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Week 5 of our family meal plan! Keep scrolling for breakfast, snacks, lunch and dinner for the whole week!
BREAKFAST:
Pregnancy Smoothie, Pure Gold smoothies (page 54 in the Smoothie Project Cookbook), Carrot Orange Ginger Smoothie, and Bright Green Smoothie. Plus Chocolate Pancakes for weekend brunch.
SNACKS:
An always fun snack, Banana Sushi, is on the docket this week! Plus these filling Protein Cereal Bars, Carrot Snack Sticks and Super Healthy Granola.
LUNCH:
Noodle Pancakes are a complete meal you can hold in one hand! We love them. Plus we’re making BLT Wraps, Crispy Fried Eggs and Veggie Tortilla Roll Ups for lunch this week.
DINNER:
Sunday: The kids love these bite size Cheesy Turkey Meatloaf Bites. We’re pairing them with Yukon Gold Mashed Potatoes and Sautéed Green Beans.
Monday: You’ll never need takeout again when you make this homemade Mapo Tofu. Having it with a side of Perfect Brown Rice (making extra to use later in the week for Brown Rice Cakes) and Sauteed Baby Bok Choy. Then Healthy Antioxidant Ice Cream for dessert!
Tuesday: Ramen Noodles with Colorful Stir Fry for a quick and easy dinner. Love this recipe!
Wednesday: Chicken Tikka with Cucumber Mint Raita with Quinoa and Avocado, Tomato and Cucumber Salad. Any food on a stick is automatically more fun, right?
Thursday: White Chicken Chili with Brown Rice Cakes! Use the leftover brown rice from Monday’s meal for the rice cakes to save you a step!
Friday: Pretzel Crusted Chicken with Sweet Potato Fries and Roasted Broccoli. This chicken is next-level crispy crunchy on the outside and juice on the inside!
Saturday: Support a local restaurant.
What recipes are you looking forward to making this week?
I see your kids cutting food with you…what knives and cutting boards to your recommend?