Things have been crazy around here. We are moving to Fort Bragg, NC in less than two weeks, and I finally committed to testing out my group coaching program! Talk about putting myself under a little pressure. However sometimes pressure can be a good thing to commit. It is actually a good time because my husband has much more time off from work and can help watch the kids.
It is so exciting to be working with a wonderful group of women to help them reach their wellness goals! They are just amazing and happy to be feeling like I know this is my calling. Needless to say it’s busy!
I am also trying to buy to many new ingredients since we are moving and in a few short days will be living in our camper while the house gets packed up. The benefit of a travel trailer is at least I have a stove and small refrigerator!
Meal Plan for this week! Click 7 June menu to download and print!
Day 1: Grilled Chicken and Chopped Salad by Jamie Oliver (GF, DF) **Cook extra chicken, enough for at least three meals, and maybe lunches for the week.
Day 2: Broccoli Salad and Pulled Pork: Broccoli Salad by Paleo Bites, Pulled Pork by Melissa D’arabian. (GF) I used half mayo and half sour cream in the broccoli salad. For pulled pork, I leave plain and top with choice of BBQ sauce **Cook enough pulled for at least 2 meals. I like making a standard carnitas recipe, then adding bbq sauce, so if I have other leftovers, I could repurpose for even something like Ragu.
Day 3: Leftover Pulled Pork with Creamed Spinach and Corn Bread: Creamed Spinach by Weelicious, Corn Bread by Sally’s Baking Addiction I would reduce the sugar in the corn bread it was a bit to sweet. Creamed Spinach: Gluten Free: I do not use flour or broth. It will just be a tad bit more watery. You could always add a little cornstarch if desired. Also, double your garlic and top with some swiss cheese and a splash of balsamic if desired.
Day 4: Arugula Caprese Salad (GF)by Loaves and Dishes, Leftover grilled chicken and pesto – I cheated for this week and bough a container of pesto from Costco.
Day 5: Kale Salad with grapes, celery, shredded carrots, scallion, feta, and quinoa. Use this recipe as a base, but add in extra veggies and quinoa! Kale Salad (GF) by Cookin Canuck
Ideas for Lunches:
Husband or I:
I made enough broccoli salad for me for at least several days. I made a batch of quinoa on Day 1, which I used for lunch throughout week and then with the kale grape salad.
Kids and Husband: They have been on a bit of a summer sandwich kick: Caprese sandwich – layer mozzarella and tomato with basil and mayo. Chicken Caprese: Sliced Grilled Chicken, Tomato, Mozzarella, Basil or Pesto, and Mayo. . Toasting the bread on both of these is FANTASTIC!
Baby: Made a huge batch of stars pasta, quinoa, broccoli, carrots, onions, with some broth and parmesan cheese.
Make Ahead Breakfast:
I made a couple frittatas this week. You can make them ahead of time, and they store and reheat beautifully. Frittatas are super simple, and you can customize how you like.
Directions: 10 – 12 inch nonstick skillet: 10 eggs, 1/2 cup milk, salt, pepper, cayenne, 4 ounces sage breakfast sausage, 3/4 cup frozen spinach, feta. Whisk eggs, milk, pinch salt, pepper, and cayenne. Set aside. Sauté sausage, add spinach until defrosted and water evaporated. Add eggs, cook on the stove for a couple minute and then transfer into a 350 degree oven for about 30 minutes until set.
Make a couple of them and enjoy for the week. You can also double the recipe and bake in a baking dish.