what we're eating: week of january 14

I'm suffering from a lack of inspiration since I am cooking for one.  It's so much harder to plan because I don't want to cook too much and have things go bad, but I also don't want to be relying on leftovers and then have none. 

This week is going to be a little extra challenging because I'm working three days in a row at the end of the week.  Here's the plan for the week...we will see how it goes (asterisked days are days I'm working)...

B: Flax Coconut Hot Cereal (1/2 cup ground flax, 1/4 cup unsweetened coconut, 1/2 cup milk, 1/4 cup walnuts, mix, heat in microwave)
L: Leftover millet w/ mushroom gravy and kale
D: Taco Salad made with brown/wild rice instead of quinoa

B: Oatmeal minus the oats w/ pumpkin
L: BBQ Salmon Veggie Wrap made with a flax wrap and tuna
D: Dinner out
*Make white bean hummus 

L: Lunch out
D: Moroccan Bean Stew; Greek salad with black olives, chopped cucumber, tomatoes, and vinaigrette dressing
*Make bean enchiladas
*Make carrot muffins 

Chocolate smoothie; carrot muffin
L: Raw veggies (carrots, cucumbers, celery) w/ hummus; bean enchiladas
D: Leftover bean stew; roasted broccoli

B: Blue Apple-Nut Oatmeal
L: Salad with beans and balsamic vinegar; Portobello-red pepper pita
D: Tofu curry (w/ peas, broccoli, carrots) and rice

B: Chocolate smoothie; carrot muffin
L: Bean enchiladas, sliced avocado, mixed green salad
D: Leftover curry

B: Flax Coconut Hot Cereal
L: Leftovers
D: Leftovers