I don’t count calories or carbs or anything else. I just try to eat a balance of fruits, vegetables, proteins and grains and of course drink lots of water. While there is no magic meal plan to meet everyone’s needs just keep it balanced and don’t be afraid to eat things “out of order”. There is no rule that says you need to eat breakfast food at breakfast and lunch at lunchtime, etc. If it’s easier to eat a smoothie, yogurt, chia pudding or cereal for lunch or dinner then do it and balance your meals accordingly the rest of the day. Enjoy what you eat when you want to eat it. It’s all good.

Kristy

Breakfast – 1 cup Smoothie Chia Pudding and 1 cup green tea

Snack – 1 apple with 2 tbsp peanut butter

Lunch – 1 Naked Reuben and a handful of cut veggies

Snack - 6 pieces Baked Pita Chips and 2 tbsp Homemade Hummus

Dinner – 1 serving Quinoa Pizza Bake and Roasted Asparagus

Snack – 1 serving Banana-licious Ice Cream

Raindrops on roses and whiskers on kittens……how could a song about favorite things only include one food reference (crisp apple strudels)? If I were writing a song of my favorite things there would be a lot more food being sung about! With that in mind here is a meal plan of my favorite and most often prepared foods.

Kristy

Breakfast – 1/2 cup So Easy Applesauce mixed with 1/2 cup Slow Cooker Steel Cut Oats

Snack – 1 piece Peanut Butter Power Bar

Lunch – 1 cup Oven Roasted Vegetables mixed with 1/2 cup garbanzo or cannellini beans

Snack – 1 serving fresh fruit of your choice

Dinner – 1 cup Kale and Kamut Salad

Snack – 1 cup hot chocolate made with 1 cup non-dairy milk, 2 tbsp unsweetened cocoa powder and 1 tbsp raw honey

While Kristy and I are not gluten free we have many readers that are.  A couple of months ago we added a specific category for all our gluten free meals, making them easier to find for those that follow a gluten free diet.  Many of you requested that we do a couple of gluten free meal plans.  Here’s the first of many to follow!

~Sarah

Breakfast – 1 serving Spiced Pumpkin Granola with Homemade Almond Milk

Snack – An apple or handful of carrots with 2 tablespoons almond or peanut butter

Lunch – 1 serving Tuscan Bean and Rice Soup with a side of gluten free bread of your choice

Snack – Your favorite fresh veggies (broccoli, carrots, cucumber, celery) drizzled with Honey Mustard Dressing

Dinner - Gluten Free Pizza Crust topped with your favorite pizza toppings (see link for suggested pizza varieties)

For the last 2 weeks my husband and I have started our morning with a glass of freshly juiced spinach, kale and apples.  Our energy levels have been through the roof and the normal crash that we feel between 1-4pm completely went away.  Yesterday I had a busy morning and didn’t get a chance to juice.  Later that day, around 2pm, we both felt drained.  My husband commented on how we didn’t have our juice that morning and how much it was effecting us.  Needless to say the next morning we were back at it in full force.  Juicing is just one way to work veggies into your diet.  If you’re veggie intake has been low lately give this veggie focused meal plan a try.

~Sarah

Breakfast – 1 apple, 3 ounces spinach and 4 pieces of kale, juiced.  If you don’t have a juicer try making a Mock V8 Juice and substitute with kale instead of celery.

Snack – A handful of carrots with 2 tbsp almond or peanut butter

Lunch – Large bowl of Chopped Salad with Creamy Vinaigrette Dressing

Snack – 1/4 cup Naked Trail Mix and 1 apple

Dinner – 1 serving Vegetarian Paella Stuffed Eggplant

We all need to be comforted at times. January is that kind of month for me. The holidays are over, the house looks bare after the Christmas decorations are put away and usually the weather is cold and bleak. Today’s meal plan incorporates some of my favorite comfort foods. Spicy cinnamon at breakfast, peanut butter and banana in a fun “boat”, mashed potatoes and gravy in Lentil Shepherd’s Pie and one of my all time favorite comfort foods, cold crunchy cereal as a bedtime snack. I’m feeling better already.

Kristy

Breakfast – 1 slice Cinnamon Raisin Biscotti with coffee (of course) and 1 cup Mock V8 Juice

Snack – 2 Banana Boats

Lunch – 1 cup Mushroom Tomato Chowder and 1 slice Farinata Flatbread

Snack – Homemade Hummus with veggies of your choice

Dinner – 1 serving Lentil Shepherd’s Pie

Snack – 1/2 cup Ezekiel 4:9 Cereal with non-dairy milk of choice

I love bold flavors so my daily meal plans aren’t your run of the mill PB&J, not that there is anything wrong with peanut butter and jelly.  For me the key to staying on a healthy eating course and not getting bored and straying is flavor, flavor, flavor. Find what flavors, spices and textures excite your taste buds and don’t be afraid to use them.

Kristy

Breakfast – Broiled Citrus Fruit Cup and 1 Whole Grain English Muffin, toasted and topped with 2 tbsp Spicy Red Lentil Dip on each side

Snack – 1 ounce Spiced Almonds (about 20-25 almonds)

Lunch – Tomato Avocado Salad with Cilantro Lime Dressing

 Snack – 1 Lemon Poppy Seed Muffin

Dinner – Fettucine with Pumpkin Cream Sauce, spinach salad or steamed broccoli or other green vegetable of your choice

Notes:

To involve your family, especially younger children in adjusting to new flavors try having a spice sniff test. Every time I open a spice jar when my grandchildren are around I have them take a sniff. I actually found that Caleb loves oregano by doing this. Then use the spices starting with a little at a time in your recipes and in no time you will be making flavorful delicious dishes that the whole family enjoys.

It’s a new year and one of the most common resolutions is to start eating right.  But those of us with families know that eating right is a whole lot easier when everyone participates.  If you’re family is less than thrilled to begin this journey with you never fear!  This meal plan has been taste tested and approved by 2 of the pickiest children in the world and a veggie fearing, bean hating husband.  This is just one of my families favorite meal plans.  Stay tuned for more of our favorite daily meals.

~Sarah

Breakfast – 1 Pizza Waffle with marinara dipping sauce

Snack – 1 apple (cut into slices) with 2 tbsp peanut butter

Lunch – Crispy Fried Rice (served hot or cold).  My kids usually have about a cup each and my husband has about 2 cups.

Snack – Zucchini Chips

Dinner – Black Bean Pumpkin Burgers aka Chippy Burgers served with a side of Sweet Potato Super Fries and Homemade Ketchup for dipping.

Snack – We don’t usually snack after dinner but if the kids do get hungry they usually grab a Homemade Fruit Strip.

Notes:

Almost everything on this meal plan is something that I make in a large quantity and freeze for later on.  With a busy family to take care of I don’t always have time to make each and every meal during the day.  When I do need to make a meal, I make a ton of it.  My freezer is usually stocked with Pizza Waffles, Crispy Fried Rice (if it’s a bit dry when you reheat it add a tbsp or so of tamari or soy sauce) and Black Bean Pumpkin Burgers.  I actually prep my sweet potatoes and store them in freezer safe bags so all the work is done for me when we have a craving for fries.

Providing healthy and nutritious meals for your family doesn’t have to be challenge.  With a little planning (and a freezer!) you can easily put a delicious meal on the table each night!

Breakfast – 1 cup Slow Cooker Steel Cut Oats with 1/2 cup So Easy Applesauce, 1 cup hot chocolate (oat milk, 1 tsp coconut nectar and 1 tbsp unsweetened cocoa powder) and water

Snack – 2 tbsp unsalted pistachios, 8 dried apricots and water

Lunch – 2 cups In Balance Stir Fry, 2 slices cinnamon date manna bread and 1 cup green tea

Snack – 1/2 cup Pizza Baked Chickpeas

Dinner - 2 egg white omelet with 2 tbsp goat milk cheddar cheese  and 1/4 cup fresh spinach, 1/2 cup strawberry - blueberry mix with 1/2 cup kefir and 2 tbsp ground flaxseed, 1 cup green tea

Snack – none, just drank water and had more green tea

Total Nutritional Info:

Calories: 1298.5, Cal. from Fat: 432.5, Total Fat: 45.5, Sat. Fat: 10.5g, Carbs: 158g, Fiber: 30.5g, Sugars: 70g, Protein: 60g, Sodium: 912mg, Chol: 35mg