Meal Planning Week of 4-2-17
Breakfast: I think absolutely no one’s going to be shocked that I’m having eggs. The rest, I think I’m just going to kind of BS at the store. I think I want to play with Tofurky again, so we’ll see what happens there. I have chipotles from the other week so I’d like to make some sort of sauce. Naturally, it will be simple because who really wants to think in the morning? I’m really liking the greens at breakfast so I’ll pick one. So many!
Lunches: I have those edamame noodles from Costco still chilling in my pantry and I think it’s time to experiment with those. I think I’m going to make a red coconut curry. I’d really, really love to one day have all the whole spices to make super traditional curry. Y’know toast and grind them? That’d be so epic, but I have to work with what I got right now, which is ground spices. From the store, I’m going to pick up onion, red bell pepper, hot chilies, garlic, ginger, cilantro, broccoli, mushrooms, limes, stock, curry paste, and coconut milk. At home, I already have coconut oil, fish sauce, brown sugar, cumin, coriander, cardamom, ground mustard, turmeric, and cayenne.
Dinners: Let’s have fattoush salad! Here’s a second round of “American girl tries making Middle Eastern food.” This one is so amazing! It’s pretty much this really tart, cool vinaigrette and pita bread croutons. From the store, I need romaine, parsley, cucumbers, red onion, tomatoes, lemons, pita bread, garlic, and kalamata olives. At home, I already have chicken breasts, olive oil, wine vinegar, pomegranate molasses, salt, pepper, sumac, and mint.
Snacks: Bananas, grapes, chia seed pudding, and protein shakes. Just need to grab fruit and almond milk!