What are we eating this week? (BACK from outer space, I just walked in to find the old thread bumped down to the second page)

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What we got goin' on this week?

I've been experimenting with eating a lighter lunch and spreading the calories out across the day with snacks instead.

I've been sticking with the amaranth porridge thing for breakfast. I feel so ancient. So primal. Soon, I may begin cave painting. It's just amaranth with blueberries, strawberries, soy milk, nuts and seeds (cashew, sunflower, pumpkin, chia, flax), and cashew butter. I did a Greek yogurt bowl with fruit and nuts this morning, though. So it's kind of just whatever at this point. (I'm usually very regimented.)

Mid-morning snack: Depending on the day, I'll be having either a boiled egg or some edamame pods.

For lunch, I'm doing falafel wraps with lettuce, tomato, red onion, and taratour, with a side of fruit (cantaloupe and honeydew). They're smaller wraps than I'd normally make, hence the "lighter lunches" experiment. Note: I make my falafel with fava beans instead of chickpeas, which technically means they're ta'ameya, I think, but whatever. I find that they have bolder flavor and a fluffier texture, plus they crisp up on the outside a lot more nicely too.

Mid-day snack: Walnuts.

Dinners for the week:

1. M – I tried this mushroom soup recipe I found, only with more aromatics (celery and carrots), served with roasted chickpeas and buttered French bread.
2. Tu – Trying a new Mediterranean bowl concept. Romaine lettuce, a touch of arugula, amaranth, cucumber, tomato, roasted red pepper, eggplant, hummus, feta, olives, and a Greek vinaigrette, served with pita bread.
3. W – Angel hair pasta with a butter Parmesan sauce (using veg-friendly Parm), with a basic side salad of lettuce, tomato, cucumber, and vinaigrette and a hemp cauliflower rice sauteed in garlic and onion. This is kind of an indulgence, but man, you only live once. Butter and Parm together is a match made in heaven.
4. Th – Same as Monday.
5. F – Same as Tuesday.
6. Sa – Sheet-pan Mediterranean balsamic tofu with olive oil, oregano, honey, red pepper flakes, and salt tossed with a bunch of veggies (roasted red pepper, zucchini, red onion, and broccoli) and roasted until crispy. Served with the cauliflower rice from Wednesday.
7. Su – My signature Big Ass Omelettes with 3 eggs, cheddar, and a filling of tomato, potato, onion, bell pepper, and eggplant all sauteed together and finished in tomato paste. Served with buttered corn grits. I used to do this whenever I felt like it, but it's becoming more of a Sunday thing now.