Happy weekend! Sorry this post is a day late…life got in the way! I’m really looking forward to some quiet time. We don’t have much planned this weekend so that’s a relief! This weekend’s meal plan has mostly healthy recipes aside from the orange loaf cakes that I am planning to make for the kids’ lunch boxes (and not eat myself). I’ve included two recipes from The Kitchen McCabe. If you haven’t checked out Kayley’s blog, you definitely should take a look. The recipes are unique and the photography is often jaw dropping. Her work is just incredible. I’ve also included a granola and new soup recipe from one of my favorite blogs, Cookie and Kate. You’ll also find the newest Maple and Thyme recipe, Orange Bundtlette Cakes. This week I’ll be baking the recipe as mini orange loaf cakes… a nice treat for Nate and John in their lunch boxes.
Lunch and Breakfast Prep for the Week:
There isn’t a soup from Cookie and Kate that I haven’t loved. I imagine this one will be the same and I can’t wait to try a new soup from Kate!
I don’t necessarily need the anti inflammatory properties here but I definitely need sunshine. The name got me here and the list of ingredients convinced me to switch up my smoothie routine for this week. Turmeric and citrus…yes please!
Quinoa gives a salad a little extra something. Adding both a touch of crunch, and a lot of heartiness, I love any salad that included quinoa. This salad also includes spinach, some fresh berries, and the added crunch of sunflower seeds. This recipe makes four salads so that’s two days of lunch ready to go!!!
I have never in my life heard of chicken roasted with brown butter and vanilla bean. I’ve got no choice but to try this recipe out.
This is a super fresh salad filled with flavors of fresh herbs, toasted pecans, and cranberries. I’m going to swap the apples out for pears to coordinate with the chicken a bit more…
I’ll swap the sugar out for either some maple sugar or syrup. It still feels like winter over here so turning on the oven and warming up some root vegetables will be a welcomed treat.
BAKING AND STOCKING THE FREEZER:
We made this granola a few months ago and I can’t get it out of my head. The orange flavor is intense. And you know I am on a major orange kick so I need this granola this week. The golden raisins are a beautiful and tasty addition. I’m thinking some sort of parfait with sliced citrus, yogurt, and this granola.
This is the newest recipe on Maple and Thyme. These mini Bundtlette cakes are absolutely stunning but this cake is really tasty baked in mini loaf pans. The finished product is tender, speckled with bits of orange zest, and covered in a crispy orange glaze. The kids love this bread so I’ll make it as a special treat to add into their lunchboxes. ❤
Last week I checked out a dessert from Rachel Mansfield. Her Paleo Dark Chocolate Twix Bars. This week I found myself back on her site looking for a healthy treat. The combination of dark chocolate and peanut butter is definitely a favorite around here, and this recipe will trick my kids into eating dates. That’s a win – win in my mind.
I hope you all have a great weekend…I know I am looking forward to some relaxation and food prep. I’ve got to be ready for the last week before vacation!
KITCHEN TOOLS AND INGREDIENTS THAT I’LL USE THIS WEEKEND:
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