Yup it’s back! Not that my meal planning ever stopped… and this week it’s better than ever. Mostly because we are going away on a family trip soon so I get to plan all our food for a 2 night hotel excursion with mini fridge and microwave! In a future post I will outline how we did it – both to save on money and continue to keep eating healthy! (Well healthier than the burger and fries options most restaurants provide…this is vacation after all and treats are well deserved!)
So here is this week’s menu plan!
- Peanut Satay Dragon Bowl with quinoa (The pic is of my pre-chopped veggies for this evening. One of my lifesavers in whole-foods eating is prep time ahead of schedule. Too bad my colourful peppers are hidden underneath.)
- Greek Pizza (on garlic naan bread)
- Vegetarian Paella
- Tacos! (Since I totally missed out on the Cinco de Mayo celebrations I’m making up for it here!)
In amongst all of this planning and prepping I am training for an upcoming mother’s day race. I use the word training and race VERY loosely. It’s 5km (3.1miles) and my normal runs are 2 miles so it really isn’t a stretch. And as for the race aspect, I’m not in it as a competitive sport.
I realized with the extra time to get out with running stroller, or haul the kids to the gym (so I can get on a treadmill) that I do excel in time organization. And also, that the part of me that wants everything healthy and ‘from scratch’ needs to sometimes take a breather and take a step back. So I have been organizing easy meals the past few weeks. And although they are still healthy and balanced, they have some ‘cheats’ to make things go a little more smoothly in my time crunch between naps, ballet class, school, playdates, swimming lessons, running schedules, yoga classes (both teaching and attending), and hubby’s new krav maga martial arts training…