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.
March 13-March 19
Cincinnati springtime (though snow is in the forecast) means that even though we don’t need coats anymore, it’s still dark and rainy enough that we want comfort food. The trick is finding things that are cozy but still a little light, because we’re no longer feeling the urge to build up our fat for winter hibernation. That’s totally a thing that humans do, right?
I’m craving summer produce, but knowing that it’s still a long way off, I’ll just hope that Whole Foods gets some rhubarb for pie soon.
- Cranberry apple baked oatmeal
- Scrambled eggs and avocado
- Banana bread– with a handful of chocolate chips thrown in for good measure
- Jok Moo (Cravings, p 109)- our second week in a row to make this. Instant classic
- Veggie okonomiyaki– with teriyaki chicken
- Jamie Oliver’s pot pie with homemade crust– still on the hunt for my go-to pie crust recipe
- Sweet potato quesadillas
- Red lentil dal