Planning ahead

[sarahfae]

I've never been the kind of person who plans out their meals weeks in advance, or lays their clothes out the night before in preparation of the coming work day. I usually wing it when I go grocery shopping, and decide on what to wear while I'm standing in my closet still wiping the morning sleep out of my eyes.

Preparation, I'm learning, is very important if I want to commit to a healthy way of eating. Yes, I recently had a nice reminder of this --- when I found myself suffering very bad tummy pains after being too lazy to make anything for dinner, no "quick and easy" raw food snacks available, and ended up munching on way too many of D's potato chips.

Preparation.
Say it five times fast.

Okay, so back in my little non-cooking/kitchen world I took a deep breath and told myself that I HAVE to plan ahead if I'm going to eat right and stay in this wonderful happy healthy place that I'm still so very knew to.
Yep, that's my simple little realization.
While I may not be able to see the future of my daily fashion statements, I know I'm getting better at daily meal planning.

So in staying on course, tonight I'm dehydrating an enormous batch of what I'm calling "The Ultimate raw Veggie Burgers" (recipe and photos to come - very soon), a ton of crimini mushrooms (my favorite "meat" substitute"), and a bunch of bell peppers.

Oh, and here's what I had for dinner on Thursday night...


A very simple and quick meal - Raw Veggie Nori-wraps, raw Veggie Burger and Sliced Avocado with a sweet and spicy mustard dipping sauce. Yum!

In the Veggie Nori Wraps: Alfalfa Sprouts, Yellow and Orange Carrot (fromt he farmers market), Daikon Radish, Red bell pepper, Avocado, and "No chickpea" Hummus.

For the Sweet and Spicy Mustard dipping sauce I just took some Stone Ground Mustard, added Blue Agave nectar, and a pinch of Cayenne Powder.

Comments

[lilhappyfamily.livejournal.com]

I think that is the most delicious looking plate I have ever seen on here. And that's a tough competition. I meal plan with a touch of neurotic. I plan twice a week, three dinners at a time, do all the shopping and prep work on the same day, then post the available meals on the fridge. It feels a little more fun to get to choose "restaurant style," which meal we'll have that night. And it's super easy to make since all the prep is done. I always make extra and lunch is leftovers, breakfast is always fruit. Super easy. Three days at a time seems to be our magic number. It allows us the flexibility to go out to eat or make last minute dinner plans without wasting food. I don't know what I did before I started meal planning. I think I wasted a lot of food. =(