Meal Plan: July 9 – 17, 2015

We’re back from Michigan and I’m halfway through this beautiful summer vacation. At Rebecca’s request, we are going on something of a detox for the next several weeks. She’s got a skinny bridesmaid dress to fit into in the near future, and we both have some weight to lose related to the food-hedonism we grew accustomed to while in Michigan. So it’s healthy, healthy, healthy until goal weights are reached.

Thursday and Friday

Carrot Tahini Salad

Saturday and Sunday

Cabbage and Mushroom Galette from Smitten Kitchen, Garden Salad

Monday and Tuesday

Grape and Cucumber Gazpacho from Tasting Table

Wednesday and Thursday

Fried Eggs / Green Beans with Almond Pesto from Smitten Kitchen

On the back burner (a to-cook list):


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