Hello to a new week! I have been home after delivering baby A for over a week now and I must say, I could get used to this whole stay at home mom gig. We have settled into a nice little routine, we are learning her cues and her personality is developing more and more each day. I even got to get out of the house yesterday with a friend! We have only taken A out of the house twice for a couple of appointments. This weekend will be a big test because we are heading to my parents for the weekend. Fingers crossed it goes well! We wanted to wait at least two weeks before taking her anywhere to give her immune system a chance to develop. I already feel like we have been home much longer than we have and can’t wait to get her out and about!
Even though I am home and have access to my kitchen whenever I need it I still have been planning our meals ahead of time to ensure the fridge is stocked with food to create quick meals. I have been making breakfast each morning which I absolutely love having the privilege to do so. When it comes to lunches I have found it much easier and convenient to be able to whip up a quick wrap or salad with the leftovers in the fridge. Avri usually needs to feed around the typical time I am hungry for lunch, so having the leftovers have been a lifesaver. I have been planning about 3-4 dinners a week that for sure will give us leftovers. The hubby is back to work and needs to be able to make lunches again to take him. This weeks dinner menu looks a little like this:
Sunday (yesterday): grilled 2lbs chicken breast and burgers – I made a salad and the hubby created his own meal with burgers. We now have a lot of leftover chicken and burgers to use throughout the week for lunches or if there is an evening we are not able to cook.
Monday: Salmon, veggies and potatoes
Tuesday: Tacos
Wednesday: Fire Roasted Tomato Basil Chicken
Thursday: Steak, veggies and potatoes – now that my younger sister is living with us we have family dinner once a week. This meal won’t give us leftovers, but that is okay because we will have plenty from the meals earlier in the week.
Friday: TBD – I leave Fridays open most weeks in case we decide to go out, just eat leftovers or make something extremely simple.
This took me just a few minutes to think up yesterday before heading to the grocery store. Every Sunday I like to plan our dinners and then grocery shop. This has helped me be prepared for the week and focused at the grocery store because I know exactly what I need. If you aren’t meal planning, I highly recommend you start! You don’t have to plan each and every meal. Start slow and just plan one meal a day for the week. Maybe it is breakfast because you have to be to work early and never have time to make breakfast. Maybe it is lunch because you only have a 30 minute lunch break. Or, maybe it is dinner because you are busy in the evenings and don’t always have time to think of something to make each day. Whatever meal it is, start planning ahead and be consistent with it. Once you have that down consistently and can do it each week pretty easily, try planning for another meal. Don’t overthink it, just do it!
I make my roast like this 95 percent of the time because it is so dang delicious and simple. There are only 4 ingredients and simple steps to whip this up for the entire family or for meal prep!
- 1 5-6 lb beef round roast, thawed
- 5 garlic cloves, minced
- 4 tbsp coconut aminos
- 2 tbsp tapioca flour
- sea salt to taste
- Place the round roast in a crockpot. Using a sharp knife, create 5 small slits on the top of the roast. Add the minced garlic to each slit. Generously salt every side of the roast. Put the cover on and cook on low for 8 hours.
- Remove the roast from the crockpot and shred using two forks. Set aside.
- Strain the juice from the roast that is remaining in the crockpot into a small bowl to remove the fat. Add the coconut aminos and tapioca flour to the juice and mix well.
- Put the shredded beef back in the crockpot and pour the juice mixture over the roast. Mix well.
- Enjoy!