Weekly Menu: New Year, New Start

standard January 4, 2016 Leave a response

Meal planning is the only thing that keeps me on track during the week, and weekend batch cooking is how I keep sane with our current schedules. Long commutes for school plus late nights training and early starts means there is a lot of prep and planning. This year, weekly menus will give a little behind the scenes for that prep, instead of just recipes, so if you’d like to prep and plan along with me, you can!

FotorCreated (5)

Recipes

Prep

  1. Batch cook a pot of brown rice to go with the curry and daal.
  2. Roast a batch of chickpeas or tofu for added protein to meals.
  3. Chop collards, potatoes, onions, and squash.
  4. Wash greens for salad.
  5. Make the lentil soup and pumpkin oats and portion into single serve containers for the week.
  6. Freeze any extra portions for later meals.

Plan

Monday 

  • B: pumpkin pie oats
  • L: spiced red lentil, tomato, and kale soup with mixed greens dressed in oil & vinegar
  • D: sesame zucchini noodles with baked tofu

Tuesday

  • B: superfood detox smoothie
  • L: spinach butternut squash daal with crispy chickpeas and mixed greens
  • D: black-eyed pea curry with brown rice

Wednesday

  • B: superfood detox smoothie
  • L: spiced red lentil, tomato, and kale soup
  • D: black-eyed pea curry with brown rice

Thursday

  • B: pumpkin pie oats
  • L: sesame zucchini noodles with baked tofu
  • D: spinach butternut squash daal with brown rice

Friday

  • B: pumpkin pie oats
  • L: spiced red lentil, tomato, and kale soup with toast
  • D: sesame zucchini noodles with mixed greens dressed in oil & vinegar

Have a healthy and delicious week!

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