Sunday: Dinner with Healthy Parents
Sunday Funday kicked off with a family visit to what I affectionately call Healthy Parents. Here, we savored a delightful Kung Pao tofu dish, a staple from the soon-to-be-released Healthy Parents Cookbook. This concoction featured a medley of celery, red and Vidalia onions, water chestnuts, and, of course, tofu, all cooked without oil. The secret sauce combined balsamic vinegar, Liquid Aminos, and cornstarch for a tangy, syrupy finish, topped with peanuts for extra satisfaction. It’s a testament to how plant-based meals can be rich in flavor and texture. After dinner, I indulged in a grocery haul at Whole Foods, picking up seasonal kale, frozen avocados, roasted red peppers, black beans, and my favorite oil-free hummus, among other staples.
Monday: Sheet Pan Dinner
As Monday rolled around, it was time for a sheet pan dinner. The versatility of these meals cannot be overstated. It’s a simple yet rewarding concept of throwing a variety of ingredients onto a baking sheet. That night, it was oyster mushrooms and king oyster mushrooms, lightly seasoned with Liquid Aminos. Paired with honey nut squash, Brussels sprouts, and tofu, everything baked to perfection at 425°F. The kale and red onion were steamed to maintain their vibrant color and flavor. As always, a bowl of quinoa served as the hearty base, drizzled with a homemade dressing—either a blend of peanut butter, maple syrup, and soy sauce or mustard, maple syrup, and soy sauce.
Tuesday: Another Sheet Pan Delight
Tuesday continued the sheet pan tradition. This time, delicata and honey nut squashes were the stars, alongside yet another unidentified type of mushroom picked up from the Asian market. The jury may still be out on the exact name, but the taste was non-negotiable: delicious. Tempeh joined the party, each piece roasted to a golden brown. A side of steamed red onions and Brussels sprouts added an aromatic depth to the dish. The dressing once again brought a touch of sweetness, reminiscent of a honey mustard, perfectly marrying the flavors of fall with these hearty ingredients.
Wednesday: Leftovers Wrap Night
On Wednesday, it was leftovers night. Utilizing Atoria wraps as vessels, I filled them with oil-free spicy hummus, leftover veggies like peppers, tofu, bean sprouts, mushrooms, and lettuce for a quick and satisfying meal. It’s one of the best ways to ensure nothing goes to waste and proves that simplicity can still be delicious.
Thursday: Dining Out
Come Thursday, it was time for a change of scenery. With travel plans looming, we opted for dining out at a sushi restaurant. Avocado mango and avocado cucumber rolls emerged as favorites, bringing a fresh, light touch to the week’s rotation of hearty meals.
Friday: Travel Prep and Chili Dinner
Friday marked the beginning of our weekend getaway to Long Island. Packing lunches and preparing meals in advance was key to staying on track. I packed a quinoa bowl with roasted veggies and tempeh for lunch and was delighted when my soon-to-be in-laws made my chili recipe for dinner. It was served with steamed broccoli and grapes, a delightful conclusion to the day’s adventure.
Saturday and Sunday: On-the-Go Meals
The weekend was a whirlwind of wedding festivities and travel, but I remained committed to my plant-based regimen. On Saturday morning, I had my go-to zucchini oats, a simple yet nutritious breakfast that never fails to satisfy. For lunch, it was a repeat of yesterday’s meal, ensuring continuity and convenience. The wedding dinner offered a chance to enjoy plant-based options amidst the celebration, reinforcing the fact that such a lifestyle is adaptable to any setting or occasion.
Sunday’s journey back to Boston included another round of my trusty zucchini oatmeal, wrapping up a week that demonstrated the joys and ease of plant-based living. Whether at home or on the road, with a bit of planning and creativity, enjoying plant-based meals is not only feasible but genuinely rewarding.
Join the Plant-Based Revolution
As you explore your path on a plant-based diet, consider joining my webinar on the five steps to thriving on this journey. It offers insights and surprises guaranteed to enrich your culinary repertoire and improve your wellbeing. Here’s to vibrant, plant-powered dining!
