So, a year or two ago, I bought "Eat for Health" by Dr. Joel Fuhrman. He also wrote "Eat to Live". He's been advocating a plant-based diet for a very long time. His dietary recommendations, in general, are pretty extreme when you look at the sheer amount of produce he recommends.
I picked up the book again last week and skimmed a few pages. It's cold and flu season, so I figured any veggie-heavy recipe would be a blessing. I tend to cook ahead and soups are good for that.
The first soup recipe I found looked great. I hadn't realized how some of the recipes in the book were written for speed in mind. The recipe called for low-sodium tomato soup as a base, with carrot juice also (purchased, though some recipes call for fresh. I don't have a juicer, so that's not happening.) The vegetables he recommends adding are all frozen, and canned beans.
I followed the recipe almost exactly. I used some pre-cooked pinto beans in place of one of the cans of beans. I used fresh broccoli instead of frozen. I used fresh onion and sautee'd it in olive oil first. It was pretty good. A little more "solid" than most soups I eat, and am used to. Very filling.
It's important to note that the recipes make HUGE amounts...many of the other soup recipes make 30 cups of soup (I think I only have one pot that big) and say that they serve 8-10 people. Of course, in the doctor's world, you'd be eating 3 cups of soup as your meal. His calorie count on the daily meals is about 1800...all from plants. Anyway, it tasted good but looked pretty darned awful. It was also 2x the price of my Moroccan Lentil Soup. Still cheap though.
And I caught a cold anyway. But it's that time of year.
The other weekly meals were:
Tri tip in the crockpot - used for tacos.
So I made the soup on Saturday, we ate it that night with hamburgers, then froze the rest. I made the tri-tip on Sunday, we ate it Sunday and Monday, then froze the rest. We defrosted the soup for Weds, Thurs, and Friday, which we ate with scrambled eggs and cheese quesadillas. The rest of the tri-tip is still in the freezer. We will probably pull that out for the latter half of the week. Here's my leftover-burger lunch on Sunday:
Saturday: Tilapia and homemade tomato soup (Freeze rest of soup)
Sunday: Asian style meatballs with rice and stir fry veggies
Monday: Sunday leftovers (freeze remaining meatballs)
Tuesday: The usual (baked chicken tenders and broccoli)
Wednesday: Leftover soup with tri-tip tacos
Thursday and Friday: See Wednesday
For lunch, I am planning on making a big batch of pasta with asparagus, spinach, garlic, and olive oil. We'll eat it all week. Setting up my weekly meals in this schedule is making it MUCH less stressfull during the week. Though I have to say, eating the same thing Wednesday, Thursday, and Friday for dinner and the same lunch all week does get pretty boring. But at least there is very little temptation to overeat these meals.