meals, feb 1-7

I am really excited that I’m feeling better. Last week, I tried a new yoga studio for a hip hop yoga class. I’m hoping to attend yoga 2-4x per week at the studio.  I kept that in mind when planning meals this week; I don’t want anything that’s going to bog me down or make me feel queasy the next day.

Breakfasts: To keep things simple, we will go the sprouted bagel route with cream cheese, jalapeños, and tomatoes Saturday. My husband and the kids are going to try homemade bagels from SkinnyTaste on Sunday — I’m hoping we can make egg sandwiches but if not, we will just have them on the side.

For the work & school week, I made pumpkin-walnut muffins this morning with spiced pumpkin seeds; otherwise, I’m going to make the egg sandwiches with Ezekiel bread. We will also have sprouted bagels, oatmeal, or eggs to choose from.

Lunches: I’m meeting my brother for lunch after yoga on Saturday. My husband and kids will probably have some leftovers or go out for a special treat. We will do leftovers on Sunday.

During the week, we are going to keep it simple with some roasted turkey breast wraps — I grabbed some sprouted grain wraps for these that I’m excited to try. I’m going to try a turkey recipe from True Roots for this. The kids are still taking kid things for lunch: Trader Joe’s orange chicken and their dumplings are big hits at our house and the kids can help make them!

Dinners: I am heading to yoga a few nights during the week and on Monday afternoons before class, so it’s important to plan for leftovers and easy meals!

Friday: We had A LOT of leftover chicken and vegetables last week, so we are going to have the shrimp quesadillas tomorrow.

Saturday: Unstuffed cabbage in the crockpot with mashed potatoes.

Super Bowl Sunday: We are going to do our dips lineup: buffalo chicken, spinach-artichoke, bean dip, and a pizza dip. We will also have a vegetable tray.

Monday: Leftovers & dips. Easy, peasy!

Tuesday: I’m taking a 7:30 hot yoga class, so I need to eat my dinner by 3:30. I am planning baked penne pasta with sauce, ricotta, mozzarella, and vegetables (sautéed spinach, peppers, and zucchini). This is nice because I can eat before I leave and can keep the oven on the WARM setting for my husband and the kids to enjoy after work/school.

Wednesday: Crockpot chicken tacos with Spanish rice, toppings bar, and beets on the side!

Thursday: Date night, date night! Tuna noodles and peas for the kids and a night out as adults for the two of us! We’ve been on a big pho kick with the cold weather lately, so we are going to try to mix things up next week with someplace different.

 

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