Tag Archives: meal plan

LMG Meal Plan: 10/21

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During this time of year, I find myself craving hearty, cozy meals. Soft, warm foods that are gentle on digestion and provide comfort during this time of transition.  Gone are the days of big, fresh summer salads based around  backyard garden vegetables.  Raw veggies and fruit have been replaced with piping hot bowls of oatmeal, soup and stews, along with steamed veggies.

When it comes to meal plan and grocery budgeting, one way that I stretch my dollar is by creating meals based around seasonal produce. Root vegetables like carrots, beets and parsnips are now readily available, along with squash, pears, apples and kale.

Here’s whats on the menu for this week:

Sunday: Homemade Veggie Borscht & Potato-Zucchini Patties

Monday: Sweet Potato Fettuccine

Tuesday: Flax Crust Veggie Pizza

Wednesday: Baked Hemp Seed Crusted Salmon, Wild Rice, Broccoli

Thursday: Zucchini Lasagna – using thinly sliced zucchini in place of noodles

Friday: Wing It

Saturday: Out for dinner

Sunday: Butternut Squash Gnocchi (!!!)

Snack Prep:

Oatmeal Pumpkin Bars

Hard boiled eggs

Homemade Trail Mix: dry roasted wasabi edamame, pumpkin seeds, green raisins

Amazeballz - I am loving Fitnessista’s formula for ballz. For dry ingredients, I use 4 tablespoons of oats, then play around with different mix’ins like pumpkin, cashew butter, PB2, cocoa, raisins, etc.  Last week I made cashew oatmeal raisin, peanut butter & honey and double dark chocolate chip. These little cookie dough balls are one of my favorite pre-workout fuel snacks.

What types of food or meals provide you with comfort during the fall & winter?
Do you prep snacks ahead of time?

 

Meal Plan 8/27-9/2

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Oh my goodness – where did summer go?! I can’t believe we’re in the final week of August already. I’m trying not to fret -there’s still time to wear bright colors, walk around barefoot, soak up some sun, and enjoy summery meals.

Here’s what’s on the menu for next week:

Monday: hemp seed crusted salmon & garden veg – a weekly summer staple in our house!

Tuesday: roasted vegetable & goat pasta cheese salad

Wednesday: grilled margherita pizza

Thursday: sweet & sour chicken with brown rice

Friday: sweet potato {crock pot} chili

Saturday/Sunday: wing it

Shopping List (to replenish the staples)

lemons/limes
zucchini
bell peppers
tomatoes
onions
pineapple
yams/sweet potatoes
cilantro
parsley
sorghum flour
oats
chicken breasts
coffee cream
goat cheddar

I’m off to ride my bike to the grocery store – Court and I indulged in some not-so-healthy food last night, and I’m in need of  fresh air, water, exercise and vegetables. We ate corn on the cob, pulled pork poutine fries, an elephant ear, apple pie and beer. Food. Hangover.

LMG Meal Plan 7/1-7/7

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I am a wedding cake crasher.

I can’t stop laughing at this photo from my sisters wedding. They almost left without digging into their cake! Can you believe that? I had my eye on it all afternoon and was anxiously anticipating the cake cutting moment. I wasn’t about to let it go uneaten. After I (impatiently) waited for the bride and groom to share their first slice , I barged onto the scene and dug in. I overheard one of the wedding photographers saying, “I don’t understand what’s happening here….” It was lemon cream, by the way.

I can’t wait to invite myself over to my sister and brother in-laws house on their one year anniversary to share the leftovers.

Sunday: Happy Canada Day! We’re celebrating with a bbq.  Bison Tenderloin, Stuffed Southwestern Yams, Corn Muffins (I’m going to try and recreate the amazing corn muffin I had at Mesa Grill last weekend)

Look at the innards of the muffin. Blue corn swirls, corn, finely diced peppers – slightly spicy mixed with subtly sweet.  Mind blowing.

Monday: Shrimp Lettuce Wraps (Romaine Leaves or Chard work best)

Tuesday: Tempeh Burgers, Roasted Yam Fries, Fresh Garden Greens

Wednesday: Cake? Sushi? Mexican food? Who knows, but it’s my birthday!

Thursday: Baked Wild Salmon, Asparagus, Quinoa or Rice

Friday: BBQ Honey Mustard Chicken Breast, greens from our garden

Saturday: leftovers/wing it

Sunday: Vegetable & Edamame Salad with Basil Cream Sauce  <– One of my favorite summer dishes. It tastes great hot or cold.

How are you celebrating the holiday weekend?

I’m going to be here – admiring and eating my greens.

Do you grow a garden?

Have you ever been to Mesa Grill in Vegas? (Goat cheese queso!! <3 )

Peanut Butter & Apricot Jam Stuffed French Toast + Meal Plan for 6/18-6/24

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Sometimes if I’m up extra-early, I’ll make Court breakfast. Partly because I’m trying to break him out of his usual breakfast-rut (an oatmeal pancake and eggs – EVERY.SINGLE.DAY) but mostly because I love making food for people.

PB&J Stuffed French Toast
Serves 1

Ingredients/Directions

Preheat oven to 350F, line a baking dish with parchment paper.

2 slices thick cut bread
1 egg
1/4 cup milk
1/4 tsp vanilla extract
dash of cinnamon

1 tbsp peanut butter
1/2 tbsp apricot jam
1/2 tbsp pure maple syrup + 1/2 tbsp, reserved

In a bowl, whisk together the egg, milk, vanilla and cinnamon. Place the bread into the bowl and let it soak up all the moisture.

Preheat a frying pan over medium heat and melt 1/2 tbsp of butter. (Are we still afraid of butter? If so, use coconut oil) Place the saturated bread onto the frying pan and cook until golden brown, flipping once.

Now, create a PB&J sandwich – spread peanut butter and jam on one side of the french toast, place into the baking dish and drizzle the entire sandwich in 1/2 tbsp of maple syrup. Place into the oven for 7-10 minutes. Top with the remaining 1/2 tbsp of maple syrup before serving.

And now I’m craving one.

Here’s the meal plan for this week – it’s a short and simple one because I’m going to be out of town over the weekend.

Monday: Grilled chicken salads with strawberries, blueberries, basil and goat cheese. (I know, it’s similar to last week, but I have a ton of produce to use up!)

Tuesday: Tempeh burgers with oven roasted carrots. (I bought yellow baby carrots last weekend – I’m SO excited to eat them! I haven’t had any since Hawaii)

Wednesday: Black Bean Burrito Bowls. Check out this awesome tutorial on how to make a tortilla bowl. I typically fill my bowl with: mixed greens, diced tomato, sauteed black beans & onion, roasted corn, avocado, cheddar and salsa. Plus lots and lots of jalapeno Tabasco.

Thursday – Sunday: Out of town.  I asked Court if he wanted me to create some meal suggestions/shopping for him and he said no. I have a feeling he’s going to order sushi everyday.

You should try this recipe though. It’s life changing.

“Breaded” Chicken Strips with Apricot Dijon Dipping Sauce

Favorite x 238492035. Court and I don’t even speak or look at each other when we’re eating this meal. It’s our cats favorite dinner too. If I don’t share, he resorts to desperate measures by eating the scraps off the baking sheet. (Court, not the cat.)