I’ve been really good with meal planning so far this year. Many of the dishes from last week and this week are based on Bon Appetit’s Food Lover’s Cleanse.

lunch from last week-leftover turkey from dinner that went into salad with pears, hazelnuts, and arugula, with a mustard/apple vinegar/ and olive oil salad dressing

Prep for roasted acorn squash tossed with korean chili paste, sesame seed oil

This week’s menu

Sunday-umm leftovers?  Wasn’t planning on food but ended up being home because of weather

Monday-Travel day, wawa hoagie

Tuesday lunch-tuna salad  dinner-curried brussesl sprouts, chick peas, and sweet potatoes

Wed lunch-leftovers, dinner sundubu

Saturday-TBD

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