I’m going to try things a little differently. Instead of making 2 different types of meal each week, I’m going to start with one and evaluate what’s left. I’ll also incorporate leftovers from the days before the next week.
Breakfast: Radish Chips
Lunch: Zucchini-stuffed Mushrooms and Side salad with Shallot Vinaigrette
Dinner: Spanish-Style Beans and Cauliflower Couscous
Snack: Walnut and Blue Cheese Sammies