Happy Monday! I can really say that these days. On Monday’s I only work 4 hours at the day job then I get to go play in the kitchen! Okay, not really play – it is culinary school but still much more fun than sitting behind a computer. With juggling full-time work and a full-time school schedule, the need to meal plan and meal prep is crucial. I’ve fallen way off the healthy living wagon lately. Way.off. Like, I can’t even see the wagon from the fast-food drive thru kinda off. But I know the good habits I want to get back to and I’m on the way.
Having real food already prepared and portioned is one of those good habits for me. I knocked out a meal plan on Friday and got grocery shopping done by Saturday. Sunday was all about meal prep and studying. So glad knife skills count as studying now! Here’s what is on tap for this week:
Meal 1: Green smoothies. I am absolutely NOT a fan of creamy smoothies. I’m strictly a fruit, veg and water type of girl. I mostly share these smoothies with
a picky eater my husband who has discerning tastes and food allergies, so I keep them pretty simple. I do had a few tablespoons of hemp seeds to up the nutrition. I’m a fan of the ladies who run Simple Green Smoothies. They do a 30-day Green Smoothie Challenge several times a year which is a great source of recipes. I’m currently trying to rotate my greens from only spinach to a kale, chard, spinach mix. We will see how that goes. I have absolutely the world’s smallest freezer. But I do have mad Tetris skills so I got 6 packs made and in the there.
Meal 2: Zucchini Bread Oatmeal, Raspberry/Coconut Oatmeal or Tofu Quiche. Two of the recipes are from Oh She Glows. If you don’t know the joys of Angela Liddon’s plant-based recipes, get over to her site (or buy her new book) pronto. Good, solid recipes (which we know can be hard to come by on the internet. Pinterest I’m looking at you.) A “kitchen sink” Frittata will be made for Craig to use up whatever veggies are on hand.
Lunch: Leftovers rule lunchtime. As there are only two of us, and most recipes make at least 4 servings, lunches are always leftovers from dinner.
Meal 4: Garden salad with smoked tofu and balsamic vinaigrette, or Southwestern Chopped Salad with Cilantro Dressing. My number one suggestion for anyone wanting to get more vegetables into their diet is to eat at least one salad a day. Make sure to include some lean protein and watch the fat, and you are set.
Dinner: As I’m trying to get back to better habits, I’ve forgone any “eat-out days this week.
- Maple tempeh beans on sweet potatoes
- BBQ Salmon, sauteed string beans, corn
- Turkey burgers, roasted potatoes, no-mayo coleslaw
- Steak, broccoli, roasted potatoes
- Penne with sweet summer vegetables
- Lemony Shrimp and spinach, couscous
I had to purchase almost everything needed for the menu this week, including some pantry staples. I purchased 3lb of organic ground turkey in order to make enough burgers to stock the freezer, and purchased grass-fed, organic strip steaks. With these, the grocery bill this week came in right under $100.
What’s your plan for this week?