As you've probably noticed, our diet around here tends pretty heavily toward ovo-lacto vegetarian. We eat plenty of cheese, milk, and eggs, but meat is something of a rarity for us, something we probably eat a few times a month. Part of this is pure preference, and part of it is for financial reasons.
However, recently we've decided to try to step up our protein intake--something we'd committed to early on in the pregnancy, but which became difficult with 5 months of morning sickness, when eggs and meat were the LAST thing that appealed to me. We've been sort of half-assing it ever since. Now, however, the birth is just around the corner, plus we've made the connection that Matt's headaches seem somewhat tied to blood sugar issues. (We're also looking at summer coming and the fact that we each wouldn't mind losing a few-plus pounds when it does, so simpler and less starchy fare seems like it is in order.)
So our goal is to incorporate more protein-and-vegetable-based meals as opposed to starch-based meals (hello, dinner salads; goodbye, yummy noodle-based casseroles). We're hoping to a) stick to mostly organic meats when possible and b) do so without breaking the budget. However, we're hoping that the higher cost of meat will be offset by the need for fewer "filler" ingredients (noodles, cheese, etc) like we need for casseroles, and we're also planning to try to stretch our meat purchases by incorporating them with lots of vegetables.
That said, here's the menu plan for the next 10 days (to get us back on Wednesday shopping after the moving this weekend threw us off):
1. Salads with steak and corn
2. Taco salads with ground beef, corn, beans, and sour cream
3. Egg salad (using this recipe) on whole-wheat toast
4. Salads with grilled Vidalia onions, asparagus, portabellas & fresh Parmesan
5. Puerco pibil with corn tortillas
6. Puerco pibil with brown rice
7. Tempeh salad over greens or whole-wheat tortillas
8. Some kind of hummus wraps
9. Baked potatoes with cheese
10. Tuna salad sandwiches
For lunches, once again, we eat leftovers; for breakfasts, Matt almost always has eggs and I switch between some kind of cereal and my current favorite, whole-wheat English muffins with peanut butter and jelly. Yum!
However, recently we've decided to try to step up our protein intake--something we'd committed to early on in the pregnancy, but which became difficult with 5 months of morning sickness, when eggs and meat were the LAST thing that appealed to me. We've been sort of half-assing it ever since. Now, however, the birth is just around the corner, plus we've made the connection that Matt's headaches seem somewhat tied to blood sugar issues. (We're also looking at summer coming and the fact that we each wouldn't mind losing a few-plus pounds when it does, so simpler and less starchy fare seems like it is in order.)
So our goal is to incorporate more protein-and-vegetable-based meals as opposed to starch-based meals (hello, dinner salads; goodbye, yummy noodle-based casseroles). We're hoping to a) stick to mostly organic meats when possible and b) do so without breaking the budget. However, we're hoping that the higher cost of meat will be offset by the need for fewer "filler" ingredients (noodles, cheese, etc) like we need for casseroles, and we're also planning to try to stretch our meat purchases by incorporating them with lots of vegetables.
That said, here's the menu plan for the next 10 days (to get us back on Wednesday shopping after the moving this weekend threw us off):
1. Salads with steak and corn
2. Taco salads with ground beef, corn, beans, and sour cream
3. Egg salad (using this recipe) on whole-wheat toast
4. Salads with grilled Vidalia onions, asparagus, portabellas & fresh Parmesan
5. Puerco pibil with corn tortillas
6. Puerco pibil with brown rice
7. Tempeh salad over greens or whole-wheat tortillas
8. Some kind of hummus wraps
9. Baked potatoes with cheese
10. Tuna salad sandwiches
For lunches, once again, we eat leftovers; for breakfasts, Matt almost always has eggs and I switch between some kind of cereal and my current favorite, whole-wheat English muffins with peanut butter and jelly. Yum!
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