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Race Week Menu Plan

Posted on April 27, 2014 by A Mother's Pace

We are actually home this weekend and that means that I’m taking the time to meal plan. I have a few pictures of some recent food I’ve been eating and then I’m down to business with my meal plan.

[breakfast] These egg cups have been great for quick meals in the morning. It’s nice to just warm and serve. No dirty pans and a quick, healthy meal!

[sweet snack] Sometimes you just need a little bit of chocolate, right? This is one snack that I fall back on when I’m craving chocolate and it really hits the spot!

[dinner] We’ve been grilling out a lot lately with spring in full swing now. We usually throw something on the grill and some veggies in the oven to roast while the grill is going. I’m sure once it gets warmer out we’ll skip the oven and put the veggies on the grill as well. I just can’t get over how good roasted veggies are though!

[side] Sweet potato fries are the go-to veggie at our house right now. They are so good and when we fix these I don’t even miss regular fries at all.

[dinner] My favorite veggies to pair with pasta are brussels sprouts. There’s just something about that mixture that I love!

[drink] My all time favorite beer is good ole Sammy Smith’s Organic Chocolate Stout. We don’t buy it often because it’s a treat, but when we do I sure enjoy it.

Now that we’re caught up with what I’ve been eating lately, here’s a look ahead to next week.
[monday] Frittata

[tuesday] Fajitas

[wednesday] Quinoa Burgers

[thursday] Leftovers

[friday] Pasta (Carb loading for my race!)

[saturday] Leftovers

[sunday] Grill Out (post race protein!)

What meal do you eat to carb load for a race? Do you grill out a lot in the spring/summer?

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What’s for Dinner

Posted on March 23, 2014 by A Mother's Pace

March Madness, weekend errands, running and family time has filled up our weekend. It’s been a hectic one so I’m jumping right in today with some photos of meals from last week and then our meal plan for next week.

[breakfast]

Due to lack of planning on my part we ended up with green yogurt and granola on St. Patrick’s Day. The kids thought it was fun though so it was alright. Next year I’ll be more creative.

[lunch]

I enjoyed a snack plate recently for lunch. It was fun to eat a variety of foods and very filling. Hard boiled eggs are so good. I don’t know why I don’t make them more often.

[dinner]

Tilapia Tacos, one of my favorites. I never imagined that I would like fish tacos until I tried them and now it’s something we make often and enjoy.

[dinner]

Spring is here and that means that we’re grilling out again. I enjoyed a burger after my long run on Saturday and we also grilled out more food for upcoming meals this week. And when I say ‘we,’ I mean my husband. He’s the one that grills in our family. Nothing complements a good burger more than a side of sweet potato fries!

And that brings us to next week. Here’s what I have on our meal plan for the week.

[monday] Frittata

[tuesday] Grilled Sundried Tomato Sausage

[wednesday] Leftovers

[thursday] Sweet Potato Topped with Chili

[friday] Black Bean and Sweet Potato Tacos

[saturday] Grill Out

[sunday] Slow Cooker Chicken with Rice Pilaf

Is your weekend busy or relaxing? What’s something that you have planned for dinner this week?

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Tips for Roasting Perfect Veggies

Posted on March 16, 2014 by A Mother's Pace

It’s no secret that we love to roast veggies at our house. It’s in our meal plan almost every week and I’m sure we’ll keep on roasting even in the heat of the summer just because the veggies taste so good.

We have our standards, our favorites that make it into every batch. Those include sweet potato, carrots, onions and brussels sprouts. We also include an apple every time we roast veggies. It adds an extra bit of sweetness to the savory and is so tasty. And then we have our new favorites including beets and broccoli. Finally, we’ve been throwing any other veggie that we might have on hand to the mix to add variety.

This week when we tried roasted broccoli for the first time my 4-year-old son declared that broccoli was his new favorite veggie. This is the same boy that wouldn’t even touch the stuff the day before. Makes a mama proud!

Tips for Roasting Perfect Veggies

Preheat oven to 350 degrees.
Cut veggies so that they are all similar in size. I usually try to cut mine so they are around an inch.
Invest in a silicone baking mat. It makes clean up so easy and the veggies don’t stick to the pan at all.
Add veggies to the pan, I use a jelly roll pan. Drizzle olive oil and add seasonings. I usually only add salt and pepper to taste.
Roast beets separately in another pan or dish to avoid turning other vegetables red. I also store them separately in the refrigerator if we have leftovers.
Pick what you like but try something new. I’m trying radishes next time we roast.
Finally, roast for about 30 minutes and then ENJOY!

I have just a couple of meals to share with you this week before I get to our menu plan.

[snack] Apples with Peanut Butter. So simple but so yummy.

[lunch] Salads. I’ve been topping greens with everything this week. Tuna salad, deli turkey meat, leftover steak, even leftover roasted veggies. I’ve been craving the greens.

[dinner] Pork Chop with (surprise!) roasted veggies and a salad.

Now on to our meal plan for the week. We ended up eating out more than anticipated last week and leftovers lasted longer than I thought so I have some repeats.

[monday] Something green. I’m still searching!

[tuesday] No Peak Chicken

[wednesday] leftovers

[thursday] Quinoa Burgers

[friday] Tilapia Tacos

[saturday] Sausage Bake

[sunday] Frittata

Do you roast veggies? What’s your favorite? What are you eating on St. Patrick’s Day?

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