Meal Plan for the Week

My Meal Plan for the Week (next week 4/18-4/24)
Before I forget (which happens so much now...this baby brain/fog thing is for real!) I will post my meal plan for the following week each Thursday to hold myself accountable to making it. Anyways, back to the subject at hand, I will usually make things in large quantities, and then freeze them for a later date. It takes more time in the beginning, but it’s great when you need a quick meal after a long day. I do the same with breakfasts; I will make muffins, cereal bars, and granola for a quick breakfast on the go.

Breakfasts:
I am pretty boring and usually eat the same breakfast most of the time for a few weeks (until I get tired of it :). Right now, I am on a Greek yogurt, berries, flaxseed, and homemade granola kick. If you like granola (not real sweet granola, that’s why my husband doesn’t like this granola...that’s okay, more for me!) you should try this recipe:
2 c. steel cut oats
¼ c. oat bran
1/8 c. walnuts
1/8 c. sunflower seeds
½ tablespoon cinnamon
¼ teaspoon cardamom
¼ teaspoon ground ginger
1/8 c. apple juice
1/8 c. orange juice & zest of one small orange
1/8 c. lime juice & zest of one half lime
1/8 c. lemon juice & zest of one half lemon
1/8 c. canola oil
1/8 c. agave syrup
¼ tablespoon vanilla extract
¼ c. dried fruit of your choice (I normally just use raisins, but you can omit to cut down sugar content)

1. Preheat oven to 300 degrees. Combine oats, bran, nuts, and spices in a large bowl. Set it aside.
2. Heat juices, oil, and agave syrup over medium heat until warm and fragrant. Stir in vanilla and remove from heat.
3. Pour juice mixture into the dry mixture and mix thoroughly. Place on cookie sheets (with edges so it won’t fall off!) and bake for 35-40 minutes. Stir occasionally. Enjoy!

Lunches: I usually just eat leftovers from the night before for lunch the next day.

Dinners:
Sunday, 4/18 *Free Day*
Steamed Artichokes with Olive Oil Dipping Sauce
Fruit Salad: I like to keep a fruit salad and green salad in the fridge. With the green salad I keep certain toppings on the side so each person can each choose what they’d like on their salads.
Whole Wheat Pasta with Bursted Tomatoes, Fresh Basil & Grated Parmesan Cheese

Monday, 4/19
Beef Barley Stew
Green Salad
Fruit Salad

Tuesday, 4/20
Sweet & Sour Thai Noodle Bowl
Fruit Salad

Wednesday, 4/21
Tri-tip Tortilla Wraps (Using whole wheat tortillas)
Steamed Zucchini
Baked Sweet Potatoes

Thursday, 4/22
Frittata with Green Onion, Red Potatoes, Mushrooms, and Cheese
Green Salad

Friday, 4/23 *Free Day*
Leftovers

Saturday, 4/24
Lasagna Roll-ups (I use vegetables in EVERYTHING! I secretly, okay not so secret anymore, put mashed up steamed broccoli in the ricotta filling. You can’t tell it’s there at all!)
Green Salad
Roasted Garlic Bread (roasted garlic has great nutrition benefits!)

Challenge: Try to make a plan for what you are going to eat for at least one meal this week!