Taking the full measure of life

Busy Week’s Meal Plan: March 2-9

March 2nd, 2008 · 4 Comments

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This is my menu plan for this week.  This week is the beginning of March, so it’s when I’m instituting the inclusion of a leafy green vegetable in my breakfast on a regular basis—I’m aiming for 5 out of 7 days this month. That’s my March new activity of the month.  With the addition of a leafy green at breakfast, I should get a boost of protein, vitamins, and iron at the start of the day, and I should stay more full until lunchtime.  As I have mentioned before, I was inspired to take on this activity by Meg Wolff’s blog, Becoming Whole.  I made and froze some breakfasts that qualify tonight to kick off this month’s activity.

Here’s my meal plan for the week, which, as always, is high in (organic, seasonal, local) veggies, moderate in fat, quite tasty, and gluten-free, egg-free, soy-free, and cow dairy-free.


Lunch: Leftovers


Dinner: Quick pecorino fish fillets with roasted sweet potato fries and steamed lemon-herb broccoli

To Do: Make greens and whole grains to freeze for breakfast combos: wilted tatsoi with brown rice/wild rice mix; chard with red quinoa


To Do: Exercise and grocery shop during morning off

Lunch: Big green salad with roasted vegetables and feta (Go to work after 1/2 day)

Dinner: Sally works late; Dan makes 3R meal


Dinner: Eat at Margaret’s–just show up (Yay!)


Dinner: Sally works late; eat leftovers


To Do: Pick up CSA order!

Dinner: Lesley & Duncan over for dinner: Moosewood Vegetarian Chocolate Chili (with chopped mushrooms added) & Sophie-Safe cornbread


To Do: Go see Sally’s grandmother (one state over)

Dinner at Grandma’s: Karina’s Roasted Veggies (with pine nuts & pecorino) over gluten-free pasta; gluten-free, vegan brownies for dessert (my tiny little grandmother is a total sucker for good chocolate)


Breakfast: Take ready-to-serve food to Grandma’s

Lunch: Melissa’s Walnut-Hummus Wraps in Cabbage (for Book of Yum’s new Adopt-a-Gluten-Free Blogger Event)

To Do: Make another round of green veggies with whole grains for the coming week’s breakfasts

Dinner: Greek meatballs in goat yogurt with rosti, steamed garlicky broccoli, and grapefruit halves broiled with raspberry preserves on top


Brunch: Homemade waffles with orange-cranberry-maple sauce and pecans and organic, pastured chicken sausage

Snack: Winter fruit smoothie

Dinner: Simplicity circle meeting: Make roasted (pastured CSA) pork tenderloin with apples

I’ll be submitting this week’s menu plan to the Gluten-Free Menu Swap, which will be hosted this week at Conviviality.

Tags: allergen-free recipes · locavore · meal planning · new activity of the month · winter

4 responses so far ↓

  • 1 Jenn // Mar 2, 2008 at 8:09 pm

    Mmmm. . . I can’t wait to try that brownie recipe!

  • 2 melody // Mar 3, 2008 at 7:26 am

    Planning your meals is so smart.. I don’t do it now, because I’m cooking for one most of the time. I eat lots and lots of leftovers!

    btw, loved your last post. I am pretty good about flossing, but admit sometimes I skip a day or two.. I am inspired to floss twice a day now!

  • 3 carrie // Mar 3, 2008 at 11:06 am

    Lovely menu as always sally! I like your idea of adding greens to your breakfast. I really want to start incorporating that too! Those brownies sound very good too! yum!

  • 4 glutenfreeforgood // Mar 4, 2008 at 6:12 am

    Sally — thanks for including me in your meal plan. I do appreciate it. I’ve been so busy lately and haven’t had a chance to sit, relax, and read. I just spent the past half hour or more enjoying some tea and cruising around your blog and catching up on all your writing. You’re a good writer and I always enjoy your perspective on things. I also watched Meg’s video and was inspired by her wonderful attitude. This opportunity we have to support each other and share information through our blogs is so wonderful, isn’t it?! We all have something special to offer and we’re all connected. What good energy!
    Take care,

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