Another point to keep in remember while meal planning is keeping in mind your family’s preferences and needs.
As the official meal planner of the house, I have found that I often just prepare my favorites. To prevent this, I try to ask my husband if he has any requests. Since he is often very “easy going” about what I plan to serve and doesn’t request a whole lot, I need to try to remember, on my own, what some of his favorites are. He definitely likes pasta, quinoa, sushi, rice, and soups. I try to keep that in mind as I plan.
But now I have another person to consider as I meal plan, my little 18 month old daughter. I have to make sure my foods are not overly spicy and are suitable for someone her age. She is a lot like her daddy and loves pasta (it’s so easy for her to eat!), savory foods and soups. It has been a challenge to balance encouraging her to eat new foods, and allowing her to have her own preferences. I am not into forcing her to eat food (that could get ugly fast), but am definitely for encouraging her to eat healthy, and have a wide palate. Easier said than done! I don’t have any type of junk food in the house, so that makes things easier. 🙂
As I meal plan, I try to remember to plan on making snacks for her, and to keep in mind dinners that she can enjoy as well.
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This week I am only planning Monday through Wednesday because my husband will be out of town the later part of the week. What a short week! I am trying to fit in plenty of healthy food before he leaves to give him a boost before he has to survive off of restaurant food. I will also be making food for him to bring on the trip, baked goods, granola, and other portable food.
Monday: Quinoa Tabbouleh (even better with quinoa, instead of wheat), Sauteed Spinach, Miso Soup
Tuesday: Buckwheat with Pasta and Mushrooms, Green Salad, Veggie Side,
Wednesday: Cream of Broccoli Soup, Muffins (or Biscuits), Green salad, Savory Carrot Salad
This post is part of Menu Planning Monday
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Yes, tabbouleh really is better with quinoa! Especially sprouted quinoa- even better!
I would love to have your buckwheat/pasta/mushroom recipe- care to share it? I’m good at making things using raw, sprouted buckwheat, but not so much at using it in my regular cooking. A while back I accidentally bought a huge bag of the brown buckwheat (I meant to buy the white-green kind),and now I don’t know what to do with it all!
Stephanie,
I am still playing around with a recipe, but if I get it good enough, I will definitely post it. 🙂 I have found that the brown buckwheat works well for many dishes, the only difference is you don’t have to toast it because it already is. But, I have still toasted it….I am not sure if you are “supposed to” but I needed to because I was toasting it with egg.
How interesting! With the tabbouleh, do you just keep the other ingredients the same and switch bulghur with quinoa? No other changes?
your family must be blessed with all those healthy home-cooked meals by you! (: