I haven’t been posting meal plans in a while, and I can’t be positive I’ll keep it up, but I’m giving it a shot. Since I’m planning our meals around what produce we have, vs. making a plan and then buying the items, I’m finding it works better to plan after the Farmer’s Market on Thursdays. This is a loose plan based on what’s in the house and could change.

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Breakfasts:

  • oatmeal and fruit
  • gluten free pumpkin blueberry muffins and fruit x2
  • egg & veggie casserole and fruit x2
  • yogurt parfait
  • gluten free waffles from the freezer and fruit

Lunches:

  • salads with protein (snack-style lunches for A) x4
  • vegetable soup x2
  • out x1

Snacks:

  • fruit with peanut butter
  • veggies and dip
  • marinated salad
  • yogurt and berries
  • juice or smoothies

Dinners:

  • crustless veggie quiche, turkey bacon, fruit salad, rolls
  • whole wheat (or GF for A) pizza with swiss chard, balsamic onions, turkey bacon and a marinated vegetable salad
  • beef, bean, and vegetable burritos with all the fixings (make extra for freezer) and homemade baked jalepeno poppers
  • Korean dumpling and rice cake soup with homemade kimchi
  • vegetarian quesadillas with all the fixings
  • collard green dip with veggie dippers, tortilla chips
  • out x1
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