Thanks for all the feedback on the weekly calendar. There were some good questions on time management especially for the breakfast and lunch recipes so I thought I would share some tips that have worked for us. Most of the recipes are quick enough to assemble together in the morning though a bit of planning the night before helps a great deal.
For example, you can add all the ingredients for the smoothie and store in the blender container in the refrigerator. The next morning, just fix the container to the base, turn it on and blend, blend.
Assemble all the ingredients for the grilled sandwiches the night before. You can butter the slices (if you use butter or any spread), add the filling and cover with a grease proof sheet and store in the fridge. The next morning turn on the sandwich maker or grill, and just add in your buttered slices with filling and grill till brown.
Make all the ingredients for the burrito or burger the night before and assemble in the am. Be sure to use lettuce on the bread or wrap first before adding the filling. The lettuce keeps the bread from turning soggy and the burrito will stay fresher till the afternoon if you wrap in foil or parchment paper. You can also make the burgers ahead of time and freeze. Just thaw and add to the sandwich in the morning.
Make the pancakes in large batches and freeze as well. Pop into the microwave or toaster oven in the morning.
Basically you can make most of these recipes ahead of time if you have an idea of what to pack for the week. Hope this is helpful. Do keep your tips and suggestions coming on other ideas that have worked for you.
WEEKLY MENU FOR THE WEEK OF SEPTEMBER 23rd
DAY 1 – MONDAY
BREAKFAST – Cereal with chopped bananas or apples
GREEN SMOOTHIE – Spinach, mango, cilantro detox smoothie
JUICE – Beet, pomegranate, spinach, cucumber
LUNCHBOX – Sprouts and potato sandwich
SNACK – Grapes and a cereal bar
DAY 2 – TUESDAY
BREAKFAST – Muesli
SMOOTHIE – Spinach, avocado, banana, passion fruit
LUNCHBOX – Bollywood Burrito (recipe will follow) – an Indianised version of the Chipotle Burrito
SNACK – Apple slices with almond butter
DAY 3 – WEDNESDAY
BREAKFAST – Toast with smoothie
SMOOTHIE – Blueberry, banana, spinach, chia seeds
LUNCHBOX – Vegetarian Black Bean Burger
SNACK – Orange segments and trail mix
DAY 4 – THURSDAY
BREAKFAST – Eggless Pancakes
LUNCHBOX – Green Chili and Cheese Sandwich
SNACK – Pomegranate seeds
DAY 5 – FRIDAY
BREAKFAST – Oatmeal with bananas and walnut
LUNCHBOX – Sprouts n Salsa in Chapathi rolls
SNACK – Celery sticks with almond butter and raisins