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 20-March 26
Josh and I have been walking around our neighborhood almost every day lately, both to celebrate the fact that it’s no longer freezing and to get some good exercise in now that we can. This, combined with the yoga I do every day, is making me SO HUNGRY. Seriously, we walked 5 miles yesterday and I think I ate 1/4 of a chicken and countless mouthfuls of roasted vegetables that I inhaled as quickly as possible (roasting vegetables in this duck fat for the win, forever and ever, amen). Now I’m trying not to go eat a whole box of Samoas and daydreaming about dinner. Not even sure what I’ll wind up cooking from the list, but still dreaming about it. I might need to plan for heartier snacks if we keep this up.
- Eggs and avocado with Cholula
- Thai coconut oats with mango– kind of using this recipe as inspiration for my own lazier version
- Rice and bean casserole with guacamole– With jasmine rice. We’re not a brown rice family
- Baby lima soup with chipotle broth
- Lemony arugula spaghetti cacio e pepe- Cravings p. 79
- Bacon fried rice
- Roasted chicken with potatoes, beets, and carrots roasted in duck fat. Leftover chicken used for lunches