I survived my first week back to work after summer vacation. It was an adjustment getting back into 'school mode'. Did you know that your brain is 2% of your body weight, and it consumes more than 80% of our energy during the day? This means last week when I was in professional development and was workin' my brain super hard (official description) I had every right to be exhausted and throw my meal plan out the window.
So what if we had takeout pizza one night?
And french toast another night.
And 'snacks' one night as well.
My brain was tired, people. This week I am being much more practical with my meal plan. I threw in a breakfast option, a slow cooker meal, and side dishes that can be prepared quickly.
In this week's meal plan (which is sometimes a photo of our menu board in our kitchen, sometimes a screenshot of my Real Plans, sometimes a simple list with links to recipes), you'll find several homegrown or local item from our urban homestead. Of course, there will be a few repeats throughout the week since we try to eat in-season and lots of leftovers for lunch. Breakfast is usually a smoothie or steel cut oats; something that can be prepared quickly in the morning.
Monday - Black bean and veggie tacos
Tuesday - Slow cooker beef stew (Daniel Plan recipe that we reduce for two people)
Wednesday - dinner out or leftovers (I have an obligation out of town after work)
Thursday - French toast or eggs and toast
Friday - Baked salmon, wild rice, carrots from the garden
Saturday - Zucchini boats
Sunday - at my parent's house; we're hoping to harvest honey!
It might seem complicating to eat locally and in season, but we actually get the bulk of our meal plan ideas from Real Plans. You can go here to learn more!