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New year, new weekly menus!
I’ve switched up how I’ve done these over the years. From sharing breakfast, lunch, and dinner ideas, to eating out while traveling to cooking through my CSA boxes. We no longer get a CSA box (which I dearly miss but also gives me the chance to cook less without worrying about things going to waste, which works for my current stage of life), and since I quit tracking all my meals for the week, meal planning hasn’t really been planning. It’s mostly me looking at my week and writing down dinners in my planner. Breakfast and lunch are made up of a staple weekly rotation. It’s pretty boring. But I’m also in a stage where I’m ready to get more creative again. So this space is going to keep me accountable, give you guys some meal planning inspiration, and keep things easy and simple!
This month’s focus has been all about giving up the diet mentality. Not just in terms of restricting calories or cutting out food groups. But also changing our mindset about food. Yes, we should be getting a variety of fruits and vegetables, moderate amounts of healthy fats, and adequate complex carbs and lean proteins. But by listening to our body’s signals, we will naturally begin to fuel it with what it needs, leading to a balance of these food groups without having to track each serving.
Let’s say we really like bagels for breakfast (and I’m all about the bagels these days!). Once lunch rolls around, we’re not in the mood for another starchy, carb-rich meal. So we go for a salad, with a sprinkling of fats, carbs, and protein to keep us full. And then when dinnertime arrives, we opt for a quick stir fry or bowl of chili. By letting our body’s signals guide us, we naturally revert into a balanced way of eating. No calorie counting. No macro tracking. Just real, good, nutritious food we actually WANT to eat.
Instead of writing out breakfast, lunches, and dinners, I’m sharing a list of recipes that I’m shopping for, meal prepping, and making this week. Use it as inspiration, copy a few recipes, or feel free to use the entire plan for yourself each week. My goal is to have a list of meals that involves minimal groceries, 30 minutes or less from prep to table, and that I can do a little weekend prep in advance to save time.
Weekly Menu 1/29/18
- Veggie fajitas with black beans and guacamole
- Avocado pasta with roasted tomatoes
- Peanut butter stir fry with quinoa and tofu
- Veggie burritos with leftover fajitas, beans, and rice
- Blueberry pancakes with strawberry chia jam and tofu scramble
*Note: Some of these recipes are from the brand new cookbook, The Veginner’s Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious by Bianca Haun and Sascha Naderer (the couple behind Elephantastic Vegan). I was gifted a copy to review, so expect a recap, a recipe, and maybe even a giveaway, coming soon!