I have been rockin the Sunday meal prep and Cook Smarts meal plans this whole month. Like I said on Friday, it has been a wonderful change for our family. Meal time stress has gone way down, and we are eating better than ever. Leftovers for lunch have been a huge success too!
I even got somebody to eat garbanzo beans in tomato sauce!
Breakfasts have been the same old same old: lots of eggs + toast and oatmeal. Winter staples! I just can’t do overnight oats or smoothies in the winter.
Eggs, Cinnamon chip toast, banana, coffee.
Hot oats with granola and almond butter
Pancakes, OJ, banana, almond butter, chia, coffee. I had OJ leftover from a recipe, and man did it taste good at breakfast!
Egg, toast with jam, fruit
Hot oats in a jar!
Whipped banana oats with raspberry jam (Smuckers!)
I’ll share dinners first so the lunches make more sense : ) Cook Smarts was all vegetarian this week. I used to say that I thought I could be a Pescatarian, but I think this week of meals proved me wrong. I was quite tired of beans by night 4 and think I dove into some salmon on Friday night…I was craving it with my soul. I know you can get all sorts of creative with vegetarian recipes, and I think this week did a pretty good job of that. Nevertheless, I felt like something was missing. Perhaps I’m just in the habit of eating meat, but I was really craving some by the end of the week. I feel like my body has been craving meat ever since getting pregnant. Next week is Paleo week and as you might guess, there’s lots of meat on the menu!
Chickpeas and Kale with tomato sauce over spaghetti squash
Seared Tofu Matchsticks with coconut curry cabbage and carrots. Plus peanuts and cilantro. This meal rocked!!!
Two-Bean Chili made with zucchini and mushrooms. Greek yogurt, cheese and avocado on top.
And finally, Enchilada Night – made with leftover chili, tomatoes, whole wheat tortillas and cheese.
Butterhead lettuce salad on the side. I am loving all the simple dressings we are making now. This one was made from dill mustard, apple cider vinegar, olive oil and salt.
A lot of leftovers ; )
Starting with a mug of chickpeas + kale with spaghetti squash
Leftover tofu curry
An enchilada with salad
Leftover pot pie from my parents’ visit – with salad and clementines
And finally, a No Bull salad that was light because I nibbled all the cheese off of Mazen’s tray!
Hope you all have a fantastic week!