We stayed up way too late on Monday night watching “Maverick” and while it was 100% worth it, we paid for it yesterday… tired all day long. Buuut, circling back to Maverick… if you liked “Top Gun” all those years ago, then this one just might be even better than the first. A great action movie with a nice storyline that goes along with it… and circles back wonderfully to the original movie. Highly recommend if you’re looking for something… although I’m guessing many have already seen it since we’re a bit behind….
Anyway… sharing an easy 5 day meal plan that we enjoyed a couple of weeks ago… mixed in some new recipes, with some old recipes, and it got us through the M-F grind nicely… with full bellies and leftovers for lunch as well. Hope it helps if you’re ever in a rut and need a bit of meal inspo for the week ahead…
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MONDAY
BREAKFAST: Breakfast Tacos: 2 corn tortillas, 2 soft scrambled eggs, pickled onions, micro cilantro, pico de gallo, salsa verde, avocado
SNACK: 1/2 Perfect Bar
LUNCH: Leftover Lamb Meatballs + Greek Salad from Sunday dinner
SNACK: Hummus + Carrots/Bell Peppers/Cucumbers
DINNER: Taco Night
TUESDAY
BREAKFAST: Overnight Chia Seed Pudding (I left out the spirulina)
SNACK: Hard boiled egg
LUNCH: Leftover Taco Meat in a loaded salad: shredded lettuce + chopped spinach with bell peppers, avocado, cucumber, red onion, brown rice, Primal Kitchen Ranch dressing
SNACK: Full from Lunch
DINNER: Asian Baked Salmon
WEDNESDAY
BREAKFAST: Egg Scramble: 2 soft scrambled eggs, Hilary’s Eats Well Veggie Pattie, Pickled Onions, Pico De Gallo, Micro Cilantro, Everything But The Bagel Seasoning
SNACK: 1/2 perfect bar
LUNCH: Primal Kitchen Chicken Curry Meal
SNACK: Chia Seed Pudding with Purely Elizabeth Chocolate Granola and Berries
DINNER: Fiesta Bowls
THURSDAY
BREAKFAST: Avocado Toast: Mashed Avo, Micro Cilantro, Follow Your Heart Feta, Pickled Onions
SNACK: full from breakfast
LUNCH: Tuna Salad- Mixed tuna with lemon juice, sea salt, pepper, and Everything But The Bagel Seasoning- shredded romaine + chopped spinach with shredded carrots, cucumber, tomatoes, brown rice, and Lemon Vinaigrette
SNACK: Trail Mix: almonds, dried cranberries, Lily’s Sweet Treats Chocolate Chips, Cashews
DINNER: Grilled Lemon Chicken: Marinated 3 lbs of organic chicken thighs (made extra for lunch on Friday), in olive oil (1/4 cup), sea salt, lemon juice (juice of about 1 1/2 juicy lemons), 2 cloves of minced garlic, and fresh oregano. We let it marinade for about 2.5 hours. Then cook how you prefer (grilled or baked). Served with garlic herb right rice + broiled asparagus
FRIDAY
BREAKFAST: Birch Benders Paleo Pancakes w/Lily’s Sweet Treats, Strawberries
SNACK: Hard Boiled Egg
LUNCH: Leftover chicken in a salad with Primal Kitchen Balsamic Vinaigrette, Cucumber, Tomatoes, Olives, Garbanzo Beans, Follow Your Heart Feta Cheese, Shredded Romaine and Chopped Spinach.
SNACK: Full from lunch
DINNER: Homemade Pizza- I did Italian garlic herb sausage, olives, mushrooms, and red onion.
Wine
