My kids are finally out of school, so our pace will slow down quite a bit around here. We’re gearing up for several trips this summer, including visits to extended family in New Jersey and Vermont. Our big vacation will be a trip to San Francisco, one of my favorite places on the planet. I haven’t been there in 20 years, and I can’t wait to introduce my family to this beautiful city full of amazing food.
But this week, we’re still home. Summer is officially here since we got our first batch of zucchini from the farm share. There will be some zucchini bread, of course. But I’m also making a batch of zucchini spaghetti for dinner one night. I like the flavor of this dish better than plain spaghetti, and it’s so much healthier. I’m also looking forward to trying the shitake mushroom pizza from Vegan in the Freezer. It looks so flavorful!
Real Food Meal Plan Week 120
Saturday: Pulled Pork, Roasted Potatoes, Green Salad
Sunday: Mango Avocado Steak Salad
Monday: Church Picnic
Tuesday: Omelettes, Roasted Potatoes, Fruit
Wednesday: Zucchini Spaghetti with Marinara
Thursday: Mexican Style Shitake Mushroom Pizza
Other Meal Planning Resources
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