Meal Plan for Week of 3-30-14

Hi folks! It’s time for my meal plan.  I plan out my meals for every day as it helps me spend my resources wisely.  (See previous plans by clicking this link)

Also, if you’re new here, I’d recommend reading this post and this post to understand why I eat what I eat.

If you see some repeats from recent meal plans it’s either 1) we really loved it and want it again or 2) I didn’t get to make it.  How is this possible if I’m sticking to my meal plan?  EASY! I always make enough for leftovers, and we have at least one or two meals a week that become leftovers ONLY.

Small disclaimer:  I’ve made many of these recipes, but not all! If you’d like to know which ones I find tried and true, just ask!

Sunday:

BREAKFAST: oatmeal or toast, sausage, yogurt with maple syrup and nuts
LUNCH: pasta (family cheat meal!), leftovers
DINNER: hamburgers, smoothies (hidden spinach!), cinnamon struessel grain-free muffins
EXTRAS:

Monday:

BREAKFAST: bacon and egg muffins, fresh fruit of choice
LUNCH: sliced ham with pineapple (yes, it’s as simple as it sounds, ham is precooked!), yogurt, applesauce, toast
DINNER: Mustard chickencream of broccoli soup, garlic toast
EXTRAS: soak wheat for soaked biscuits in the morning! (making extra for ham potpie later in the week!)

Tuesday:

BREAKFAST: soaked biscuits, smoothies (hidden spinach!), apple slices
LUNCH: peanut butter and jelly sandwiches, peaches, leftovers
DINNER: Steaks with this Asian cherry sauce (crazy good!), fried rice, 
EXTRAS: Making dark-chocolate cherry scones

Wednesday:

BREAKFAST:bacon, teddy bear toast,
LUNCH: Roasted red peppers with balsamic vinegar, sprouted pizza, leftovers
DINNER: Roasted Autumn Garlic Mash (I’ll be subbing squash for the parsnips, because it’s what I have, hoping it works!), ham and biscuit pot pie
EXTRAS: soak oats for oatmeal in the morning!

Thursday:

BREAKFAST: scrambled eggs, yogurt with granola, fresh fruit
LUNCH: gluten & garbage-free nuggets (chic-fil-A copycat! LOOOVVEEE these!), Roasted carrots, leftovers
DINNER: Oven-braised Mexican Beef, this gluten-free tortilla, guacamole (and quesadillas for my picky eaters!)
EXTRAS: soak pinto beans for refried beans tomorrow!

Friday:

BREAKFAST: eggs, smoothies, bread of choice (biscuits, toast, oatmeal)
LUNCH: leftovers, coconut flour crepes, stuffed with berries and homemade whipped cream (sweetened with maple syrup! Trust me, works like a charm!), leftovers
DINNER: Spaghetti Squash Enchilada, homemade refried beans, more guacamole with GMO-free corn tortilla chips
EXTRAS: soak wheat for bread tomorrow!, make the starter custard for icecream!

Saturday:

BREAKFAST: paleo gingerbread pancakes + bacon
LUNCH: fresh bread!, fresh fruit, Greek chicken pot pie
DINNER: Peach BBQ Chicken, mashed potatoes, onion peas
EXTRAS: making paleo banana bread

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One thought on “Meal Plan for Week of 3-30-14

  1. Rosalyn April 18, 2014 at 3:34 am Reply

    So pleased you liked my pizza, it’s great to have a healthy convenience frozen pizza on hand. Keep eating real!

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