After a week of less-than-healthy eating on vacation, it was time to get back on track this past week. We were all feeling the effects of being off plan — bloated, fatigued, and fat! We all gained a few pounds while on vacation (truth be told, I think I’m still carrying 5 pounds from LAST year’s vacation). Off plan included “meat” (lots of lobster), butter, fried, eggs, alcohol, caffeine, sugar… I know… you are all thinking “sounds great”! 🙂
But when you eat only plant based 99% of the time, these things definitely take their toll and we needed a week of recovery.
In order to go hard core on the recovery, I went immediately to the Forks Over Knives website. It so happened that they were featuring an article with a week of recipes and I actually used that for my menu plan for the week. So here are the recipes along with my adjustments/commentary (note, all recipes can be prepared in 30 minutes or less):
Easy Thai Noodles – I doubled this recipe because, let’s face it, 8 ounces of noodles is not enough with 2 big eaters in the house. What I liked about this recipes was the ease — it says “ready in 30 minutes” but it took much less than that. I couldn’t find “mung bean sprouts” so I just used a mix of sprouts that I found at the grocery store. Everyone enjoyed this, but I think if I made it again, I would use more veggies and I would triple the sauce. Leftovers were a bit dry, so I think a little more sauce would be good.
Mediterranean Vegetable Spaghetti – We also enjoyed this dish (who doesn’t love pasta). I used whole wheat pasta instead of the brown rice spaghetti, but any pasta will do. I didn’t have “herbes de Provence” so I just used thyme, a favorite seasoning, and a bit of oregano. You could really use any herbs you prefer. The recipe calls for 2 tablespoons of tomato puree but the smallest can I could find was 28 ounces! I did add more than the 2T to the recipe, partly because the recipe calls for 10 ounces of pasta (can we just make all recipes = 1 pound of pasta???) and I used 16 ounces. So it definitely needed more of the puree; I froze the rest.
Orange Black Bean Taquitos – This was another tasty recipe. My only gripe was needing the food processor to do two separate tasks (making the filling and making the spiked sour cream). It required making one, cleaning the food processor and then making the other. While the sour cream recipe says to use the blender, my blender didn’t work for this and I ended up with lots of extra dishes to wash. But we loved the citrus combination with the kick from the adobo chiles. I served this with brown rice flavored with fresh lime juice.
Burrito Bowl — I didn’t use bowls, but plates. I served everything separately and let everyone make their own combinations. This dish definitely needed salsa to give it more flavor and interest, and I used the leftover spiked sour cream from the taquitos. I made bulgur, for something different than just rice, but any grain will do. I used a mix of pinto and cannellini beans, but would flavor them next time (tamari, perhaps?). I did use steamed kale (from the garden), but didn’t love it. I would definitely use fresh lettuce next time, or fresh/chopped kale. And yes, I made my own tortillas — much preferred over store-bought. This was the only picture I apparently remembered to take this week…
No Tuna Salad Sandwich – I’ll be honest, this wasn’t my favorite recipe of the week. I have other similar recipes that I liked much better. This one was a little bland and I’m not a big fan of tahini. Plus, the bread I bought (a whole grain) was a little too doughy.
We did have one night where we ate out because our lovely Mikayla was in town from NYC, and another night we had grilled portobellos and my favorite kale salad. I did make this “oil free” by eliminating all oil, and increasing the lime juice.
As a result of this week’s eating, I am back to my pre-vacation weight. Yay! And I think everyone has otherwise recovered!
Hope you enjoy the recipes!
IMDb: The Recovery (2011)