Meal Plan Monday, November 2

Yay, another Meal Plan Monday to share healthy menu ideas for families that won’t cause anxiety! This week’s plan was over Halloween, so we built-in ordering in and made our classic Chocolate Pumpkin Chili, a great way to use up your leftover holiday pumpkins – clean and roast them now!

It’s not a coincidence that we’ve used Fauxmato sauce 3 times. I try to intentionally build-in using up a big batch when we make it – which saves us so much time!

About our weekly menu

You are not alone in your struggle to put healthy meals on the table without spending all day in the kitchen. Trying to get in a variety of fruits, veggies, and protein while using local, seasonal ingredients, not to mention a variety of proteins and healthy fats, while not spending all day in the kitchen. Work, virtual school, parenting, maintaining social relationship in a time of quarantine… life is hard enough without the address stress of what to cook. But that’s why we’re here!

You can read about how we meal plan to do your own, or you can use each weekly post as your own menu or just for inspiration. Not every meal, every week will work for you and your family. But, I hope at least I can recommend some new, fun things and provide inspiration for your family to plan ahead in a way that works for you. We hope your whole family enjoys!

Read the original post about how we make it work for us and factors we consider here

Meal Plan for the Week of November 2, 2020

Total unique veggie count, just for dinners: 36!
We build our plans to have a variety of proteins and diversity of fruits & veggies. You’ll get even more variety in your breakfast and lunches, exceeding the goal for optimum gut health diversity of 30 servings per week.

SUNDAY

  • Leftovers!

MONDAY

  • Egg Foo Young
  • Side of stir fried veggies (bok choy, zucchini, mushrooms)

These flavorful fried egg patties are not only delicious, but veggie packed! We added a few more veggies on the side this week thanks to what we received from our Hungry Harvest box.

Unique fruit & veggie varieties – 8: spaghetti squash, celery, white onions, water chestnuts, scallions, zucchini, bok choy, mushrooms
Protein type: seafood

(TACO) TUESDAY

Unique fruit & veggie varieties – 10: gold potatoes, collard greens, yellow onion, butternut squash, carrots, beets, garlic, avocado, cilantro and lime
Protein type: beef

WEDNESDAY

Unique fruit & veggie varieties – 6: leek, shallots, celery, russet potatoes, parsley, romaine lettuce
Protein type: seafood and pork

THURSDAY

Unique fruit & veggie varieties – 6: cassava, artichoke hearts, olives, spring mix lettuce, red onions, and cucumber
Protein type: seafood and turkey (pepperoni)

FRIDAY

  • Order in / take out night! Because WholeFoods had half-off their frozen pizzas, we grabbed a few cauliflower crusts and make our own. Our favorite combos:
    • Stacy: red onion, artichoke hearts, mushrooms, over a pesto sauce
    • Matt & Cole: pepperoni, mushroom, sausage over classic marinara
    • Finian: Hawaiian over white sauce
    • Wes: broccoli, bacon & tomatoes over white sauce

Unique fruit & veggie varieties – 6: cauliflower, spinach, tomatoes, basil, pineapple, broccoli
Protein type: turkey (pepperoni), pork

SATURDAY

Unique fruit & veggie varieties – 1: pumpkin
Protein type: beef

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