Week 22 Meal Plan

I’m feeling pretty optimistic about this week. Late-August and September are usually weeks where meal planning goes out the window, but with work and a shift towards eating more plant-based both going well, there is more hope than there usually is that I can keep everything together as the madness begins!

Here’s what we’re planning on eating this week:

Monday: Chickpea Nuggets from The Kitchn and fries
Tuesday: Mac & cheese from page 90 of the Thug Kitchen cookbook
Wednesday: Greek Pita Pizzas from Tip Buzz
Thursday: Left overs
Friday: Quinoa taco nachos from page 122 of the Thug Kitchen cookbook
Saturday: Family BBQ or Taco Fest if we don’t make it to the family bbq!

Have a great week everybody!

Week 21 Meal Plan

I recently got the Thug Kitchen 101 Cookbook as a gift and I have *loved* every recipe that I’ve tried thus far, although so far, we’ve only tried two recipes! 😀

This week I’m planning on trying some more, and am hopeful that we will be having a bunch of tasty meals.

Snack: Blueberry and Polenta Scones – p. 158 Thug Kitchen 101

Sunday: Chickpea Noodle Soup – p. 63 Thug Kitchen 101
Monday: Goat Cheese and Sun Dried Tomato Pasta from Cooking for Keeps (didn’t get to it last week)
Tuesday: Red Curry Noodles – p. 116 Thug Kitchen 101
Wednesday: Squash and Bean Burritos – p. 104 Thug Kitchen 101
Thursday: Mac and Cheese – p. 90 Thug Kitchen 101
Friday: Dinner out

Have a great week everyone!

Week 20 Meal Plan

This week has got on to a better start with a holiday for Monday. We got a lot of yard work and house work done so today should be filled with a lot of TV watching :D. We also have already done all of the grocery shopping, and miraculously, were able to find everything that we need to make this week’s meals, including figs! Happy long weekend everyone!

Here’s our plan for the week:

Snack: Blueberry and Polenta Scones from Yoga Eats

Sunday: Chickpea Bolognese from Vanilla Bean
Monday: Fig & Goat Cheese Pizza from Ambitious Kitchen
Tuesday: Stir Fry with Rice Noodles from Natasha’s Kitchen
Wednesday: Dinner out
Thursday: Prosciutto and Fig Salad from Skinnytaste and Sausages
Friday: Goat Cheese and Sun Dried Tomato Pasta from Cooking for Keeps
Saturday: Cauliflower Mac & Cheese from Damn Delicious

Week 19 Meal Plan

These past few weeks have been tricky at work, which translates into not wanting to take time to meal plan or grocery shop. This week though, we have a plan, and all the groceries to stick to said plan, so I decided to share!

Monday: Charcuterie board dinner

Tuesday: Dinner out

Wednesday: Stir Fry with Rice Noodles from Natasha’s Kitchen

Thursday: Goat Cheese and Sun Dried Tomato Pasta from Cooking for Keeps

Friday: BBQ’ed burgers and corn on the cob

Saturday: Grilled chicken sausages and roasted summer vegetables

Sweet Potato Curry

Monday night we made the Sweet Potato Curry from the cookbook Eating in the Middle (page 61). I was really excited because it smelled so delicious, and I’d just had a great curry wrap on the weekend at a festival downtown. Unfortunately, it lacked flavour and needed a lot more spice to bring it up to snuff. Hopefully the leftovers are tasty though because 4 servings = about 12 servings!

It smelled SO good

Prosciutto, Mozzarella, Arugula Pizza

My husband Lenny makes the best pizza dough. It is rarely the same process twice, however, it always tastes delicious. He has also introduced me to the balls of mozzarella that you can buy in the deli section, as opposed to the bars of cheese in the dairy area of the grocery store, and they make a world of difference in the quality of your pizza. If you need a recommendation, my personal favourite is the Tre Stelle Mozzarella Ball.

Pizza from last Friday

In terms of a dough recipe, here is a Wolfgang Puck-inspired recipe that Lenny has adapted for use in a breadmaker.

You will need:

  • 1 1/8 cup water, room temperature
  • 1 tbsp extra-virgin olive oil
  • 3 cups whole wheat flour
  • 1/2 tbsp honey
  • 1 tsp salt
  • 2 tsp bread machine yeast
Optional (but tasty!):  Add a 1/2 tbsp of chopped dried rosemary and 1 tsp dried oregano to the dry ingredients in the dough.

Layer the ingredient according to your manufacturer’s instructions (mine uses wet, dry, then yeast) and set it for Dough. Hit start and come back in 1.5 hours (or delay it till later).

When it’s ready, roll the dough ball out onto a floured work surface, knead briefly for a minute, then place into a lightly oiled bowl to rest for 30 more minutes. Cover with a moist cloth and set in a warm place.

After the dough has increased in size (about 50% larger) punch the dough down and roll back out onto your work surface. Roll out into a pizza-like shape and assemble your pizza. 14-16 minutes in a pre-heated 425-degree oven will give you a nice crispy crust if cooked on either a pizza stone or perforated pizza sheet.

Buon appetito!


In Week 17’s Meal Plan, I had a frittata on the menu. I’ve had a few people write about how I usually make one of those, so I took some pictures to share with you. Frittatas are super easy to make, can use up whatever vegetables you have on hand, be made vegetarian very easily, are very inexpensive to make, can be used for any meal of the day, and introduce you to new cheeses! What more could you ask for in a quick meal?!

Step 1: Chop and start cooking the veggies that will take the longest!

Red peppers are chopped and cooking.

Step 2: Chop or shred your cheese, and beat some eggs, salt, and pepper together.

I used the last of the Emmental cheese from our Farmer’s Market visit and about 6 eggs for this dish.

Step 3: Toss the eggs and veggies that don’t take as long to cook into the pan.

I added some chopped tomatoes that we had left over from a previous recipe.

Step 4: Add your cheese.

Now cooking with cheese!

Step 5: Cook on medium-low heat until the eggs aren’t runny anymore.

Ready for serving!

Step 6: Serve and enjoy!

Ready to eat!

Week 18 Meal Plan

This past week, the mostly-vegetarian meal planning went pretty well, so we’re planning on continuing that this week. I revisited some of my old meal plans, and one of my favourite cookbooks for inspiration. Here’s what we’re planning on making:

Snack: Amazing Flour-Less Brownies from Skinnytaste (a repeat from my Week 2 Meal Plan)

Monday: Grilled Portobello Mushroom Roll-Ups from an old Clean Eating magazine; the recipe is also posted at https://www.recipezazz.com/recipe/grilled-portobello-mushroom-roll-ups-22992.

Tuesday: Sweet Potato Curry from Eating in the Middle page 61

Wednesday: Veggie dogs and corn on the cob

Thursday: Spaghetti Squash Pad Thai from a printed recipe from a friend

Friday: Black Bean Burgers from Eating in the Middle page 54

Saturday: Dinner out

BLT’s and Berry Salad with Goat Cheese

Our approach to BLT’s and Berry Salad with Goat Cheese from Skinnytaste turned out to be a bit of a fail, but still OK in the end. A miscommunication with the hubster meant no berries in our berry salad, but other than a bit extra bland (thank goodness for local greens making it more flavourful!), it was pretty good. I’m not sure it was worth the time to make the cheese balls though, so don’t think I’ll plan on remaking this particular salad recipe in the future.

The BLT’s were knocked up an extra level with bagels from the Great Canada Bagel, so they were more exciting than planned.

File this one under relatively-fast low-cooking-required summer dinners.