Weekly Meal Plan!

stemarie_1650skitchen

I’m home from Influential Summit, and boy, did they load us up with snacks and goodies! Our snack cupboard is full, and I’ll be putting together a big box of goodies together and post a giveaway later this week!

For those of you that are new to meal planning, I’ve got an easy 101 style post here with super easy tips and steps. After you get that down, here is info about batch or freezer cooking.

You may notice a lot of plant based meals- We are not vegetarian, but I am trying to get more veggies into our diet. I do a lot of cooking from scratch- I find it easier to get veggies and fruit into recipes that I can have 100% control over.

I only post our dinner plans for the week, because our other meals are usually the same each day:

Breakfast: Protein shakes for grown ups, and pancakes or something along those lines for the kids. We have plenty of protein shake fixins’- I buy the over ripe bananas, peel and slice them pop them into ziploc bags, and freeze them for smoothies and protein shakes. I also keep sandwich ziploc bags of  other frozen fruit on hand to make the kids smoothies when they request them (a few times per week). Berries, peaches, and mangos are pretty popular.

Lunches are leftovers, salads, or a protein shake for me and the Mister, and The Big Kid has a specially packed lunch of whatever he’s into at the time (which changes frequently). Bitty Bird eats whatever I’ll feed her.

For dinner, when we’ve got busy days (like Mondays), I’ll try and put something in the crockpot in the morning, or pull something I’ve already prepped out that can be quickly cooked.

This week is going to be a little different tan usual. With Mr. on the cleanse, we’ll be eating a lot of whole foods/vegetables raw, and an old family friend steel cut oats will be coming to breakfast.

  • Monday: Leftover night! We’ve got leftover cheese enchiladas, pizza, and some homemade applesauce
  • Tuesday: Homemade chicken soup – I’ll post the recipe tomorrow!
  • Wednesday: Cheese and Veggie Quiche! I’ve got so many eggs!
  • Thursday: Grilled Cheese sandwiches, Green Salad
  • Friday:  Date Night (dinner out, but I’m not sure where)
  • Saturday: Chicken & Veggie Stir Fry with Cauliflower Rice
  • Sunday: tri-tip, baked potatoes, roasted veggies

 

Talk Back: What will you be cooking this week?

Pumpkin Chocolate Chip Cookies! (Egg Free)

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Yummy pumpkin chocolate chip cookies

I had a can of pumpkin open the other day and I decided to make cookies. Part of the show that hubs is in has a scene where all the characters eat cookies on stage. They had been eating Madeline’s, which are super tasty, but high in calories.

So I opted to bake something a little lower in calories. I also made the cookies quite small (1 tablespoon, instead of two), to cut down on calories.  I added pumpkin instead of the eggs and some of the fat to lower the calories and add fiber and fruit.

In keeping with the spirit of using up what we have in the house, I also used only brown sugar, as we were out of white sugar.Lil’ Man was a big helper- He added the chocolate chips and helped scoop the dough onto the cookie sheets. He’s going to be a Master Chef yet!

Pumpkin Chocolate Chip Cookies

Ingredients:

  • 1/2 c butter (or use vegan margarine if vegan), room temp
  • 1 15 oz can of pumpkin
  • 1 cup brown sugar, packed
  • 1 tsp. vanilla
  • 1 1/2 c flour (I used AP, but feel free to use wheat or even 1 for 1 gluten free)
  • 3/4 c. almond meal
  • 1 tsp. baking powder
  • 1/2 tsp. cinnamon
  • dash salt
  • 2 c. chocolate chips

Directions:

  1. Preheat the oven to 350 degrees.
  2. In a large bowl, cream the first 4 ingredients until smooth using a hand mixer on medium.
  3. Add remaining 4 ingredients until a soft dough forms, using hand mixer on low, or by hand with large wooden spoon.
  4. Stir in chocolate chips.
  5. Drop spoonfuls onto greased cookie sheets. Bake for 9-13 minutes.

Makes 3-4 dozen cookies.

Variations: This recipe is east to make as vegan, just sub out butter for the solid fat of your choice. To make GF, sub in GF flour of your choice.  To make it nut free, omit the almond meal and increase the amount of flour to 2 cups.