Day 2: Minestrone Soup and Meatloaf with Wild Rice and Brussel Sprouts

Lunch: Minestrone Soup

You can find the recipe for Minestrone Soup here. We also toasted some Ezekiel bread to dip in it.

Dinner: Meatloaf 

You can find this recipe from The Engine 2 Diet.

Ingredients:

2 stalks celery, chopped
1/2 onion, chopped
2 cloves garlic, minced or pressed
10 ounces firm tofu, drained
1/4  cup walnuts, finely chopped
12 oz vegetarian meat, I used temphe bacon
1 1/4 cups quick-cooking oats
3 tbsp. soy sauce
2 tbsp. ketchup
1 tbsp. Dijon mustard
2 tsp. dried parsley
1/2 tsp. each thyme, sage, and rosemary
Ketchup to taste

Directions:
Preheat oven to 375 degrees. Spray a loaf pan. Saute the celery, onion, and garlic on high heat in a sprayed skillet for 5 minutes until tender. Remove from heat and cool. Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and combine well. Spoon the mixture into a loaf pan. Top with a layer of ketchup. Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.

Brussel Sprouts:

1 lb of Brussel Sprouts
3 tbsp. balsamic vinegar
2 tbsp. maple syrup

Rinse and cut Brussel Sprouts in half and put in a large mixing bowl. Add balsamic vinegar, maple syrup, and garlic powder and stir. Place flat side down on baking sheet and bake for 40 minutes, flipping half way through, until they are crisp on the outside and tender on the inside.

Wild Rice:

3 1/4 cups water
2 cups long grain wild rice mix

1. Bring water to a boil in a medium saucepan. Add rice mix, cover the pan, reduce heat, and simmer for 50 minutes.

2. Remove pan from heat and let sit for 5 minutes before fluffing with a fork.

Enjoy! 😍