Menu Planning 4/7 & Lentil Loaf

Linking up with Jill and Laura for menu planning. Getting better on the meal planning habit as we keep forgetting what our plans were. I am just finishing a week of sugar free/dairy free eating and feel great. I have been low sugar for awhile and eat minimal animal products (yogurt and cheese) so this wasn’t too tough but I love my cheese and had to skip a few meal options due to this. I feel great and think it has started to help with my allergy issues. I’m going to see how much longer I can continue the dairy free. Watching the sugar even more than normal helped me actually eat less snacky junk in the afternoon. How was the detox week for you?

Breakfast

Banana Breakfast Cake (my usual)

Overnight Oats

GF Flax Muffin with Almond Butter

Lunch/Dinner

Pesto with Roasted Peppers

Chickpea Veggie Curry

Fajitas

Pad Thai

Black Bean/Sweet Potato Burger & Roasted Potatoes

Grilled Eggplant “steaks”

Blueberry Banana Pancakes

Snack

Veggies and Hummus

Core Defender Bars – Pre-run “meal”

Apples with SunButter

Brown Rice Cakes with Almond Butter

Apricot Coconut Bars

Last week's new meal try was a success, I adapted a Lentil Loaf from Hope for Healing 

Lentil Loaf

3 cups cooked lentils (1 1/2 cup dry with 3 cups water)

2 cups cooked quinoa 

1 cup mashed sweet potato ( 1 medium)

1 medium onion chopped

4 cloves minced garlic

1-2 cups finely chopped spinach

1/2 tsp salt

1/2 tsp pepper

2 tsp cumin

1 tsp chipotle pepper

1/2 tsp oregano

2 tbsp tomato paste

1 tbsp hot sauce (or less)

1 cup diced tomatoes (optional)

Mash together 1^st three ingredients, add in onion, garlic and spinach and mix. Add in remaining ingredients. Line loaf pan with foil (remember to spray foil) and pour in lentil mix. Top with extra hot sauce or tomato paste for glaze. Bake 350F for 50-60 min.

What's on your menu this week?