Menu Plan Monday (Vegetarian)


Menu Plan for the Week of January 25 – January 31

Sunday Dinner – Just me!  Pumpkin fries (trying to use up this guy) with organic ketchup, yogurt and oranges and peanut butter.

Monday Dinner – Fried rice (Bobby’s request) and a veggie stir-fry for me (with Teriyaki sauce).

Tuesday Dinner – Mabu Dofu (spicy tofu – it’s Chinese; I chop up some tofu and add a prepackaged sauce to it) with rice (Bobby) and couscous (me).

Wednesday Dinner – Couscous with chickpeas, scallions, sun-dried tomatoes, and cilantro.  Salad on the side.

Thursday Dinner – Egg scrambles with leftover veggies.

Friday/Saturday Dinner – one night out (Pho – noodle soup – Vietnamese); one night Curry (pineapple, tofu, water chestnuts, red pepper, onions, etc…) served over rice/couscous.  If it’s good I’ll post the recipe.

Desserts: strawberries (2 pounds for $3.99), yogurts & granola, oranges, peaches, vanilla soy ice cream, and going to Red Mango in Palo Alto.

Lunches: pumpkin fries, omelettes, nut butter sammies, hummus sammies, lunch meat sammies for Bobby, veggies, fruit, and leftovers. (almost the same list as last week, but I may get more creative since I’ll be home for lunchtime.)

More great menus can be found at Organizing Junkie!

Last week’s menu plan went very well.  I tried some new recipes, posted them (!), and didn’t waste any food.  I also discovered a new kind of peanut butter and got myself to eat rice and pasta.  I hope this week turns out just as well!  Have you menu-planned your week yet?

Serious yums

I don’t think I mentioned this earlier, but Bobby is away this weekend on a skiing trip in Tahoe.  I could have gone, but I don’t usually choose to go to cold places!  So I stayed here.  When I’m alone, I tend to revert to eating my favorites – lots of fruit, yogurt, peanut butter, and veggies.  That is my ideal diet.  Here are some yums (but by no meals all of them) from this weekend…

A Breakfast


  • rice, yogurt, Trader Joe’s high fiber cereal, peanut butter

Lunches and snacks


  • pumpkin fries with maple syrup AND organic ketchup (I promise it’s good – didn’t you ever dip breakfast sausages in ketchup and syrup?  It’s the same concept)
  • pear with yogurt, cereal, and peanut butter

First dinner


  • pumpkin fries with organic ketchup and maple syrup (again, yummy!)
  • sliced peach (these weren’t that good… starchy.  I guess that’s what I get for buying the first peaches of the season.)
  • roasted broccoli with garlic & chili powder

And desserts (many varying desserts – my favorite meal)…


  • orange, strawberries, yogurt, coconut, maple syrup

I can’t wait until my sweetie is back, but I certainly do enjoy this way of eating!  It’s good that Bobby keeps me in line and makes me eat grains though.  I don’t really crave them and would probably just go without if it weren’t for him.  Happy Sunday!  I’m off to the farmers’ market…  What are you plans?

Happy Yoga Day!

Today is Yoga Day USA, and if you haven’t done a down-dog yet today, you still have time!  Here are 2 videos that you can enjoy to celebrate the holiday.

1.  I made this brief yoga video for my guest post over at Love Of Oats earlier this week.  It’s only 5 minutes long, and I promise you’ll feel good when you’re done.  If you didn’t catch it earlier this week, check it out now!


2.  Lovely Polly from Yoga is Yummy put up a short 9-minute video today for some poses to do in the kitchen!  Check this girl out – she is creative.

And if you don’t have time for either of those, get yourself in child’s pose before you get in bed.  Take a few minutes to unwind, relax, and let the activities of the day sink in.  Namaste, my lovelies.

Mushroom “Risotto” with Brown Rice – Simple!

This is another dish that I made for this week’s Menu Plan.  Success! It was inspired by the Rice Diet Cookbook (again). I love this book.

I’m known for rarely eating rice.  I don’t like white rice (never have), and I don’t usually feel like brown rice is “worth it” because there are so many other things that are more exciting.  But this risotto is very exciting, and I loved it! The mushroom flavor penetrates the rice and every bite is savory and delicious.  Usually risottos are heavy and have lots of cream and dairy, but this risotto is vegan.  I hope you try it!

Maggie’s Mushroom “Risotto” with Brown Rice



  • 1 cup brown rice (dry measurement)
  • 2=3 teaspoons sesame oil
  • 3-4 scallions, chopped
  • 1/2 red onion, sliced
  • 1.5 – 2 cups of brown mushrooms, quartered (more or less is fine – I love mushrooms so I would put in more next time)
  • 1.5 teaspoons spices – garlic powder, chili powder, oregano, or other spice mix (I used something called “American Midwest Seasoning” – salt, garlic, pepper, onion, chili pepper)
  • 2-3 cups of water
  • nutritional yeast, for topping (a few teaspoons per person) (optional)
  • salt & pepper, to taste


  1. Cook the rice and set aside.  You can do this in advance.  1 cup of dry rice will expand to about 2.5 -3 cups when it’s cooked, so if you want to use precooked rice and you didn’t measure the dry amount, try to use about 3 cups of cooked rice.
  2. Heat the oil in a large wok or saute pan over high heat.  Saute the scallions and onions for 2-3 minutes.  Add the mushrooms and cook for another 4-5 minutes.
  3. Reduce heat to medium and add the rice.  Cook for about a minute, then add a cup of water and the spices.  Continue to stir, letting the water be absorbed by the rice.  Keep adding water, about 1/2 cup at a time, until the rice is nice and puffy.  This should take 15-20 minutes longer.
  4. Serve, topped with nutritional yeast (optional) and salt and pepper, to taste.

Enjoy!  What’s cool (and SIMPLE, and FRUGAL) about this recipe is that you use pre-cooked rice.  You could use leftovers, or you could set the rice cooker up in the morning and come home to easily throw together the meal after work.  Speaking of leftovers, this dish only gets better with time.  The mushroom flavor intensifies!  I had this for lunch the day after I made it for dinner and I was so satisfied.

What is your dream job?

Yesterday’s afternoon snack (hefty to make up for breakfast):

  • 1 cup cooked leftover brown rice
  • heaping 1/4 cup whole milk yogurt
  • 3 sliced strawberries
  • 1/2 an apple, chopped
  • cinnamon & shredded coconut

It was really good.  Kind of like oatmeal!  For dinner I had spaghetti squash with broccoli, cheddar, and tomato sauce.  I had an (unpictured) WW wrap on the side.

After dinner I was really hungry.  For dessert (I should probably just call this extended dinner) I made another bowl of spaghetti squash and topped it with honey, vanilla soy ice cream, and coconut.  I promise, it was really good.  I ended up having 2 more bowls.

And because I stay up late, I also had a bowl of mango chunks with soy ice cream and coconut.  I may or may not have also eaten a few tablespoons of my Better’n Peanut Butter from the jar.

This morning I think I got back on track…  I started off with a mixed breakfast bowl:

  • 1 cup cooked brown rice
  • 1 YoBaby Vanilla whole milk yogurt (4 oz)
  • handful of TJ’s high fiber cereal

It was good, and really filling.  When I finally broke for lunch it was 2:30!  I had a 1 egg, 2 egg white omelette with cheddar and broccoli.  I also had pumpkin fries (prepped the same was as butternut) and lots of organic ketchup.

Yum!  What is your dream job?  Mine would involve any of my hobbies – yoga, health, fitness, teaching 🙂