Monday, April 4, 2016

Meal Plan Monday

April 4 - 10
 time for new themes


In my ideal world, I sketch out my meal plan on Wednesday when I give the fridge a quick clear out and wipe down. That gives me time to look in the pantry, go to the farmer’s market and have a sense of what I might like to cook for the following week.

The reality is that it’s now Monday morning, the start of a new week, and the first week of a new month. It’s not a big deal because I have a pretty strong rhythm of meal themes, a basic foundation food for each night of the week. Do we always eat those foods week after week? We don’t. Yet I have the basic ingredients, and  I know I can lean back into them if I need to, and at the same time, I have the freedom to cook something completely different if I want to.

I sit down and sketch out my meal plan for this week. Over here I talk about the Anchors of Our Day, with meals as a point in the day we can lean back into, everyday, an anchor that tethers us to a healthy home rhythm.

The changes in our diets have had me simmering over some new general theme for each days of the week. We have several different nutritional and dietary needs: gluten free, vegan and gluten and dairy free. We all began as whole food omnivores with an emphasis on S.O.L.E. food.

As this new path unfolds, it sometimes feels simple and easy to manage, other times it can feel overwhelming with planning and preparation. It does feel great from a health perspective, energizing and nourishing. To try and get a handle on our different and divergent dietary needs, I made a chart of our dietary needs to try and find more common threads, in which each of us feels nourished with one meal.

These past months have been a time of reflection for me with my meal themes. Monday’s Mexican with beans and rice as a base remains a favorite, cheese, sour cream and meat can be options to add or ignore. Tuesday Thai works well. Wednesday’s pasta is out, I’m not keen on using gluten substitutes, they are not so sound nutritionally, and then there’s the concern about rice with arsenic.

My meal themes need a change. This is what I’ve come up with:

:: Monday is Mexican
:: Tuesday is Thai or Stir fry
:: Wednesday is Slow Cooker or Children cook
:: Thursday is Indian or lentils or chickpeas
:: Friday is Salade Compos√©
:: Saturday is grill or baked beans in winter and or leftovers
:: Sunday is grill/roast/casserole

How do you do with meal planning?

We can inspire each other if you join me by linking below in the comments to a post with your meal plan. 

1 comment:

  1. I love the flexibility within your daily categories - I can see lots of possibilities there!

    I don't have a post written about our meal planning (I really should!) but a couple of books that we use and love might interest you:
    "Bean by Bean: A cookbook" by Crescent Dragonwagon
    "The Leafy Greens Cookbook" by Kathryn Anible

    We also use and love the Fresh 20.com's vegetarian meal plans; when a guest is gluten-free or dairy free I can easily substitute a different grain or serve the dairy portion as a side option.

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