This week’s meal plan

Last week we fell off the wagon a little bit. Starting with my husband’s birthday, I consumed far too many grains and it made itself known. I broke out with these really annoying bumps on the backs of my arms and legs. Plus I felt icky all week.

Back to business!

I have a ton of squash and peppers in my fridge right now from my CSA box. I think I am starting to grow tired of the summer squash! I’ve been craving beets and sweet potatoes lately and couldn’t pass them up – especially since they were local and on sale!

All the fish we bought was wild caught and all the meat and chicken we purchased was organic and 100% grass fed. All of our produce was from local, organic farmers as well.

Also on my list to make is hummus to dip peppers, carrots, and cucumbers. I have all the ingredients, just need to blend them together. Plus I still need to make that delicious-looking tomato pesto!

This week’s dinner menu:

Monday:
Pan grilled Mahi Mahi
Served with mashed sweet potato and green beans

Tuesday:
Lemon-pepper chicken in the crockpot
served with summer squash and a beet salad

Wednesday:
Stir-fry beef with onions, peppers, garlic, and squash
served with quinoa

Thursday:
Cauliflower Crust vegetable pizza (experimental)
served with a beet salad

Friday:
Hamburger patties with bacon and avocado
served with baked sweet potato fries

Saturday:

BBQ pork chops
served with fruit salad and spinach salad

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