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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