Weekly meal plan
Mar 22 2021
It's officially spring .... My favorite time of the year! Weather in LA is amazing, we get to be outside all the time which makes me so happy! On top of that, the farmers' markets have all these tender and beautiful baby vegetables that are perfect for sautéing, salads or soups and are packed with nutrients!
Monday:Creamy butternut squash soup. This is based on my carrot soup recipe I posted a little while ago where I used cashews to give it a "creamy" texture. I switched the carrot for squash because I have a big one at home. I will also toast some cashews for whoever wants to sprinkle some on top, and offer other toppings such as: pepitas, hemp seed and crispy quinoa.
Tuesday: Salmon with grilled broccolini. Simply roasted salmon with salt and pepper, and 2-3 minutes under broiler to give it some crispiness and same with the veggies....
Wednesday: Seeded chicken tenders, with a cucumber and tomato salad. I read about this while ago and cannot remember where... You mix the breadcrumbs with some mixed seeds, dip them in egg whites first and then in the seeds and cook them on each side until golden brown..... I can make an easy cucumber and tomato salad with avocado, a drizzle of olive oil and some lemon, salt and pepper!
Thursday: Greek meatballs. I haven't made that recipe in a while and the kids love it! I have some frozen veggies that I can sauté with garlic, olive oil and some shallots as an easy side.
Friday: Asian steamed fish with veggies. I read about something similar in the NYT this week-end and it reminded me if a recipe I had a few summers ago with my parents. Basically you cook some fish in a nice flavored veggie broth (with ginger and garlic) with some mushrooms, peas and add some rice also if you want... The fish only needs to cook for a couple of minutes so it goes really fast, plus I have some cooked rice stored in my freezer so that will speed things up as well. Regarding how it goes, I promise to share it, meanwhile I am linking the NYT recipe.
Lunch: Scramble tofu and toast. I am trying this tofu scramble from Deliciously Ella that looks delicious and really easy to make. She adds tons of spices to give it some flavor. I will serve this with a nice freshly baked toast alongside and some crudités as well
Dinner: TJ Gnocchis with pesto and peas. I love Trader Joes gnocchis, they are so delicious. I am using a mix of their kale and cauliflower ones that I will sauté together (never boil them or they become gluey, ugh!) and add some pesto (store bought works great here) and frozen peas.... This is super easy and a huge fave around here!!
Lunch: Avocado toasts and its variations.... I will make the toasts and also a platter with topping options: prosciutto, smoked salmon, turkey bacon arugula, soft boiled eggs, tomatoes, cucumbers..... My children always love when their can make their own meal and this will do!
Dinner: Minestrone. This is an easy one that can be done with pantry beans and frozen veggies.... Minestrone can go many different directions and is also easily adaptable!