Confession: I’m actually kind of relieved that the holidays are over. I look so forward to Christmastime, but now that it’s truly over it feels nice to settle back into a routine. And we’ve really slacked off eating healthy for the last, well, month, and after all the cookies and cakes and sweets and hurried, restaurant food we consumed in December I’m excited about getting back to making our menu every week and sticking to it.

Here’s what we’re having.

Monday: Black bean and sweet potato quesadillas, guacamole

Please also season the black beans with some chili powder, onion powder, garlic, cumin, and salt, if you know what’s good for you. To make the guacamole, just mash up some avocados, squeeze in some lime juice, sprinkle in some sea salt, and add a little chopped cilantro and minced garlic. So easy. So delicious.

Tuesday: Risotto-stuffed red peppers, roasted green beans

You know, I’ll probably add some white wine to that risotto. Maybe like a cup to replace some of the broth? Also, I’m using veggie broth instead of chicken broth because that’s what I have in the pantry. Stuff the risotto into some halved, cleaned-out red bell peppers and bake them, covered with foil, at 375 for 30 minutes. To roast the green beans, snap off the ends and roast ‘em with fresh garlic, coarse sea salt, and pepper.

Wednesday: Fried eggs over potato and black bean hash, baked apples

I’m kind of doing this recipe, minus the rib-eye, plus some seasoned black beans leftover from the quesadillas. For the baked apples, slice some up apples and layer ‘em in a baking dish with salted butter, cinnamon, and sugar. Put the leftovers on tomorrow morning’s oatmeal.

Thursday: Vegetable soup, dinner rolls

I’m using this Alton Brown soup as a base recipe, but vegetable soup is really the easiest thing you could possibly make. Just clean out your refrigerator of all your leftover veggies from the week (roast ‘em first if they’re raw), and throw ‘em all in a big soup pot with some broth. So yummy and perfect for chilly nights. For the dinner rolls I like to use my bread machine on the dough cycle because it’s a time saver, but basically just google “yeast rolls” or “dinner rolls” and use the recipe you like best. And honestly if you have time to do it by hand, it really is quite therapeutic to knead and punch down dough and wait for it to rise and knead it and mix in flour… ya know. I highly recommend it. Also I definitely recommend using at least half whole wheat flour or spelt flour or, if you’re like me, a combination of both. Mmmm. Spelt flour is like, the best ever.

Friday: Chicken souvlaki pita sandwiches with Tzatziki, fries

I’m so difficult. I give you these recipe links and then I’m like “No, don’t do it THAT way!” What’s wrong with me? I’ll tell you what’s wrong with me. You can’t use Cavender’s. I used to use it because OH. MAN. It was delicious. But it’s loaded with MSG so please don’t use it. You’ll have to season it yourself. (salt, pepper, thyme, garlic, dill, parsley, or whatever else tickles your fancy…) For the fries, slice up some taters and roast ‘em in olive oil and course sea salt. Or garlic. Or more of your own greek seasoning. Or cajun spice. Or follow your instincts when you reach into the spice rack. Go for it. You can’t mess up. (Unless you use pumpkin pie spice. That’d be weird.)

Eat well this week, y’all!