Inspired by the deliciousness of the refried beans for last nights’ burritos. I knew I did not want another burrito for lunch, but I did want those re-fried pinto beans. And so, this particular non-queso quesadilla was born.
It’s just refried beans, sliced avocado, thinly sliced onions, and sliced grape tomatoes layered between two tortillas (rice flour in this case) and warmed through on the stove-top.
Served, of course, slathered with salsa.
(Sunday’s lunch: Cabbage Salad with Asian Style Dressing)
I know a lot of people, probably most people don’t bother with planning these meals. And if that works for you, go with it. However, I’ve noticed that I do better with some type of plan. Even if it is Green Smoothies 5 or 6 days out of the week and only two breakfast menus I actually need a “menu” for.
Lunch is the bigger deal for me. Leftovers and sandwiches are great options, and I do use those a lot, but sometimes I forget to have lunch if I haven’t made a plan. So, sometimes the menu will say “leftover _____ ” from dinner the night before, if I think there will be extra. Or, I’ll pick sandwiches that sound good for the week, TLT’s (tempeh, lettuce, and tomato) or Chickpea salad sandwiches. Those are usually good for 2 or 3 days out of the week. And, by planning them into the menus I can make sure I’ve purchased what I need for lunches too, without buying a lot of extras.
What about you? Do you plan for lunch and breakfast?
In planning our menus for this last week I took into account both the leftovers from the week before and our fresh garden produce.
For instance, we had leftover refried beans as well as olives in the fridge from last weeks tostadas, so I decided to make Navajo Tacos since I needed to make bread anyway. I just use dough from what ever bread I am baking for the scones and fry it in coconut oil, but if you want more precise directions check out Tammie’s blog post on this topic.
We have broccoli, cabbage, tomatoes, potatoes, carrots, lemon cucumbers, and zucchini among other things growing in our garden right now.
So I made plans for the week that would take all that into account. Our dinner menus looked like this:
Creamy Potato Soup with salad
Monk Bowls from the The 30 Minute Vegan
I had planned on a lasagne recipe, but due to life we ended up with last minute spagetti instead.
Go backup plans!
Panzanella from the Mediterranean Vegan Kitchen
with fresh fruit
I had planned to make Homey Vegetable Stew with Dumplings from The 30 minute Vegan. But, it was too hot for such a filling dish so we had canned Amy’s brand minestrone soup with toast and fruit (should have had salad too, but I was too lazy).