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Meal Plan: Week of April 21st, 2019

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Monday, April 22nd

We had the black bean rice bowls last week and they were so good that it’s worth it to make it two weeks in a row. Also… we have leftover cilantro, avocado, and lime dressing to finish off. For the Mahi Mahi, we get packs of vacuum sealed fillets from Whole Foods that are great to have in the freezer. Defrosts quickly and makes it easy to eat more fish.

Tuesday, April 23rd

We tried out that mango smoothie last week and it was a good experiment, but it was just too sweet. So, back to the basics. For lunch, I’m going to saute some portobello mushrooms over the weekend and pop them into the grain bowl to try and recreate Sweetgreen’s Shroomami bowl. Then for dinner, I wanted to try and finish some polenta that we’ve had in the cabinet forever – so we’ll see how the miso & spring vegetables do with it.

Wednesday, April 24th

Keeping it pretty simple on Wednesday – eating leftover polenta for lunch and then having simple sardines on toast for dinner. I should note this isn’t just any toast – it’s Meat Hook’s Sourdough Rye that’s the best bread I’ve ever had. We eat as much as we can when we get it fresh, and then slice and freeze the rest to eat later.

  • Breakfast: Overnight Oats
  • Lunch: Leftover Miso Polenta
  • Dinner: Sardines on Toast (Inspiration)
  • Prep: Make Cooks Illustrated‘s Sesame Noodles for Lunch

Thursday, April 25th

I think a nice pasta will be a good way to finish out the week so we’ll make it fashion by throwing in any veggies we didn’t eat during the week. I’m hoping it magically turns into pasta primavera. We’ll see how it goes…

  • Breakfast: Smoothie
  • Lunch: Cooks Illustrated‘s Sesame Noodles w/ Veggies
  • Dinner: Spaghetti (or Angel Hair) w/ any leftover veggies and lots of parm

Friday, April 26th

Standard Friday fare. We’ll see how the week goes and how we feel on Friday.

  • Breakfast: Overnight Oats
  • Lunch: Jane Family Lunch at work; Zak Leftovers or Buy
  • Dinner: Leftovers

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