Each week I make sure to take the time to make my meal plan for the coming week. Taking into account activities and events I want to make sure that we are eating well as a family even if we are only seeing each other in passing as we fly from one thing to the next. In planning my meals I try to make sure that each meal has fat, protein, greens and fiber so that we all feel satisfied and fueled for whatever comes next.
We have a constant battle in our minds every day and making sure we are fueling our bodies is one way to help arm us win the battles that we face at any given minute. The following are the dinners we have planned. Lunches are usually left overs, smoothies or salad that we create on the go. I hope you enjoy and if you’re in need of one of the recipes that doesn’t have a link, please let me know, I’ll be happy to share!
Meals:
- Breakfasts: Gluten free banana chocolate chip muffins for the kids and a smoothie or eggs or whatever my body is feeling
- Snacks: Matcha energy bites, watermelon, cantaloupe, apples, oranges
- Friday: Asian salmon cakes w/ sriracha aioli w/ sesame maple brussels
- Saturday: Steak w/ sweet potato, asparagus feta. quinoa salad
- Sunday: Eat out/carry in
- Monday: Stuffed Acorn Squash w/ hazelnut, quinoa salad
- Tuesday: Grass-fed round steak w/ cauliflower mash and roasted broccoli
- Wednesday: Teriyaki Fish tacos w/ Avocado Crema
- Thursday: Taco Fritta
Shopping List
- 2 large acorn squash
- Sweet potatoes
- Carrots
- Red Pepper
- Kale
- Asparagus
- Radish
- Brussels Sprouts
- Onions
- cantaloupe
- celery
- purple cabbage
- apple
- watermelon
- lettuce
- oranges
- Wild caught Cod
- shredded cheese
- eggs
- frozen organic berries
- frozen broccoli
- frozen cauliflower
- quinoa
- hazelnuts
- dried cranberries
- dates
- coconut milk
- canned salmon
- rolled oats
- gravy
- teriyaki sauce
- tamari
- sesame oil
