Tag Archives: healthy meal planning

Make Do Meal Plan

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In our small military town, there isnt really much of an organic/local selection. My CSA starts in a couple weeks so I am totally excited! I also can’t wait until our chickens to start laying eggs, although that probably won’t be until the end of summer. They are getting pretty big though, we have been shocked at their growth rate. So for now we travel an hour away to whole foods every 3 weeks and stock up our freezer with meats, cheeses, and vegetables. We also buy about 7 dozen eggs. This week was our weekend to go but we had other plans for the weekend so it will have to wait a week. When this happens we have to make do with the organic selection at the commissary (although its not local) and our small organic market, which has small selection of organic and local produce and meats. So this weeks meal plan is with a lot of help from our organic freezer veggies…

Dinners:

Chicken and homemade whole wheat dumplings with a side of sauteed cabbage

Grilled Bone in Chicken, salad, roasted sweet potatoes

homemade pizzas, salad

Burgers on fresh buns, roasted broccoli

Shepards pie

tilapia, parmesan quinoa, peas

Leftovers

Lunches: Our lunches are always a mish mosh of things. It will be combinations of leftovers, salads, grown up grilled cheese (homemade bread with melted sharp cheddar slices, avocado, tomato, and lettuce), bean and cheese quesadillas on homemade tortillas, frozen vegetables, carrots and black bean hummus, nuts/raisins, apples and peanut butter, cottage cheese and pears/pineapple.

Breakfast:

Yogurt, barley, banana bowl x 2 (my new warm weather breakfast obsession!)

smoothies and oatmeal banana muffins x 2

steel cut oats x 2

pancakes

I am seriously excited for all the summer produce to start coming in. Strawberry picking starts soon and I can’t wait for more fresh kale smoothies! Since we have been focusing on local versus just organic lately, we have been eating lots of the same produce (greens, broccoli, winter squash, etc). So I am looking forward to the season change and with it a produce switch up!

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Little Family Vacation

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We had a great 2 days in Myrtle Beach! I have little fish for children so they had a blast at the waterpark. Neither of them have ANY fear of the water what so ever. I love their fearlessness because it allows them to enjoy themselves and learn to swim really early. But we just have to be very careful because even Cassidy jumps right off the edge and doesn’t want us catching her. She wants to jump in without us helping, go under water, have us retrieve her, try to swim to the edge, and repeat. If we stood in front of her to catch her, she’d walk to another location to make sure no one could catch her and prevent her from going all the way under the water.

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The hotel had activites for the kids including hair braiding/beading and scavenger hunts.

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While we did hair braiding, Dave and Cassidy floated the lazy river.

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Baby girl was great considering she didn’t nap either day. Since we only went for 2 days/1 night we just spent all of our time at the waterpark instead of going back to the room for 3 hours for her to nap. Luckily she is such an adaptable kid and really doesn’t get fussy. Although she was thrilled to hop in bed for a nap this weekend!

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It was a great little family vacation!

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I did not cook a single meal. We went out to a nice Italian restaurant for dinner, hotel breakfast buffet, and then an authentic greek restaurant for lunch. Every meal was really good but we were all happy to get back to meals based more around vegetables.

This week we will be having, for dinners:

Easter dinner (Ham, mayo-free potato salad, deviled eggs, buttermilk rolls, roasted asparagus)

Grilled steak salads with romaine, feta, green peppers, mushrooms, homemade dressing

chicken pot pie with a biscuit crust

Seasoned Ahi tuna steaks, collard greens, roasted sweet potatoes

Ginger Chicken

Zucchini boats stuffed with ground turkey and quinoa

Breakfasts will be the normal pancakes, oats, apple omelets, and I am also going to try a breakfast rice bowl with brown rice, eggs, and peppers. I need some more breakfast variety and I want more make ahead and freeze options.

HAPPY EASTER!

Shortened Cooking Week

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*I’ll announce the winner of my giveaway for Squooshi reusable food pouches at the end of the week, go enter!

I have a shortened meal plan this week because we are going on a short trip to myrtle beach! Its only 2 hours away so we are just going for 2 days/1 night. Usually when we go on vacation, I bring breakfast and lunch supplies with us and we only eat dinners out. But since its only going to be dinner one day then breakfast/lunch the next, I think we will just eat all 3 meals out. We will eat dinner at an Italian place and lunch at a pizza place we loved last time we went. I’m sure breakfast will be the omelet and waffle bar at the hotel to make it simple. Typing this out makes me realize how much of a planner I really am…

Dinners this week:

Old Bay Roasted Chicken, garlic dill potatoes, steamed broccoli

Taco brown rice bowls (ground beef, homemade seasoning, avocado, greek yogurt, cheese, lettuce, brown rice, beans)

Grilled pork chops, collard greens, homemade baked beans

Turkey Chili and Cornbread

Chicken pot pie

Leftovers one night

Breakfasts:

Greek yogurt pancakes with cinnamon diced apples inside

apple omelet (Alyssa’s request)

Banana peanut butter oats x 2

Sausage, egg, and cheese sandwiches on freshly made waffles (like a mcgriddle kind of) plus cantaloupe

Homemade Graham cracker cereal, milk, banana

lunches: combinations of salads, greek yogurt, salmon and bean burgers, carrots and hummus, apple and peanut butter, and leftovers.

I can’t wait to have 3 meals in a row I don’t have to cook or clean up after, that literally never happens for me. Like maybe in years, since college! Even when I visit someone I always end up helping cook, and usually doing the dishes too. And I am excited we already know where we are going to eat too because i dont even have to decide that. Not to mention my excitement to ride waterslides for 2 days :). Having kids is a great excuse to go do fun kid activities again!

The End of a Baby Stage

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This weekend marked a milestone in Cassidy’s life.

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She started potty training which means she isn’t a little baby anymore! Yes, she just turned 17 months a couple days ago, but she is ready. If she can follow simple commands like “go get Mommy the baby” she can follow simple commands like “go peepee on the potty”. You ask her where she is supposed to go potty and she points to it and she cheers every time Alyssa or I go. Alyssa was potty trained at the same age. The only problem we had was finding underwear for their tiny butts! She gets so excited when she goes on the toilet and has been pretty good about going to get on it by herself when she has to go. Given we are only 1 1/2 days in but she started off with a bang and went 5 times on Saturday. She was dry Sunday until church at noon but she even went on the public toilet at a birthday party in the afternoon. We are no where close to being fully potty trained but shes on her way! Its going to be a long couple weeks until she has it down and is ready for underwear full time but its worth it. It is sad for me that she’s not a little baby anymore, but not sad enough to want to keep washing cloth diapers!

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There has been lots of naked time around here this weekend. We still need to teach her how to pull down her own pants. So for now, naked is easier.

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So my weekend mostly consisted of potty training, as will the next few I’m sure. But I still had some time to make a meal plan for the week. My vegetable delivery box will come in extra handy this week as it allows me more time at home and less outings. Potty training really does require lots of at home naked time.

On Tuesday, this should arrive at my doorstep…

2 – Organic Bosc Pears 3 Count
1 – Organic Avocado 2 Count/s
1 – Organic Gala Apples 2 Count/s
1 – Organic White Mushrooms 8 Ounces
1 – Organic Green Pepper 2 Count/s
1 – Organic Whole Carrots 1 Pound/s
2 – NC Sweet Potatoes 2 Pound/s
1 – Organic Red Leaf Lettuce 1 Head
1 – NC Organic Green Cabbage 1 Count/s
1 – NC Organic Purple Top Turnips 1 Pound
1 – Organic Butternut Squash 2 Pound/s
1 – Organic Lemon 2 Count/s

Based around these fruits and veggies, my greens from the garden, and a few frozen, my week should look something like this…

Dinners:

Grass fed beef burgers on homemade rolls, baked potato wedges, peas

whole roasted chicken, roasted potatoes, and cabbage slow cooker meal

Mexican chicken bowls with brown rice, avocado, cheese, lettuce, and corn

Lemon Pepper flounder, turnips (not sure how to cook these), salad

Grilled chicken, roasted butternut squash mac n cheese, salad

Ham, beans, and greens soup (that I never made last week since we had more leftovers to eat than anticipated)

A get together with a bunch of friends at our house on Sunday…no clue what we are cooking still!

Breakfasts:

Steel cut oats with banana, chai seeds, and peanut butter x 2

Banana bread with a hard boiled egg or two on the side

Apple Omelets

Chicken sausage, egg, and cheddar on English Muffins

Greek Yogurt pancakes/waffles

Plain greek yogurt with almond granola

Lunches are always a mishmosh of leftovers, salads, yogurt, hummus and veggies, fruit, almonds and raisins, etc. I think I am going to make some chickpea burgers though one day because I’ve been craving them for some reason.

Does anyone have other breakfast ideas?? Since giving up processed cereals, I have gotten much more creative but I am still looking to expand my healthy breakfast options.

And does anyone know how to cook turnips? I assume I can just toss in olive oil and garlic salt and roast them like other root vegetables?