Weekly Menu - Week of 1/9

New to menu planning?

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

BREAKFAST:

• Banana Bread, Hardboiled Eggs and Kefir Smoothies x2
• Grapefruit and Flax Toast w/ Almond Butter
• Smoothie & Cottage with Toast
• Steel-cut Oats and Berries x2
• Hardboiled Eggs and Blueberry Toast

SNACKS/SIDES:

• Veggies: Kale, Cucumbers, Broccoli, Cauliflower, Onions, Lettuce, Green Beans, Peas, Carrots, Zucchini (I LOVE having this much fresh produce to play with!)
• Fruits: Bananas, Tangerines & Lemons (thanks Dom!), Grapefruit (thanks Paul!), Apples, Avocados, Tomatoes, Blueberries, Cherries
• Cheese - Tillamook Cheddar, Cream Cheese, Cottage Cheese, String Cheese
• Quinoa Granola
• Greek Yogurt (plain, fat-free)
• Plain Organic Kefir
• Almond Butter/Peanut Butter & Graham Crackers
• Crockpot Applesauce

 LUNCH: 

• Cauliflower Mac and Cheese
• Fish Fingers (fish sticks) and veggies 
• Grilled Tomato & Cheese and Salad 
• Chicken Salad Wraps
• Lunch Date
• Leftovers x2

DINNER:

• Wild Salmon and Roasted Veggie & Quinoa Pilaf
• Vegetarian Tamale Pie  (didn't end up making this last week)
• Chipolte Chicken Salads
• Butternut Squash Raviolli and Butternut & Red Pepper Sauce
• Grilled Veggie Naan Pizzas
• Kale and Roasted Veggie Soup (substitute zucchini for butternut), Salad and Cornbread
• Bible Study/Family Night at church