MENU 7

I haven’t posted a menu in a while because we’ve been traveling and it has been hard to keep up with everything… but we’re back and here you have last week’s menu.

This week we had a very decent dinner menu in terms of variation: we had chicken, pasta, eggs, fish, everything always accompanied with vegetables and salad. And it was well balanced with the kid’s lunches.

The chicken with cabbage is a very simple yet delicious recipe that only has chicken, cabbage and soy sauce. Recipe coming soon…

The lasagna is packed with vegetables, this time I used: eggplant, zucchini, onion, carrots, mushrooms everything coated with tomato sauce and bechamel. The bechamel makes it heavier but tastier, but it can be totally omitted, I actually don’t do it most of the times.

The lentil and cauliflower salad is a salad that I have been working on lately, specially the tahini dressing that makes the whole dish make sense. It has boiled black lentils, roasted cauliflower, sautéed mushrooms over a bed of mixed greens with a lemon-tahini dressing. Once I get this salad 100% ready for prime time, I will post it.

My quiche has ham, mushrooms, gruyere cheese, eggs and some regular cream. I always have it ready those days I know we get home late and the kids are hungry, so I just put it in the oven to warm up and we have dinner ready in no time.

And the mahi mahi I bread it and pan fried it. I know it is not the healthiest way of eating fish but my kids eat it happily this way so if I have to choose between no fish or fried fish, I choose fried fish (given that we don’t eat that many fried foods).

Monday Tuesday Wednesday Thursday Friday
Breakfast Yogurt w/ granola Power bowl Cereal w/ milk Oatmeal PBJ sandwich
Lunch box Chickpea salad Meatballs w/ rice Avocado and ham taco Pasta w/ tomato sauce and tuna Lasagna leftovers
Dinner Chicken w/ cabbage + salad Vegetable lasagna + salad Lentils & cauliflower salad w/ tahini dressing Ham and mushroom quiche + salad Mahi mahi + brussels sprouts + salad

Breakfast is accompanied by either a piece of fruit or a smoothie.

Lunch boxes always have a serving of raw vegetables (carrots, peppers, cucumber or cherry tomatoes and I alternate between them) and fruit that varies depending on what they had for breakfast.

For dinner we have a salad almost every day and it is usually a green salad with a combination of whatever there is in the fridge: lettuce, tomatoes, peppers, cucumber, shredded carrots, corn, avocado, sunflower seeds. And dessert is always a fruit.



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