I use Pinterest for my meal planning and I have a separate board for “Meals for Next Week” (the board makes it easy to get to the recipes when I’m ready to cook). Each week, I select 1-2 new breakfast ideas, 1 big recipe to make for lunch (at least 4 servings), and then 1 dinner recipe that both Ian and I can eat. I also sometimes make a “healthy” dessert so that I have something easy to grab if I want a snack after dinner. Breakfast defaults always include oatmeal, waffles, or oats in a jar and dinner on non-meal nights are usually huge salads (for me) and something easy like pasta, a frozen TJs dinner, or a smoothie for Ian (note: Ian often eats lunch around 3 pm and isn’t hungry for a big dinner).
So how did this week play out?
I’ve been resorting to oatmeal packets and oats in a jar for breakfast lately so I was excited to try two new recipes. I really liked both too, I love it when that happens.
From left to right: chia seed breakfast bowl with sunbutter (if you make this, soak the buckwheat groats and raisins, it’s worth it!); Amande vanilla yogurt with pom arils, banana, and almond butter; strawberry buckwheat breakfast pie with banana slices, walnuts, and sunbutter; and Amande pb2 yogurt with banana slices and walnuts.
Lunch this week was this recipe for apple almond quinoa with maple sausage. I made a few changes including using walnuts instead of almonds because that’s what I had on hand and I used TJs Sweet Apple chicken sausage instead of maple sausage. I also doubled the recipe so that I would have four servings.
With lunch, I also usually have a sandwich baggie of raw veggies (this week I’m loving sugar snap peas) and a piece of fruit (cara cara oranges or mandarines so far). Sometimes I eat them at snack times and other days I eat it all at lunchtime. It totally depends on when and how hungry I am.
The dinner recipe I picked this week is a southwestern chicken and rice skillet. Again, I made a few changes like leaving out the black beans, using brown rice instead of white, and adding in peas. I served it with roasted brussels sprouts, probably my favorite roasted veggie of all time.
Other dinners of note include Whole Foods hot bar on Saturday night (my first! Lots of kale ) and my typical HUGE salad packed with roasted veggies and a homemade tahini-based salad dressing.
The healthy cookies are okay but I probably won’t make them again. I prefer my oats, walnuts, and bananas in other forms but I do appreciate their nutrition stats.
Of note, I also made this awesome spicy brussels sprouts salad for book club on Sunday and it was incredible.
Considering it was basically all gone when I left, I think other people liked it as well .
Do you meal plan?
P.S. Thanks to Jenn for hosting!