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Meal Planning 101

March 31, 2008 by KimiHarris 4 Comments

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Thanks for stopping by! If you're interested in healthy eating check out my free gifts! and subscribe to get regular email updates. *Some links may be affiliate.*


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.
____________________________________________________________________

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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KimiHarris

I love beautiful and simple food that is nourishing to the body and the soul. I wrote Fresh: Nourishing Salads for All Seasons and Ladled: Nourishing Soups for All Seasons as another outlet of sharing this love of mine. I also love sharing practical tips on how to make a real food diet work on a real life budget. Find me online elsewhere by clicking on the icons below!

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Reader Interactions

Comments

  1. Stephanie @ Keeper of the Home

    April 1, 2008 at 8:20 am

    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!

    Reply
  2. Kimi Harris

    April 1, 2008 at 9:56 pm

    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.

    Reply
  3. bigbinder

    April 3, 2008 at 3:16 pm

    How interesting! With the tabbouleh, do you just keep the other ingredients the same and switch bulghur with quinoa? No other changes?

    Reply
  4. jiaying

    April 14, 2008 at 5:19 pm

    your family must be blessed with all those healthy home-cooked meals by you! (:

    Reply

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