Saturday, December 7, 2013

Pescetarian for a Week: Meal Plan

In effort to do a little thing called being healthy, every once in a while Chris and I swear off eating meat for a week and go pescetarian. The first time we did this, about a year ago, it involved a lot of cravings for bacon and steak and many wonderings about what we were going to eat for dinner. The second time it involved far less cravings, but still a congratulatory hamburger at the end of the week. Because we deserved it. This time, the third time, has been so completely easy that we might end up doing it longer and more frequently in the future and without feeling the need to congratulate ourselves with burgers at the end. Progress, y'all.

Here's what pescetarian looked like for me during the week:

Breakfast: Blueberry-banana smoothie
Lunch: Vegetarian chili
Dinner: Hoisin-and-lime-marinaded salmon and kale salad

Breakfast: Blueberry-banana smoothie
Lunch: Leftover homemade mac 'n cheese and leftover kale salad
Dinner: (out at Eastside Cafe) Shrimp and grits blue-plate special with lemon broccoli side

Breakfast: Strawberry-mango-pineapple-banana smoothie
Lunch: Three-bean soup
Dinner: Panko-crusted sole and black bean, avocado, and tomato salad

Breakfast: Blueberry-banana smoothie
Lunch: Leftover sole and salad
Dinner: Homemade mozzarella cheese and sun-dried tomato pizza

Breakfast: Strawberry-blueberry-banana smoothie
Lunch: Tofu pad Thai (from the Thai Thani food truck)
Dinner: Homemade fettuccine alfredo, kale salad, and creme brûlée for dessert

Also hoping to make something like this greek shrimp with tomatoes and feta recipe this weekend.

(Photo via Pinterest)

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