Happy Monday folks!
I can’t believe it has been over a week since I’ve been here–one weekend away, and I just couldn’t get things back on track!
We spent the last weekend of February in Charlottesville in celebration of Jeff’s birthday with friends and family. It was so much fun that I forgot to bring my camera! I did manage to snap a few shots with my phone, though the quality isn’t great: Locally made ginger kombucha and vegan beet burgers, anyone? Charlottesville is definitely my foodie crush of Virginia.
It was a gloriously warm weekend, but once we got back, the cold came back again and made it pretty much impossible for me to accomplish anything, including cooking + exercising. I was so fed up with myself that I stopped by our local gym on the way home from work on Friday and signed up for a 3 month membership! I went to my first spin class in over a year Saturday morning, and it was so amazing! I’d forgotten how much I love the group atmosphere of those classes, plus the instructor was energetic and super inviting to the newbie. I can’t wait to make it a regular part of my routine this week.
After meal planning two weeks ago, I wanted to check in with you guys about how it went. We started out the week fantastically, making 3 delicious dinners: veggie noodle stir fry, ricotta + spinach stuffed shells, and french bread pizza.
However, Wednesday and Thursday ended up being a huge bust–we ate out both nights–and finally got back on track Friday for our barbecue turkey meatball subs before heading out of town the next morning.
Overall, if we were given a grade, I’d say we earned a C. Not terrible, but definitely not up to my standards either–I’m an all A’s type of girl!
So here’s what’s on the menu for this week in our take two of meal planning:
- Roasted whole chicken
- Homemade wheat bread
- Salad with fresh veggies + olives
- Make homemade broth for Thursday
- Make sweet potato burgers for Wednesday
- Barbecue chicken, bacon (for Jeff only), and avo sandwiches (using leftover chicken/bread)
- Kale caesar salad
- Salad using leftover chicken + homemade croutons
- Sweet potato + black bean burgers (similar to these, but with Mexican spices)
- Kale caesar salad
- Kale, white bean, & chicken sausage stew using homemade broth from Sunday
- Chicken sausage jambalaya a la Jeff
As I type this, the sweet potatoes are roasting in the oven, ready to be turned into veggie patties, and the chicken has been prepped to roast immediately after the sweet potatoes are done. So far, so good! I’m a little worried, however, that we planned out an upward climb for us as the week goes on, which may be what led to our downfall the time before.
One thing I have been consistently great with the past few weeks is breakfast–check back Wednesday for a new steel cut oats recipe!
I’d love to hear how you all manage recipe planning throughout the week!