We're coming to the end of the first week off the Health Made Simple meal plan, and I'm feeling great. I'm still focusing on whole foods, but I'm making more space for treats and the occasional processed foods. I'm also still having smoothies for breakfast, fruit for afternoon snacks, and salads before dinner.
On Monday night, my first day back to "real life" eating, I met up with a few friends at Moe's Southwest Grill (the burrito chain) for Veggie Tofu Burritos! I had a race orientation that night for the 50K I'm running in March, so I pretty much just ordered with the friends, and then I had to eat in the car on the drive to my event. But this massive burrito with tofu, black beans, brown rice, corn salsa, peppers, onions, mushrooms, and guac was portable for car eating.
On Tuesday night, I made one of the Health Made Simple recipes I didn't get to make on the plan — Tempeh Rice Gumbo. This isn't real gumbo because you need a roux for that, but since this is oil-free, a roux wasn't possible. But it's still really good with gumbo flavors (from file and paprika)! I made it in my new Instant Pot, and it has brown rice, tempeh bacon, bell pepper, spinach, and tomatoes.
On Wednesday night, I made a fun spin on the GGB Bowl (that stands for grain/green/bean). You can make a GGB bowl with any grain, any green, and any bean. For this, I used whole wheat pasta as the grain, sauteed kale and broccoli for the greens, and chickpeas for the bean. I topped it with the leftover butternut squash cheese sauce from last week's mac and cheese.