Last week, I asked in my weekly newsletter if anyone would be interested in me sharing our weekly menu plan. I was blown away by how many emails flooded my inbox with a resounding, “YES!”
Now I know if I ever just need to fill up my inbox to just ask about menu planning!
I guess we’re all in this boat together – the one where menu planning is necessary, good and true, but can be a serious drag sometimes. It’s hard to come up with an interesting menu plan week-in and week-out. I get in menu planning ruts, and sometimes I fall off the menu planning band wagon altogether. Lately I’ve been on the latter train – falling off altogether.
Recently we started the Whole 30 Challenge. I won’t lie. It’s been a bit hard on me. I’ll explain more later about why we’re doing the Whole 30, but for now, suffice it to say that this challenge is forcing me to be disciplined about menu planning again. I’ve been flying by the seat of my pants for far too long and our food choices are showing our true colors.
So when you all said you wanted to see my menu plan each week, I got a little sweaty because quite frankly, I’ve been doing a poor job. But then again that’s also why I asked you if you were interested. I think I sort of hoped I’d get crickets so I wouldn’t be held accountable to creating a menu plan for my family.
Yet one of the reasons I started blogging was for the accountability and sharing the behind the scenes of my life – even the ordinary days and mundane moments. Sharing my menu plan is something I did back in the baby days of Intentional By Grace, and honestly, I’m ready to get back to those days.
So without further ado, here’s what you asked for … my menu plan for the week of August 4th.
Breakfasts are pretty much the same around here every day right now – egg scrambles. We scramble a big pan of eggs and throw in whatever veggies we have on hand from our weekly farmer’s market run or our vegetable garden. Throw a small bit of fruit on the side and we call it a morning.
If we want something easy, then we put together a bowl of nuts, coconut flakes, and berries.
We don’t really plan our breakfasts because it’s just eggs + veggies on hand = breakfast.
We stick to pretty simple lunches.
Here’s some normal lunches for us:
- Almond butter spread on celery, raisins, avocado, and fruit
- Salmon or Tuna Patties with avocado sauce (recipe will be in 2nd edition of 20 Minute Meals!) and sweet potato fries (you’ll see these on our menu a lot!)
- Salads loaded with whatever veggies and herbs I have in my garden topped with tuna, salmon, chicken or boiled eggs
One day last week, I really wanted fish so I made coconut baked cod fish with sauteed spinach and arugula and sweet potato fries. It was amazing! I’m still perfecting the recipe though. But I’m betting it will be in the 2nd edition of 20 Minute Meals!
Tuesday: Pan-Seared Salmon (recipe will be in 2nd edition of 20 Minute Meals!) , sweet potato fries (my kids love these so we make them a lot), and salad
Wednesday: Taco in a Bowl (recipe will be in 2nd edition of 20 Minute Meals!) with fruit and avocado
Thursday: Roasted Garlic Stuffed Chicken with sauteed veggies and salad
Friday: Dinner with Friends (who thankfully are doing the Whole 30 too!). They’re cooking!
Saturday: Skillet Chicken Divan
Sunday: Meatballs and Gravy (recipe will be in 2nd edition of 20 Minute Meals!) with sauteed veggies and fruit
That’s our Whole 30 menu plan for this week!
Be sure to follow me on Instagram if you don’t already. It’s my favorite place to share what my family’s eating, especially now that I’m taking the Whole 30 Challenge. Better yet, sign up for my weekly newsletter and get my weekly menu plan delivered straight to your inbox!
What’s on your plate this week?
This post is linked to I’m an Organizing Junkie.
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