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
