It's a new school year (almost) and not only are we back on the meal-planning bandwagon, but we've got an all new approach. See below: more than you ever wanted to know abou our diet. Rather than plan things out by day, I have created lists of potential breakfasts, lunches, dinners and snacks based on what we have in the house. These lists, in spreadsheet form, will be hung on our refrigerator, allowing us to cross things off as we finish them up. I am hoping this system will create more flexibilty and transparency and less waste. I am hoping to solve my three biggest meal-planning pet peeves at once: 1. I had planned to serve a certain leftover dish for another dinner, but someone ate it for lunch; 2. I didn't realize there was something good at the back of the fridge and now it's gone bad; and 3. I'm at work and I "feel" like there's no food in the house so I convince myself that the best option is to either eat out/take out or buy all the fixings for whatever I happen to be craving. I've done the thinking ahead of time. No excuses. I'll let you know how it goes.
Breakfasts: (all with fruit; see sweet snacks)
Cheerios
Oatmeal
Toast
Egg Sandwich
Lunches:
Lentil Salad
Turkey
American Cheese
Peanut Butter and Jelly
Arrugula and Tomatoes
Yogurt
Bread
Rolls
Hardboiled eggs
Dinners:
Roasted Buddha Bowl: Broccoli, Sweet Potatoes, Carrots with Quinoa
Butternut Squash Soup
Bacon, Arrugula and Tomato Sandwiches with Two Week Salad
Pasta with Tomato Sauce
Quinoa with peas, bacon and raisins
Baby Artichokes with Potatoes
Sweet Snacks:
Pineapple
Watermelon
Grapes
Graham Crackers
Peaches
Apples
Peanut Butter
Almond Butter
Bananas
Banana Bread
Chocolate Chip Cookies
Savory Snacks:
Cucumbers
Baby Carrots
Cheddar Cheese
Crackers
Green Beans
Hummus
Avocado
Kale Chips
Almonds
Sauteed Tofu
