TKTC

Reluctant Meal Planning

Given the recent shift in lifestyle/general state of constant adrenaline rush, I am attempting a significantly more organized approach to mealtime. I’ve been reading about meal planning for a few years and have had a few friends successfully undertake it but the lack of spontaneity/inflexibility toward cravings deterred me.

Now that most days seem to meet excitement quotas before appetites are even accounted for, a plan needs to be in place. I’ve had some success cooking in the morning then pack lunch and dinner to bring with me. Here’s my first run:

Sunday:

• Breakfast- Chocolate croissant with coffee and a Sunday paper (the paper helps with digestion)
• Lunch- Smoked salmon with yogurt dill sauce and steamed green beans with Earth Balance Coconut Spread (careful- this stuff is good with everything)
• Dinner- Slow-roasted salmon with pomegranate/fennel salsa and forbidden rice*

Monday

• Breakfast- Avocado Toast with Sriracha and an egg likely fried in afforementioned coconut business
• Lunch- Tofu with garam masala peas* and basmati rice or quinoa
• Dinner- Leftover slow-roasted salmon* with pom/fennel salsa and forbidden rice, steamed green beans on the side
• Snacks- Kiwi, Babybel cheese, handful of pre-mixed pistachio/almond/dried cranberries

Tuesday

• Breakfast- Pumpkin pie yogurt parfait
• Lunch- Roasted sweet potato wedges with peanut sauce* and smoky black bean salad*
• Dinner- Hearty Chicken salad* and butternut squash soup
• Snacks- Apple, mini cheese, chocolate graham bears (sneaky little bastards show up unannounced most days)

Wednesday

• Breakfast- Avocado Toast with sriracha and an egg
• Lunch- Tofu with garam masala peas* and basmati rice or quinoa
• Dinner- Chicken soup* with herbed tuna spread and crackers
• Snacks- See Monday and Tuesday (zomg CAUTION —»WIND)

Thursday

• Breakfast-Pumpkin pie yogurt parfait
• Lunch-Hearty Chicken salad*
• Dinner- Chicken soup* with black bean salad*
• Snacks- I’ll be honest, I’ll probably be ready for a beer. And maybe that nut mix. 

Friday (travel day for holidays)

• Breakfast- Avocado Toast with sriracha and an egg
• Lunch- Black Bean Salad* with pita chips, nut mix packed for the plane
• Dinner- If there’s any justice in the world, fresh fish tacos. And a margarita as big as my head.

*Recipe from Jan/Feb Clean Eating magazine that just arrived yesterday