Break-through: I may never, ever follow my planned weekly meals. In leu of cursing my organization or willy-nilly tendencies, I will hereby refer to them as Weekly Meal Ideas. I really like having them as a go-to each week, but I don’t want to end up feeling like I have to stick with them when other good things come up.

B (late start, pudding making, just coffee before my bowl of oatmeal)
L (pumpkin oatmeal topped with walnuts, cottage cheese)
D (polenta pizza from Emily’s recipe | with caramelized onions, blue cheese, homemade red sauce, ricotta cheese, shredded zucchini & mozzarella)
Dessert (soy milk pudding)

B (strawberries, kiwi, & 1/2 mango with 1/2 cup nonfat Greek yogurt; coffee)
L (leftover polenta pizza, if it turns out well)
D (toasted millet, “beefless tips,” pearl onions, green beans, brussels, oil, nutritional yeast)

B (layered fruit salad – strawberries, kiwi, apple, & 1/2 mango; tea)
L (out for pizza?)
D (onion soup with Texas toast; plantain)

B (oats with 1/2 banana, Crofter’s, and crispy almond butter; coffee)
L (english muffin with cheese and sausage patty; plantain)
D (buffalo chicken tenders with blue cheese; 1/2 cup some sort of grain; roasted baby carrots?) Dessert (soy milk pudding)

B (frozen breakfast sandwich; coffee)
L (green apple with cream cheese; onion soup leftovers)
D (fried tortilla with jam and almond butter, covered in sweetened nonfat plain yogurt; steamed veggies)

B (overnight oats with greek yogurt, pumpkin; agave in the morning)
L (omelet… ounce of blue cheese, spinach, tsp oil, ketchup; plantain)
D (pumpkin wheat french toast, stuffed with cream cheese)