By Fredrica Syren:
Per request, I will post the weekly menu of what my family and I eat during the week. All our food is vegan and mostly gluten-free.
Every week, I plan and write a menu for all our meals. Having a menu posted on the fridge makes executing meals easier, and we have fewer “uh-ohs,” that would make calling out for pizza easy because the kids are starved and no food is cooked. This also helps me keep a food budget because, once I decide on a menu, I write a shopping list, so I know exactly what I need. If you do this, you will have fewer chances of coming home with things that you had not planned to buy.
I always serve lunch and dinner with a plate of raw vegetables (usually grown in our garden) that they can pick and choose from. Throughout the day, we eat lots of fruit, and I usually bring fruit with me in the car or when we’re out and about. For treats, we like popcorn (made the old-fashioned way in a pot) and home baked goodies. And the kids like chia puddings and raw ice cream made with raspberries, dates and avocado; or nice cream made with frozen bananas.
Lunch:At the beach, hummus sandwiches served a mixed salad of spinach, tomatoes, cucumber and sprouts and some fruit
Dinner:Pasta with mushroom sauce served with fresh raw cut up veggies — peppers, lettuce, cucumber, grated carrots and sprouts
Lunch:Picnic lunch while hiking —Tempeh bacon & avocado sandwiches served with red onion, cucumber, tomato and lettuce with a side of bitchin sauce dipand raw celery sticks and pasta salad.
Dinner: Lentil soup and cheese quesadilla
Lunch: Beet hummus sandwiches with leftover pasta salad and apple slices with almond butter
Dinner:Neatballs served with mashed potatoes, green beans and broccoli
Lunch:Creamy carrot soup served with home baked bread and beet hummus
Dinner:Baked sweet potato loaded with bean chili, mashed avocado and romaine lettuce.
Lunch:We’re going to a restaurant☺
Dinner: Sourdough pizza with tomato sauce, cheese, and any vegetables or fruit we fancy served with a mixed salad
Lunch:Black bean tacos served with mango salsa, avocado, tomatoes andlettuce
Dinner:Potato salad and grilled harissa-marinated tofu served with a large mixed salad
Lunch:Farmers’ market lunch
Dinner:Vegetable lasagna with large mixed spinach salad, and strawberry & strawberry crumble and almond milk vanilla ice cream for dessert.