Hello Hello Hello!
** This week is very budget friendly, easy, and a little repetitive because I find it easier to make big batches of things and then not have to cook as much so I have time for things like school work, toddler bath time, and oh more school work
I’m sorry I missed last week’s meal plan, if there is actually anyone following them. I have been a little busy with work, school, and my family and sometimes you need to prioritize. And sometimes this means you have to let go of doing certain things to do your best in the other areas of your life. I’ve really been focusing on positivity this month, because I think it’s easy to get down, feel overwhelmed, and constantly compare yourself to others. As I try to live more intentionally, I let go of thoughts that don’t serve me. So instead of beating myself up about not getting to last week’s meal post for you, I’m focusing on pouring all of my love and positivity into this week’s meal plan. This week I’m also going to do something a little different. I’m going to provide snack options for you and encourage you to listen to your body and feed it when it’s hungry, and feed it what it’s craving when it’s hungry. Sometimes a snack of an apple is all my body needs, but other times my body needs or wants peanut butter toast and bananas. It’s important stop focusing on calories and start focusing on listening to your body, and not associating food with shame, or labeling it was “bad” or “good”. Lately, in the morning I’ve been having smoothies, as I’m trying to maximize my nutrient intake right now to feed my brain. Someone at work commented, and told me they also love a green smoothie because they are on a diet. This same person told me how they struggled with gaining and losing the same 30 pounds, and my suggestion as it always is, is to stop dieting and start listening to your body. Eat foods because they fuel your body, your brain, and your spirit. Ok, enough with this hippie shiz onto the eats…
Grocery List:
2 Heads Romaine lettuce
Big container of mixed greens
Big container of baby spinach
Pack of pink lady apples
2 pints of raspberries
4 mangos
10 naval oranges
4 Sweet potatoes (or you could buy frozen sweet potato fries)
2 bunches of basil
1 red onion
1 yellow onion
2 tomatoes
1 big pack of frozen mango
4 red bell peppers
2 cucumbers
Brocollini (or whatever veg you want for burger night)
Lentils
Brown Rice
Quinoa
2 cans chickpeas
Package of Beyond Burger, or your favorite veg burger
Frozen organic corn
Pack of buns if that’s how you like to eat your burger
6 large Hass Avocados
Dave’s Killer Bagels
Kite Hill Almond Milk Cream Cheese
Farm Culture Kraut
Cashews
Pine Nuts
Tofu (2 packs)
Nutritional yeast
2 heads of Garlic
Turmeric
2 Boxes Bananza chickpea pasta
Rice Cakes
Nut Butter
Nut Milk
Sunday:
Breakfast: Tropical Smoothie
Lunch: Salad topped with my favorite avocado dressing and roasted chickpeas
Dinner: Beyond Meat Burgers topped with my garlic aioli, sweet potato fries, and some brocollini
Monday:
Breakfast: Dave’s Killer Everything Bagel, almond milk cream cheese, and kraut
Lunch: Big salad of mixed greens, romaine, bell peppers, onion, corn, and quinoa, topped with cashews and my favorite avocado dressing
Dinner: Golden Lentil Soup with Baguette
Tuesday:
Breakfast: Tropical Smoothie
Lunch: Big salad of mixed greens, romaine, bell peppers, onion, corn, and quinoa, topped with cashews and my favorite avocado dressing
Dinner: Pesto Pasta with side salad
Wednesday
Breakfast: Dave’s Killer Everything Bagel, almond milk cream cheese, and kraut
Lunch: Leftover Lentil Soup
Dinner: Change it up, why not try a big bowl of oats slathered in nut butter, granola, and topped with a banana? Or you might want a big salad of mixed greens, romaine, bell peppers, onion, corn, and quinoa, topped with cashews and my favorite avocado dressing
Thursday:
Breakfast: Lean Green Smoothie
Lunch: A big salad of mixed greens, romaine, bell peppers, onion, corn, and quinoa, topped with cashews and my favorite avocado dressing
Dinner: leftover pesto pasta
Friday:
Breakfast: Dave’s Killer Everything bagel with almond milk cream cheese and kraut
Lunch: Chipotle bowl with brown rice, sofritas, salsa, and guac
Dinner: Slow Cooker Kung Pao Chickpeas
Snack options:
These delicious cookie dough bites
Rice cake, nut butter, and banana
Fruit of choice
Veggies and hummus
Recipes:
Tropical Smoothie-
1-2 cups frozen mango, ½ bananas, 1 cup fresh oj, 1 tsp camu powder, 2 tbsp. vanilla protein powder (I use tropaeka), 1 tbsp. alkaline greens (tropaeka)
As a side note, I’m adding these powders to my smoothie because I’m increasing my antioxidants and overall nutrition to feed my brain during this time, but you don’t need them.
My Favorite Avocado Dressing:
Smash one avocado with 2 tbsp. maple syrup and 1 tbsp. Dijon. Sprinkle with salt and use half of mixture on top of salad. This is best made fresh.
Turmeric Quinoa
Rinse and drain 1 cup of quinoa. In a pot, add 1 cup of water, 1 cup of the rinsed quinoa, and 1 tbsp. turmeric powder. Bring to a boil, and then reduce the heat to simmer and cover with a lid for 15 minutes. Turn the heat off and let the quinoa sit for five minutes and then fluff with a fork. Store in an airtight container in your fridge for 5 days.
