This week was busy! 10 turned 11 yesterday and my parents came up for a visit. They are staying through the weekend and I have some fun things planned for meals — the kids don’t have school on Friday, so we are going to do a fun, little brunch to shake things up some (and allow my parents to celebrate 12’s upcoming birthday in addition to 11’s). My husband and I are able to get out for an actual date night in Boston tonight, which is exciting, so I took a morning yoga class with my mom (her first ever yoga class) and will take another tomorrow (I’m trying to convince my husband to join). Sunday, my husband is running a 20-mile race (his last in preparation for the Boston Marathon), so I’ll take a Sunday night yoga class.

Friday’s Brunch: We will serve yogurt parfaits and will also have a charcuterie board with salami and manchego, cantaloupe wrapped in prosciutto, olives, and nuts, and then crudité with hummus. We will have sparkling cider as well to fancify our meal.

Saturday: Breakfast will come from True Roots — we will do the stuffed acorn squash again with eggs (SO GOOD) and for dinner, Buffalo chicken salads with fries, boiled eggs, and some shredded cheddar. My husband uses tapioca flour and spices alongside an egg wash to make the tenders; they’re great!

Sunday: While my husband runs, we will do staples we have on hand — oatmeal, cereal, eggs or something like that. We’ve been trying to make things easier on ourselves and have adopted the idea to order take-out/delivery on Sunday nights. There’s so much food to prep for the week and this allows us to front load the day with that and then truly be able to relax in the afternoons/evenings. Plus, I’ll be taking a late yoga class, so it’ll be nice to come home to dinner.

Weekday breakfasts and lunches are going to be more of the same: Eggs/oatmeal and crockpot meals/sandwiches/salads. Dinners will vary —

Monday: Sauerkraut, Applegate Farms hot dogs, and mashed potatoes. I’ll look forward to eating when I get home from my night class.

Tuesday: After yoga, I may stop at Dig Inn for vegetables — this past week, I got a bowl with their citrus salad, beets, and apples. So good!

Wednesday: Steak and roasted potatoes with chimichurri, served alongside a healthy side of beets. (My husband has been making chimichurri almost weekly and I’ve been eating A LOT of it — I love using the leftovers on eggs and potatoes!)

Thursday: Date night!