Happy Monday!
I started this week by seeing what produce we had on hand (sweet potatoes) and what’s on sale at my local grocery store (peppers, zucchini, and green beans). Each dinner has a vegetarian version such as mushrooms and onions instead of meatballs and feta cheese and pumpkin seeds instead of grilled chicken. Adapting meals to be vegetarian has been much easier than I thought!
As my family can attest, I hold to these weekly menu plans (as well as all plans) very loosely. But since I am on winter break (whatever that means), I am looking forward to unhurried time in the kitchen, reflecting on the year and the gift of each new day. I hope this week feels spacious for you too.
Monday: meatball subs, sweet potato fries, kale salad
Tuesday: pizza & movie night
Wednesday: panang curry w/tofu and vegetables, green beans, brown rice
Thursday: grilled chicken, roasted brussels sprouts, and meditteranean salad
Friday: buckwheat cakes, scrambled eggs, oliverio peppers, fruit salad
Saturday: stuffed peppers and zucchini
~Diane xo
about today 
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