. Other than cutting the veggies up, there wasn’t a whole lot of hands on time involved other than the occasional stir and packing the finished product for the fridge. Comeback on Thursday evening and I’ll give you an update and talk more about the oat milk and vegetable broth.
Greeting from Nina’s Vitality Club