EASY MEAL PREP FOR A CRAZY BUSY FAMILY WEEK

"Let food be thy medicine and medicine be thy food."

This week is a different one for us.

We have my parents visiting for the entire week AND then we leave for out of town on Thursday evening.

This won’t stop me from preparing for the week, I just need to be good with using up leftovers or freezing anything that is still in the refrigerator when we leave.

Yesterday, my parents and I wandered around the farmers market and if anyone has ever met my dad, he gets pulled into many conversations easily as he loves to learn, so we came home with 2 bag fulls of goodies.

What we bought:

• 4 types of mushrooms

• Kabocha Squash

• Delicata Squash

• Cauliflower

• Beets

• Broccoli

• Fingerling potatoes (red, purple and gold)

• Shishito peppers

• Corn

• Yellow large tomatoes

• And Organic Sourdough, Sunflower and Flax bread

  *We choose to buy all organic to lower levels of pesticides and such.

Then I went to whole foods to grab a few proteins and ended up with:

• Grassfed Steaks

• Chicken Sausage

• Wild Haddock

So here’s my plan for the week:

Sunday dinner:

• Steaks

• Baby potatoes boiled then pan friend with olive oil and garlich

• Sauted mushrooms

• And walnut, apple crisp

This recipe is one to be saved!

Monday dinner::

• Buffalo Cauliflower bites with Primal Kitchen sauce

• Baked White fish with lemon and green goddess spices from Trader Joes

• Delicata squash with curry powder and sea salt

Tuesday:

• Italian Tomatoes - slice tomatoes 1/4 inch thin, sprinkle parmesan cheese on top with Italian spices and sea salt

• Organic corn on the cob with grass-fed butter

• Chicken Sausage - simply heated in pan

• Roasted shishito peppers

Wednesday:

• Leftovers galore!

Thursday

• We’ll be at the airport so we’ll likely pack leftovers to bring and eat

I also bulk prepped:

• Kabocha squash, in small pieces with sea salt

• Sheet pan veggies

• My infamous grassfed gelatin jigglers and Lactation bars

• Shredded chicken in my pressure cooker

This way we’ll have enough for mixing and matching lunches and snacks.

Plus, we have the delicious Organic Sourdough, Sunflower and Flax bread so we’ll be making veggie egg scrambles many mornings to enjoy that on the side.