I mainly like the way Brett and I eat now. We’re eating what we like, and I’m enjoying menu planning and cooking because nothing is off the menu and we’re not following any special type of diet. Brett has never been a picky eater – I don’t think there is anything I have fixed ever that he has said he hasn’t liked, although the first time I served him an artichoke he couldn’t figure out what the big deal was (he loves them now). He has no allergies or intolerances either, so anything is fair game as far as he’s concerned. The only things that could said to be missing from our meals are lettuce and potatoes. I can’t eat lettuce, and although we can eat potatoes, they’re not a favorite for either of us other than the occasional serving of buttery mashed potatoes (yum).
If I had to pick my biggest challenge when doing meal planning it would be variety. It was easy when I was cooking for the family to fall into a rut and cook the same dishes over and over again, but for the two of us I like to mix things up a bit more. The same items do show up again and again, but I try to put a few weeks’ distance between when they’re served. I also limit my menu planning to using what’s on hand, and as we’re on a budget there are certain types of protein that I either avoid or don’t buy very often.
However, we’re talking about decreasing the amount of meat we eat. We’re not ready to go full-on vegetarian or vegan, but we want to add more plant-based meals to our menus. A few years ago I went full vegan, or tried to, but it was very difficult as Brett, YaYu, and WenYu still wanted to eat meat. Brett has said he’s ready now though to cut back or eliminate meat, so it’s something we’re going to look into and segue into gradually as we still have quite a bit of meat in the freezer. We don’t eat a lot of meat, only three ounces or less per serving, and a little goes a long way for us, but it’s something we can let go of.
Below is what we ate for dinner this past week:
Sunday: Cheese tortellini with marinara sauce; steamed artichoke
Monday: Grilled fish (ono) tacos; honeydew melon
Tuesday: Slow cooker chicken adobo with bok choy; steamed rice
Wednesday: Grilled beef Polish sausages with sauerkraut; wilted cucumber salad
Thursday: Barbecue pulled pork sandwiches (the mystery meal from the freezer); coleslaw
Friday: Barbecue pulled pork mini pizzas
Saturday: Stuffed peppers; roasted zucchini
Here’s what planned for next week. I’m especially excited about the charcuterie board – we’ll probably have that on Friday and enjoy a glass of wine with it:
- CookDo chili shrimp
- CookDo pork & pepper stir fry
- Mississippi pot roast
- French dip sandwiches
- Leftover stuffed peppers
- Mini pizzas
- Charcuterie board
Last week was a great week for walking, and we walked the golf course perimeter three days: Monday, Tuesday, and Saturday as we figured out how to get out there without getting called back or yelled at. First, we went up to the park later than usual, and timed our course so we would arrive at the club house a full hour after the last tee time (making it hard to rationalize that there are golfers on holes 1-4). As an added precaution we also cut down and around the corner of the miniature golf course, a shortcut that took us out to the main course without having to walk by the clubhouse. These two changes made all the difference.
Rain chased us out of the park on Wednesday after one loop around the pavilion, and on Thursday we walked the Waiokapua Trail at Barking Sands. It was much nicer than our last time there as was a breeze was blowing and it wasn’t as hot as it was before. Kukuiolono was great almost every other day and the perimeter walks gave us a good workout, reminding us of our walks through the fields in England. Friday’s weather was unpredictable so we stuck to the Pavilion loop and walked nearly four miles there; our golf course walks were three and a half miles each.
Views from the golf course perimeter walk
I think my body must like what it weighs now because I’ve been stuck at the same place for a long time now. I’m starting to think I may not lose any more this year. I’m hoping though that it’s only a plateau and things will start moving again someday. However, I’m very happy with how much weight I’ve lost (32 pounds) in the past year, and how strong I’ve gotten, so if this is what I’m meant to weigh, so be it.