Nothing throws a kink into dinner plans like a bicycle.
You see, my husband is a bike commuter. At least three days a week (lately it’s been four) he rides his bike to work. I think I’ve mentioned this before, yes?
Anyway, so he rides his bike – a lot.
And he comes home hungry – every day.
He eats as soon as he walks in the door, then dinner (usually with seconds) and then dessert. If it weren’t for the fact that he had to wake up to ride his bike yet again, he’d probably continue to eat through the night.
When he first started riding, he liked taking salads to work for lunch. He sometimes took leftovers, but he enjoyed crunching on a big bowl of vegetables and seeds. Served with my step-mom’s cheesy garlic bread and topped with her homemade Caesar dressing? The man couldn’t be happier.
He recently did some routine maintenance on his bike and replaced his old, worn tires. Wanna guess what happened? He rode faster. He shaved about 45 second minutes off his riding time and he was over the moon.
For those who don’t know, 45 seconds is a long time in biking terms.
Two weeks ago I made a pot of spaghetti sauce and the man simply cannot stop eating it. Three (big) helpings in three days too much for one person to handle? Nope. “I just can’t help myself” he says. “It’s just so good.”
Shockingly (not), he had pasta again this week. A last-minute dinner substitution for our crazy-hectic-Wednesday schedule. Wanna guess what happened on Thursday morning? He rode even faster. But this time, he took off a full minute.
What exactly does this mean for my menu planning?
Lots.More.Carbs.
Meals like “chicken tortilla soup” sound delicious, but they’re kinda dainty and won’t give him the energy he needs. He’s had a taste of sweet victory over his previous fastest time and he wants more. Carbohydrates the night before he rides are key. Since he’s been riding nearly every day, every dinner needs a hefty starch. If not, there must be plenty of fresh bread for him to refuel before bedtime.
So, this week’s meal plan got somewhat scratched and re-planned. There’s no room in the budget for major purchases, so this last week is going to be based solely on what I have in the kitchen. No new food allowed.
Breakfasts
One-Bowl Oatmeal Muffins with Apples and Cranberries
Homemade Instant Oatmeal Packets
Lunches
Peanut Butter and Jelly/Apples/Bananas on Very Little Bother Oat Bread
Baked Sweet Potatoes with Topping Bar (Cinnamon, Butter, Cranberries, Sunflower Seeds)
Dinners
(S) Family Dinner
(M) Possibly dinner with family (spaghetti as a back-up plan 
)
(T) Chicken Gyros (homemade pitas and dressing with veggies from fridge), Greek Pasta Salad
(W) Simple Sandwiches for kids & mom, leftover pasta salad and chicken for the bike-man
(T) DIY Salads
(F) Homemade Pizza
(S) Tri-Tip Sandwiches with Homemade Buns, Garlic Butter and BBQ Sauce, with Fresh Veggies
On the bright side of carb-mania, Pumpkin Week starts tomorrow!
12 recipes and everything you could ever want to know about pumpkin, including the spices and the impact on your wallet! I’d be honored if you joined me for the celebration!
