It’s almosttt growing season here and my mouth waters at the thought of fresh, local produce! My kids have been asking for sweet corn (sorry guys–that’s a few months away) and I’d pay a pretty penny for a quart of fresh strawberries at the moment… the white/pink California counterfeits are just not the same.
It’s slim pickings at the grocery store right now. But, we’ve been cooking up some delicious meals and snacks anyways with odds and ends from our cupboard and freezer. Let’s take a peek at a recent week of eats. And if you have recipes to share in the comments below, please link them up!
A Week in March Meal Plan
Saturday
- Breakfast: Microwave oatmeal with peanut butter, banana + frozen blueberries
- Dinner: Italian sausage pasta sauce (pork italian sausage + Rao’s Arrabiatta sauce–my absolute favorite), brown rice pasta, parmesan cheese + steamed broccoli
Sunday
- Breakfast: Scrambled eggs, turkey bacon, GF toast + clementines
- Dinner: Turkey burrito bowl with fresh veggies, salsa, cheese + avocado
Monday
- Breakfast: Homemade peanut butter granola, yogurt + blueberries
- Dinner: Leftover pasta + pasta sauce with steamed broccoli
Tuesday
- Breakfast: Homemade peanut butter granola, yogurt + blueberries
- Dinner: Leftover burrito bowl with all the fixings
Wednesday
- Breakfast: Lightened-up apple crumble cake, nuts + fruit (kiwi or banana)
- Dinner: Pumpkin pancakes (my own recipe), greek yogurt, fruit
Thursday
- Breakfast: Apple crumble cake, yogurt + fruit
- Dinner: Baked salmon (I love this no-sugar rub), roasted sweet potatoes + steamed peas
Friday
- Breakfast: Microwave oatmeal with peanut butter, banana + frozen blueberries
- Dinner: Pizza night! Goat cheese + marinara on EatBanza crusts (we love these for the clean ingredients + extra protein)
Lunches & Priorities
Since it’s the school year, we’re all eating different things at different times for lunch. One actually eats at school 3x/week. The kids usually have sandwiches (peanut/sunbutter or turkey), smorgasbord with fresh fruits/veggies/crackers/a protein, and occasionally leftovers if we need to use something up. I have one child who seemingly only eats fish when it’s two days old and served cold–but, I’ll take it.
For Eric and I, it’s leftovers or a big egg scramble with whatever veggies, cheese and other protein I can find in the fridge. Eric also loves a big plate of salad and we’ve been eating clementines like crazy while they’re still in season!
With juggling different schedules, we definitely eat simpler food than we used to pre-kids or even with one or two. Now we have preschool, playdates, sports/other activities, Eric’s occasional in-office day, doctor’s visits and more going on during the week. Food prep isn’t as a big a focus for me as it used to be, but eating whole foods is still a priority so that we all feel good and stay well.
What’s on your March meal plan this month?
xx Claire
