Last week I meal planned a prepped to within an inch of my life and it was efficient, productive, and exhausting. Obviously I am speaking from a place of great privilege and I’m not here to complain about all the food in my fridge or how safe my home is. However. Thinking about all the food my family is going to eat, and then safely obtaining the ingredients to make the food my family is going to eat, is consuming so much time and energy. I’m taking a step back this week to see if I can still meal plan / prep, but do it in a way that doesn’t make me want to cry before every single meal.

Sunday: We ate bread and cheese and apple slices for dinner because that’s all I could handle. The kids ate in a sunbeam on the patio and I’m choosing to believe this is something they’ll remember as an unexpected snacky picnic meal, and not the day mom gave up.

Monday: Bacon Lettuce Avocado Tomato sandwiches.

Tuesday: Tarka Dhal served over rice with roasted cauliflower on the side.

Wednesday: Wednesday is Canadian Takeout Day to encourage Canadians to support restaurants during the COVID-19 crisis. I don’t want to jinx anything (please know that I am knocking furiously on wood as I type this) but we live in an area that seems to have flattened the curve of the first wave of the coronavirus. We’re currently comfortable ordering takeout is what I’m saying.

Thursday: Tuesday’s leftovers.

Friday: Penne Boscaiola served with green salad.

Saturday: Vegan West African Peanut Stew served with steamed broccoli and rice.

What’s on your meal plan this week?