Meal Planning Thursday

I like to plan most of our meals for the upcoming week on Thursdays, grocery shop on Fridays, and meal prep over the weekend in little bursts. I find that it is less overwhelming when all these tasks are broken up into little chunks and I can still get some of it done while having time with the kiddos.

Breakfast is the same every day, aside from Sundays, in order to simplify the craziness that occurs when trying to get everyone out the door. Same with lunches: the combination of sides (see below) are the same for the weekdays. I leave weekend lunches pretty open, maybe have a soup in the fridge, as we are usually out and about. Dinner is different every night and I usually try to keep it high protein, low carb.

Here’s the menu for the upcoming week (March 13-19):

Breakfasts

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  • Freezer egg sandwiches (the remaining trimmed egg pieces are perfect for my 9m old once I chop it up in smaller chunks)

Lunches

For lunches, I like to prepare several sides and I just combine them the night before. Easy. Simple. No fuss. I usually choose 1 carb, 1 protein, and 2-3 veggies.

Dinners

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Snacks (contains affiliate links)

Happy planning!

Breakfast meal prep

I like to prepare breakfast for the week in one shot, for both the Mr. and I. I package up whatever breakfast I make in individual glass containers and leave them in the fridge. That way, we can grab a serving in the morning to eat or before we walk out the door. For the past couple of weeks, I’ve been making and tweaking a slow cooker oatmeal recipe. It’s super easy to make and you can prepare everything the night before the week starts.

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Pumpkin Pie Protein Oatmeal (serves 6)

  • 1 cup steel cut oats (not the fast cooking type)
  • 5 cups unsweetened almond milk
  • 1/2 cup pureed pumpkin (not pumpkin pie filling!)
  • 5 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 2 scoops vanilla protein powder
  • 1/2 cup chopped pecans

Combine all ingredients in a slow cooker except for the protein powder and pecans. Set on low for 8 hours (mix mid way if you can to prevent a skin from forming). When done, mix in the protein powder. Package the oatmeal in your containers and add pecans on top.

Fats per serving: 11.6g

Carbs per serving: 35.2g

Protein per serving: 18.3g

What’s for dinner? February 16-22

Here’s another week of quick meals, which in this household, we really need! Who knew a 10 month old could take over all of your time???

Meal #1: Hot and sour mushroom soup/your go-to light vegetarian soup, garlic kale (Heat coconut oil in pan, add minced garlic and stir fry chopped kale until tender and bright green. Add salt and pepper).

Meal #2: Mango chutney salmon, butter cabbage (melt butter in pan, add shredded green cabbage and cook until tender. Add salt and pepper. Surprisingly delicious!)

Meal #3: Hoisin chicken in lettuce wraps

Meal #4: Feta plate, green salad

Meal #5: Pork tenderloin salad (Rub pork tenderloin with cumin and chill powder and bake in oven until cooked. Slice up and throw on top of your favourite green salad with corn and sliced red pepper.)

Breakfast/snack ideas:

  • Chocolate protein pancakes (I made these with chocolate protein powder, without the bananas. Serve with a bit of peanut or almond butter spread on top)
  • Hard-boiled eggs (quick on-the-go snack as is, or can slice an egg on toast with some mashed avocado)

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  • Peanut butter balls (roll a bit of peanut butter and a drop of honey in a ball, and roll around in dried shredded coconut. Place in freezer. I got this idea from Oxygen magazine. It’s a bit messy before it hits the freezer, but so good for a quick protein snack)
  • Smoothies (some recipes here, here, and here)

Tropical flavour

Prep:

  • Chop up kale, cabbage
  • Cook hoisin chicken
  • Cook and slice pork tenderloin
  • Make pancakes
  • Boil eggs
  • Make PB balls

Let me know if you try any of these meals–have a great week!