Well, I am a bit late as to posting my menu plan for this week, but I had to get it together, so why not share it with you all. My little kidney bean (the size of my baby at 8 weeks) is still causing me to feel very nauseous when thinking about food, so I am trying my best to keep our menu’s simple and still somewhat nutritious.
Tuesday
Prep: soak beans for baked beans
Breakfast: Hard boiled eggs, Almond Rhubarb Coffeecake (used whole wheat, increase baking soda by 1 tsp, used rapadura for sweetener, skipped topping – worked wonderfully!)
Lunch: Peanut Butter & Jelly, applesauce
Dinner: Chicken Caesar Wraps
Wednesday
Prep: make baked beans, marinate veggies for dinner
Breakfast: Oatmeal, raisins, coconut flakes, almonds
Lunch: Leftovers
Dinner: Grilled Veggie Sandwiches
Thursday
Prep: soak rice, thaw chicken
Breakfast: Smoothie, muffin or toast
Lunch: Hot Dogs, baked beans
Dinner: Chicken Curry over Brown Rice, Stemmed Vegi
Friday
Prep: soak pancakes batter, thaw pizza dough & cheese from freezer, make spaghetti sauce
Breakfast: Fruit Salad, yogurt, homemade granola
Lunch: leftovers
Dinner: Homemade Pizza, Salad
Saturday
Breakfast: Pancakes
Lunch: Leftovers
For further menu plans, visit Organizing Junkie.
P.S. I will be sharing a little bit about our weekend events tomorrow, as for now…nighty nights!
I know this is an old post but I’m very excited to find it. It’s rhubarb season here in michigan and I was looking for a healthier recipe. This looks perfect! I do have a question about the rapadura. I’m getting some in the mail soon. I’ve read online that some people grind theirs before using it or mix it in with hot liquids/fats first. Do you find this needs to be done? Is there any trick to using it or do I just replace it in my baked good recipes cup for cup for sugar?
Thank you in advance
Funny. I’ve never heard that idea before. I always just use it cup for cup in replacement of white or brown sugar. Works perfectly every time!
Hi Lindsay! You mentioned an almond rhubarb coffee cake. Would you be able to share that recipe with us? It sounds wonderful. I’m always looking for yummy ways to use up my rhubarb.
I added the link above to the recipe I based it upon with my healthy alterations. It is delicious!
Such a great menu (as always, inspiring us to eat better!) Please check out my blog, I’ve given you an award! Please don’t feel any pressure to participate, I just wanted you to know!
I love your weekly menu! It gives me great ideas, and I am thinking that I definitely have to try the granola. Do you think that milk kefir allowed to go a bit longer and therefore be a bit thicker could be substituted for the yogurt? Then again, I could just make yogurt!
We are almost 34 weeks pregnant, and with the added treat of Southern California heat food and I are still not buddies, so we are eating very simply! Good thing we will soon have tomatoes from the garden!
Thank you so much for posting your menu!
Opps…I linked to the original granola recipe. I updated it to link to my granola version which is greatly improved upon the original, and yes, I also use kefir which works wonderfully!
I don’t know if you have ever made that veggie sandwich before, but I adore it! I crave it so often that I make it almost once a week! In fact- that’s what we are having tonight with Annie’s Fruit Salsa, also from allrecipes. So good!