Short, and to the point. Here is what our food life looks like this week, for people who might need some menu inspiration:
Monday: Kale, Quinoa and Chicken Bowls (sautéed kale and garlic, tossed with olive oil, shredded grilled chicken and cooked quinoa, top with hot sauce and parmesan cheese)
Tuesday: Tuna salad + green salads
Wednesday: Cheap and Fancy Mac and Cheese
Thursday: Balsamic glazed chicken and roasted carrots
Friday: Roasted Garlic and Coconut Soup with Focaccia bread (Does anybody know about that coconut soup at Surin of Thailand? This is my attempt to re-create. I’ll let you know how it goes!)
For interested parties, we spent less that $90.00 on food for this week, so file this under budget! Also, M, T, Th meals are gluten free, T&Th are also dairy free. Leave out the cheese and so is Monday.)
How to prep for this (I usually prep on Sundays):
Grill your chicken. I grill mine in olive oil with salt and pepper.
Cook your quinoa. Quinoa cooks just like rice. I use 2 cups of water, 1 cup of quinoa, splash of olive oil and salt.
Make your mayonnaise and then assemble your tuna salad: I add a few spoonful’s of mayo, a little mustard, some pickle relish, and a grated boiled egg
Make sure your salad greens are washed and sorted.
Make your salad dressing. I find a basic combo of olive oil, vinegars and mustard to be a good start. But honestly, we buy lots of this.
Chop the broccoli and carrots for use later this week
The rest I’ll do the day we eat it, but that’s a really good head start if you’re looking to save some time. I work until 5 every day but Friday, so it’s nice to have a few things done so I don’t spend allllll my free time in the kitchen. Cause, you know, gotta live life!