Set the Table 2017 | Week 2

Welcome back - It's Sunday Fun Day!

• Here's the STORY behind my #SettheTable2017 food adventures with Pure Barre Kildeer. 
• Each Sunday meal plan post will begin with a picture recap of the week before, followed by the upcoming week's game plan. 
• #CatchmyGrit on my Instagram stories throughout the week to capture the fun, the food and the family table reactions - See you there!

Link back to Week #1's meal plan here.
(This "keeper week" will be repeated!)

Up This Week:
*Note: The listed/linked recipe name corresponds to the Jamie Oliver Ultimate Recipes App (unless otherwise specified) to help me stay organized; However, the actual link may be different IF I was unable to find his app recipe online (which sometimes happens).

Tray-baked Chicken Dinner

Meatless Monday - EASY Pasta, Parm and Peas (PPP - The kids love calling it that...)

• Make pasta and garnish with salt n pepper, parmesan cheese and organic butter.
• Toss in as many steamed frozen peas as you want.

Taco Tuesday - Chicken Fajitas 

Home-made Lasagna 

• Add in any leftover chicken fajitas.
• Replace ricotta cheese with organic cottage cheese (My Mom's epic trick!).
• Use gluten free no boil lasagna noodles + a layer of thinly sliced zucchini. Or swap noodles out completely with zucchini. Shhhhhh.

No Bake Chocolate Chip Fastballs - Hit "clean up" with the perfect "fast" fuel!

Adapted from this recipe. 

1 c organic rolled oats

1/2 c organic peanut butter or almond butter

1/3 c creamed cinnamon honey (or regular honey + 1/2 tsp cinnamon)

1/4 c dark chocolate chips (Enjoy Life brand)

1 Tbsp ground flaxseeds

1 Tbsp chia seeds (white or black)

1/2 tsp sea salt

Mix all ingredients in a large bowl and form into 20-25 balls. Refrigerate for about 30 minutes to harden up. Store in sealed container in refrigerator for up to 1 week (if they even last that long). 

*Here is a handy conversion link for the online euro measurements (the app uses US measurements).
*If possible, buy antibiotic free meat (Here's why I try to know where my food is coming from).
*Use the EWG "Clean Fifteen + Dirty Dozen produce guidelines to save money + reduce the pesticides and herbicides on your plate.

Eat... Lift... Tone... Burn...

To the Mullies we go...
xoxoL

ps
I Feel it Coming... do you? Playing this one tonight, in and out of the kitchen - Maybe I can get Chris to cook with me:)