Switching things up a tad and posting my wellness series today instead of Wednesday… and it’s a 5 day meal plan. Full of what I ate (I guess that’s kinda a given)… some are repeats, and others are new favorites that we recently tried and loved. I hope it helps you incorporate clean, delicious, and nutritious meals into your weekly planning… or maybe just switch one or two things up a bit! I always feel like the easiest way to stick with clean eating is when variation is tossed in there every now and again!
I also shared some recent favorite workout gear after the meal plan!…..
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Monday:
Breakfast: Egg Scramble: 2 eggs + 1/2 cup egg white. Scrambled stovetop. Once cooked, mix with salsa verde (Trader Joe’s is my favorite), pico de gallo, arugula, and some avocado.
Snack: 100 calorie perfect bar
Lunch: Tuna Wrap- I used 1 Siete tortilla and spread hummus across it… then I topped with with 1 can of safe catch tuna, 3 Hilary’s Eat Well Bites, sprouts, shredded carrots, shredded cabbage, and some Trader Joe’s Green Goddess Dressing.
Snack: 1 bag of beet chips dipped in hummus
Dinner: Salsa Verde Chicken Tacos
Tuesday:
Breakfast: Almond Butter Toast (featured above)- 1 slice of bread, topped with almond butter, sliced bananas, and drizzled with honey. I tossed on a few cacao nibs for a little indulgence.
Snack: 1 apple, sliced, with cinnamon
Lunch: Lentil Soup (page 23-24), leftover from Sunday evening dinner
Snack: Berry Smoothie
Dinner: Loaded Sweet Potatoes
Wednesday:
Breakfast: Burrito- 1 Siete tortilla, with avocado spread across, then topped with 2 scrambled eggs, arugula, red onions, salsa verde, + pico de gallo.
Snack: 100 calorie perfect bar
Lunch: Loaded Salad (featured above): Mixed arugula + spinach tossed with shredded carrots, cabbage, brussels sprouts, sunflower seeds, + dried cranberries…. mixed with Primal Kitchen Green Goddess dressing…. and then topped with 1/2 cup roasted chickpeas, 4 Hilary’s Eat Well Bites, + a dollop of hummus.
Snack: 1 apple with almond butter spread over slices
Dinner: Shrimp Curry
Thursday:
Breakfast: Quinoa + Eggs Breakfast Bowl
Snack: Bowl of berries with some Purely Elizabeth granola
Lunch: Fiesta Bowl (pictured above)- 1/2 a bag of cauliflower rice (cooked following these rice instructions) mixed with 1/2 cup of quinoa, 1/2 cup of lentils, diced avocado pico de gallo, arugula, red onion, + Trader Joe’s Green Goddess Dressing.
Snack: Chocolate Banana Smoothie
Dinner: 4 Bean + Turkey Chili
1 can of the following: Black Beans, Kidney Beans, Pinto Beans, White Kidney Beans, Diced + fire roasted tomatoes. 1lbs ground turkey, 1 onion diced, 2 minced garlic gloves, 1 tbsp chili powder, 1/4 tsp cayenne pepper, 1 tsp cumin, 1 tsp garlic powder, sea salt to taste.
Directions: Cook ground turkey in sauté pan. In a pot heat oil, sauté onion + garlic. Dump in cans + spices. Bring to a boil. Toss in turkey. Cover + simmer for 10 min. Serve it up!
Friday:
Breakfast: Same as Monday
Snack: 100 calorie Perfect Bar
Lunch: Turkey Wrap- 1 Siete tortilla, hummus spread over it…. topped with chicken breast slices, 1/4 cup lentils, sprouts, shredded carrots + cabbage, and some Trader Joe’s Green Goddess Dressing.
Snack: 1 bell pepper, 1 cucumber, and carrot slices dipped in guacamole + salsa
Dinner: Turkey Burgers, on portabello mushrooms, with sweet potato fries. Form patties with a little bit of garlic powder, pepper, and sea salt. Cook. Cook mushrooms (seasoned with garlic powder at 420 for 8-10 minutes). Top mushrooms with honey mustard, red onion, tomato, burger, sprouts, and hummus. Sweet Potato Fries- pre-heat oven to 450. Cut potatoes into strips, spray with avocado oil, sprinkle on sea salt, pepper, garlic powder, and paprika. Place on baking sheet (we cook ours on parchment paper) and bake for 30-35 minutes, and the broil for the last 5 minutes to get them crispy!
2 glasses of wine + Pressed Juicery Vanilla Freeze topped with almond butter + Purely Elizabeth granola
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(Leggings | Jacket | Shoes | Harper’s Leggings | Jacket)
