What We Are Eating this Week on The Mediterranean Diet

Here’s what I have planned for our family to enjoy this week on the Mediterranean diet.

Weekly Mediterranean Diet Meal Plans

In this past, we’ve shared our Mediterranean Diet Meal Plans each week, as a way to share recipes and meal inspiration.

To try something new, I thought it might be fun to share what we plan on eating for the week rather than a weekly meal plan. This includes recipes, snacks, and meal ideas.

Side note – here’s a little recap of How I Meal Plan, just so that you can see everyone “meal plans” differently. Our family is more of a “tentative” plan each week for lunch and dinner. But please note that plans change and sometimes our original meal plan looks like a hot mess of last minute changes.

Goals this Week for The Mediterranean Diet

I like to start each week with a few goals that pertain to the Mediterranean Diet. It could be things like –

• adding more veggies into meals
• packing for fruit for the kids’ lunches
• being better at eating items from the freezer
• etc

This week, I’ve added the following goals for my family –

• prepping balanced snacks that the kids can grab after school
• experimenting with different weekday lunches for myself at home

What We Are Eating this Week on The Mediterranean Diet

Breakfast

Our breakfast is pretty standard most weeks. I prep a batch of either pancakes, waffles or French toast for the kids to heat up on weekday mornings. Dan and I typically enjoy scrambled eggs in the morning.

I have also gotten into the habit of prepping Frozen Breakfast Burritos. They are great because the kids can take them on the go or even enjoy them after school or before sports practice.

Here is how I make mine –

• scramble 12 eggs (be sure you don’t over cook the eggs since they’ll be reheated again later)
• cook 6 breakfast sausages (remove casing) or ground sausage
• shred cheese (I use a combo of cheddar and Monterey Jack)
• Assemble the breakfast tacos by placing scrambled eggs, sausage and shredded cheese in the center of a large tortilla. Fold over, be sure to tuck in the ends and then wrap in foil.
• Either freeze or store in fridge. If storing in fridge, be sure to use within 1-2 days.
• If freezing, you can either defrost in the fridge overnight and then heat in the microwave the next day or use defrost setting on microwave to cook straight from freezer

Lunch

The kids take their lunch to school during the week and these are the items available to them this week –

• hardboiled eggs
• cut up pineapple and strawberries
• sumo citrus (they are the easiest to peel at school)
• sticky rice and seaweed
• mini beef sticks
• sliced cucumbers and tiny tomatoes
• pretzel thins and carrot sticks with hummus
• Annie’s cheddar bunnies

Work from Home Lunches

This Green Vegetable Sandwich with Hummus is on our menu for a few days this week. It’s one of my favorite sandwiches because it’s easy to make and packs a lot of veggies/plant based foods.

Pro Tip – in place of mayo or mustard I used hummus on the bread not only for flavor but also for protein and fiber.

Thai Inspired Salad Bowl

This is something I’m recipe testing this week that’s based off a dish I saw online. The dish includes ground turkey, cucumber, riced cauliflower, mint, and carrots. It’ll be a meal prep recipe that you can make in advance and then just put together during the week for a quick lunch.

Stay tuned for the recipe.

Hard Boiled Eggs with Cottage Cheese and Chili Oil

I always make a batch of Hard Boiled Eggs in the Instant Pot on Sundays. My son loves them in his lunch and they are such an easy snack to grab and go.

This week for lunch, I’m going to try pairing hardboiled eggs with cottage cheese, scallions, sesame seeds and chili oil. I recently had a similar dish at a restaurant and can’t wait to try it at home.

Stay tuned for the recipe.

Pro Tip – I love making hardboiled eggs in the Instant pot because it’s so easy and they peel perfectly every single time. Check out Making Eggs in the Instant Pot for the easy directions.

Dinner

We are headed out of town for a few nights to go skiing, so we only needed a few dinners this week.

Here is what we plan on having –

Steak, Greek Salad and Broccoli

I have discovered that the kids love broccoli when I make it this way:

• chop broccoli into bite size pieces
• preheat oven to 400 degrees F
• place broccoli on a sheet pan and drizzle with olive oil, salt, pepper and garlic powder
• bake until soft and little pieces are crispy, about 15-20 minutes
• once out of the oven, immediately squeeze fresh lemon juice over broccoli and sprinkle with parmesan cheese

• Greek Salad with Homemade Vinaigrette

Chicken Teriyaki with Sticky Rice and Sautéed Edamame

I’m trying a new chicken teriyaki recipe so stay tuned. For the sticky rice, I simply bought cooked sticky rice and just have to reheat it. It’s my daughter’s favorite.

This Garlic Sautéed Edamame is still a family favorite and is so easy to make.

Spinach and Mushroom Frittata

At the end of the week, I try to either just plan a day for leftovers or something involving breakfast for dinner.

This week, we are having this Spinach and Mushroom Frittata, along with a big green salad full of chopped veggies. The kids have omelets because they don’t like mushrooms.