For the last three weeks I've been menu planning on Saturday mornings and then heading to my local farmers market + a grocery store (usually Trader Joes or Whole Foods) for the rest of the things on my list. For some unknown reason - ha - it's taken me a long time to just start making meal-planning a routine. I seriously love having dinners planned out in advance and prepped when possible (vegetables cut up, etc). It makes my overall day and week so much smoother. I am also really loving spending a bit of time on Saturday mornings - often after yoga - at our local farmers market.
This week it's Spring Break and the kids are all with their other parents which means these meals will just be for me and Aaron.
The three main meals and dessert I'm planning for this week ( planning that we will eat out at least once + eat leftovers on other days):
- Korean BBQ Yum Yum Rice Bowls via Pinch Of Yum
- Ginger Pork with Cucumber + Herbs via BHG magazine
- Brussels Sprouts + Sweet Potato Sausage Hash via Real Food RDs (I made this last week and Aaron and I liked it so much I'm going to make it again)
- 1-Bowl Vegan Gluten-Free Carrot Cake via Minimalist Baker
Today I also made a Spiced Carrot + Red Lentil Soup to have for lunches the next few days.
Have a great week!