Meal planning 3.10.18

This peanut butter banana sprouted grain toast was a great way to start my Saturday! I use powdered peanut butter because it’s about half of the fat and it still tastes good. This breakfast keeps you full and I’m ready to go wedding dress shopping with my cousin today and then have a fun night getting together with about 20 family members and visit with my sister and her family who is in town. Hooray!

I meal planned some quick dinners for the week this morning and I was surprised that I can create 4 meals with 10 ingredients because my pantry is already stocked. Money saver! My birthday is Wednesday so I already know we’re going out to dinner to celebrate on Wednesday and Friday. 🎉 This is what I came up with for the other days.

Sprouted Crust Veggie Pizza– I found sprouted grain pizza crust at TJ’s yesterday which is exciting! I’m going to roast eggplant, onion, mushrooms, and kale for an oil free pizza.

Black Bean Burrito bowls– We haven’t had these in a few weeks so I’m craving them. I’m topping rice with black beans, lettuce, tomato, cucumber, salsa and guacamole.

Chickpea balls and Pasta– I found an oil free recipe to make “meatballs” out of chickpeas. They look really simple and easy to make so I’ll bake those and them combine with brown rice pasta and marinara.

Black Bean burgers and sweet potato fries– Well I never made these last week so I’m planning on making them this week. The good thing is none of the ingredients are refrigerated so they can wait.

I hope everyone has a fantastic week!

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