Planning to Plan Part 2
As I wrote earlier this week, I want to be better at planning out what we’re eating.
There’s a bunch of reasons why:
- I’m a single parent. I don’t have anyone at home making dinner for me (volunteers welcome! ;-)), so I can’t really leave much to fate.
- I want to eat relatively healthy, and I want my kid to eat relatively healthy. That means a minimum of meat, fresh fruits and vegetables, and a minimum of processed foods. I want our dinners to be primarily homemade.
- I want to try new things.
- I’m always happy to save money and time.
Here’s the plan:
- Start with a smoothie: this packs at least a couple of servings of fruit in right off the bat, and maybe some vegetables, too (kale is great in smoothies). In addition, I include a half a scoop of Vega smoothie powder for extra protein and other good stuff, ground flax, coconut milk, and yogurt.
- For the boy: cereal (the only moderately junky kind, like mini-wheats or cheerios) or pancakes I’ve made on the weekend and frozen, which I then pop in the toaster. Bagels.
- For me: yogurt and Holy Crap or homemade granola.
- If I’m at home, I’ll eat leftovers or whatever, so I’m not really that concerned.
- For the boy: sandwiches, leftover pizza, wraps, peanut-butter-banana sushi. He also has a thermos for leftovers from the night before. I buy him things like cheese strings, and those little packs of 100-calorie snacks for recess. Homemade cookies. Raw fruit/veg like apples or cucumber.
- Sunday: Vegan Pulled Pork Tacos with Celery/Apple/Fennel Slaw (recipe to come)
- Monday: Mushroom Risotto.
- Tuesday: I work, so sushi for me.
- Wednesday: Homemade Mac ‘n’ Cheese (will make in advance and freeze)
- Thursday: Spinach Pizza (M has gymnastics, so we don’t get home until late. There’s always a pizza in the freezer for this reason).
- Friday: Yves Veggie Burgers, corn on the cob.
- Saturday: Salmon steaks with vegetable “pasta”, teriyaki sauce.
Simple, no-bake cookies like peanut-butter squares or Rice Krispie Treats. I am now making double batches of chocolate chip cookies, scooping them into balls, and freezing them, unbaked, on cookie sheets. When frozen, I dump them into ziploc bags, and then take out as many at a time as I need and bake. Warm chocolate chip cookies, anyone?? Also, it’s easy to make big recipes of loaves and cakes and cut them in half and freeze them. Date squares are also yummy.
Nuts are always good. Granola Bars (can be homemade). And I want to experiment with Bliss Balls.
I will report back next week!!
In the mean time, do you have any favorite Menu Planning resources? Books? Blogs? Let me know in the comments below!