Blog Weekly Menu

What We’re Eating: May 19 – May 25

May 19, 2019
Photo by Lukas Blazek on Unsplash

Well, summer has hit Florida….yaaay. It’s been in the high 80s all week, and next week it’s forecast to get up into the 90s. So much for spring! We’ve spent our weekend doing some landscaping: planting some new flowers in the front and back yards, new mulch in all of the beds, and mulch for the veggie garden! I planted zucchini and butternut squash last week and they’re already popping up cute little seedlings. I can’t wait to get some good veggies from my garden; my tomato count is currently up to 6, and with any luck, the pruning I did will help them produce some nice big Beefmasters!

We spent a couple of hours at the pool this afternoon after our morning of hard work, and the boys had a blast splashing around. Ben is still a little unsure about the whole swimming thing so we might try to get him into some swim classes this summer, in addition to spending more time at the pool. All of the swimming this afternoon really worked up an appetite in all of us, so let’s go over what we’ll be having this week, shall we?

Sunday, May 19:

Chicken, bacon, and avocado salad

Monday, May 20:

Maternity suite tour at 5 calls for an easy dinner!
Vegan roasted veggie pizzas and salads

Tuesday, May 21:

Creamy salsa verde chicken tacos

Wednesday, May 22:

Roasted veggie and chickpea pasta with creamy vegan tomato sauce

Thursday, May 23:

Lamb skewers with lemon and feta, pita, and baba ghanoush

Friday, May 24:

Peanut tofu Buddha bowls
(we loved these so much last week we decided to make them again!)

Saturday, May 25:

Crispy buffalo chicken salad

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