Menu Plan: February 26- March 3

Good morning! I hope that you all are having a great weekend- the weather in Jacksonville yesterday was pure bliss! We overdosed on sunshine and all slept like a dream last night.

Just wrapped up our menu planning session for this week. My goal for our menu is to create a bunch of leftovers. Michael is not traveling at all this week and likes to bring his lunch to the office when he can. Also, this is a busy work week for me and having easy to heat leftovers to pull from during the week will help so much. I always look at the week ahead before I plan our food and find that that exercise allows me to plan the right meals for each night based on our schedule.

It certainly takes up some time on Sunday to do our menu, shop and get all prepped- but the outcome is worth its weight in gold. I truly do not think about what we are going to eat at all Monday- Friday. We all have enough on our plates and I love having this part of our life all mapped out before the week begins.

Onto the recipes and meals!

SUNDAY: Grilled Trigger (hoping that this is available at our seafood market) and grilled veggies (these are a lifesaver during the week so we make a TON) with Coconut-Lime Cauliflower Rice. We are having a Whole 30 Sunday Funday with our friends who have just 3 days left on the W30. We are getting our crew together to start the week right: good food, great friends and kombucha. No better combo!

MONDAY: Gimme Some Oven: Skillet Veggie Lasagna

TUESDAY: Lacinato kale salad with roasted sweet potato, goat cheese, honeycrisp apples and dried cherries. This salad will be great leftover on Wednesday. Kale is pretty sturdy and is a great green to use if you are making salads that you want to eat for a couple days.

WEDNESDAY: Oh My Veggies: Vegetarian Stuffed Cabbage Rolls

THURSDAY: Breakfast for dinner night! Fried pasture raised eggs over leftover grilled veggies (this is a combo that we LOVE) with Sriracha and a side of Hilary’s: Apple Maple Vegan Sausage

FRIDAY: Date night in. We are huge fans of planning at-home date nights. Creating a special meal, having a glass of wine and eating outside while the babes are asleep upstairs is our idea of the perfect date night. I am going to make grilled wild tuna steaks (as long as I can locate fresh one’s) with Ina Garten: Warm French Lentils. This dish replicates a lunch we had when we went to NYC for our 10th wedding anniversary in 2015. It brings back wonderful memories!

As always, if you have any questions about these recipes or how we go about locking down meals for the week, do not hesitate to reach out. Wishing you all a beautiful Sunday and excellent week.

xx