Happy birthday to me!! Before I share my meal plan for the week I have to share the cookies my boyfriend and I experimented with last night- he always makes fun of my kale obsession, and so of course what do I request? kale chocolate chip cookies! I saw this recipe on Facebook and had to know what it was all about. And the video was right, they were surprisingly delicious! Check out the recipe here (note: I added an egg to moisten them).
I just got back from a wonderful day out with my parents and Matt: we went to the Winter Park Art Festival and had a delicious meal at The Porch. Their sweet potato black bean patty was probably in my top 3 veggie burgers, and the restaurant is super cute, social and upbeat! Definitely added to my list of go-to restaurants in the area. Now I’m ready for my quiet night in.
So now back to the meal planning: Last week I was given the amazing opportunity to intern for a company called Elevation Scholars, a group that works to provide training, resources and scholarships to high-achieving students in Title 1 high schools, to help them pursue a college education. I am excited to get to work with their event planning team to help organize these boot-camps, ceremonies and information sessions, but am also nervous about adding another thing to my overflowing plate…YIKES. These extra work hours will definitely mean more meal prepping and to-go meals, and this week is the first test to see how my new plan goes.
My new lunch recipe for the week is Quinoa Veggie Collard Green Wraps. Usually I buy Toufayan gluten-free wraps for lunches, but I can never seem to get them to hold together. When we were in NY I got a collard wrapped veggie burger and it was DELICIOUS. So I decided to give this method a try; plus it’s fresh, low-carb and still super filling! Here is the recipe I am using as my base (I’m thinking my fillings will be: cucumber, carrot, alfalfa sprouts, red onion and zucchini spears- with roasted red pepper hummus. YUM!)
Crockpot dinners will be my best friend for my double shift days- having dinner ready for you helps you resist the urge to grab takeout on the commute home. I opted for chicken fajitas this week; I can serve this over salad, rice or in a wrap, giving me lots of options for the week so I am not bored. All I do is dump 1/2 sliced onion, 1 sliced green pepper, 8 ounces chicken, taco seasoning and 1/2 can black beans in the pot, and cook on high 3-4 hours. So easy and so yummy.
Meal Plan March 18-25th 2017
|SA||Almond Milk Peanut Butter Oatmeal||Tuna over spinach salad w/ balsamic||Date Dinner- Ruby Tuesdays|
|SU||Banana Cinnamon Oatmeal||Birthday Lunch- The Porch||Pasta w/ sautéed vegetables + shrimp|
|M||Egg sandwich w/ fruit salad||Cold Zoodle Veggie Pad Thai||Crockpot chicken fajitas over rice|
|T||Berry Overnight Oats||Quinoa collard wrap- (NEW!)||Baked lemon chicken w/ roasted vegetables over sautéed kale|
|W||Peanut Butter Banana Overnight Oats||Quinoa collard wrap||Crockpot chicken fajitas over salad|
|TH||Coffee Oat Smoothie||Chicken salad over spinach with raw veggies + hummus||Dinner with Mom and Dad|
I head home Friday and have two whole days to experiment with mom in the kitchen. I’m thinking some muffin tin breakfasts and maybe a new Buddha bowl?! I’m off to get prepping now, have a fantastic week everyone!