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 - Roasted chicken with carrots (I don't have a roasting pan, so I cook the chicken on top of whole carrots instead) and a side salad
Tuesday - Chicken salad made with homemade avocado "mayo" and roasted cauliflower
Wednesday - Roasted cinnamon brussells sprouts with chicken
Thursday - Falafel with tahini sauce (my first time!) and a side salad
Friday - We'll eat out to celebrate my Irish husband at St. Patrick's Day
Saturday - Tuna salad (made with leftover avocado "mayo") and broccoli in coconut sauce
Sunday - Slow cooker pork roast with carrots and other veggies I toss in there
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!