Thanks for joining me for our weekly menu plan 3/7/22. In October I went to a conference for Whole Food Plant Based eating. There has never been any doubt that adding more veggies and fruits and reducing processed food are both very beneficial for our health, but I didn’t think that cutting meat out of my diet was an option for me. During the conference though there was a section on skin- eczema specifically. Eczema is something that I have struggled with my whole life, I have tried literally everything. Every cream, lotion, steroids, going dairy free, eating all organic, extra probiotics, other supplements etc.
Part of this presentation talked about how in some people the inflammation from animal products can cause eczema in some people. I thought it was worth a try. During the conference I had a bad eczema patch that I had been struggling with. I thought I would try it for a week and see what happens. Before the week was even up my eczema was completely gone. I am not saying that this is the answer for everyone, but for me it has been amazing!
I believe we need to listen to our bodies, and everyone has to make their own choices about what works for them. It is really easy to still provide meat options for others that I am cooking for. This week I am trying out a meal delivery service that has lots of different healthy options- Keto/Paleo, Vegetarian, Mediterranean, etc. If you want to try it out for $130 off click here to try Green Chef.
Weekly Menu plan 3/7/22
Monday:
Green Chef meal: Curry-spiced sweet potato wraps
Tuesday:
Green Chef meal: Green Pea and Feta Falafel
Wednesday:
Leftovers
Thursday:
Sweet potato and lentil Buddah Bowls
- 2 Sweet potatoes, diced & cooked
- 1 cup of lentils, cooked according to package
- 1 cup rice, cooked
- Roasted cauliflower
- Black Beans
- Cherry tomatoes, halved
- Avocado, cubed
I like to cook all of these parts ahead of time and then it is super easy to warm up and build your bowl.
Friday:
Tacos
These can be made into bowls or put in a taco shell
In large saucepan combine 2 cups of cooked quinoa, 1/2 cup frozen corn, 1 TBS chili powder, 1/2 TBS cumin, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt and pepper
top with lettuce, diced tomatoes, cheese, sour cream, avocado
Saturday:
Sunday:
Pizza and salad
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