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meal_planning5
I regularly have people ask me how I plan our family meals, and also how I include the kids in the kitchen. I’ve been working on a small upcoming project regarding this topic, which I’ll have more on soon, but for now, I thought I’d share a sample meal plan from our summer table, as it can be helpful for me to peek in on what others are doing when I’m in a rut. As for recipe books, I’ve been mostly using Clean Slate––which I love for the juice/smoothie recipes, educational front matter on clean eating, and detox plans for when for my system feels inflamed (often after summer vacations)––and It’s All Easy––because I am an unabashed GP fan and I love recipes that sound fancier than they are, such as cauliflower tabbouleh, zuni sheet pan chicken, and Bo Bun salad.

Between May and October, our family almost exclusively grills meat, saving the cool air and energy indoors. We still enjoy weekly pancakes on the griddle each Sunday morning and the occasional roasted vegetables with dinner, but more often we eat our veggies raw and varied in these hot months––chopped, spiraled, sliced, minced, or even whole. I find the varied presentation helps disguise their simple nature and also the feeling of redundancy, “carrots for snack again?” Slice or chop them differently, and you may never notice.

Summer produce is my favorite for three reasons: peaches, watermelon, and berries. These fruit naturally end up on our weekly menu in any manner until the season’s end. For simplicity right now, dinner is the only planned meal. Breakfast and lunch are an assortment each family member chooses from at will. We encourage taking only what you’ll finish, and always being considerate of others if you’re about to finish something off. I’m fairly certain years of making morning eggs has burned us out a bit, and no one seems to complain when they are gone for the week. Wink.  Dinner is specifically planned each night, and on the best nights, there’s leftovers to enjoy for lunch the next day. I sometimes shift evening meals around when unexpected things occur in a week (which they almost always do), so it’s nice to have a solid crockpot choice (shredded BBQ chicken for us this week) or an accessible main course for last minute meals. I often have frozen chicken breast or tilapia in the freezer for this reason. One easily grills and the other quickly thaws when I’m in a pinch. For those who are interested, here’s this week’s menu:

 

breakfast

eggs with mixed greens and berries

red or green juice

cereal/oatmeal with berries

fruit + yogurt

lunch

dinner leftovers

lunch meat or hard-boiled eggs

spinach salad with veggies

chips + fresh fruit

• dinner

 grilled pork tenderloin stuffed with fresh spinach, sun-dried tomatoes, and mozzarella, served with roasted green beans and asparagus

grilled chicken breast, served with lemon and herb pasta with cherry tomatoes

street tacos, a weekly community meal with friends

shredded BBQ chicken sandwiches, served with jalapeño coleslaw and mixed salad greens

Bo Bun Vietnamese salad with grilled shrimp

grilled salmon, served with cauliflower tabbouleh

one family eat out night