Category Archives: Dinner

Dinner Menu for the Week of March 4th, 2013

Weekly Dinner Menu 03.04.13 // Herbivore Triathlete

When I posted my weekly dinner menu last week I received a lot of positive feedback from you guys, thanks so much! Since the post was so popular I am going to share my weekly dinner menu again this week.

On Friday I jot down some ideas for dinner and then get input from my husband and kids then finalize the menu for the following week. I make a grocery list of items I will need after checking the fridge, freezer and cupboards. On Saturday I go to the grocery store to do all my shopping for the week. Sunday is the day that I do all my prep work; washing and cutting up veggies, making snacks for the week, putting casseroles together, etc.

I also plan out my lunches and snacks for the week based on what I will have leftover from dinners. I always bring a big salad with lots of veggies and toppings such as hemp seeds for lunch in addition to leftovers. This week for snacks I have Mineola oranges, bananas, and apples, for fruits. I have peppers, baby carrots and celery with hummus to cover veggies. I also made some buckwheat granola, yum!

Here is this week’s menu:

Monday: Cheesy Chickpea and White Bean Soup from Let Them Eat Vegan by Dreena Burton (page 82)

Tuesday: Mac-Oh-Geez from Let Them Eat Vegan by Dreena Burton (page 164) with green beans

Wednesday: Broccoli and Rice with Tofu Tenders

Thursday: Cauliflower Yellow Lentil Curry with rice and peas

Friday: Make Your Own Pizza Night

What are your meal plans for the week? Do you plan out your meals or just wing it?


Magic Mushroom Soup and Gravy {vegan}

No, no, not that kind of magic mushroom!
Magic Mushroom Soup {vegan} // https://herbivoretriathlete.wordpress.comI have made this soup numerous times, tweaking and adjusting each time, until I felt that I have finally found the perfect recipe. You will find that this soup is magical because it can also be used as a gravy, simply reduce the amount of liquid you add.

I’ve made this as a gravy and poured it over millet for a hearty winter-y meal, though any grain such as brown rice or quinoa would work wonderfully as well. This magical soup & gravy is a great vessel for greens too. I’ve used both kale and spinach successfully, you could use collards or chard, if that is your preference, simply add the greens in at the end of cooking.
Magic Mushroom Soup {vegan} //

Adapted from New York in Green
Makes 4 to 8 servings

  • 1 small onion; chopped
  • 1 (4 oz.) container of wild bunch mushrooms (shiitake, cremini, oyster), sliced
  • 1 (8 oz.) container of baby Portobello mushrooms, sliced
  • 1 (8 oz.) container of button mushrooms, sliced
  • 1/8-1/4 cup Bragg’s Liquid Aminos (add amount based on your preferred saltiness)
  • 1 tablespoon fresh rosemary**, chopped
  • 1 teaspoon lemon pepper
  • 3/4 teaspoon paprika
  • 1/4 cup flour
  • 2 cups vegetable stock
  • 2 cups unsweetened plain almond milk
    Magic Mushroom Soup {vegan} //


  • Sauté the onions in a little oil until they are soft and translucent, I used coconut oil.
  • Add in all of the mushroom slices. Cook them down for several minutes; then add the Bragg’s Liquid Aminos, rosemary, lemon pepper, and paprika.
  • Once the mushrooms are cooked down,stir in your flour. Do this quickly and once it is in don’t delay, stir it to ensure to no clumps form, creating a mushroom paste.
  • Add in the stock once you get your paste at an even consistency, about 1/2 cup at a time. Bring the mixture up to a simmer.
  • Keep adding the stock,1/2 cup at a time, bringing to a simmer each. Follow the same procedure with the almond milk, adding 1/2 cup at a time. Be careful always to only bring to a simmer, never to a boil. If the soup boils, it will “break” – the flour will separate from the oil it has bonded to, and each will float at the surface of your soup in weird little bubble pods instead of infusing it and making it creamy.
  • Once all four cups of liquid have been added, let the pot simmer (simmer not boil!) for ten to fifteen minutes.
  • Turn off heat; let sit five to ten minutes before serving.
    Magic Mushroom Soup {vegan} //

**If you have dried dill, I highly recommend you try using it instead of the rosemary. Both will work beautifully, but I prefer the dill to the rosemary.**

Are you a mushroom fan? I love mushrooms. I will eat them any way I can get them, but this soup has become a favorite.

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You can check out even more great recipes at Buns In My Oven!

Dinner Menu for the Week

weekly menu

Do you ever feel stressed out trying to throw a healthy and tasty dinner together at the last minute during the work week? I know I do. With three active kids and two parents who both exercise daily and work full-time, dinner can become very hectic around my house. Next week starts soccer season for my two younger ones, plus the youngest begins swim lessons this week. Flying by the seats of our pants for dinner is not going to cut it any longer.

I am a planner by nature. I like things organized, in their place, and predictable. Routines and I are BFFs. I started to plan dinner for the week last week and it worked out fantastically. I thought other families might appreciate me sharing what we have planned each week.

Keep in mind that I am the only 100% plant-based eater in my house, the rest of the family is omnivores. Adjust each meal to accommodate your own dietary needs.

**I do all my prep work on Saturday and Sunday. This includes finalizing the menu for the week, then checking what ingredients I have at home and making a grocery list. Once home I begin washing, chopping, and sautéeing veggies. I wash all fresh fruits. If anything needs thawed I take it out of the freezer and move it to the refrigerator. I pack lunches and snacks for the next day each night.**

Here is this week’s menu:

Monday: Saucy Skillet with Tofu (Chicken for family) from Food & Family Magazine Summer 2006
Tuesday: Crockpot Tortilla Soup from 86 Lemons
Wednesday: Salads (The family will have steak to add to theirs if they choose)
Thursday: Taco Chili with Cheeze Sauce from Oh She Glows
Friday: Naughty and Nice Enchilada Casserole from Oh She Glows

I pack my lunch to bring to work every day. Here is what I’ve got planned this week; Organic Spring Mix Salad greens with various toppings (sunflower seeds, dried cranberries, hemp seeds, etc.), Tabbouleh (recipe to come!), and Rip’s Sweet Potato Bowl

I also bring snacks to work with me, this week I bought; fresh fruit (Cara Cara oranges, Anjou Pears), granola, roasted red pepper hummus with veggies, and edamame.

Do you ever plan your meals for the week? Have any favorite dinner suggestions? Links encouraged!

Weekly Rewind~Hodge Podge Edition

rewindTime for another edition of Herbivore Triathlete’s Weekly Rewind!

I’ve been super busy this week, I know I’ve said that before, but it’s true! I feel like this week has just been go, go, go!

On Sunday I ran my very first 10K, you can read about my experience here.

My birthday was on Wednesday. I turned 35 (holy shit, when did I get old??)

Three kids + three bedroom house = shared bedrooms = recipe for disaster! We’ve had our house on the market since this past summer and have been casually looking for a 4 bedroom house. I found one that looked like it was a good fit for us, kind of out of town a bit and had a small amount of land. I contacted the Realtor  scheduled a viewing, and went to the house on the designated day and time. We waited for half an hour and she NO SHOWED! What kind of Realtor does that? I was annoyed to say the least. We had made childcare arrangements and cancelled my birthday dinner plans to go see this house. Ugh!

I’ve been reading a lot about photography this week:

By the way, I need this lens–>Canon EF 50mm f/1.8 Awesome lens at an awesome price!

Food I’m crushing on this week:

Looking for a new blog to obsess over? Check out Greatist‘s list of 60 Must-Read Health &Fitness Blogs for 2013. Several of my favorites are on the list, are yours?




Weekly Rewind~New Year Edition

rewindIt’s time for my weekly rewind post where I reflect back on the past week’s events and noteworthy finds on the internets.

I celebrated New Year’s Eve day attending First Night activities with my kiddos. All I had to do was purchase a $5 button for my teenager and then I received a free button for the boy and the Princess got a free button due to her age. The kids had a choice of bowling, skating, swimming, story hour at the library and watching a self-defense class put on by my boy’s karate instructor. My kids decided that they wanted to go ice skating and swimming. I took them skating first since I didn’t think it was a good idea to arrive at the rink with wet hair. After an hour or so of skating, we arrived at the YMCA. Once there we discovered that there were many more activities going on there than we had been aware of before leaving the house. The kids swam for an hour or so then headed upstairs to the gym for the bounce carnival. There were four HUGE inflatable bounce houses for them to play on. Again, they spent about an hour there before we headed home to eat dinner. Afterwards we headed out to see Mr. J’s magic show as well as Bwana Jim’s Wildlife Show. By the end of the show, it was close to 9:00 pm so we went home to relax before watching Dick Clark’s New Year’s Rockin’ Eve and the ball drop. I crashed soon afterwards!

On New Year’s Day I ran the Polar Bear Series 5K held by the local YMCA. I’m disappointed in my time, it’s the first 5K I’ve ran that I haven’t improved on my time at all. My husband always makes pork and sauerkraut for dinner and I will make mashed potatoes. I’ve never been a fan of pork (even when I did eat meat) and usually will make black eyed peas. This year I made Spicy Collards and Black Eyed Pea Soup from Fat Free Vegan, for lunch. I did make mashed potatoes, using vegan cream cheese, they were delicious! I also made a small crock pot of sauerkraut for myself and added Tofurky Hot Dogs and Kielbasa, mimicking the meal the rest of the family would be eating for dinner. Although the sauerkraut and mashed taters were tasty, I could’ve forgone the hot dogs and kielbasa, they were not fantastic. I’m not a huge fan of fake meats as it is and this meal enforced that even more for me.

Wednesday I finished putting away the Christmas decorations and getting other things done around the house, boring stuff like laundry and groceries. The younger two kids got haircuts as well. Wednesday was my last day of vacation. I always dread the last day, especially after a long time off from work, it’s so hard to return to the routine of going to work and getting the kids off to school in the mornings. Sometimes I wish I could be a stay at home wife/mom, but now with all my kids going to school during the day, there really is no reason for me to stay home, and I know that I would quickly go nuts and wish I was working! Returning to work means going through two weeks worth of emails and phone messages and catching up on how all my clients did during their home visits over the holidays, paperwork and meetings. Yuck!

Tasty Recipes from around the Web

How did you celebrate New Year’s Eve? What are your dreams, hopes, and goals for 2013?

Make Your Own Pizza Night + Bonus Dough Recipe

On Friday nights we have Make Your Own Pizza Night at my house. The kids love spreading the sauce and sprinkling the cheese and adding their favorite toppings. I make the dough and while it’s rising, chop up a variety of vegetables.

There are many great things about homemade pizza; everyone gets to help create their own masterpiece and it’s healthier than pizza from the local pizza place!



  • 1 package active dry yeast (1/4 oz.)
  • 1 cup warm water
  • 2 cups whole wheat flour
  • 1/4 cup wheat germ
  • 1 tsp. salt
  • 1 tbsp. agave


Preheat oven to 350° F

Place warm water in a small bowl and add yeast. Stir, to help the yeast to dissolve, set aside and wait for it become creamy (about 10 minutes). Add the agave to the foamy yeast mix.


      In a large mixing bowl, combine wheat flour, wheat germ, and salt. Scoop a well in the middle of the mixture and add the agave and yeast mixture.


      Cover with a dishtowel and put in a warm place to rise. At this point I drizzle on some grapeseed oil.


        Dump dough onto a floured surface and roll out. Place on a pizza pan and poke a few holes in the dough with a fork.
        Bake for 5-10 minutes, or until desired crispiness.
        Take the dough out of the oven (careful, it’s hot!) and add your sauce, cheese and desired toppings. I used red onion, mushrooms, yellow bell pepper, Daiya mozzarella shreds, artichoke hearts and banana rings (I added the last two after I took the picture, last minute finds in the fridge!)


        Bake until cheese is melty.
        Stuff your face with the best pizza you’ve ever eaten!


              Do you ever make your own pizza? What are your favorite toppings?
              Edited to Add: Sometimes I will make a double batch of this and then freeze the second ball of dough. Simply wrap the dough ball in some plastic wrap, then either place in a freezer bag or wrap it in foil. Then next time, I can just pull it out of the freezer in the morning, put the ball of dough on the counter, and by dinner time it’s ready to roll out.

Pizza Dough

Nutritional Analysis For Pizza Dough: Nutrition Grade B+

Good points

Simple. Easy. Delicious. Oven Roasted Asparagus

One of my favorite ways to prepare veggies is to roast them! You can roast pretty much any veggie and have it turn out delicious I think, plus it’s super easy! One of my very favorite roasted veggies is asparagus. I usually make roasted asparagus for Christmas dinner, but it’s great any time of the year!


  • 1 bunch Asparagus
  • 4 Tablespoons (up To 5 Tablespoons) Olive Oil
  • Kosher Salt To Taste
  • Freshly Ground Black Pepper, To Taste


  1. Preheat oven to 425° F
  2. After you wash the asparagus thoroughly, stack a bunch together and chop off the tough bottoms.
  3. Spread out the asparagus in a single layer on a rimmed baking sheet. Pat it as dry as you can.
  4. Drizzle olive oil all over the asparagus and then sprinkle the asparagus with kosher salt and freshly ground black pepper.
  5. Roast the asparagus for about ten minutes. You want the finished asparagus to still have a bite to it.

Simple. Easy. Delicious.

What’s your favorite way to prepare veggies? What’s your favorite roasted veggie?