Weekly Meal Prep and Meal Plan for the week

To make things easier for myself we used to have a rough monthly meal plan we followed, but as things got crazier with our big move approaching I’ve kind of been in this frantic state of survival mode.  So as a way for me to stay ahead of things I’ve decided to do a weekly meal plan on my blog as a way of actually sticking to it and to make things easier for myself.

Today I wanted to share what a week of meals look like in our family, we usually stick to the same breakfasts, but all of us eats different lunches, seeing as Carl heads to work, Arren eats like a toddler and I like a daily salad.

We usually bulk buy everything, and always have our trusty staples around the house like oatmeal.   Bulk buying helps us stick to a budget and not buy unnecessary things we don’t really need or unhealthy “food junk” that’s not good for anyone.

Meal prep for the week is done on Saturdays.  For this week I made sugar free, chickpea flour zucchini bread, healthy date sweetened apple muffins and oatmeal raisin cookies, these are for Carl to take to work as a snack during the week.

Snacks:  We have a spirulina smoothie everyday, other snacks include fruit, vegetable sticks with hummus, pretzels, raisins, almond butter or macadamia nut butter.    Once or twice a week we have protein avocado pudding.

MONDAY

Breakfast – Oatmeal cooked in water, blended with a half of a peeled and grated beet for extra nutrients, sweetened with date syrup and fruit.

Lunch – Carl, Roasted vegetable hummus sandwiches, with snacks and fruit, Arren: Zucchini fritters , ME.  Kale Salad.  Arren and I also have our daily Green Spirulina smoothie.

Dinner: Falafel bowl.

 

TUESDAY

Breakfast – turmeric latte pancakes with date syrup and fruit.

Lunch –Hummus and avocado sandwich, eggless french toast for Arren, salad for me.

Dinner – burrito bowl

WEDNESDAY

Breakfast – spinach blended oats, with date syrup and fruit.  sprinkle of baobab powder.

Lunch – leftover burrito filling quesadillas

Dinner – Lentil dahl

THURSDAY

Breakfast – buckwheat and chia seed porridge with fruit and date paste

Lunch- lentil dahl roti

Dinner – Stuffed gemsquash with steamed vegetables

FRIDAY 

Breakfast – oatmeal, date syrup fruit and blackstrap molasses

Lunch – Pumpkin seed butter sandwich for Arren salad for me

Dinner – Black bean burgers and butternut fries with steamed vegetables

SATURDAY 

Breakfast – Chickpea omelette with avocado

Lunch – chickpea salad, Arren gets chickpeas, cucumber, carrots and fruit.

DInner – Linda McCartney sausage rolls and steamed vegetables

SUNDAY

Breakfast – rice flour pancakes, with fruit and soy yogurt

Lunch – Salad

Dinner – lentil chilli, it’s like this chilli, but with lentils.

Here is the recipe for the zucchini fritters.

ZUCCHINI FRITTERS – 6 fritters

Ingredients

  • 2 small zucchini, grated
  • 1 small onion, finely chopped
  • 1 /2 – 1 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp paprika
  • 1 tsp baking powder
  • 3/4 cup chickpea powder
  • 1/4 1/2 cup water
  • oil for frying

Directions

In a large bowl combine the zucchini and salt.  Set aside for 5  minutes.  Press all the water out of the zucchini.

Add the chickpea flour, water, paprika and black pepper to the zucchini.  Combine well.

In a pan heat the oil.  Drop about a tbsp of the batter into the oil and fry until golden brown, flip and repeat.

Serve hot or cold

 

 

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