As school is coming to an end and summer is approaching, I’m exhausted! It’s also Teacher Appreciation week so I’ll go easy on myself and make some easy meals that don’t have tons of ingredients or lots of prep. The weather has warmed up by about 20 degrees in two weeks so the time for soups and hearty dishes feels like its over and it’s time to start coming up with lighter, cooler dishes. This past week I’ve been trying to really make a conscious effort to only eat when I’m actually hungry and not just because it’s a normal time to eat. I’ve been having an apple or banana when I get hungry in the mornings around 9:30 and trying to only finish the food on my plate until I’m full and not stuffed. This is helping me get better at intuitive eating and not just eating out of boredom or because it’s breakfast or snack time.

Here’s the menu I created for this week! I tried to use some basics that aren’t much effort, and still cook some new stuff to try out this week.

Picture above- I used the leftover tofu scramble to make a tasty breakfast sandwich on sprouted grain bread with a grapefruit on the side.

Black Bean Burgers, Sweet Potato Fries, and Roasted Brussel Sprouts– We’re having my parents over for Sunday Supper tonight and I’m making these burgers that I haven’t made in a while topped with avocado, tomato, and lettuce (maybe bbq sauce or mustard?) on a ciabatta roll with a side of homemade sweet potato fries and roasted Brussels because they’re my mom’s favorite.

Veggie Sushi- classic, easy, and healthy. Once the rice is cooked, it’s easy to throw together and it’s always delicious.

Singapore Rice Noodles- I’ve ordered this a few times for take out, but the last time I had to pick out the chicken and so I figured I should just learn to make it. Brown rice noodles, veggies, and curry- shouldn’t be too hard right?

Burrito Bowls- Black beans over brown rice and toppings… I said I wanted easy this week and this is as easy as it gets.

Roasted Vegetable Pasta- I’m roasting mushrooms, zucchini, tomatoes, and onion and mixing them with quinoa and brown rice fusilli with balsamic vinegar. I might throw in whatever other veggies I have leftover as well.

Picture below- I used whatever I had leftover in the fridge to make lunch. I sautéed leftover brown rice with kale, nutritional yeast, salt and pepper and then put the mix on a bed of spring mix, carrots, tomatoes, and cucumbers and topped with salsa. It wasn’t the best thing I’ve ever had but it was healthy!

Have a great week and enjoy the warm weather!