Spring Break officially kicks off in our household tomorrow. We will then be launched, rather quickly, into a whirlwind of weekend activity that includes soccer games, marches on the Capitol Building, a birthday visit from my youngest sister and the hard-to-avoid reality that is SXSW.
So the weekend will be a mix of quick meals that can be taken on the go (if need be) and a handful of vegetarian meals that are designed to satiate the hungry tummies of our omnivore guests.
Friday
Breakfast – Homemade Multi-Grain Waffles | Fruit | Chocolate
Lunch – Macaroni & Cheese | Roasted Brussel Sprouts | Beet Chips
Dinner – Leftovers
Saturday
Power Breakfast – Oatmeal | Protein Smoothies | Fruit
Brunch – Out and About
Dinner – Spinach & Feta Quiche | Tomato Soup | Mixed Greens Salad
Sunday
Breakfast – Birthday Pancakes | Fresh Fruit | Cafe con Leche
Lunch – Cheesy Pasta of some sort, as requested
Dessert – Birthday Chocolate Cake*
Dinner – Mexican Lentils
Monday
Breakfast – Steam-Fried Eggs | Black Beans | Homemade Salsa | Corn Tortillas
Lunch – Leftovers
Dinner – Out and About
* prepared by the 7-year-old from Honest Pretzels
I’m picking up our CSA box at Wheatsville today and will report back on its contents with a plan that will hopefully get us through most of Spring Break.
Be kind. Be patient. Eat well.
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