Menu Planning and Plantain Tortillas

Sorry for the short disapearance but traveling and being quickly thrown back into the crazy reality of work and life took over last week.In typical me fashion I let the post-marathon food indulging go on pas race day and have been slowly getting back to normal eating. I swear the post-marathon hunger has hung around forever! Anyone else have this issue? This week ahead will be back to healthier choices.

The other day I listened to the webinar with Meb and UCAN and am once again so impressed with him and inspired to make some healthier changes. This week ahead will be great timing as I am off work. I have left my job with crazy hours, long days, frequent pages late, weekends, etc and will be starting a new job in a week with set hours, minimal evening and weekend commitment and more time to be with family and to focus on better marathon training.

Being home is allowing me to make more meals and after the past weeks of eating out too much we can get back into the normal dinner routine.

Sunday: Veg/Bean Lasagna
Monday: Tomato Soup and Wraps
Tuesday: "Chorizo" Polenta Enchilada
Wednesday: Tofu Stir Fry
Thursday: Vegan Irish Stew and GF Soda Bread
Friday: Lentil Tacos with Plantain Tortillas
Saturday: Bean Chili 

Plantain Tortillas
1 ripe plantain
~ 1/4 cup water
Juice from 1/2 lime
1 tbsp coconut oil

Peel and roughly chop plantain. In microwave safe bowl combine water and plantain and cook until soft, ~ 2-3 minutes. Let sit covered 2 more minutes. Drain, then mash plantain and add lime juice, salt and water to form dough. Form into 6-7 balls (depending on size desired) and flatten between two sheets of parchment paper. Heat oil in large skillet. Cook tortillas about 2-3 minutes on each side, flipping with bubbles start to form.

What's on your menu this week? Check out other menus and at Laura's link up


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