by ReneeK » Thu Apr 05, 2007 10:14 am
B: Kashi Autumn Wheat; blackberries; ff soymilk - coffee with soy creamer
L: instant mashed potatoes; creamed corn
D: thai noodles; carrot sticks
S: clementine tangerines
Lately my meals have been highly starch-centered. After Easter I'll work on incorporating less starches and more green/yellow veggies.
Grandmother having Easter dinner on Sunday. She gets offended when people bring a passing dish along, and I've already gotten the "protein talk" from her this week. Menu will be ham, mashed potatoes loaded with butter, high-fat green bean casserole, broccoli salad loaded with mayonnaise, bacon, and cheese, high-fat homemade white dinner rolls, and very likely pecan pie and lemon meringue pie. And since she's "on to" and "highly against" my avoidance of meat and dairy, she'll be watching me like a hawk to make sure I eat what she serves. Since I'm staying at her house for the weekend, I'm going to offer to cook a new recipe for dinner on Saturday. I found a recipe off FatFreeVegan for Roasted Asparagus and Portobello Mushrooms with Horseradish Sauce. This looks absolutely delicious and I'll serve it over angel hair pasta to Grandma's liking. This will hopefully satisfy her that I am eating well-balanced, delicious meals and don't need meat and dairy in my diet.