Meal Plan: July 20-25

Alright, so the plan from here on out (or for now, at least, until we have time to start experimenting again), is to post our weekly meal plan with links to the recipes we are using! I apologize for the lack of pictures this week…I had every intention of taking daily pictures, but a crying baby, my hunger, and my lack of patience kept interfering!

Sunday: Zucchini with Garlic Lemon Vinaigrette
We added grilled chicken to make it our main dish, otherwise it would be great as a side dish!

Monday: Quinoa Black Bean Tacos
These tacos were incredible! I baked shells using Mission Artisan Whole Wheat tortillas (our favorite), and topped them with avocado and vegan sour cream.
With the leftovers I made baked flautas one day (place avocado and filling on a tortilla, roll is tightly, place on a baking sheet and spray with cooking spray. Bake until crispy), and had enough leftover after that to make quesadillas another day! (And there is still more in the fridge!)
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Tuesday: Vegan Crispy Potato Pizza
This was so much fun to make! From the homemade baked potato chips to the beer pizza crust, it was all delicious, and surprisingly we didn’t even miss the cheese! I added thin sliced onions under the chips for a little extra flavor, and next time would add more and maybe a little spinach!
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Wednesday: Spinach Barley Salad
I followed the recipe but used pearl barley instead of wild rice which I think was a great choice because it really absorbed the delicious dressing!
We went to the LA Galaxy vs. Manchester United soccer game and this was the perfect healthy tailgate food because I was able to make it ahead of time and stick it in the cooler!
Tip: the salad minus the spinach was even better leftover the next day!
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Thursday: Grilled Thai Chicken with Coconut Jasmine Rice
This chicken marinade was so good! Next time I would reserve some of the marinade and reduce it to make a sauce to drizzle over the chicken when I served it, because it was that good! It would also be a great marinade for veggies like zucchini!

Friday: BBQ Crock Pot Ribs, Grilled Corn on the Cob, and High Protein Garlic Mashed Potatoes
These ribs are always requested for special occasions, and are AMAZINGLY easy and delicious! (No picture because it was way too good to wait and eat…we are working on our patience!)

All the meals this week cost about $60 and made enough for both of us to have leftovers for lunch the next day! The biggest tip was waiting for the ribs to go on sale and then I had a Just For U coupon on top of that (from Vons)

Been a while! Life with a baby…

Well, it certainly has been a while since we posted anything here! Life has been a little hectic adjusting to a new baby! We haven’t had as much time for cooking, but are starting to get back into it! I have had to stop eating dairy while breast feeding, so that has added a whole new layer of fun in the kitchen, experimenting with dairy free and vegan recipes! We also have been eating a lot of raw foods thanks to a huge zucchini and cucumber harvest from our garden!

Here are some of the things we’ve been eating:
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zucchini pasta with lemon garlic vinaigrette
zucchini salad with avocado and edamame
quinoa and black bean tacos

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brussel sprouts with cranberries and barley

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broccoli pesto orzo with lemon and avocado

These meals have been perfect for summer and all of them have been easy to make between crying, feedings, and lots of cuddles! I hope you have the chance to try some of these recipes, many of then can be made in advance!

Stay tuned for some of the vegan recipes we’ve been trying!