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Byrne Weekly Menu: March 13th

This week was a doozy! Troster was on a work trip for most of the week and with help, the kids in half day camp; it was still hard. I don't know how parents do it with one or both spouses traveling for work.

I'm in the middle of writing a long post about life updates, how I'm slowing down, and my thoughts on being a stay-at-home mom 8 years in. I don't know why I've been nervous to write this post, maybe because I'm a people pleaser, but with some nudging from friends I think this post could be helpful for others in this same role.

This week's meal plan is as simple as it comes. Soccer is starting back up this week and I will definitely not have time to be in the kitchen. I'm making spaghetti tonight with some chicken sausage and sautéed spinach that will serve as leftovers for Monday's dinner.

Tuesday and Wednesday will be black bean bowls served with red rice. I love red rice for its additional health benefits: great source of magnesium, fiber, and it has the highest level of antioxidants compared to other types of rice. I like to top the beans and rice with avocado, fresh cilantro from the garden (I'll share in stories how to grow it this week), Greek yogurt, pico and cheddar.

On Thursday, I'm making Sprouted Kitchen's Butternut and Red Lentil Soup. It is Charlie's favorite and only soup he will eat. It's creamy and delicious with naan served on the side. Friday is the usual pizza night and we are doing takeout from Vero.

I hope everyone has a restful Sunday.

- Ashleigh


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