Weekly Menu - Week of 1/31

New to menu planning?

Check out my step-by-step guide to Meal planning!

BREAKFAST:

• Blueberry and flax pancakes (from freezer) x2
• Steel-cut oats w/ agave nectar and almond milk x2
• Grapefruit and Greek yogurt x2
• Hardboiled egg and flax toast w/ cinnamon

SNACKS and SIDES:

• Veggies: Cucumbers, Carrots, Peppers, Cauliflower, Broccoli, Zucchini, Spinach
  
• Fruits: Apples, Oranges, Blueberries, Tomatoes, Mangos, Grapefruit
  
• Cottage Cheese
• Cheese Sticks
• Pretzel Sticks and Peanut Butter Dip
• Hardboiled Eggs
• Applesauce
• Apple Chips
  
• Broccoli salad
  
• Sunflower seeds
• Hummus
  

LUNCH:

• Turkey Sandwiches w/ veggies x2
• Spinach and Goat Cheese Salad
• Black Bean Burritos
• Flat-out veggie pizza
• Leftovers x2

DINNER:

• Vegetarian Paella
• Chicken Enchiladas
• 3-bean chili
• Roasted Vegetable Lasagna
• Portobello, Broccoli, and Red-Pepper Melts and tomato soup
• Baked Salmon, Cauliflower Gratin and Green Beans
• Pesto Pasta w/ tomatoes, onions, pine nuts and salad

DESSERTS:

• Yogurt
• Fruit