Spring seems to have arrived in Michigan (finally - and we'll ignore the 2 days this week when the forecast is for highs in the 40s), and when spring gets here it never fails that I start craving vegetables - and allergy medication - like mad. I want plates full of vegetables, light salads and fresh berries. I also want slabs of grilled meat, but seeing as though we have yet to purchase a grill, I'll happily settle for vegetables alone. Since Aaron requires a little more substance than a plate of vegetables, I think the plan for this week meets both of our needs - jam packed with vegetables and protein for staying power.
This week I'm also adding in what Gabbie will eat while we're eating our meals. I try my hardest to cook only one dinner, but there are certain things (leafy greens, things that are mixed together, etc.) that she won't eat, so I try to modify what we're eating so that she can have a healthy dinner without me having to make an entire seperate meal. It has been a challenge, but we've been doing well so far. I'm also learning to give her a little of the main dish as is, because sometimes, like a couple of weeks ago when she ate lentil-barley burgers and wouldn't touch spaghetti-os, she surprises me. Her meals are listed in parentheses on the line below what we'll be eating.
Finally, I'm really excited this week to be able to use my new iPad in the kitchen instead of printing out recipes. I read a great tip online about using your iPad (or iPhone) in the kitchen. Put it in a ziplock-type bag and seal it. That protects it from moisture and mess, but you can still use it and see it just fine. I tried it with my phone and found that it's true - the touch-screen worked fine even with the layer of plastic in between my finger and the screen.
On to the plan!
Monday:
Spinach and Chickpeas, Rice, Fresh berries with yogurt and honey
(Chickpeas w/the spinach picked out, rice, berries, yogurt)
Tuesday: Cheese Tortellini,
Tomato Sauce with butter and onion, Salad, Bread
(Tortellini with a side of sauce for dipping, carrots, bread)
Wednesday:
Veggie Tacos, Spanish Rice
(Cheese and bean quesadilla, spanish rice)
Thursday:
Kale and Cheddar Frittata, Carrot Salad
(Scrambled eggs, cheese, carrot salad)
Friday: Avocado BLTs, Sweet Potato Fries
(Bread, cheese, sweet potato fries, yogurt)
Saturday:
Green Chile Chowder, Cheese Quesadillas
(Cheese and bean quesadilla, applesauce)
