This will be my last structured eating and exercise post for around a month, but I’ll start it up again once we’re settled in Mexico. There’s just going to be too much take out, too many microwaved meals, etc. as well as too much to do between now and when we arrive in San Miguel de Allende. The Monday posts have been very helpful for me, not only to track our eating and exercise but also for menu planning and helping us stay within our budget when food shopping, so they will return.
In the meantime we still plan to watch and count our calories, and choose healthy foods as much as possible. Both Brett and I have made too much progress over the past two years to throw out everything we’ve learned and changed. Being on the move for the next few weeks is going to be a challenge but we’re determined to eat as well as we can under the circumstances.
Last week’s meals almost completely cleaned out the freezer, and there’s only a very few items left in the pantry. Our standout meal for the week was the mabo tofu with beansprouts. The combination of tofu and mung bean sprouts in mabo tofu sauce was a happy accident when I neglected to add the bean sprouts to last week’s pad thai. I don’t think we’ll ever make it any other way again, it was that delicious. However, adding the rest of the bean sprouts to the vegetable soup was less than idea as they soft of overpowered all the other vegetables.
Sunday: Mabo tofu with beansprouts; rice
Monday: Vegetable & barley soup; toasted cheese sandwiches
Tuesday: Breakfast for dinner: waffle; vegan sausage patties; strawberry syrup
Wednesday: Thin crust margherita pizza
Thursday: Tofu burger; rice; cucumber spears
Friday: Bean, rice, and cheese burritos; coleslaw
Saturday: Mini cheese pizzas on artisan bread
We finished the chocolate-avocado ice cream this past week but still have a two more evenings of chocolate-filled crepes to enjoy. Our other dessert this week will be small bowls of Anahola Granola to finish that up. We plan to pick up something special at a local pastry shop to share for Brett’s birthday celebration on Friday, and will try to find something else for our regular evening dessert.
Next week’s meals will use up everything that’s left in the freezer and pantry. Once it’s all gone we’ll start getting takeout, mostly sandwiches and such. A whole deli sandwich easily feeds the two of us these days.
- Tofu & pepper stir fry
- Chili shrimp
- Vegetable & barley soup
- Vegetable spring rolls
- Tofu & broccoli stir fry
- Something from Konohiki Seafood
- Take out
We had to give up walking laps in the yard as we were killing the lawn, not something we want to do right before we move out of our apartment. Thankfully we’ve been getting lots of activity indoors with packing and other chores, but we sure miss our hikes and walks.
2 thoughts on “Staying Healthy: Eating & Exercise (4/10 – 4/16)”
It makes a lot of sense to pause menu planning for the next month. I’m glad it’s coming back because it reminds me to do my own menu planning as well as giving me some great ideas. Your meals always look very tasty.
We are going to be winging it when it comes to meals starting Friday, and it will primarily be items we can microwave and eat off a paper plate!
I’m very proud of how well we’ve done using up the things we have on hand, including condiments. The refrigerator, freezer, and pantry are VERY empty. I’m going to set out a bag at our yard sale of the leftover spices, things like vanilla, sesame oil, vinegar, etc. and if anyone can use them they can have them; other, they’ll be thrown away.
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