First of all, I am no nutrition expert. However, my definition of healthy is: real ingredients, fresh local produce, Organic products and homemade recipes. With that in mind, I made a one week meal plan based on foods I have at home. I do have two pre-made foods which you’ll see below, I rarely buy these but I did get them when we arrived in CT since I’m still waiting for all of our moving cargo to arrive and am making do with 1 pot, 2 non-stick pans, small set of knives and cutlery for 2. I try to follow menu-plans as best as I can, some days I do, some days I switch recipes and some days I call for a pizza after a day in bed watching Gilmore girls. We’re all trying here 🙂 and we deserve a good pat in the back for that….just squat a little bit so I can reach your back (I’m 5″1) *pat pat*.

FRIDAY – August 12

• Breakfast: Noosa yogurt and peaches for me / Omelette with sausage for hubby
• Lunch: Tex-Mex Salad with beans and homemade honey mustard dressing.
• Dinner: Tri-Color Summer Pasta from SkinnyTaste Cookbook, p. 239.

SATURDAY – August 13

• Breakfast: Eggs, lean turkey, toast.
• Lunch: PB&J on Whole Grain bread and fruit. (On-the go lunch since we’re driving to Washington, CT)
• Dinner: Cilantro lime shrimp with rice

SUNDAY – August 14

• Breakfast: Cereal and fruit.
• Lunch: Vegetable potstickers with soy dipping sauce.
• Dinner: Crockpot Vegan Quinoa Chili (I’m faithful to Jessica’s recipe)

MONDAY – August 15

• Breakfast: Scrambled eggs with cheese, and toast.
• Lunch: Leftover vegan chili.
• Dinner: Chicken breast marinated in oregano, EVOO and lime. Three bean salad.

TUESDAY – August 16

• Breakfast: Turkey and cheese half sandwiches and fruit.
• Lunch: Trader Joe’s Vegetable fried rice with fried egg.
• Dinner: Cous-Cous salad with shrimp.

WEDNSEDAY – August 17

• Breakfast: Cereal and fruit.
• Lunch: Tex Mex Salad with beans and honey mustard dressing.
• Dinner: Spicy Peperonata pasta (BlueApron recipe we received last week)

THURSDAY – August 18

• Breakfast: PB&J
• Lunch: Quinoa and garbanzo salad
• Dinner: Skinnytaste’s Chicken and Corn with rice. (Done stovetop as I don’t have an InstaPot).

FRIDAY – August 19

• Breakfast: Eggs and toast
• Lunch: Green house salad with sautéed Organic florentine chicken sausages
• Dinner: Pizza!

Did you get any ideas for your menu plan? What’s a regular meal on your’s?

Love,

Ana

This is not a sponsored post. All opinions are my own. No affiliate links were used, those included were done so as the original source for a recipe.