Weekly Meal Plan Week 3

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

pasta pesto

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

cookie dough bites 2

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

IMG_2033

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

 

garlic aioli

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.

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