This week I based my menu plan largely off the produce I got at my co-op. The produce share included: broccoli, spinach, potatoes, yellow onions, corn, butternut squash, grapefruit, blueberries, and little baby tangerines. Fortunately the share provided most of the ingredients for a soup I’d had my eye on trying!
Meatless Monday: Roasted Butternut Squash w/ mushroom-bell pepper couscous; Breakfast for dinner – veggie & egg scramble
Tuesday: BCPS Soup; Slow Cooker Pork Carnitas Tacos w/ roasted corn and Cilantro Lime Rice
Wednesday: BCPS Soup; Grilled Chicken Salad
Thursday: Pork Carnitas Tacos; Whole wheat pasta w/ Chicken meatballs and Spicy Tomato Basil Sauce
Friday: BCPS Soup; TBD
Breakfasts: WW Smoothies, cream of wheat, eggs, fruit, Bagel Thins
Snacks: Peanut Butter, Popcorn, Tangerines, yogurt
Since this week will be busier than last I tried to prep a lot of food on Sunday — making soup, the pork carnitas and sugar-free pudding (pistachio = LOVE), and cooking my lunch for Monday on Sunday night. I also organized 5 complete sets of gym clothes into a laundry basket so I wouldn’t have to hunt them down every day of the week.
Also, I’d like to give a shout out to my homey, Geoffersonspin, for suggesting that I generate more health-related content here. Clearly, I have lots to say on the topic! And the additionally accountability has been really great so far. So thanks, Geoffersonspin, and let’s bust out our bikes together asap! (And by that I mean as soon as it is about 65 degrees on a regular basis!)