Every week I post what we have for dinner, but what about breakfast and lunch? Well, beyond wanting to overwhelm anyone with photos of every meal we eat, breakfast and lunch are much more simple and, in the case of lunch, usually consist of leftovers from our evening meals. Breakfast is even more simple: a bowl of Cheerios with blueberries and oat milk for me these days, and a bowl of oatmeal with fruit for Brett. I occasionally will make us some pancakes or mini-waffles, but otherwise we stick to the basics.
The above montage shows some of my lunches for the past week, using leftovers and other items that need to be used up. The exception was Wednesday’s brunch of eggplant lasagna at Ku’ulei’s Gourmet in Hanapepe, but in a switch those leftovers were enjoyed for dinner last Thursday. Otherwise I enjoyed a vegan chick’n patty sandwich which used up a piece of avocado; leftover egg roll in a bowl; a bean & rice burrito from the freezer; tomato & roasted red pepper soup; and leftover lasagna. Brett also ate leftovers all week. He is the king of making something delicious out of what’s on hand, no matter how small or how weird a combination might seem, and is a big reason why we rarely throw away any food. I’m the picky eater around here these days in comparison.
Our evening meals this past week were easy and delicious. With a package of ground beef used in the egg roll in a bowl we now only have a package of roast chicken, a small pork chop, another package of ground beef, and a very small bag of meat sauce. It should all be used up by the end of September and we’ll eat meat free until the girls are here for Christmas.
Sunday: InstantPot black bean & rice burritos
Monday: Egg roll in a bowl
Tuesday: Better Than Burger cheeseburgers; three bean salad
Wednesday: Vegetarian cheeseburger pizzas
Thursday: Wednesday’s brunch leftovers: eggplant lasagna (me) & ahi tuna melt (Brett)
Friday: Cheese board
Saturday: Vegan corn dogs; three bean salad
We enjoyed a thin slice of apple pie every evening, but finished it yesterday. We’re having a s’more tonight, and then I’m baking another lemon-blueberry baked oatmeal as there we have everything on hand to make it.
We’re excited to try the garden pasta recipe this week as long as we can get some fresh basil (it got bumped by leftovers last week), and are looking forward to the grilled vegetable ravioli as well. We haven’t had yakisoba in ages, and the tofu & broccoli stir fry is a long-time family favorite that I also haven’t fixed in a long while. The Bulldog sauce used to flavor the yakisoba is vegan versus regular Worcestershire sauce (which contains anchovies).
- Grilled vegetable ravioli
- Vegetable yakisoba
- Ina Garten’s summer garden pasta
- Stacked chicken enchiladas
- Tofu & broccoli stir fry with spicy peanut sauce
- Mini pizzas
- Cheese board
After having two days off from walking – Sunday (regular day off) and Monday (rain and high winds as the remains of Hurricane Linda passed by the islands) – we got back to walking on Tuesday and enjoyed cooler temperatures and nice breezes the rest of the week. Thursday was the wild card. It was another trash pick-up day – frustrating because of how much trash shows up in a week – but rain also threatened the entire walk. We cut our walk short by a few minutes and had no more gotten into the car and shut the doors when the rain started coming down in buckets. Friday and Saturday were lovely, although the combination of rain followed by sun meant a gazillion gnat eggs hatched and we had to walk through swarms of them. We had another stupendous week for golf ball finds: 65, breaking our old record. We are eager to walk these days because of the ball hunt and it makes the walk a lot more fun as well.
I am beginning to lose weight again, albeit slowly (less than a pound a week). I was okay with where I was for so many months, weight-wise, but am also happy to see some more weight finally coming off again. I had given up thinking it would ever happen.