Here a summary of our last week’s menu: fish, eggs, chicken, legumes, vegetables and fruits. I did not do any fancy cooking but it was still yummy, healthy and everyone was happy. We don’t need to always be extremely creative to have good healthy happy meals.
Monday, we had breaded mahi mahi which is one of my kids’ new favorite dish. I served it with home cooked chickpeas, boiled peas and a green salad.
On Tuesday I had prepared a quinoa salad but when it was time for dinner we didn’t feel like eating a salad, it was “cold” outside (cold for Miami standards 😉!!!) and we wanted something warm. So I quickly switched the menu and make some scrambled eggs with sautéed mushrooms, peas from the day before and a salad. The quinoa salad went into my kid’s lunch boxes 😊.
Wednesday, we had grilled chicken with herbs de Provence, roasted cauliflower, homemade refried beans and a green salad.
Thursday a burrito with black beans, avocado, leftover chicken, diced tomato, corn and cilantro.
And Friday, lentils with chorizo and a salad.
|Breakfast||Yogurt w/ granola||Power bowl||Toast w/ jam & Greek yogurt||Power bowl & Greek yogurt||Oatmeal|
|Lunch box||Ground beef with cherry tomatoes and corn||Chickpea salad||Chickpea avocado quinoa salad||Pasta w tomato and tuna||Chickpea avocado quinoa salad|
|Dinner||Mahi mahi, peas, chickpeas, salad||Scrambled eggs, sautéed mushrooms, peas, salad||Grilled chicken, cauliflower, refried beans, salad||Burrito||Lentils w/chorizo, salad|