I woke up with a migraine. It could have just been sinus pressure. Of course I’d stuffed myself on Easter Sunday yesterday at my parents’ home eating turkey, cornbread dressing, rice dressing, green beans (with ham of course), homemade parker house yeast rolls (my contribution), tender ham, potato salad, banana pudding, etc. I didn’t even get to try her pineapple-coconut cake or the crawfish with potatoes and corn and sausage they were boiling on the patio. I was as full as a tick and could go no further. Of course my mom commented that she did attempt to NOT cook for an army but the intention got lost somewhere in the process.
I’d gone to the grocery store after we’d visited my parents so I waddled down the aisles looking for all of the ingredients and supplies I’d need to start off vegan week this week. I purchased rice cakes, dried legumes, barley, brown rice, almond milk, various fruits and veggies, nuts and seeds, mushrooms, tortilla chips, vegan waffles, frozen mixed veggies, etc. I was set. The menu I’d concocted for the first day consisted of a Fruit and Veggie Breakfast Smoothie with bananas, spinach, dates, apple juice, strawberries, blueberries and pear. We blended it with ice and it was superb!
I’d made the kiddos’ lunches with Organic Tortilla Chips, guacamole (that consisted only of avocado, tomato, salt, pepper – I usually add sour cream but I couldn’t do that this time because cream is a by-product of an animal, therefore NOT vegan). I also added oranges, rice cakes and water to their lunches. Dinner is to consist of a Veggie and Bean soup made with green and yellow split peas, barley, lentils, vegetable pasta (spinach and tomato with semolina), carrots, celery, onion and mushrooms. Maybe I’ll add some garlic and herb pita chips on the side.
Since today was my off day, I had sautéed mushrooms and shallots with garlic-herb pita chips for lunch and rice cakes and a pear as a snack. My children detest mushrooms so it worked out perfectly. I can envision them both now picking out the sparse mushrooms that I added to the Veggie and Bean soup for dinner. Of course my daughter would have to add a comment along the lines of, “Mom you know I don’t like mushrooms!”. I do know, of course but I have to leave something for them to dislike because it seems like my daughter is especially not content unless she has at least one thing to complain about at dinner. So now I give her what she wants (being a mommy teaches you how to maneuver kids’ quirks).
I went biking after getting the kiddos off to school and I was absolutely ravenous afterward. I ate my snacks and went back home to start on the soup for dinner and to prep all of the other menu items as much as possible for the remainder of the week considering I go back to work tomorrow and I’m sure that will add additional challenges to vegan week. Overall though, so far, so good. My only advice thus far would be to plan as much as possible as far in advance as possible. I’ve noticed an increased amount of time spent in the kitchen just preparing the food to eat throughout the course of the day. I didn’t intend on spending my off day in the kitchen as much but I keep telling myself that the benefits will far outweigh the little bit of inconvenience I am experiencing now. Of course, I’ll keep you posted!