The school year is starting back up in just a few short weeks — If there is one thing that last year taught me (that will make the mornings go so much smoother), it was having Jack’s lunches already planned out and ready to go. Jack only went twice a week last year and will now be going 4 days a week, so I really want to try to have his meals already prepped to save the time (and stress). Below are a bunch of different school lunch ideas —

Wine night with Winc –   Wine: check. Customizable wine delivered to your doorstep: double check. WINC is an online wine service that allows you to select certain bottles of wines from their site that will be delivered to your doorstep! I have ordered from Winc in the past, and my box of wine has always been delivered within 10 days of placing my order. You simply go online to http://www.winc.com and take a short quiz that will help them in choosing the wines they think you’d enjoy. You can go with their selections or swap out any of the bottles for wines of your choice! There are so many wines…

  Ingredients (for 2): 2 salmon filets (I use the teriyaki glazed salmon from Whole Foods) 2 cups brown rice 2 eggs 1 avocado Sesame seeds coconut aminos Soy sauce Directions: Bake the salmon: preheat oven to 450 degrees. Place aluminum foil on baking dish and coat with oil (I use coconut oil). Place salmon skin side down. Bake for 15 minutes or until cooked through. Poached eggs: Place eggs in small pot of water before turning on the stove. Once placed, turn stove on medium heat. Once the water comes to a steady boil, turn stove off and place lid on top of pot. Let eggs sit for about…

Ingredients (about 6 meals): 1 pound ground beef (or ground turkey) 1 can corn 1 can black beans 1 can kidney beans 4 small (10 oz) cans of mild rotel 1 yellow onion 1 cup water 1/2 packet dry ranch seasoning 1 packet mild taco seasoning 1 avocado Jalapeños Sour cream Chips (I use Tostido Scoops) Shredded cheese Directions: Cook meat until browned and throughly cooked-drain grease and leave to the side Drain and rinse the beans and corn Chop/dice the yellow onion, then sauté  on medium heat until browned Pour the meat, beans, corn, rotel and onions into large pot on stove. Transfer cooked meat to pot. Pour in…