Adulthood Is Imminent

I had to spend time thinking and doing research to come up with this plan of action today, so I’m counting it as time spent writing for today’s post. SUE ME. I MAKE THE RULES HERE.

Master plan: 1. Start thinking of EXACT meals a week at a time so as to spend less $$$ and maximize quality 2. Assist these objectives by following recipes that require similar ingredients 3. Obtain nutrients in a creative and delicious fashion 4. Become a hit at parties 5. Instantly transform into someone who can do her own taxes.

6. Successfully implement master plan

MEAL-RELATED ITINERARY (Lunches requiring more than 20 minutes to be prepared in advance)

Tuesday SHEZZ

-Eat Chinese food before going shopping so as not to be tempted into buying more than we need (I’m a we now, apparently. Thanks for nothing as always, Descartes)

-Go to market; retrieve the “goods”.

-Do laundry! Why not?! You’re on a roll! (lol nope)

-Prepare the following recipes for the week: gnocchi potato salad (also nope. did not do that. still not gonna do that.)

My original plan was to post my shopping list and how much it all cost. But I didn’t check what time the store closed and only had 10 minutes to shop so I didn’t get everything I needed. LOL. The good news is that because I spent so much time making this list, I was pretty efficient once I got there AND I was able to carry all my bags into my apartment in one trip. How’s that for a master plan?

Wednesday

Breakfast: hummus on a rice cake

Lunch: Gnocchi potato salad with green beans and rice (Prep 10, cook 30)

Need: substitute arborio rice, gnocchi, green beans, green onion, dill, olive oil, vegan mayo, dijon mustard, garlic, maple syrup

http://vegangela.com/2011/10/16/gnocchi-potato-salad-with-green-beans-and-quinoa/

Dinner: Oven-baked tomato risotto (Prep 5, cook 50)

Need: olive oil, green onion, garlic, Arborio rice, pasta sauce, vegetable broth, substitute kale, pine nuts, nutritional yeast

Thursday

Breakfast: Oatmeal with cinnamon + sliced banana

Lunch: yesterday’s leftover risotto

Dinner: Eating out at an Indian restaurant before going to dance

Friday

Breakfast: pb + j

Lunch: kale and pistachio nut salad

Dinner: Pistachio-Crusted Maple Dijon Tofu (Prep 15 min, Cook 15 min)

Need: Tofu, maple syrup, curry powder, Dijon mustard, shelled pistachios

http://vegangela.com/2011/04/05/pistachio-crusted-maple-dijon-tofu/

Saturday

Breakfast: Breakfast at Saturn-tofu scramble!

Lunch: kale salad with asparagus, sundried tomatoes, olive oil, and pine nuts

-Need: kale, substitute green beans, onion, pine nuts, olives, sundried tomatoes

Dinner: attempt The Vegan Stoner’s pineapple pizza (if in the mood to do this, buy ingredients the same day, otherwise dig up food in the house)

Sunday

Breakfast: OhSheGlows’ Jumbo chickpea pancake

-Need: onion, red pepper, chickpea flour/garbanzo flour/besan, garlic powder, baking powder, avocado, salsa, hummus, cashew cream

Lunch: something light, whatever’s in the house

Dinner: Refried Black Bean Tostadas (Prep 15, Cook 15)

-Need: Olive oil, onion, garlic, chili powder, black beans, tostada, avocado, salsa

Monday

Breakfast: use up leftovers

Lunch: Mac and Squash (10 minutes)

Need: Squash, macaroni, adobo

Dinner: use up leftovers

Tuesday

Breakfast: use up leftovers

Lunch: Falafal Pie (15 min)

Need: falafel mix, hummus, soy yogurt

Dinner: figure it out later, time to go shopping again

Long-term Buys

-Some of those clippy things that keep bags closed

-Tupperware

-Food processor?

-Rubberbands

-Live-in chef? (Pronounced: “Boyfriend”)

The possibilities are endless.

 

 

 

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