Meals for the Week of March 8, 2021
I actually meal prepped this week!!!! It was minor but a little is better then nothing!
I did our grocery shopping on Saturday so I was able to meal prep early Sunday which I haven’t done since Liam was born. I was done by noon, with clean up too!
Note on leftovers- most will tell you leftovers in the fridge are good for 4 days. It is a great rule of thumb! In our household, we inspect and smell the food, if all looks good we still eat it – but it is always reheated. You do what you are comfortable with!
Week of meals for March 1, 2021
Our family: 2 adults, 1 toddler
Scope: Breakfast, lunch, and dinner (what is shown for breakfast and lunch is what I eat, I am not tracking my husband’s meals – but the goal every week is to use what we have so there is no waste)
This is going to be a quick run down of what we do. If you have questions or want to know specifics let me know in the comments. If I get enough demand I will start tracking things and sharing them.
Sunday Meal Prep: Made ghee with 2 sticks of butter on the stove. I followed this recipe.
Chopped and roasted sweet potatoes in the oven at 425⁰ convection for about 25 minutes, tossing frequently.
Washed all the greens so they would be quick grabs for any meals — collards, dinosaur kale (I prefer this over the curly), Swiss chard, and beet greens.
Steamed beets in the Instant Pot. I washed 2 bunches of beets, separated the root from the stem and greens. Added the rack into the Instant Pot with 1 cup of filtered water and placed all the beets in. Set it on high pressure for 25 minutes. Quick released when done and left the lid open to cool. Once cooled, simply peeled the skin off using my thumb pads.
Also prepped dough to make a loaf of sourdough bread later in the day.
Monday:
Breakfast – In a skillet on the stove made 2 duck eggs sunny side up. Reheated some roasted sweet potatoes and sautéed some Swiss chard. Served with a toasted slice of sourdough with half an avocado and broccoli sprouts. While I make sunny side up eggs, I do cover the skillet so that they are not truly sunny side up, uncooked white parts gross me out and I won’t eat them. Also, breakfasts are completely shared with the little human.
Lunch – Warmed up leftover london broil and butternut squash quinoa. Check out last week’s post for details.
Dinner – Cooked frozen pork butt in the Instant Pot under high pressure for 100 mins with a cup of filtered water for perfectly cooked pulled pork. Shredded when it was done.
Made sprouted brown rice. I buy it from Thrive and it takes about 45 minutes.
Blanched Chinese broccoli – bring a pot of water to a boil and toss in greens, mixing around. Once bright green, drain. Takes about 2-3 minutes.
Made a nut sauce to tie everything together of tamari, toasted sesame oil, fish sauce, miso paste, and grated ginger and garlic.
Tuesday:
Breakfast – Same breakfast as yesterday but with beet greens.
Lunch – Warmed up leftover chicken from last week along with quinoa leftover from last week and Chinese broccoli from yesterday. Topped off with tamari and sesame seeds.
Dinner – Needed to use the leftover ground beef from Sunday so I roasted a bunch of vegetables at 425⁰ convection for about 25 minutes, tossing frequently: fennel, cauliflower, red onion, and white mushrooms. I also chopped and massaged the kale with extra virgin olive oil, sea salt, and juice from half a lemon. Made a big salad to serve.
Wednesday:
Breakfast – Same breakfast but with kale.
Lunch – Warmed up the last of the chicken from last week, added some pulled pork to ensure enough protein in the meal and used a bunch of the leftover roasted vegetables from last night.
Dinner – Fish tacos! We sautéed flounder in a skillet on the stove until flaky. Served with a mango salsa (recipe below), nutritional yeast and corn tortillas
Mango salsa recipe:
- 1 ripe mango
- 1/2 pint of grape tomatoes, halved
- 2 small avocados, diced
- drizzle of extra virgin olive oil
Thursday:
Breakfast – Warmed up a small pot of homemade broth, scrambled two duck eggs, grated ginger and garlic, and slowly poured the egg mixture into the boiling broth while swirling it for some egg drop soup. Served with a toasted slice of sourdough with half an avocado and broccoli sprouts and an orange.
Lunch – Warmed up leftover pulled pork, roasted vegetables and sweet potatoes.
Dinner – Repeat of last week to use the remaining pound of hot Italian sausage. What I did:
- Over medium heat on the stove, removed the sausage from the casing and broke it up to sauté
- Made some brown rice fusilli pasta
- After sausage was cooked through, added in half a jar of marinara sauce
- Tossed the drained pasta with a little extra virgin olive oil
- Topped off pasta with sausage and tomatoes
Also, made a slaw for the side. It makes no sense with this meal, but eating it separately worked and it was fine:
- 4 cups of cabbage, shredded
- 4 cups of romaine, shredded
- 1/4 cup of red onion, diced small
- Parsley, chopped
- Extra virgin, olive oil, apple cider vinegar, and fish sauce – mixed and then massaged into other ingredients.
Friday:
Breakfast – Warmed up a small pot of homemade broth, scrambled two duck eggs, grated ginger and garlic, and slowly poured the egg mixture into the boiling broth while swirling it for some egg drop soup. Served with a toasted slice of sourdough with half an avocado and an orange.
I made some of this granola. Make it. It is the best. So good.
Lunch – Warmed up leftover pulled pork and served with leftover mango salsa and tortilla chips.
Dinner – Beat, didn’t feel like cooking and it was a beautiful day out! So we went out for dinner.
Saturday:
Breakfast – Warmed up a small pot of homemade broth, scrambled two duck eggs, grated ginger and garlic, and slowly poured the egg mixture into the boiling broth while swirling it for some egg drop soup. Served with a toasted slice of sourdough with half an avocado and broccoli sprouts and an orange.
Lunch – Not sure what happened here but ended up with a bowl of fruit and granola.
Dinner – Took a whole chicken and cut it up into 8 pieces and reserved the back bone in a freezer ziploc bag for future bone broth. Sprinkled sumac, sea salt, and ground pepper all over the chicken. Roasted the chicken in the oven at 425⁰ for 45 minutes.
Made quinoa – 1 cup of quinoa, less than 2 cups of filtered water. Bring to a boil on the stove, cover, reduce heat to a simmer for 15 minutes. Put a paper towel between the pot and lid for 5 minutes before fluffing and serving.
Meanwhile, sautéed half a packet of bacon in a skillet on the stove. Once cooked / crispy, moved to a paper towel lined plate and poured most of the bacon fat into a jar to reserve it for future uses. Chopped the collards and sautéed in the same pan.
Served with leftover slaw from the other night.
Sunday:
Breakfast – Made a sunny side up duck egg and reheated in the oven leftover waffles from last week that I had frozen.
Lunch – Warmed up leftover chicken, quinoa, collards and bacon served with slaw.
Dinner – I love these salmon burgers. I use Gwyneth Paltrow’s recipe in her book It’s All Good. Served it with roasted bok choy and green beens and sprouted brown rice.