Here we go, week 6. Surprisingly this weekend was meat free as well. I thought about ordering out last night but instead decided to make a vegan Pad Thai, that just happened to also be gluten free. Funny how when you eat something with that much peanut butter in it you don't really miss the meat. I'll put my recipe for Pad Thai at the bottom of the post. Now for this upcoming week's menu.
Breakfast:
Odwalla Chocolate Protein Monster (protein shake)
Snack:
Banana
Light Yoplait yogurt
Lunch:
Spinach salad w/ fat free honey dijon dressing
Salad add ins: shredded carrots, croutons, dried cranberries
Dinner:
Mushroom and Spinach Quesadilla
I am cutting back on my massive carb intake from last week...I gained weight. Now if only they would invent a pasta that would cause you to lose weight, I'd be in business.
Now for that Pad Thai
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Vegan Pad Thai
Ingredients:
Brown Rice Noodles
1/3 c reduced fat chunky peanut butter
1/4 c water
1/4 c low sodium soy sauce
2 tbsp chili paste (sriracha) or a few dashes of cayenne pepper (whatever you have)
3 tbsp rice vinegar
1 c shredded carrots
1 c bell pepper julienne
1 c yellow onion julienne
1 c mung beans (bean sprouts)
1 tbsp minced garlic
1/2 tsp minced ginger
1 bunch of green onions for garnish
Directions:
Boil pasta as according to package directions.
Saute onions, bell pepper, and garlic until softened. Add carrots and saute for another minute. Until carrots are beginning to soften, but still crunchy. Set aside.
After pasta is done, removed from pot and strain. While pot is still hot add remaining ingredients and stir until peanut butter is melted and ingredients are mixed well. Add in pasta and vegetables. Combine and garnish with chopped green onion.
**This is my basic recipe, when I make it for J I usually add shrimp or chicken, but beef would be tasty too.
