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REAL FOOD Menu Plan 8.21.16

I was looking back at my menu plans and I noticed that I haven’t posted a new plan since the end of July, I guess August has been a busy month. We have been in vacation mode lately spending most of the month in Michigan visiting family and friends. We all know that traveling can make it hard to eat healthy but we managed to have many healthy meals including this zucchini pasta that my brother made us, doesn’t it look amazing?

Our last dinner in Michigan…made by my brother. #dinner #lastsupper #vacation #PureMichigan #realfood #organic

A photo posted by Trina O’Boyle (@oboyorganic) on

It was super easy to make using 2 cups fresh tomatoes cut in half, 1 teaspoon garlic, 1 tablespoon pesto sauce and about 5 cups of zucchini noodles. Cook the tomatoes, garlic and pesto first and add the noodles at the end just to steam. Don’t overcook or they will become mush. It’s a great low carb alternative and it’s so fulling. Trust me….you don’t even miss the pasta. Now we are back to reality my menu plans are back in place and I am happy to get back into a routine.

Tablet with copyspace surrounded by fresh food ingredients

REAL FOOD Menu Plan 8.21.16

Monday: First night that our whole family will be together so I want to make a nice dinner to celebrate. Grilled steak with roasted garden vegetables and risotto.

Tuesday: One of my favorite ways to use my garden kale is by making this sausage and bean dish. It’s easy hardy and best of all you make it in just one pot which makes for easy clean up.

Wednesday: We have middle school orientation so I want a quick dinner. I have lots of tomatoes in the garden and I’ve been dying for a good BLT, they are the best in the summer don’t you think?

Thursday: We have school social for my youngest so it’s going to be a leftover night for us.

Friday: A great way to use up veggies are to place them in pasta. Making one of our favorites,  Mexican Lasagna which uses a ton of veggies and having it smothered in cheese helps the kids gobble it up.

Saturday: Keeping it easy with grilled chicken and corn on the cobb on the grill.

Sunday: Using the leftover chicken to make BBQ chicken pizza on the grill.

So that’s my menu plan for this week…hope it’s inspired you to think outside the box when feeding your family. Just remember when you are feeling a bit overwhelmed with “life” a little organization goes a long way.  If you are still looking for inspiration head over to my Menu Plans. On Pinterest? Head over and check out my Family Meals Board for more real food inspiration and become inspired over at Org.Junkie.


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