Real Food Meal Plan: Week of March 3rd-9th

This week we're keeping it simple (thus we have grains in almost every meal).  We received brussel sprouts, snap peas, broccoli, cauliflower, turnips, lettuce, micro greens and strawberries in our CSA share this week.  Here's how we're using it all for meals:

Saturday: Spaghetti and roasted brussel sprouts

Sunday: Roasted chicken with turnips, potatoes and onions

Monday: Ginger Orange Beef Stir Fry with soaked rice

Tuesday: Fried (leftover) Rice (with left over chicken from Sunday)

Wednesday: Spinach & Mushroom Quiche with roasted cauliflower

Thursday: Black Bean Quesadillas

Friday: Left overs!

We'll eat left overs for lunch each day with a salad. I'll also be soaking some pancake batter tonight which will provide enough for breakfast for the next week and half (we eat eggs every day for breakfast too).  This grocery shopping trip I decided to cut out bacon because it isn't organic/pastured and still contains some additives I'd like to be rid of.  In the absence of this breakfast staple, Reid requested that we have some more snack food.  I'm attempting homemade hummus using soaked chickpeas with homemade tahini to be eaten with carrots.  Whole Foods also had a nice sale on organic potato chips (only three ingredients), so he's happy to have that too!

The Black Bean Quesadillas is a new recipe, so we'll see how it goes!