THIS WEEK'S MENU

Meal planning and prep takes some work, but I've found it to be so beneficial for us. It saves us time during the week and makes breakfast and lunch in particular a breeze! Plus, it helps us to stay on track with our organic, whole food diet. I typically spend Sunday afternoon's in the kitchen, but I find it to be therapeutic and also a simple way that I can love my husband and ensure that he's taken care of during the week. 

Today, I'm working on the following: 

CRUSTLESS QUICHE

This is a go-to for us. It's easy to whip up and you can get creative with what you add to it. Here's our favorite recipe:

12 Eggs
5-6 Turkey Sausage Links
1/2 Cup Sundried Tomatoes
3-4 Cloves Garlic
1 Box Baby Spinach
1 TBS Grapeseed Oil
Salt + Pepper to Taste

Whisk the eggs together in a mixing bowl. In a medium-sized pan, add the grapeseed oil and garlic (either minced or chopped) on medium heat. Slice up the sausage and sundried tomatoes and add to the pan. Sauté together and add the spinach. Let it cook until it's wilted down. Add this mixture to the whisked eggs and mix together. Pour into a pie dish and bake at 375 for about 30-40 minutes. Once it's cooked, I usually slice into 6 pieces so we both have breakfast for 3 days. 

We typically do overnight oats or eggs w/ fruit once the quiche is gone. 

VEGAN APPLE CRISP

image via Well Plated

image via Well Plated

We have apples in our fridge that need to be eaten so I'm going to make a batch of our favorite apple crisp to use them up before they go bad. We love it for breakfast or as a small dessert in the evenings. 

You can find the recipe here

SLOW COOKER BASIL CHICKEN AND COCONUT CURRY 

Image via 12 Tomatoes

Image via 12 Tomatoes

I randomly found this recipe on Facebook one day and decided to give it a try. We loved it! I've modified it slightly by omitting the jalepeños and corn starch and add carrots or other veggies to up the nutrients instead. I also use uncooked chicken to save time and it works just as well! I typically will put this together right before bed and let it cook on low for 8 hours. Ricky adds the ginger when he gets up in the morning for work so the timing is perfect. We eat it over rice or quinoa and pack into containers that we can easily grab for lunch. 

You can find the recipe here

ONE PAN SAUSAGE AND VEGGIES

Image via Chelsea's Messy Apron

Image via Chelsea's Messy Apron

After being in the kitchen for most of the afternoon, our Sunday dinners are typically pretty simple. Tonight, I'm opting for this one pan option. Easy to throw together and easy to clean up! We use Applegate brand sausages most of the time and I always keep frozen veggies on hand to throw together a quick, but nutritious meal. I use recipes as inspiration or as a guideline, I rarely follow them 100%.

*Sausages can be tricky when it comes to eating clean. I suggest buying organic when possible, but if that's not an option, make sure the ingredients are simple and avoid additives such as nitrates. The same goes for the breakfast sausages above.

You can find the recipe here

 

Dishes I'll make throughout the week: 

CHICKEN FAJITAS WITH COLLARD WRAPS

Image via TasteSpotting 

Image via TasteSpotting 

We have some leftover chicken so I'm going to throw together some chicken fajitas tomorrow night. This only takes a few minutes to prepare. Simply slice up bell pepper and onion, sauté with garlic and a little bit of oil. Slice up the chicken and add it to the mix then add fajita seasoning (we blend our own) with a little water and let it simmer. Wrap with collard greens and top with avocado, cilantro, or a little bit of salsa. You can have them with a side of rice and beans or eat them by themselves. So delicious!

SLOW COOKER MINESTRONE SOUP

Image via Little Spice Jar

Image via Little Spice Jar

Soups are typically hearty and filling and also great for the budget. I'll throw this in the crockpot mid-week to get us through the last couple days of lunches. Whatever is left over, I will freeze to have on hand for another time! I always have to modify recipes to make it work for our dietary restrictions, but I've decided to try something new this week and use this recipe as a guide. 

SPAGHETTI SQUASH WITH MARINARA

Image via Chef Julie Yoon

Image via Chef Julie Yoon

We love spaghetti squash. It's a great way to cut down on the grains and is one of our favorite ways to enjoy pasta! We're going to keep it simple this week and top our spaghetti squash with organic marinara sauce with ground turkey.