Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit), 4 snacks, and 5 dinners for the two of us. Lunch ideas are typically a double batch of whatever the recipe calls for. I make the lunches and do other various prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We are currently living in New York City, so things are more expensive than average.
October 12- October 18
Shortened meal plan due to the fact that we just got back from Cincinnati. In big news: WE’RE MOVING TO CINCINNATI! So crazy. Two weeks from tomorrow, movers will come and start to pack up our apartment. It’s all getting real!
Breakfast
Lunch
- Quinoa bowl with crunchy coconut kale and roasted delicata squash
Snack
- Misc freezer leftovers
Dinner
- Lemon chicken
- Sriracha fried rice
- Carrot coconut soup– double batch
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That lemon chicken looks amazing and simple to make, definitely saving it for later.
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It was SO good!
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