Oh, hey. It’s me. As you can tell, I’m not exactly mastering the art of balancing the internship with blogging. I am behind on Notes from the Intern, and I’m pretty sure I haven’t published a recipe here since June. I apologize for the sporadic posting, but all I can say is that my absence is due to happy events. I’m finally getting to do what I love—share my love of food and nutrition with people who really need some help getting their health under control. This past week in particular has been a truly rewarding experience.
Anyway, I did want to pop in and share my meal plan for the week because I’m pretty excited about it. Because I’ve been lacking in creativity lately, I’ve been relying on past issues of Clean Eating magazine (which has sadly gone out of print). Each issue has a two-week meal plan, so I’ve been loosely following those to keep me (and Seth) eating well.
Here’s a look at what’s on the menu for the week:
kale chicken caesar salad. Did someone say kale? We all know how I love me some of that healthy green stuff. My body has been adjusting well to small amounts of chicken thus far, so this recipe from Clean Eating sounded like a great way to start off the week. I’ll let you know how it goes!
lemon-garlic fish w. spinach + quinoa. I am purposely leaving the type of fish vague, as I’m waiting to see what’s on sale and looks good at the store tomorrow. I think pretty much any fish would taste good with some lemon and garlic. As for the quinoa, I have way too many bags of it hanging out in my pantry—I’m pretty sure I have a huge Costco bag of the regular stuff, plus one of the rainbow variety and one of the red variety. I guess I need to re-visit all those quinoa cookbooks I reviewed awhile back!
shrimp + broccoli pasta. I’ve had good luck finding local and sustainable shrimp lately, so shrimp has been making an appearance on the menu pretty regularly. We’ve been enjoying it in stir-fry and on grilled veggie skewers, but I decided to switch it up a bit this week and pair it with my fave veggie.
bbq black bean burgers + sweet potato fries. We are all about using the grill in our backyard these days. Seth suggested that we try using the grill to make my BBQ Black Bean Burgers the other day. It could be messy, or it could be completely and deliciously awesome. I’m hoping it’s the latter!
swiss-veggie frittata. Frittatas are one of my favorite ways to use up extra veggies toward the end of the week, so that’s why it ended up on the menu this week. Plus, Seth will eat pretty much anything if Swiss cheese is involved!
white bean soup + arugula salad. I keep wishing and hoping for fall to arrive. My thinking is if I eat fall foods, the temperatures will drop, right? Right. Not entirely sure of what will go in the soup—maybe some tasty winter squash.
What’s on the menu for you this week?
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