Well last week’s clean eating meal plan went really well. I stuck to the plan and made it work. I am really enjoying knowing what I’m cooking for dinner well before 5 pm. One thing I did do differently last week is I printed a copy of my clean eating meal plan and posted it to the refrigerator. The kids and I could all see it and get excited about what was for dinner that night. Sometimes my youngest can be a little picky and decide he doesn’t want to eat his food. I didn’t see as much picky eating from him this week. That’s always a GOOD thing.
Take a look at previous week’s clean eating meal plans for February:
This week I’m going to venture a step further and add breakfast and lunch to my clean eating meal plan. Breakfasts are pretty simple at our house. I don’t buy breakfast cereals because of all the junk in most commercial cereals and healthier, organic cereals are free of that stuff but are SOOOO expensive. I have made my own granola before, but my kids don’t eat it. So most mornings, we will have fruit, yogurt, eggs, and toast. We have four egg laying hens in the backyard, so we have plenty of eggs on hand. On the weekends, we’ll spend more time in the kitchen and cook a full breakfast. For lunches, we eat at home. I homeschool my children, so I’m not packing any school lunches. Many lunches are made using some type of leftover. If you want to pack them as a take away lunch or school lunch, a few will just need a bit of reheating.
This week, I’m planning on a simple Balsamic Vinaigrette for my salad dressing. Here’s the recipe.
Combine 1/4 cup Balsamic vinegar, 1/2 cup olive oil, 1 tablespoon Dijon mustard, 1/4 teaspoon salt, generous dash of teaspoon onion powder and garlic powder, freshly and ground black pepper to taste.
Breakfast – Soft boiled eggs, toast points, Sunrise juice
Lunch- Chicken Tortilla Soup (chicken, corn, tomatoes, onions, bell peppers, tortilla chips, monterrey jack cheese, chicken broth)
Dinner – Beef, Broccoli, and Carrot Stir Fry with brown rice
Breakfast – Blueberry yogurt smoothie, toast with strawberry jam
Lunch – Pineapple Fried Rice with shrimp, peas, bell pepper and green onions
Breakfast – Chocolate Bar Oatmeal
Lunch- Grilled Cheese with ham and apple on whole wheat bread, cherry tomatoes
Dinner – Lasagna Spaghetti Squash, spinach and strawberry salad
Breakfast- Banana Chocolate Frostie, Egg in a Hole
Dinner- Coq Au Vin with carrots and mushrooms, egg noodles, diced tomato and cucumbers with Balsamic vinaigrette
Breakfast- Egg and cheese soft tacos with salsa
Lunch – Mini pizzas (dough recipe) with mushrooms and black olives, orange slices
Dinner- Shrimp and Bell Pepper Stir Fry, brown rice
Breakfast- Garden Frittata
Lunch- Leftovers or Baked potatoes with sour cream, butter, and cheese
Breakfast – Egg, bacon, and cheese sandwich
Lunch- Cheese and salami assortment with fresh veggies and ranch dressing