Every week we make a meal plan for the week ahead. The plan accounts for 5 breakfasts, 4 lunches (plus fruit or vegetables), 4 snacks, and 5 dinners each for the two of us. Lunches are typically a double batch of whatever the recipe calls for. We make the lunches and do other prep work on Sunday. Nearly all items are purchased from either our local farmers market or Whole Foods. We live in Cincinnati, OH.
February 28-March 5
Josh had to travel for work all last week, so we made the last minute decision that I should go spend the week in Nashville and soak in some long overdue time with friends and family. Also, copious amounts of biscuits. Sometimes that’s just what you need.
All of Josh’s travel and less than stellar eating has manifested itself in a nasty cold, which isn’t altogether surprising. I made a big pot of chicken noodle soup last night for dinner (in the pressure cooker!), and it will be on repeat again tonight. All other recipes for the week either don’t contain dairy or the dairy will be omitted. You have to take care of yourself. Phlegm is a jerk.
- Roasted bell peppers and scrambled eggs
- Cranberry apple baked oatmeal– made with homemade coconut milk
- Vegetarian ramen bowl with spicy brussels sprouts
- Chicken noodle soup– this time I cooked it for 30 minutes in my Instant Pot and it turned out GREAT
- Gochujang marinated chicken with crispy rice (Bon Appetit magazine, March 2016 p.12)- half batch
- Cured egg yolks with Modified loco moco rice
- Pasta con ceci-double