Happy Monday! This was one of those weeks where it was like pulling teeth trying to come up with a menu, but once I did I got pretty excited about it. I’m going to try doing my shopping at the local food co-op for a couple reasons this week. That always makes things more exciting because the food is so beautiful and local. Call me a freak, but I love putting my food up on the belt and seeing how fresh and healthy I’m going to be eating that week.
We’re easing toward being vegetarian for health and personal preference reasons rather than ethical, so we’re only eating chicken one night this week. We will be filling up on protein through beans, nuts, and yogurt the rest of the week. I got the idea of doing a cutting board dinner from my awesome dietician friend Meghan and I thought I’d try it out this week. Basically cut up a bunch of healthy little bites (cheese, crunchy veggies, fruit, crackers) and call it dinner. Here’s the whole plan:
Monday – White Bean Crostini with oven roasted asparagus and fresh fruit
Tuesday – Birds Nest Pasta with packaged salad
Wednesday – Black Bean and Sweet Potato Tostadas
Thursday – Cutting Board Dinner
Friday – Southwest Egg Rolls with brown rice
What’s on your menu this week?