Weekly meal plan

Mar 15 2020


I am going to do things a little bit differently this week as we are staying home for all meals. Since I don't want to go crazy because I am cooking all meals for the 5 of us every day, I will try to plan smartly so 2 out of 3 meals can be a easier on me. I will share our lunches and dinner for this week, hoping this will help some of you out there. I am also using lots of pantry and frozen items, as well as anti inflammatory food! I believe that every little bit helps to stay healthy, and food is playing a big part in that!



  • LUNCH: Frittata and mixed green salad. I wish I had hens in my garden to have fresh eggs every day... Anyway, since I stocked up at the farmers' market on eggs, I am making the most of it here and will keep it simple and add some turkey bacon and mushrooms and spinach. Frittata are the easiest to make, the base is eggs obviously then add whatever you have at hand, I have tons of example of the blog if you need more inspiration.
  • DINNER: kale and white bean soup, I have kale in my garden and quite a bit of beans in the pantry. It is really easy to put together and full of nutrients. Adding more garlic than usual for my anti-inflammatory ingredient today!



  • LUNCH: Leftover bowls. As the name indicates this is basically reinventing the leftovers from your fridge, make a bowl out it and add some spicy sauce or soy sauce or pesto or something to enhance it a bit! I have some roasted veggies and roasted chicken left from the week end, this will be great on cauliflower rice, some cabbage and avocado.
  • DINNER: Lettuce wrapped veggie brugers. I have some beyond burgers patties in the freezer, and do some air fried sweet potatoes and raw veggies as well.


  • LUNCH: Ramen noodles. I always have ramen in my pantry since my kids love those so much! I will simply sauté some garlic, chili flakes with ghee and olive oil, some spinach and cubed tofu for a little proteins! I love this recipe from half baked harvest,I have made it plenty of times and it is always a success!
  • DINNER: 1 Tray chicken and veggie roast. I love cooking chicken this way, it gets so much flavor from the veggies and fresh herb when I roast it all together.


  • LUNCH: DIY salad bar. Just prepping lots of yummy and easy salad options ( lettuce tomatoes, canned tuna, cucumber, cherry tomatoes, avocado, carrots, sugar snap peas,....) and letting everyone making their own.
  • DINNER: Zucchini, beans and spinach gnocchi. This speedy dinner is really yummy and leaves you plenty of room for freedom. You can use any kind of gnocchi out there, switch the beans around, add any greens you have at hand (kale, arugula, Swiss chard, add sausages or ground meat,....) I will make the video and share it with you on Friday to show you how easy it is! I linked a recipe that is really close to what I intend to make incase you want to make it before.


  • LUNCH: Socca, these chickpea savory pancakes are so yummy and packed with proteins and nutrient. Spreading some babaganoush on top, chopped avocado, chopped lettuce or cabbage, option of adding ham or turkey for the boys... Or a fried egg would be great as well!
  • DINNER: Salmon burgers with fennel and cabbage slaw. I taught that in my classes a few week ago and it uses canned salmon, which is very handy right now! I promise you that this one is a must try, a lot of my students were skeptical but loved it and have been making it ever since! Plus these freeze easily, so make extra and store them for another day.


  • LUNCH: Flat bread pizzas. Since I need easy this is great and everyone can make their own "pizza" wile I can have mine with a cauliflower thin ( that you can find everywhere now, plus I keep them in the freezer so I always have some at hand)
  • DINNER: Fried rice. This is where all the frozen veggies will come in handy. This kind of dish is perfect to clean up the fridge of any veggies left behind and can be complemented with lots of different options: tofu, leftover chicken, eggs, ground meat, vegetarian,....

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