meal planning, jan 25-31

My night class starts this week, so I wanted to make things that would be simple but still healthy.

Breakfasts: I am planning to try a new yoga class at a studio in Boston Saturday and my husband has a race Sunday morning, so I plan to just grab some sprouted grain bagels, cream cheese, jalapeños, and tomatoes for this weekend’s breakfasts.

During the week, KC’s cinnamon smoothies or eggs. I know this is simple and predictable. Classes start this week, so I wanted to make sure that I’m not overwhelming myself with too much prep.

Lunches: We have been going hard-core with the bowls; this week, we are roasting sweet potatoes, chicken thighs, and Brussels sprouts in a little maple, olive oil, salt, and pepper for lunches; we will probably do lime rice, black beans, lettuce, tomato & guac for the second half of the week.

Dinners: Now that it’s really cold in NE, we like to make a combination of foods that are hearty and light. The hearty for this week will come from a great roasted chicken recipe from True Roots and the lighter fare from Chrissy Teigan’s Spaghetti Cacio e Pepe (a family favorite).

  1. Delivery or takeout. It’s been a long week.
  2. KC’s oven-roasted chicken with carrots, parsnips & roasted potatoes (shocker!). True Roots has really been a great staple for us when it comes to recipes.
  3. CT’s spaghetti cacio e pepe — this recipe is a real crowd pleaser in our house. Seriously, the last time we made it, our toddler had THREE servings! (It was fine, the rest of us didn’t need to eat that night…)
  4. Leftovers KC’s chicken– this will allow me to pack dinner to have after yoga and before class!
  5. Shrimp quesadillas — Siete makes a great grain-free tortilla and we fill these bad boys with mole and peppers!
  6. More quesadillas — probably chicken and pepper quesadillas. The Siete tortillas are great but they get stale quickly, so we need to plan meals to use them back-to-back.
  7. Date night

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