We are continuing through our March. I am taking 3 on a trip to visit my parents over my spring break next Monday and I’m really excited about it. I’ll get to eat all of those hometown foods that would send me into cardiac arrest if I ate with any regularity. Also, loads of mashed potatoes and my mom’s corned beef and cabbage (even though my husband makes it too) is always so good, as is my grandma’s HOMEMADE sauerkraut! We are in for the treatiest of treats!
I did not go back and read what we made last week to see what adjustments needed to be made for this week’s meals, but I’m just going to review our meals. We are making some changes to Tuesday and Friday nights to accommodate my yoga schedule. I’m not supposed to eat for four hours before yoga, so it always has my meals at odd times. I started researching what to eat before/after yoga; I’ve also been experimenting with these ideas, and it seems I can handle a light fruit smoothie with half an avocado, fruit, and some almond milk or juice before class. It’s light and keeps me from daydreaming of dancing french fries while I’m in savasana.
Monday, I had class but my husband made steak frites for my return. It was a long day for everyone and it was nice to unwind with a great steak.
Tuesday, I have yoga until 8:45 and am going to have a big salad with marinated chicken (Primal’s Dreamy Italian), artichokes, tomatoes, and some Alexia rosemary fries. The fam will be finishing up some rotisserie chicken with roasted potatoes & carrots, and a chimichurri.
Wednesday, I am making Chrissy Teigan’s pasta dish — it’s a favorite and it’s super easy. I’m looking forward to this meal!
Thursday, Date night! I’m not sure where we are going yet but we are looking forward to some much-needed 1:1 time.
Friday, the kids are going to do Trader Joe’s orange chicken with carrots, peas, and rice. My husband and I are going to have Chrissy Teigan’s carrot soup after my yoga class. It should be nice and filling.
Saturday, Brad is out for a 17 mile run at 4AM and I have yoga around noontime. I’ll probably grab a smoothie for breakfast while Brad and the kids have acai bowls after his run. For dinner, we are going to try Gillian’s GF frozen pizza dough and make our own pizzas.
Sunday, I am going to try to take a morning yoga class and possibly grab brunch afterwards. Last Sunday, my husband made stuffed acorn squash with sausage, celery, and over-easy eggs (True Roots). They were amazing. If I return home after yoga for brunch, I’m requesting these again!
For school, the kids are going to have the Cheerio bars we made last week (Cheerios, protein powder, honey, and nut butter) and smoothies (at least for Monday and Tuesday). Lunches and dinners while we are away, freezer meals for the slow cooker. There are a few things to choose from still in there and we will have to reload our freezer meals after we return, but I’m glad my husband has these to make the week easier. He will probably make tacos on Tuesday and then chicken parm on Thursday when 10 turns 11. Friday, we are celebrating 10-11’s birthday with lunch after airport pickup! What a great way to kick off the weekend — no school and a lunch out!