Tag Archives: menu planning

Weekly Preview – June 12

It seems like now is a good time to link up with one of my favorite blogs, which I’ve been following for several years, Mommy Run Fast, to talk about what I’m doing for fitness and diet since my cesarean in the form of my plans for the week ahead.

During my pregnancy, I tried to keep up with my running and I was successful for a while. Then, right around Christmas I ended up with a horrible cold. After that, I just couldn’t manage to keep my heart rate down, so I ended up switching over to walking. I resumed walking about 5 days after my surgery at about a 30 minute pace with a quarter mile. Now, I’m walking up to 3 miles between a 15 and 16 minute pace. I’m happy with that progress i less than 5 weeks time, but that still means I haven’t run for 6 months. UGH!

On Thursday of this week, I have my 6 week postpartum visit with my doctor and I’m hoping that means I’ll be cleared to start running again. I won’t technically be at 6 weeks until next Monday, so I’m not planning to start mixing running in until that day, but this week I will continue my brisk walks to prepare my body for running when I get the all clear. I am still taking a rest day very frequently because a cesarean is major surgery and I want to make sure I am treating my body kindly to allow it to properly heal. I’m also leaving out strength training because I am not cleared for core work yet and I get enough upper body work carrying around the baby and pushing the stroller.

Here is how my week will look:

Monday: 35 minute walk

Tuesday: REST

Wednesday: 45 minute walk

Thursday: REST

Friday: 30 minute walk

Saturday: 1 hour walk

Sunday: REST

I’ve also been taking a bit of a break from meal-planning while I’ve been recovering. I have an amazing husband who has been meal-planning, grocery shopping, and doing most of the cooking since the beginning of my third trimester. I’m working on starting to make that more of a collaborative process again now that I’m feeling more recovered and have another month at home before the end of my maternity leave.

We can also plan some slightly higher maintenance mid-week meals right now, because I can typically get a some prep done during the day. If something happens and I have less time, we just switch the planned meal to something a little easier. What has made our meal planning much easier is buying a small dry erase board for the refrigerator. I picked up this days of the week dry erase board by Quartet days of the week dry erase board by Quartet from Amazon for less than $10. It is heavy duty and is magnetized so the dry erase marker sticks directly to it rather than having to stick it on the refrigerator next to it. We tend to stay much more organized with our meals when we use it. We also add when we have special things going on so it helps us to keep track of when we don’t need to plan meals or we need to make some other type of special arrangement. I only wish that the week on the board ran from Sunday to Saturday instead of Monday to Sunday as that is how we plan our meals.


For this week we are planning to have a real mix of things:

Sunday: Summer Vegetable Risotto

Monday: Big Salad with Tuna Medallions ($6.99/lb at Harris Teeter this week)

Tuesday: Grilled Chicken & Brussels Sprouts with a Shallot Mustard Sauce

Wednesday: Pork Tacos

Thursday: Skillet Gnocchi with Spinach and White Beans

Friday: Cookout with friends

Saturday: Eat out or get takeout


Weekly Meal Plan: Cooking With Gas

You know what stinks? Running out of propane in the middle of cooking dinner. That’s what happened to us in the middle of making our grilled vegetable salad last week. Fortunately, the veggies had already started cooking, so we decided to pinch hit. While Nathan pulled the veggies off the grill, I threw our two largest skillets on the stovetop and we finished them off by turning the heat to medium and covering the skillets. As one batch of veggies would finish, I threw them on a cookie sheet sitting in a 200º oven to stay warm as the rest cooked. It wasn’t our best veggie salad, but it was still tasty.

Now that we have a full tank of gas, we can get back to our regularly scheduled programming.

Here is what we have in our plans for dinners this week:

I still have a good amount of edamame hummus and oatmeal “cupcakes” left, so I don’t have to make extra snacks this week. I also have 2 varieties of soup in the freezer, so I don’t feel pressed to cook soup this weekend.

Last week's batch of cabbage soup yielded several servings for the freezer!

Last week’s batch of cabbage soup yielded several servings for the freezer!


It’s a good thing there isn’t much extra prep to do this week. I have a ton of work I need to be doing this afternoon. Such is life…

Have a great week of eats and be sure to check out more weekly meal plans with Mommy Run Fast and Jill Conyers!

Last Minute Meal Planning

When we travel on the weekend, meal planning gets complicated. We should have looked at meals and plans for the week ahead during our drive home, but after stopping for an amazing lunch (and dessert) in Richmond, Virginia, neither of us were really ready to think about more food.

Once we finally got home, we decided on a few quick meals and then we played divide and conquer. Nathan went grocery shopping while I stayed at home to wash our laundry from the weekend and get the refrigerator cleaned out. I also managed to find time to whip up a little batch of edamame hummus for snacks this week.

This was my first time making edamame hummus, so I turned to the internet to give me a little inspiration. It’s not bad, but not quite ready for a published recipe. I’m going to play around and make it a few more times to see if I can make one that just knocks my socks off.


Snacks this week! Edamame hummus with carrot sticks

Of course, we won’t be able to live off of edamame hummus, so here is what else we’ll be eating…

  • Tempeh and Broccolini Stir Fry – As usual we’ll add extra broccolini and some red bell pepper to make this even more tasty
  • Grilled Mahi Salad – At least this is what I think we’re going to do with the mahi Nathan bought at the grocery store. We originally planned for grilled shrimp salads again, but Nathan said the mahi looked great AND was on sale. You don’t want to pass that up!
  • Sweet Potato and Red Pepper Pasta – We love this one! The goat cheese makes it so creamy, but it is full of vegetable goodness as well.
  • Chicken with Italian Sweet-Sour Fennel – Another of our favorites. It’s just so good.

It should be a good week of eats! Make sure to check out what everyone else is eating through the menu planning linkup over at Mommy Run Fast!

It’s a Two-fer! Meal Planning and Weekly Recap

That’s right! I stayed on the go this weekend, so I never had a chance to sit down and write my meal-planning post for this week. Lucky you, that means you get meal-planning and my weekly recap all rolled into one!

I’ll start off with the good news. My doctor’s office called on Monday and offered me a slot for an appointment the next afternoon. I’ve never been so happy to go to the doctor in my life! At first glance, it appeared that my totally non-expert self-diagnosis was correct; it was a reoccurrence of patellar tendonitis. However, the more we talked (myself, the doctor, and the resident) the more my doctor felt like we needed to do a scan to make sure their was nothing else going on. So, we hit the ultrasound room, where we were also joined by a professor in orthopedics from a local college who is on sabbatical to study with my doctor. They all took turns looking at knee with the ultrasound and what they ultimately found is something called a traction spur. He said it is caused by the tendon actually pulling on the bone. So, the week the pain developed, I had significantly ramped up my squats and lunges (as part of Body Pump and my 30 day challenge for July). He thinks following up those workouts with running was just too much for my body at this point. My tendons are probably super tight from being a runner, so that is something I’m going to need to work on. He gave me some exercises and, the best news, permission to run!

I’m going easy, really low mileage. I’m giving myself 48(ish) hours between runs, and I’m trying to find flatter routes to run (not easy given the area’s geography). But, I’m running! I did 2 miles twice last week, and I’ll start out with 2 more 2 mile runs this week, and then try for three. I’m walking when I need to and I’m just trying to relax and give myself time to heal properly. I’m supposed to go back if my pain isn’t better after 6 weeks.

Our weekend was fun, but busy.  We were in Suffolk, Virginia, for a get-together with Nathan’s family on Saturday. It was a very nice time, but a long day. We managed to squeeze in our runs before we left, but with getting up to run, driving over 3 hours there and again on the way back, and spending a few hours there with everyone, we were spent by the time we got home. We grabbed some dinner at our favorite pizza joint, and called it a night pretty early.

Sunday morning, Nathan had to break down all of his instruments and headed over to Graham, North Carolina to perform at a church service. While he did all that, I engaged in some quick meal-planning and put together the grocery list for the week. Aside from Nathan taking a pretty nasty spill coming back into the house while loading his car, the morning went smoothly. I chose a slow-cooker meal for yesterday’s dinner, so after I shopped I got that prepped and cooked the rice to go with it. (I’ll be sharing more about the recipe tomorrow, so be sure to stay tuned for that.)  I also roasted the gorgeous purple tomatillos, jalapenos, and tomatoes a friend gave me from her garden earlier in the week.

IMG_4215Then, I was off to Graham myself for Nathan’s afternoon recital. His recital was lovely, and his new version of “EvenStar” was absolutely beautiful. Our friends that played on the recital stuck around afterwords to help us break his instruments back down and load the car. Then, we were off for a celebratory adult beverage before we headed home to dinner.

What a great weekend!

Now, on to the week ahead. As I mentioned, we’re going to be looking at houses some in the evening this week, so I wanted to make sure I had two meals that could be ready super fast. I elected for leftovers one of those nights and the other night we’ll have a big salad with either shrimp or chicken on top (we have both in the freezer right now). Here’s how it looks:

Sunday: Slow Cooker Lamb Curry – Check out tomorrow’s post for more info on this!
Monday/Tuesday: Leftover Lamb Curry & Grilled Something Salad (We’re flexible on this since we don’t know exactly what these evenings will hold.)
Wednesday: Stacked Roasted Veggie Enchiladas
Thursday: Fish of some sort with sauteed veggies – I didn’t buy this on Sunday since I don’t like to keep fish in the refrigerator that long. I’ll see what is on sale and/or looks the freshest when I stop in at the store later this week to finalize this meal.

On Friday, we’re off to Virginia again. We’re seeing Nickel Creek in concert on Friday night with my mom and stepdad and then we’re heading to Busch Gardens on Saturday. We’re fully taking advantage of our last real weekend of summer!

Weekly Meal Planning: Blogcation Over!

Vacation officially ended yesterday. As it turns out, it was also an unintended blogcation. After the first day, we weren’t able to get internet access, so I decided to let blogging go for the week. It was nice to take a little break, but I missed writing! However, it’s hard to be too upset about missing internet when you have a view like this right outside your back door….


We had a great week at the beach, but that came with eating a lot of foods we don’t normally eat. Unfortunately, we also have evening plans which involve eating out 3 nights this coming week.  That being said, I’ve been careful to select some meals this week that will help to get us back on track.

Grilled Chicken & Veggie Bowl
Arugula, Tuna, and White Bean Salad
Italian Bean Balls & Spaghetti Squash

We may end up with time for a fourth meal, but that will be on Saturday, so I’m going to hold off on planning for that right now. In terms of our other food, we’re pretty good with breakfast, so we’ll stick with our regular breakfast of egg, turkey bacon, and grapefruit this week. I know I have to eat out for lunch at least one day this week, but I’m finally going to make that batch of split pea soup I keep talking about, and, if I can find the time. I’m also hoping to find time to whip up some sweet potato hummus as a snack for the week. I’m working on cutting back on my dairy, so that should be a good substitute for my Greek yogurt.


Meal Planning: Vacation Time

It’s vacation week! Finally, this one has been a long time coming! We got to Nags Head last night and will be here through next Saturday. My sisters, mom, and I agreed that other than last night, we’re going to try to eat in for all of our dinners. The smallish kitchen may present a few challenges, but with a 6-burner Vulcan, trying to cook everything all at once for 14 people shouldn’t be too bad.


Our kitchen space for the week. Thank goodness for additional cabinets on the opposite wall and 2 refrigerators!

Here’s what we have sketched out for this week:

Sunday: Make your own pizza night
Monday: Fajitas (chicken and skirt steak)
Tuesday: London Broil and Shrimp
Wednesday: Hamburgers and Hot Dogs
Thursday: Tacos
Friday: Clean out the refrigerator night!

For lunches, we’ll keep cold cuts, salads, and stuff on hand. And, I’m sure there will be more than our fair share of junk food snacking.

I’m looking forward to a great week on the beach!

Menu Planning: On the Road

I write this as we head back to Greensboro from a trip to spend some time with my dad and his family, followed by a night at my mom’s and a run along the Potomac.

All of that to say, menu planning on the road is…interesting.

Tonight, we’ll go with our favorite “we just rolled back into town and we’re starving” spot, Lindley Park Filling Station. We’ll need to pick up a few things at the store, but our typical big shopping trip won’t probably happen tonight. Also, we’re heading to the beach at the end of the week, so this week we decided to just go easy on the meals.

We have some leftover Sweet Potato and Peanut Burgers from last week, so we’ll definitely have those again.

Earth Fare has Wild Alaskan Sockeye Salmon on sale for the next couple of days and we have some shrimp in the freezer, so our other choices are Grilled Salmon with Roasted Corn Relish and Skillet Shrimp with Orzo, Asparagus, and Feta.

Fortunately, we keep track of our recipes using a shared folder in Dropbox. Since we knew what we wanted our primary ingredients to be this week, I was able to use my phone to search for salmon and shrimp recipes we have already had success with. It was a huge help!

Does anyone else use an online filing system for keeping track of recipes?