Menu Plan: February 19-24

Good morning! I am sitting here sipping my superfood butter coffee (I have a post coming on this soon!) and just wrapped up our menu for this week. It is exciting to feel the weather warm up and already feel our menu trending toward the foods I love in the warmer months. This week is all about ease and speed. Michael is traveling the last half of the week and I want to make sure meal time when I am solo is a breeze.

Here is the menu this week- and, as always, if you all have any questions about the meals, products or the process I use for this I am here for ya!

SUNDAY: Roasted Vegetable Kale Caesar Salad with Hemp Hearts. I love a good Kale Caesar– they are a staple in our house. I bought a pre-chopped bag of Tuscan Kale at TJ’s yesterday that is begging to be dressed in some Siggi’s Dairy 0% Plain Yogurt based dressing. We always have veggies around to roast and tonight this is our plan. We are headed to Monster Jam today with the kids which is sure to be a memorable afternoon. We have the noise reducing headphones and I am going to be packing some snacks and superfood smoothies to-go. Dinner has got to be easy (and quiet!) so this sounds perfect.

MONDAY: Grilled Trigger and tons of veggies (for leftovers during the week, prepping grilled veggies early in the week is key for us), quinoa and spicy guacamole. The avocados have been hit or miss here lately and my hope is that I can get my hands on a few that are perfect for guacamole. I will share our recipe for this on Monday as it is a summertime staple in our house.

TUESDAY: Detoxinista: Asparagus, Leek and Goat Cheese Frittata. These are so great to make early in the week, too. They are perfect reheated for a fast breakfast the next day or over a spring salad for lunch. Cook once, eat twice is our mantra. Always thinking about the blueprint of our week and how I can make our menu work for me, not against me. Having fast options like this that work for both lunch & dinner is huge.

WEDNESDAY: Rachel Mansfield: Super Simple Turmeric Falafel. The name sold me on this one. Super simple. Check. Turmeric. Double check. I have made her falafel’s before and they are easy, SO delicious and reheat as good as the first time you eat them. Again, thinking ahead, these will be great on a salad, over some sauteed greens or on a crispy salad. I am thinking warmed up pitas and some of my leftover guacamole on these. YUM!

THURSDAY: Clean out the fridge and make some magic happen with leftovers.

FRIDAY: Loaded up roasted sweet potatoes with Eating Evolved: Unsweetened Roasted Coconut Butter, nuts, seeds and siggi’s. I am secretly so excited about this. When I melted this coconut butter last week and put it over sweet potato fries it blew my mind. This whole dinner is inspired by that lunch.

Other meal prep happenings: homemade cashew milk, homemade almond milk, hard boiling eggs and whipping up some grain free granola for MB for breakfast this week. Have a fabulous Sunday!

xx