Feel like it has been a while since I posted a menu plan. We have been enjoying eating mostly Whole 30 meals for a few weeks and while we have menu planned- we have also had some delicious, spontaneous meals. I love to menu plan because our kitchen gets stocked up with wonderful produce and items we can play around with if we veer off the plan. Sometimes, veering off the plan creates the most fun meals. That has been us lately- flying by the seat of our pants in the kitchen and loving every minute.
This week, though, there is a LOT going on. The menu plan will help ensure we have nutritious dinners each night to fuel us for some of the busiest days ahead. We will be trying out some new meals, leaning on some old favorites and following along with the Edible: Northeast Florida what’s in season list. It is great to have a guide to what is in season to help with menu planning.
Onto the eats- that is the best part!
Sunday: Big grill out- fish, burgers and chicken (for the boys), vegetables marinated in my favorite Tessemae’s: Zesty Ranch
Monday: Skinnytaste: Skillet Fish Fillet with Tomatoes, White Wine & Capers with roasted broccoli and purple potatoes.
Tuesday: Frittata made with leftover grilled vegetables and served with spring salad and vinaigrette.
Thursday: Grilled Trigger fish with harissa and avocado & roasted brussel sprouts and asparagus.
Friday: I’m hanging up my apron and we are ordering take out!
I am planning a post on all the new, fun and delicious products we have been using lately. It is an exciting time to be in wellness and can’t wait to share all that we have been loving.
Wishing you all a wonderful week ahead. I, for one, can’t believe that it is almost May. Where is this year going? Summer will be upon us in a blink!