Romaine and cabbage salad with sweet potato fries and ranch dressing
Lunches have been, by far, the hardest part to figure out on the Food Combining Plan. Vegetables and a starch. Not what I normally ate together, without meat I guess I should say. So the first month and probably beyond I was eating a lot of salads with sweet potato fries. This was good, but I can only do a big serious salad only occasionally. I mean seriously, that’s a lot of chewing and thereby a lot of time to eat it. I have been working diligently to subtract the meat and protein from meals, my all-time favorite substitution is my cauliflower tacos!
Wrap with cucumber, matchstick carrots, purple cabbage and ranch dressing
I should also list other approved “starches” — corn (so I’m going with corn taco shells), potatoes, sweet potatoes, brown rice (and all it’s products, such as pasta and crackers), quinoa and other grains I don’t have in my cupboard. Today’s lunch is a vegetable soup with brown rice and a side salad (my preferred salad!) of romaine. I also have a brown rice and chia bread that I make and it’s delicious!
#megaveg stir fry served over quinoa
I happily found my way to a healthy choice at Subway also! I love the Veggie Delight wrap with lettuce, spinach, tomato, cucumber, black olives, pickles, pickled peppers and some ranch dressing. But it’s about 7 or 8 dollars, so I have been buying the ingredients and making my own so that I can afford to have them more often!
Vegetable soup, romaine salad with radish and Newman's dressing, slice of toasted quinoa brown rice bread with an itty bit of butter
I also have been eating soups, stir fries and a great Veggie Lo Mein. I’ll be sharing all of these recipes as I go along here.
Veggie stir fry over brown rice
Another favorite lunch is Spaghetti With 3 Tomatoes Sauce. I can have this over zoodles and add a starch such as brown rice crackers, but I prefer to have this over brown rice noodles with a side salad of romaine. This recipe is one that I tweaked years ago from Martha Stewart’s Everyday Food magazine. It hits the spot for this tomato lover!
