Tuesdays are a day that my sister, mom, the little ones, and I typically get together and do something fun… whether it’s just for a walk, or heading to one of the outdoor malls for some tea, sweet treats, and fun. So yesterday we headed down to Fashion Island, where they traditionally have fairly elaborate, and beautiful, Easter Bunny and Santa displays. Harper has never liked either, and Camille wasn’t even a year old when COVID hit and we couldn’t take her to see the Easter Bunny… so I just figured she’d have no interest…..
But as we walked past the little Easter Bunny “house” she showed some curiosity so I asked her if she wanted to visit the Easter Bunny. She replied “yes” so we went and waited in line… told me she was “so excited…” and this began to give me deja vu of Harper’s last visit to the bunny. We got to the front of the line, the Easter Bunny stood up and waved to Camille, and she immediately hid behind my leg and said she didn’t want to see him anymore. We turned around, walked away, and I couldn’t help but laugh inside…. then we got home and older sister said “I would have seen the Easter Bunny….” suuuuuure…..
Anyway, a part of me is so happy for the opportunity to reject the Easter Bunny again. I know that sounds weird, but after two years of doing modified holidays and celebrations, it just felt like things are getting back to some level of “normal.”
Easter Bunny aside, if you’re anything like us, the struggle to figure out what to eat on a daily basis is real. Some weeks it’s easy, and other weeks it feels like we just fall back on our regulars. So today I put together a five day meal plan… easy and nutritious meals… just in case you’re needing a little bit of inspo now and then!
Hope it helps and have a great day!
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MONDAY
BREAKFAST: Chia Seed Pudding (made the evening before without spirulina)
SNACK: hard boiled egg
LUNCH: Vegetarian Bowl: Trader Joe’s Lentils, Brown Rice, Diced cucumbers, bell peppers, and pickled onions, tossed with arugula and Follow Your Heart Creamy Garlic Dressing
SNACK: Sliced Strawberries, Purely Elizabeth Chocolate Granola, dollop Justin’s Peanut Butter
DINNER: Chicken Noodle Soup
TUESDAY
BREAKFAST: Breakfast Tacos: 2 pieces of bacon, 2 scrambled eggs, pico de gallo, pickled onions, salsa verde, avocado slices, Violife cheddar cheese, arugula… all split between two corn tortillas
SNACK: 1/2 Perfect Bar
LUNCH: Leftover Chicken Noodle Soup
SNACK: Good Thins Crackers, carrot sticks, grapes, hummus
DINNER: Turmeric Salmon- marinade the salmon in lemon juice (of one lemon) and then generously season with sea salt and pepper. Lightly dust with turmeric. Bake at 420 for 14-18 minutes, depending on over an how thick your salmon is. Served with brown rice and steamed green beans (tossed in olive oil, sea salt, pepper).
WEDNESDAY
BREAKFAST: Overnight Oats
SNACK: Hard Boiled Egg
LUNCH: Leftover Salmon, paired with the vegetarian bowl from Monday
SNACK: Bell Peppers, Carrots, Siete Chips, Salsa + Guac
DINNER: Pizza Night- Chloe Vegan Cauliflower Crust, sauce, Violife Mozzarella cheese, olives, artichoke hearts, green bell pepper, red onion, mushrooms. Paired with a side arugula salad with avocado, Follow Your Heart parmesan cheese, and Follow Your Heart Creamy Garlic dressing
THURSDAY
BREAKFAST: Egg Scramble- 2 soft scrambled eggs, pico de gallo, avocado, Hilary’s Eat Well Veggie Sausage Patties (so good)
SNACK: 1/2 Perfect Bar
LUNCH: Leftover Pizza
SNACK: Trail Mix- Cranberries, Almonds, Banana Chips, Lily’s Chocolate Chips
DINNER: Stuffed Bell Peppers
FRIDAY
BREAKFAST: Birch Benders Paleo Pancakes topped with peanut butter + strawberries
SNACK: hard boiled egg
LUNCH: Rotisserie Chicken Salad- Mixed Greens, avocado, tomatoes, cucumber, shredded carrots, Follow Your Heart feta cheese, quinoa, Follow Your Heart creamy garlic dressing
SNACK: Same as Tuesday
DINNER: Take-out Thai Food- I get shrimp curry and we do a side of gf noodles
