This weekend was super busy, so I haven’t even had a chance to go to the market yet! Luckily, it gave me a chance to assemble the kind of meal plan I use during those busy weeks. This one is focused on a lot of items that I have stocked in my pantry and freezer already. I did go apple picking, so I incorporated a fresh apple a day, and will put up a post later this week about the importance of apples in your diet.

Check out this week’s meal plan: Week of Sept 21

Overnight Oats: This recipe for now. I will post a great one soon!

Ezekial Toast: 2 pieces of ezekial bread, topped with whollly guacamole, sliced tomato, salt, pepper, and crushed red pepper

Veggie Lo Mein: Experimental recipe I will post later.

Quinoa Tex Mex Bowl: Make a big batch to have for leftovers. One serving is 1/4 cup cooked quinoa, add in black beans, chopped tomato, fresh lettuce, top with tortilla strips and sliced avocado.

Zucchini Noodles: Use a spirulizer on 1/2 zucchini. Add over cooked quinoa pasta, add heated marinara.

Let me know if you have any questions, and have a great week!