Weekly Meal Plan, Including Quinoa Pie!

I can’t believe that I’ve become the type of person that makes—and enjoys—quinoa pie. But I made it for the first time today, and it is delicious!

Quinoa Pie with Butternut Squash

I’ve decided to follow the Weight Watchers Simple Start plan for two weeks starting today. Basically, on Simple Start you eat almost exclusively from the Weight Watchers Power Foods list, with 7 points (about 280 calories) allocated to “indulgences”—anything that’s not on the Power Foods list. The nice thing about the program is you only have to count the indulgences. There are no points allocated to the Power Foods. AND you’re just supposed to eat “to satisfaction,” so portion sizes are not strict.

For new members (and less creative cooks) Weight Watchers provides a selection of 10 breakfasts, lunches, dinners, and snacks and some suggestions for indulgences. Since these suggested items pay no attention to the seasons or ethical farming practices, many of them didn’t jive with my eating patterns. However, I’m perfectly capable of following the guidelines to come up with meals that work with the plan. Here’s how I’ll be eating this week:

Weekend: Breakfast: oatmeal with frozen strawberries (thawed), skim milk. Lunch: quinoa pie with butternut squash, apple, skim milk. Snack: nonfat greek yogurt with frozen strawberries (thawed), .33 oz Lindt chocolate square. Saturday Dinner: chicken parmesan with whole wheat pasta and peas. Sunday Dinner: Roasted chicken with sweet potato skinsSnack: air-popped popcorn topped with 2 tsp olive oil.

Then, for the weekdays:

Breakfast: Fat-free cottage cheese topped with pineapple and plain shredded wheat

Morning Snack: Carrots & hummus

Lunch: Quinoa pie or wheat berry & roasted beet salad, vegetable soup

Afternoon Snack: nonfat greek yogurt with frozen strawberries (thawed)

Dinners: Monday: Veggie burgers w/ spicy mayo on light english muffin, roasted sweet potato fries, corn. Tuesday: Salmon, quinoa with rehydrated dried tomatoes, kale. Wednesday: Whole wheat pasta with leftover roast chicken, mushrooms, and pesto. Thursday: Brown rice topped with kale and soft boiled eggs, roasted sweet potatoes. Friday: Chickpea and spinach stew, brown rice.

Evening Snack: chocolate squares or light english muffin with peanut butter or banana and peanut butter or popcorn with olive oil (heartier snacks are for after my runs).

I’m looking forward to this menu. It’s very hearty and shouldn’t have me thinking about how much food I can squeeze into my remaining points for the day.