Summer Meal Plan #15

Here at the Kitchen Gardens, you eat differently. The emphasis is on from-scratch cooking of whole foods (or source certain ingredients well) and ditching the toxic food system. Follow the meal plan structure and day-by-day guide (outlined below) ✔️ Double batch every other day and freeze meals for later use. ✔️ Prepare 2 freezer-friendly snacks at the beginning of the month to last a month. ✔️ Make 1-2 homemade snacks per week to keep things fresh. ✔️ Eat simple breakfasts (eggs & sourdough, yogurt & granola, smoothies, fruit). ✔️ Keep lunches flexible—no processed foods, but no strict rules. ✔️ ALWAYS THINK IN BULK. Ex. Make enough granola to last a month usually 2-3 times the recipe of everything that can last. PANTRY RESTOCK DAY: PICK ONE DAY TO BE YOUR KITCHEN STAPLES MEAL PREP DAY (I USUALLY CHOOSE A DAY ON THE WEEKEND LIKE SATURDAY OR SUNDAY). This is outlined in the meal plan as day 1. You will use your pantry restock items in your dinner meals. TIP: PREPARE DINNER AFTER BREAKFAST WHEN ENERGY IS THE HIGHEST! DAY 1: PANTRY RESTOCK (SAT OR SUN) DAY 2: MONDAY MEAL PREP 3X THE RECIPE FOR YOUR FAMILY- FREEZE ONE PORTION, TUESDAY EAT LEFTOVERS DAY 3: WEDNESDAY MEAL PREP, THURSDAY EAT LEFTOVERS DAY 4: FRIDAY MEAL PREP, SATURDAY EAT LEFTOVERS, SUNDAY EAT A FREEZER MEAL If you simplify and cook more but less often, you will find cooking to be fulfilling, a joyful family experience, and you will always have fresh Whole Foods available in your kitchen. NOTE FOR THIS WEEK: Use the tortilla recipe for your enchiladas and the greek dressing recipe for your salad! Love from my kitchen to yours, Jessica Kelly