Saturday
Breakfast
Apple Cinnamon Oatmeal Pancakes topped with applesauce
Banana milk
While the pancakes are cooking; make the banana milk by placing two bananas in the blender and filling blender jar three-fourths with milk of choice. Blend; if you want it sweeter, add 1/2 – 1 tablespoon of honey. For an extra nutritional boost, add 1 tablespoon of ground flaxseed and blend until honey and flaxseed disappear.
Dinner
Buffalo Meatloaf with Spinach and Roasted Baby Potatoes
Sunday
Breakfast
Sweet Potato and Zucchini Bread (or muffins)
Serving of plain Greek yogurt with a drizzle of honey
Orange juice
Dinner
Fish Fillets with Cilantro Pesto (double the pesto recipe)
Brown Basmati Rice (cook 2 ½ cups of rice to have some later in the week; freeze left over cooked rice)
Spinach Orange Salad
Cooking guidance
- Make the rice.
- While it is cooking, make the pesto.
- Make the salad and prep the fish; brushing the roasting pan with olive oil.
- 20 minutes before timer for the rice runs out, preheat the oven. Put the fish in the oven the last 10 minutes the rice is cooking.
Monday
Breakfast
Breakfast burrito with scrambled eggs with spinach and sprinkle of cheese. Sliced peach or pear.
Dinner
Pasta with Pesto and White Beans
Grated Beet and Carrot Salad
(Double the amount of grated beet and carrot to use the next day)
Use pesto left over from Sunday night to make the pasta recipe.
Cook the pasta.
While pasta is boiling, grate the beet and carrot and make the salad.
Tuesday
Breakfast
Apple Cinnamon Pancake sandwich with cream cheese and honey
Orange juice
Dinner
Beet and Carrot Wraps
(Spread hummus of mashed avocado on tortilla, use left over grated carrots and beets, a handful spinach and sprinkle of sunflower seeds; roll up)
Grape tomatoes on the side, fresh or lightly sautéed in extra virgin olive oil tossed with chopped parsley, green onion or cilantro.
Wednesday
Breakfast
Granola (soak for 15 minutes in milk before serving), add chopped up peach or fruit of choice. Grapes on the side
Dinner
Dijon Chicken Breasts
Brown Basmati Rice Pea Pilaf
Sauté 1/3 cup chopped onion in saucepan until translucent
Add one minced garlic and frozen rice and cook until rice is defrosted.
Add 1 cup of frozen peas and 2 tablespoons water. Cover and cook on low heat until peas and rice are hot.
Spinach Blueberry Salad
Thursday
Overnight Oatmeal with blueberries and pecans
Dinner
My Pad Thai
Steamed Broccoli with Lime Garlic Oil (skip the sesame seeds this time)
Friday
Breakfast
Sweet Potato Zucchini Muffins with cream cheese/honey filling
Defrost the muffins by taking them out of freezer the night before or microwave in the morning
Orange juice