- Overnight Oats
- Smoothies
- Gluten Free (we dont live GF, but often sub GF flour for regular) pancakes
- Whole wheat blueberry muffins and fruit
Kids Lunches:
Salad bar is our go-to this week, I'll chop and prep a ton of produce for the week and store in glass containers, and then pull it out and set it out with either leftovers from dinner, cucumber cream cheese sammies, organic chicken tenders, or hummus/pimiento/crackers/nuts/PB oat balls (snacky lunch).
Adult Lunches:
John and I also plan to utilize the salad bar with sauerkraut and hummus as our "dressing", we also love a mixture of fruits and veggies, nuts, or chia pudding.
This week's dinners are as follows (click for recipes):
- Sunday - Cajun "Chicken" Pasta, I swap the dairy for plant based options (ripple milk, vegan parm) and will probably use the Gardein chicken tenders to simplify my evening.
- Monday - Black Bean Taquitos (with the almond milk cream cheese), Guac, and Cashew Queso
- Tuesday - Chicken Tenders or Gardein Tenders, home fries (pan fried potatoes), and chopped fruit - quick dinner between dance and a basketball game
- Wednesday - Veggie Stir Fry (with tofu) and Rice (boiled in coconut milk)
- Thursday - Asian Noodle Salad (for most of us) or noodles, butter, and veggies for two younger ones
- Friday - Ordering pizza
Saturday - Mexican Lentil Soup from the freezerNEVERMIND! We have a birthday party that night, so soup will be saved for Monday since we're doing easy apps for the super bowl Sunday!
Snacks:
- Chia Pudding (chocolate chip and peanut butter banana)
- Coconut Mousse (recipe on instastories under "recipes")
- Hummus/crackers/veggies
- hard boiled eggs for the kids
- homemade granola
- various snacks in pantry (seaweed, Variety Fun box snacks, baked chips, raisins, etc.)
- always have fruit and trail mix available
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