Thick. Fine. Healthy.

Getting Thick: Weekly Healthy Recipes Recap #1

THICK_ Weekly Healthy Recipes Recap #1

I’ve been planning to start sharing my weekly healthy recipes for a while and I always forget. Feel free to judge me, I’m side eyeing myself. Last week’s meals were pretty good. There were a few changes I would have made but overall, I enjoyed my meals.

Before I get into those meals, I’ll share how I plan my meals them. Food is pretty important when it comes to losing weight. Unfortunately, a lot of people have the wrong idea of what’s healthy for you. Below are I few things I do:

  • I eat. Praise God for food! Like many, I started out eating 1200 calories a day. At first, that worked out fine but as I learned more I realized that I could eat way more. I’m currently up to 1500 calories. I don’t know what I’m going to do when this isn’t enough. I’m so full some days lol!
  • I eat clean. Meaning I make pretty much everything from scratch! I also eat very few processed foods. I’ve been cooking for myself for a longtime but recently I’m learning to actually enjoy it so much that I look forward to it!
  • I give in to cravings. Kind of. If I want a cupcake, I have one. JUST ONE! If I can find them, I’ll even get a mini one. If I want macaroni and cheese, I find a healthy recipe for it. I personally don’t think there is anything wrong with giving in to cravings. (Unfortunately, everyone can’t do that. While I’m able to have a little of something to be satisfied, others tend to overindulge.)
  • I do what works for me. What works for me won’t work for you (in some cases), and that’s fine. Eating less meat helps me with bloating. Less meat means more carbs. For some people carbs (I’m referring to grains here) are what’s causing the bloating. Figure out what works for YOU!
  • I use Pinterest! I love Pinterest! Whenever I see a (healthy) recipe I like, I post it on one of two food boards: Thick. Fine. Healthy. FOOD and Thick. Fine. Healthy. VEGETARIAN. When I’m planning meals, I just search my boards!
  • I choose variety. I cook three meals a week (4 servings each for lunch and dinner meals). This allows me to pick and choose what I want without getting tired of anything. I always make sure each meal is different from the others. Usually the easiest way to do that is by region. For example, last week’s meals consisted of recipes based on* Asian, Italian, and Irish cuisine!

Below you’ll see last week’s meals (and one from the week before) along with notes about each recipe 🙂

Balsamic Roasted Sweet Potatoes and Brussel Sprouts with Tofu**


This meal was sooooooo good! I already had sweet potatoes and I knew I wanted brussel sprouts. I ran across this recipe and knew it would be tasty! The recipe calls for balsamic vinegar and brown sugar. I left out the brown sugar and added olive oil, kosher salt and freshly ground black pepper. Thank God I left out the brown sugar, the balsamic vinegar brought out the sweetness in the sweet potatoes just fine.

Vegetarian Shepard’s Pie

via Eating Well Magazine

I’ve made this dish before and I love it. My ramekins aren’t broiler safe so I make this dish in a glass dish and cook it at 400 degrees for 25 minutes (word to Alton Brown). There were a few other changes I made to this recipe: I used almond milk not buttermilk and I use dried lentils (about 3/4 cup dried). I forgot to buy more thyme so I used sage. The taste is different but still good! Also, I added a parsnip and some asiago cheese to the potatoes.

Vegetarian Tuscan Kale and White Bean Soup

via Whole Foods Market

I’ve used this recipe before to make a modified version of Olive Garden’s Zuppa Tuscana. This was my first time making it with the tomatoes. For the most part I left this recipe as is (shockingly). I used fresh tomatoes (24 ounces -_-) as well as dried great northern beans. Unfortunately, I forgot to add cheese. It was pretty good! I’m glad I tried it! I’d definitely make it again.

Broccoli with Crispy Tofu and Noodles

Love this book 🙂

This dish is actually modified from the Baby Bok Choy with Crispy Tofu and Sprouted Brown Rice recipe in Vegan Cooking for Carnivores. I couldn’t find bok choy at all so I used broccoli. Also, I didn’t have a taste for rice so I used noodles (spaghetti noodles….don’t judge me). This dish was fine. I’d really like to try it with the bok choy next time. Also I used the shiitake mushrooms….yeah, no. I love mushrooms so long as they don’t get soggy. These got soggy. They also have a taste I didn’t really enjoy.

This will be a weekly thing so check back for the upcoming week’s meals. I’m trying something kind of new! We’ll see how it goes 🙂

*I made a point to say based on those regions’ cuisines. None of the recipes were made how anyone in those areas would actually make the dish!

**I had already typed the first recipe before I realized I had it the week before and not last week. LMAO! That should tell how good it was!

3 thoughts on “Getting Thick: Weekly Healthy Recipes Recap #1

  1. Pingback: Getting Thick: Weekly Food Diary Recap #4 | Thick.Fine.Healthy.

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