I always start with the question…
WHAT DO I HAVE A TASTE FOR?
To wrap up the week, I know I want falafel and salmon. I always make extra falafel, so I know I’ll have a falafel meal on each of the three days. To take a break from meat, I decided on an Indian chickpea dish packed with veggies. I do have bacon from earlier in the week though, so I figured I’d use that in a BLT salad. I’m not into sweet breakfasts, so eggs are my go-to in the mornings.
NEXT QUESTION: WHAT DO I ALREADY HAVE?
Looking through my fridge, I’ve created a list of things I can use in the next few days to build out the falafel and salmon dishes I know I want. Here’s the list:
carrots, cauliflower, cucumber, onion, shallot, tomato, green onion, sour cream, rice, bread, bacon
Time to get creative and figure out what else I need to get…
Menu for 3/16-3/18
Thursday
Breakfast - eggs w avo toast
Lunch - falafel bowl w rice, carrots, cauliflower, onion, lemon garlic sour cream sauce
Dinner - salmon orzo w squash, lemon, butter, shallot, fresh herbs
Friday
Breakfast - scrambled eggs
Lunch - BLT salad w quinoa, avo
Dinner - falafel bowl w rice, broccoli, baba ganoush, cucumber, pickled onions, greens
Saturday
Breakfast - eggs w avo toast
Lunch - chickpea Chana masala , tomatoes, onion over rice w cilantro, green onion
Dinner - falafel sandwich w tomato, cucumber, avo, greens
WHOLE FOODS LIST
After incorporating as much as I could from what I already have, here’s what else I need to make this menu come to life:
Eggplant, cilantro, parsley, avocado, lemon, greens, salmon, chickpeas, Chana masala
Not bad, right? All thanks to organization and the creativity of recycling ingredients.
QUESTIONS OR REQUESTS?
Comment below which menu item you want to see a recipe for.
p.s. Do you want a custom 4-day menu plan? I can build one for you.