Meal Plan: March 2nd

March 1, 2020 |

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We are in March, people! And well on our way to spring, so be sure to soak up those last remaining winter bits. I am still working to switch up our protein sources to more seafood and fish. I am also thinking about joining a monthly seafood subscription, so I will be sure to share what I find.

This week’s adventure food: simple slaw served with the fish tacos.

Monday

Photo by: The Defined Dish

Dinner: Sloppy Janes by the Defined Dish My oldest has been asking for this, and how in the world could I say no?! This is a total crowd pleaser, and on frequent rotation (like twice a month). If you have never made, you will no doubt be impressed with how simple it is to prepare, and just how delicious. I will serve with steamed broccoli and over a sweet potato.

Tuesday

Photo by: The Wicked Spatula

Dinner: Paleo Shrimp Tacos by the Wicked Spatula  We are working to include more seafood and fish in our weekly menu, and what better than with tacos! I will also adjust the heat/spice for the boys. I will serve with all the traditional taco fixings, and some simple slaw.

Wednesday

Dinner: Foolproof Salmon by Joyinthemeantime This is one of my go-to recipes. It's easy, delicious, and even the kids are big fans! I will serve with roasted sprouts and rice (omit if Whole30 or Paleo).

 

Thursday

Photo by: Barefoot Contessa

Dinner: My grandmother, who recently passed, loved soup. And I think my middle boy inherited that love of warm cozy bowls of goodness from her. I will be making one of my all time favorite soups, Winter Minestrone by Ina Garten You can keep Whole30 and Paleo by omitting the beans, pasta, wine, and ensuring the pesto is compliant. Even with all the omissions, it's still delicious! Though, I think I will keep the recipe as is, as I'm a bit sentimental about it.

Take-Out Friday

Photo by: Rasa Malaysia

Dinner: Shrimp Kung Pow by Rasa Malaysia I will be swapping out the soy sauce for coconut aminos, corn starch for arrowroot powder, and peanuts for cashews. I will serve with cauliflower rice and sautéed baby bok choy.

As always, I will be cooking through the menu in my Instagram stories, and would love have you follow along. Be sure to tag me when you make a dish, I would love to see, and cheer you on!

Enjoy,
Karin

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