Phew! That was a long and hot summer break. I had ambitious editorial expectations for myself this summer and I now know to expect less of myself in the summer months when the girlie is home with me and the heat makes it nearly impossible to set into motion.
We delivered the girl (now eight!) to her first day as a third-grader this morning with little hiccup. I’m looking forward to getting back into my “fall” groove of meal-planning, cooking, craft work and writing. Lunches will consist of leftovers from the previous day’s dinner for the most part.
Monday
Classic Veggie Sandwiches
Cauliflower Pasta Salad in Mustard Vinaigrette*
Grilled Smashed Potatoes
Tuesday
Grilled Zucchini & Tofu
Brown Rice
Cashew-Tamari Dressing (thank you Wheatsville)
Wednesday
Taco Salads or Leftovers
Thursday
Spinach & Feta Quiche
Split Pea Soup
Friday
Grilled Veggie Pizzas with Pesto
Arugula Salads
Breakfast:
Black Bean & Potato Tacos
Oatmeal with Peach Preserves
Yogurt & Granola with Pears
Mango Smoothies & Honey-Bran Muffins
Snacks:
Coconut Popsicles
Horchata
Smart Cookies**
* Vegetarian Cooking for Everyone
** Honest Pretzels
aneelee 