We now are a home with a teenager, as 12 is 13.

It’s wild, man.

We are doing a celebratory dinner over the weekend to celebrate the teenage years. Because we will be out celebrating, my typical yoga schedule is going to need tweaked some, which means our meal schedule will need that as well.

Saturday and Sunday for breakfast, we will do parfaits. We did them last weekend for brunch and I want to make sure we use all of the granola before it gets stale. These parfaits will be simple: Icelandic plain yogurt, honey, granola, and berries. It’s a decent breakfast — high in calories and rather filling.

For the week, the kids are going to take egg sandwiches; they’re quick, easy, and filling and I can send them with a fruit and vegetable smoothie to round things out nutritionally.

Weekday lunches will be in the slow cooker. We have two freezer meals left and they’ll both be used this week. Easy. I will probably do salads and smoothies to have before class/yoga.

Dinners will vary, as usual.

Friday — I’ll be at yoga and will probably stop at Dig Inn afterwards; I’ll also swing by Georgetown Cupcake and grab a special treat for Saturday. My husband and the kids will keep it simple with a sheet pan beef fajitas with peppers, Spanish rice, and salads.

Saturday — Chrissy Teigan’s scalloped potatoes and beets on the side.

Sunday — We’ve been trying to keep Sundays simple; takeout or easy meals so that we have some down time and feel like we can actually rest some over the weekend. This Sunday is no different — I will make a pasta salad in the morning for dinner and we will load it with vegetables to make sure it’s filling enough.

Monday — Sheet sausage, potatoes, and peppers with a big salad.

Tuesday — I’ll be at yoga: Tuna mac and salads it is!

Wednesday — Cheeseburgers on the grill with sliced tomatoes, pickles, and thousand island dressing; plus fries and raw vegetables on the side.

Thursday — Date night! The kids will have frozen pizza and salads/raw vegetables.