Please note: I was provided free coupons to try VitaTop products. All opinions are my own. Thank you
Happy Monday, everyone! This week is starting off to a sunny, humid, and unseasonably warm start to the back-to-school season here in Dixie! What better way to start the school year off right than a zero-waste meal plan I can’t wait to share with you all what we will be having this week! This week’s menu will again reflect my family eating our freezers and pantry down to zero. We are also once again packing bento box lunches for the kiddo and husband this week.
This week’s bento box will look like:
Largest compartment: Salad or sandwich. I love to pack Caprasi sandwiches (beefsteak tomatoes filled with basil and mozzarella slices) which sit on top of a fresh pile of romaine lettuce. I pack a small container of vinegarette for those who enjoy dressing on their salad as well.
Compartment 2: 1/4 cup whole grain pasta with chopped onions, peppers, cantaloupe (for sweetness). Salt and pepper to taste.
Compartment 3: 1/2 cup fresh berries.
A few quick tips:
- Prep your ingredients ahead of time. Cut, peel, wash the veggies, boil the pasta, quinoa or rice, and prep your dressing.
- Bentos keep in the fridge up to three days.
This week we will also be trying out a few new breakfast items early in the week courtesy of VitaTop muffins. They are a delicious way to pack extra veggies, vitamins, and minerals into your family’s breakfast. We’ll be enjoying them this week and I encourage you all to check them out as well. I love the blueberry Vitatops and my family loves the deep chocolate variety as well!
Here’s what we will be having this week:
Monday
Breakfast: Blueberry VitaTops with almond milk and grapes.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Strawberries and String Cheese.
Dinner: Spicy Thai Noodles and Sunbutter Sauce, steamed broccoli, and Stevia Lemonade.
Dessert: Strawberry, stevia, and almond milk smoothies.
Tuesday
Breakfast: Deep Chocolate VitaTops with almond milk and grapes.
Lunch: Olive spread, with crackers, grapes, and almond milk.
Snack: Grapes and String Cheese.
Dinner: Mexican Jar Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Wednesday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Grilled cheese sliders, grapes, and ice water.
Snack: Strawberries and String Cheese.
Dinner: Deconstructed Sushi Salad and Stevia Lemonade.
Dessert: Strawberry, stevia, banana, and almond milk smoothies.
Thursday
Breakfast: Avocado, Banana, and Almond Milk Smoothies.
Lunch: Pumpkin Mac and Cheese, steamed broccoli, and ice water.
Snack: Grapes and String Cheese.
Dinner: Cruciferous Jar Salad with Asian Sesame dressing and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Friday
Breakfast: Pecan Cinnamon Muffins with almond milk and grapes.
Lunch: Grilled cheese sliders with grapes and almond milk.
Snack: Strawberries and String Cheese.
Dinner: Rainbow Mason Jar Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Saturday
Breakfast: Granola Cereal with Blueberries and Almond milk.
Lunch: Grilled cheese and almond milk.
Snacks: Strawberries and String Cheese.
Dinner: Asian Noodle Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
Sunday
Breakfast: Banana pancakes, strawberries, and almond milk.
Lunch: Baked Spaghetti, green beans, and ice water.
Snack: Strawberries and String Cheese.
Dinner: Italian Orzo Salad and Stevia Lemonade.
Dessert: Strawberry, organic cocoa, and almond milk smoothies.
And, are you looking for a great back-to-school cookie recipe that can be eaten for breakfast, snack, or dessert? Then you’ve got to try my Knock-Your-socks-Off Vegan Peanut Butter Cookies! They are the softest peanut butter cookies I’ve ever tasted. They contain organic coconut sugar gives them a warm caramel layer to their base that’s so good. They are vegan, gluten-free, and nut-free yet every bit as decadent as their traditional counterparts! And pair amazingly with, you guessed it, a tall, cold glass of plant-based milk. Check them out here!
So, folks, that’s this week’s Monday Meal Planning session. Simple, basic food options. And again this week I wanted to mention that since the holiday’s I have been using my new favorite menu planning resource, Plan to Eat. I really think you all might benefit from it as well. You can click on the photo below for more information. So now I have to ask, what’s on your menu plan for this week? I’d love to hear about it below!
