03.26.2015

What I Ate- A 7 Day Meal Plan

poached eggs on avocado toast

Lately Shannon and I have gotten a lot of questions regarding our eating habits and lifestyle, likely because we can always be seen walking around with our adult lunch-pails and eating out of tupperware! We are both alike in the sense that we like knowing what we are putting in our bodies, and our way of being certain of that is by making most of what we eat (often times the night before, for time-saving purposes). Speaking of time, we don’t have a whole lot of it, so we’ve managed to find some meals and eating plans that seem to fit our schedule quite nicely. And more recently, I have somehow managed to pull my self-control together and do it 7 days a week (with a cheat meal here and there…you gotta live, right?!) Though I’m human, and I definitely struggle sometimes, I’ve put together what has become a typical week’s worth of eating for me. These are just my own personal, general meals… I don’t proclaim to be a nutritionist by any means, This is simply what works for me 🙂

Monday:

Breakfast: 1 cup of Multigrain, G-free Puffins Cereal + ¼ cup Fat Free Milk

Snack: 1 large banana

Lunch: Spinach salad: 2 cups of spinach + ½ cup black beans + 2 or three crushed reduced-fat tortilla chips (for crunch) + 2 Tbsp Lite Italian Dressing

Snack: ¼ cup almonds

Dinner: 5 oz. pulled pork + brussel sprouts + ½ cup brown rice

Dessert: 2 blocks off a 100% dark chocolate bar (total of 12 blocks)

Tuesday:

Breakfast: 1 cup of Multigrain, G-free Puffins Cereal + ¼ cup Fat Free Milk

Snack: 1 large banana

Lunch: Quinoa Salad: ½ cup quinoa + ½ cup chickpeas + a few crumbles of feta cheese + squeeze of lemon juice and dash of olive oil and salt/pepper for dressing

Snack: 1 cup of apple slices

Dinner: 5 oz roasted chicken breast + 1 cup Broccoli + 1 cup strawberries

Dessert: 2 blocks off a 100% dark chocolate bar

Wednesday:

Breakfast: ½ cup steel cut oats with dash of cinnamon

Snack: approx. 10 reduced fat tortilla chips + 1 snack size hummus

Lunch: 1 cup Trader Joe’s Reduced Sodium Tomato Basil Soup + 1 cup brown rice + 1 cup diced zucchini

Snack: ¼ cup Almonds

Dinner: 4 oz. chicken breast + 1 cup asparagus + 1 cup broccoli

Dessert: 2 blocks off a 100% dark chocolate bar

Thursday:

Breakfast: ½ cup steel cut oats with dash of cinnamon

Snack: 1 cup green beans + snack size plain hummus

Lunch: Spinach salad: 2 cups of spinach + ½ cup black beans + 2 or three crushed reduced-fat tortilla chips (for crunch) + 2 Tbsp Lite Italian Dressing

Snack: 1 large banana

Dinner: 2 eggs (scrambled) + 1 cup brussel sprouts +1 cup broccoli

Dessert: 2 blocks off a 100% dark chocolate bar

Friday:

Breakfast: 2 scrambled eggs + 1 piece G-Free toast

Snack: 1 cup red grapes + ½ cup sliced strawberries

Lunch: Quinoa Salad: ½ cup quinoa + ½ cup chickpeas + a few crumbles of feta cheese + squeeze of lemon juice and dash of olive oil and salt/pepper for dressing

Snack: KIND Bar (Chocolate Cherry Cashew + Antioxidants)

Dinner: 1 sweet potato, topped with low-fat sour cream and ¼ cup black beans + 1 cup brussel sprouts + 1 cup broccoli

Dessert: 2 glasses of rosé wine

Saturday:

Breakfast: Acai Bowl with ¼ cup Hemp milk, strawberries, one banana, ¼ cup blueberries, 1 tsp honey, and ¼ cup G-Free Granola

No snack-still full from breakfast!

Lunch: Trader Joe’s Split Pea Soup + ½ cup carrots

Dinner: 4-5 Lean pork Ribs + grilled veggies (asparagus, red and yellow bell peppers, red onions) + ½ cup brown rice

Dessert: Pressed Juicery soft serve (GF/DF) + 2 glasses of wine (one rosé, one red)

Sunday:

Breakfast: 2 eggs + 1 piece GF toast

Snack: 1 cup blackberries + 1 cup strawberries

Lunch: 1 cup brown rice + 1 cup diced zucchini + 1 cup diced bell pepper + ¼ cup peas + dash of GF soy sauce

No snack-full from lunch!

Dinner: 4 oz. grilled salmon + 1 artichoke + 1 cup broccoli

Dessert: 2 Thin Mint Girl Scout Cookies