This weekend was full of prep, as usual, for the coming days meal plan. I don’t always get this loaded, but when I do it adds value to both you and I. On my end, it holds me accountable to keeping my schedule more free and easy by getting all of this done ahead of time and allows me more time before the dinner hour for reading or a game with the girls.
The menu/kitchen prep for the week includes:
Breakfast-
gluten free oven pancake (I follow this with substituting maple syrup for the sugar and use a sorghum flour/brown rice flour blend)
oatmeal slice (been wanting to try this one forever)
Dinners–
pizza (this is our favorite crust yet)
cobb salad with grilled something (and by something I mean I will pull pastured pork, beef or chicken out of the deep freeze the night before, thaw it and grill it while prepping the cobb salad)
Hawaiian pulled chicken sandwiches and calico beans (from Nourishing Meals cookbook), salad
Lunches–
tuna salad (typically I add paprika, red cabbage, diced celery along with mayo)
My husband is the only one I’ll be packing a lunch for this week, so he’ll eat this in a variety of ways until it’s gone: with crackers, in a lettuce wrap, in a GF sandwich and even on its own.
Along with fresh fruit, veggies and a snack from below, his lunches are set.
Snacks-
apple dipping sauce for fruit/veggies (simply mix peanut butter, raw honey and ground cinnamon and you’re done)
no bake “candy bar” (the only substitution I made here was with the chocolate-the only chocolate I had on hand was half a Green & Black dark chocolate bar that I diced and stirred in). These babies are really sweet, so after chilling them I cut them up into bite sized pieces, and layered between parchment paper. One container went in the freezer (for those homemade Blizzard-like moments) and the other in the fridge for when you just need a “bite”.
Left to do–
harvest the arugula and attempt an arugula/cashew pesto
freeze current batch of basil pesto ( I do this in ice cube trays for easy thawing next time I need it)
