Happy Monday, healthy mamas!
It’s time for another weekly meal plan!
To plan, I start with checking out my fridge, freezer and pantry- and I use my 4-3-2-1 meal planning method (read more here or listen to this episode), based on what I have, and fill in anything I want to make, this week!We have a little bit more flexibility, this week with our meal plan- lots of kid-friendly and plant-based goodness, happening this week.
p.s. last week’s Cook with Kris class live on Instagram went so well, I’ll be back later this week making the butternut squash chili you see above (catch last week’s replay below)! Join me on Instagram to catch this week’s class.
Here’s our plan, for the week:
Meal 1: Kid-friendly Pizza Chicken Tenders + roasted veggiesMeal 2: Millet fried ‘rice’ (from Supernatural Cooking by Heidi Swanson) Meal 3: Pumpkin Butter Chickpeas from Half Baked HarvestMeal 4: Pumpkin Rigatoni (yes, we’re obsessed with this recipe) from Pinch of YumMeal 5: One-Pot Butternut Squash + Kale Chickpea Curry (making this one live on Instagram, this week at 1:30pm EST- join me!)
I explain in this post why I only plan for five meals (sanity game changer!)
What I prepped ahead:
I used a combination meal prep style (I teach the three meal prep styles in my healthy mama meal prep course) again this week.
- Batch item: Pizza chicken tenders
- Chopped veggies: onions
- Chopped veggies: kale
- Chopped veggies: delicata squash + jicama (for dinner)
- Protein: cooked chickpeas in the instant pot
- Homemade cashew milk
Hands-on time: 35 minutes (plus time for the chickpeas to cook)
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Have a beautifully balanced week, friends!