Taking a look at what we ate for our family‘s Mediterranean meal plan this week and some new things we loved.
Sharing our Weekly Mediterranean Diet Meal Plan
Recently we started a new series called What We Loved, where we share what we ate and meal planned for the week. The goal is to simply help with recipe ideas and meal inspiration when it comes to feeding a family on a Mediterranean inspired diet.
You can read more depth about this new series and our style for meal planning in the original post – What We Ate and Loved Series 1
A quick note before we share this week’s meal plan – breakfast is pretty standard at our house, so I don’t include it on the weekly plan. Lunch for the kids also revolves around their favorites or if they are buying school lunch that day, so I only meal plan for my lunch at home. Saturdays we typically eat out for lunch or dinner so I keep that day open on the meal plan.
What We Ate this Week
Sunday –
Lunch – we had friends over so I just made a Cheese & Charcuterie Board and this Whipped Feta Dip.
Dinner –
- Tri Tip from our Local Butcher (if you live near Livermore, CA we love the Livermore Butcher Shop)
- Mashed Potatoes
- Steamed Artichokes
Monday –
Lunch – Lettuce Wrap Sandwiches with roasted chicken, avocado, cucumber and sprouts
Dinner –
- Ridiculously Easy Meatless Chili
- Gluten Free Cornbread (made from a mix from Trader Joe’s)
- The kids don’t like chili so they had spaghetti with cornbread
Tuesday –
Lunch – leftover chili and cornbread
Dinner –
- Shrimp Tacos with Cabbage Slaw
- Kids had the same but without the slaw
Wednesday –
Lunch – leftover tacos
Dinner –
Wednesday nights always have to be an easy and quick dinner because the kids have gymnastics in the evening.
- Banza Chickpea pasta with garlic, capers, olives and tomatoes. Topped with parmesan cheese
- The kids had leftover spaghetti
Thursday –
Lunch – Scrambled Eggs with pesto
Dinner –
This is leftover night…I pull all the leftovers out of the fridge and everyone just kind of picks and choose what they want to eat. If by some miracle we don’t have any leftovers, then we rely on pantry staples like pasta, meatballs, soup, rice, etc.
Friday –
Lunch – Cheese and spinach quesadilla with black beans
Dinner –
- Grocery Store sushi and this Sesame and Garlic Edamame (we had a school event this evening so had to be a fast dinner)
- Kids had Mac & cheese with chicken nuggets, along with Edamame
What We Loved this Week
This is just a random assortment of things we have really loved this week. A little shout out if you will, whether it be ingredients, recipes, or even non-food items.
I purchased this last year but recently put it in the hallway so the kids could use it for their alarm clock. It’s amazing! No more scary “beep beep beep” in the mornings. Instead, you set it to slowly start glowing and you can choose from so many soothing sounds to wake you up – bells, chimes, running water, birds chirping, etc.
Chili Sesame Oil from Trader Joes
I bought this a few weeks ago and have been putting in on everything since then! It is great on pasta, avocado toast, salmon, scrambled eggs, etc. Highly recommend if you are in Trader joes and see it on the shelf.
Mikey’s Cassava Flour Tortillas
I still have to write up on post on some recent issues that have steered me towards going gluten free but these Mikey’s Cassava Flour tortillas are one of my new favorites. I get them at Grocery Outlet, but they have a store locator on their website. To prepare, I take them right out from the freezer and cook for about 10-15 seconds on each side in a large skillet.
