Hey everyone! Let's talk about meal planning. I know I've been talking about it a lot lately, but it's because it has been so helpful for me. Although before I started doing it regularly, it actually used to scare me. I think one of the things that intimidates people about making meal plans is that they don't think they can stick to such a rigid plan.
But I've realized it doesn't have to be set in stone. I often have to switch mine around because of things that pop up during the week. It's actually pretty easy to be flexible after you've made your initial plan. Take my meal plan for last week, for example:
FOODS TO USE UP: Cilantro, goat cheese, kale, eggs, orange juice, pesto (I realized the jar in my fridge is expired - oops!)
Saturday: Quinoa with roasted winter vegetables and pesto with two fried eggs.
Sunday: Pork tenderloin with an orange Dijon pan sauce, wheatberry salad with raisins, beets, and citrus vinaigrette, and roasted broccoli.
Monday: Beet salad with grapefruit, goat cheese, and spinach with avocado oil, balsamic and mint plus quinoa and baked salmon.
What I actually ate:
I had planned to have the pork tenderloin dinner on Monday night, but then I realized I shouldn't keep my raw pork sitting around in my fridge for three days, so I decided to make it Sunday night instead and have the salmon (which I defrosted from the freezer) on Monday.
Tuesday: My version of Kindfood's Buddha bowl.
Wednesday: Leftover pork, Brussels sprouts and wheatberry salad.
My original meal plan had pasta for Wednesday's dinner and leftover pork for Thursday's lunch, but I had to change it around because the Chef at work offered to treat me to lunch on Thursday for helping her out with something.
Thursday: Whole wheat pasta with pesto, spinach, chicken, goat cheese and pine nuts.
In my initial meal plan I was going to have pumpkin and goat cheese pasta, but then I realized that I had pesto I needed to use up, so I made this instead. And I'm glad I did because it was awesome!
Friday: I went out for sushi with some friends at Ozen - not the best atmosphere, but great sushi!
Notable lunches: Lentil and mushroom burger from work, leftover pork and wheatberry salad with massaged kale, sweet potato and kale hash with two fried eggs and buckwheat toast, trio of Asian salads from work.
Notable breakfast: Pancakes for Pancake Tuesday! Made with Maple Grove pancake mix with banana, blueberries, soy nut butter and maple syrup. Yum!
GROCERY LIST: Apples, bananas, grapefruit, beets, tomatoes, avocado, Brussels sprouts, sweet potatoes, spinach, mint, salmon, pork tenderloin, eggs, canned pumpkin, vanilla Greek yogurt, sesame oil, milk.
How do you stay flexible when meal planning?
Did you celebrate Pancake Tuesday?