I successfully completed my week of going vegan and actually enjoyed it. I discovered some tasty new vegetarian dishes and was much more aware of what I was eating. On the other hand, I really missed the flexibility of my typical “diet” and of course sweets like my favorite chocolate chip cookies. We ended the week with a trip to Springfield yesterday. The hubster had to take a professional exam, upon which he passed and is now a certified Project Management Professional! Congrats to him! While he was busy taking the 4 hour exam, the kids and I had fun at the mall, Target and TJ Maxx. Did I mention there are NO shops where I live? I didn’t realize how much I missed the mall until I went to one yesterday- the first in FOUR months!! Isn’t that crazy?
Anyway, since we were at the mall and needed lunch, I though of no better way to end my vegan experimental diet by eating Chick-Fil-A. The kids and I love that place and I haven’t lived near one since my Austin days. Anyway, chicken sandwich for lunch and delicious salmon for dinner from Houlihan’s restaurant and my tummy was happy. Although I have animal products back in my life, I think the experiment has provided me a valuable take-away: I can easily fit more vegetable dishes into my lunches as well as have at least one (if not more) vegan dinners.
This week I am sharing another super simple veggie side I made this past week- a Spicy Lime-Cilantro Slaw. It is lightly dressed with allows it to keep well the next day for leftovers. We had it as a side to our taco night and then stuffed it in our falafal pitas leftover too. Feel free to add as many jalapenos as you’d like. I had a super-spicy one so kept it to one. Simple and refreshing. Love the crunch from the broccoli slaw. So good for you!
Toss with the lime dressing. I love that the flavors are so simple. You could easily jazz it up with cumin, cayenne and other spices but I like that it’s easy to make and focuses more on the vegetables in the dish rather than an over-powering dressing.
Please join me for Meal Planning- add your comment with whatever you’re planning to make this week. No judgement, no stress, just think about it a little bit before the week begins. I plan on grilling a lot this week since the temperatures have dropped from 100 to the mid 80s. Yahoo!
Menu for the Week of August 14th
Shrimp Kebobs, Hamburgers on the Grill, Caesar Salad
Grilled Chicken, Grilled Potatoes with Rosemary, Cherry Tomatoes & Zucchini
Sandwiches- Vegetarian for the adults, Turkey & Cheese for the Kids, Fruit (my 4 year old starts soccer practice so need to eat something quick before practice)
Salmon on the Grill, Risotto, Lemon Dijon Asparagus
Tomato, Feta & Basil Galette, Salad (made ahead- soccer practice)
Spicy Lime-Cilantro Slaw
12 oz bag broccoli slaw (pre-shredded broccoli, carrots & red cabbage)
1/2 cup shredded carrots
1/2 cup sliced red onion (~ half onion sliced on the vertical)
1 cup cilantro leaves, roughly chopped
1-3 fresh jalapenos, seeded and thinly sliced (mine was super hot so I used 1- if yours are mild, add up to 3 jalapenos)
1/4 cup lime juice
2 Tablespoons olive oil
1 Tablespoon water
3/4 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
1. For the dressing: combine the lime juice through pepper and whisk together. Set aside.
2. In a large bowl, combine slaw, carrots, red onion, cilantro and jalapeno slices. Toss with dressing and serve. Yield: 6 servings.
Recipe adapted from Cooking Light