I was chatting with my sister the other day and we both agreed that breakfast and dinner are by far our favorite meals of the day… and that lunch is just sort of “meh” for us…. We couldn’t quite pinpoint why… it just isn’t something we get excited about. I usually try to make something really quick… or make enough dinner from the evening before to have left overs for the next day… so it’s never anything really new and exciting. Or, maybe it’s because breakfast and lunch are the “bookends” of the day, so to speak, so they have the most anticipation around them. Or, maybe we’re just strange and the only ones who feel that way….
Anyway…. all that rambling to say I’ve put together an easy 5 days worth of what I ate last week… with some new dinners we tried out and some super easy breakfasts (the chia seed pudding is easy to make the evening before….). Hope you enjoy!
MONDAY
BREAKFAST: Trader Joe’s Scandinavian Fiber Cracker, 1/2 Mashed Avocado, Red Onion. Microgreens, Soft Scrambled Egg
SNACK: 100 Calorie Perfect Bar
LUNCH: Loaded Salad- Chicken Thighs, Red Bell Peppers, Shredded Carrots, Shredded Cabbage, Mixed Powder Greens, Toasted Peanuts, Primal Kitchen Honey Mustard Dressing
SNACK: Olives, Carrots, + Hummus
DINNER: Shrimp Tacos
TUESDAY
BREAKFAST: Chia Seed Pudding (without the spirulina) w/ Purely Elizabeth Chocolate Granola + Strawberries
SNACK: Apple
LUNCH: Loaded Salad: Tuna (seasoned with lemon juice, garlic powder, sea salt), diced cucumber, cherry tomatoes, sprouts, sunflower seeds, avocado, mixed power greens (for salad mixture), Primal Kitchen honey mustard dressing
SNACK: Chocolate Smoothie
DINNER: Pizza: Cauliflower Crust (this is the BEST crust– gets nice and crispy), Olive Oil + Garlic Spread. Dairy Free Cheese, Red Onion, Prosciutto, Cherry Tomatoes w/ Side Arugula Salad
WEDNESDAY
BREAKFAST: Frittata (split with TJ): Sauté red onions, red bell pepper, + garlic together (with some avocado oil). Whisk 5 eggs together and toss in cherry tomatoes + basil into the egg mixture). Pour all ingredients into an oven safe skillet. Bake… top with salsa verde.
SNACK: 100 Calorie Perfect Bar
LUNCH: Leftover Pizza + Side Arugula Caesar Salad (Primal Kitchen Brand)
SNACK: Diced Apples + Purely Elizabeth Chocolate Granola
DINNER: Vegetarian Curry: I used this Recipe as my base (didn’t use the shrimp, but followed the ingredients and instructions)- then I used chickpeas, bell peppers, baby corn, and spinach (at the very end). Served over a bed of brown rice. So flavorful and everyone loved it.
THURSDAY
BREAKFAST: Same as Tuesday
SNACK: Full from breakfast
LUNCH: Leftover Curry w/Brown Rice
SNACK: Carrots, Bell Peppers, Olives Hummus
DINNER: Thai Chicken Bowls (so easy when you’re in a pinch). Instead of lettuce cups we served them over brown rice
FRIDAY
BREAKFAST: Same as Wednesday
SNACK: Still full
LUNCH: Take Out From Blue Bowl- Our Favorite Açai Place. I get mine with açai, chia seed pudding, chocolate granola, almond butter, bananas, strawberries, hemp seeds, cocoa nibs. Very filling.
SNACK: Simple Mills Crackers + Hummus
DINNER: Take-out Poké Bowl
WINE
