I used to be a weekend preparer of meals. Every Sunday I would plan out what my meals would be for the following week. Its been a system that worked for at least 5 years. It enabled me to eat in both a healthy and delicious way. Yet when I became pregnant that all changed. What sounded good on Sunday afternoon did not necessarily sound good come Tuesday evening. I found that we were becoming wasteful due to my indecisive taste buds. So I decided to throw caution to 5 years worth of routine and have started to plan out dinners on a day by day basis. Is it frustrating? Sometimes. After work, the last thing I want to do (or TJ wants to do) is head to the grocery store to pick up some additional ingredients for a meal, but I’ve found that my tastebuds are much more satisfied 🙂
As far as breakfast, lunch, and snacks go, those are typically meals I can throw together with ingredients I keep stocked in the house on a regular basis. What you’ll see below is a 5 day “What I Ate” plan… it’s full of nutrient dense ingredients, so if you give it a whirl just know that your tastebuds won’t have to sacrifice for the waistline. Enjoy!
We’ve created many meal plans over the past couple of years, but you can check out the most recent ones here, here (post vacation detox plan), here, and here.
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Monday
Breakfast: 3/4 cup of steel cut oatmeal + 2 tablespoons cashew milk + 1 teaspoon almond butter + topped with 1/2 sliced banana
Snack: Hard boiled egg + 1 cup of grapes
Lunch: Leftover homemade brussels sprout + reduced fat bacon pizza (from the night before)
Snack: Chia Seed Pudding (recipe)
Dinner: Homemade Sweet Potato + Black Bean enchiladas (dairy free) + 1/2 cup brown rice + 1 1/2 cups sautéed bell peppers
Dessert: 1 square of Trader Joe’s Chocolate
Tuesday:
Breakfast: 1 Ezekiel Bread (sprouted grain) english muffin + topped with 2 tablespoons almond butter + 1/2 sliced banana + 1/2 teaspoon chia seeds
Snack: Hard boiled egg + 10 apple slices
Lunch: Udis
Snack: Chia seed pudding (recipe)
Dinner: Left over enchiladas from Monday night
Snack: Pressed Juicery (DF/GF)
Wednesday:
Breakfast: 2 servings Simply Elizabeth Granola + topped with 1/2 sliced banana, 5 sliced strawberries + 1/4 cup raspberries + 1 cup unsweetened cashew milk
Snack: Hard boiled egg + 1 cup of grapes
Lunch: Sweet Potato + Kale Super Burritto from Trader Joe’s (seriously one of my new favorites) + 1 cup carrots
Snack: Smoothie (recipe)
Dinner: Homemade Chicken Fajitas: 5 oz chicken divided between 3 corn tortillas + topped with 1/2 cup sliced bell peppers, lots of salsa verde + 1/4 cup DF cheese. Served with 1/2 cup black beans
Dessert: 1 square chocolate
Thursday:
Breakfast: Chocolate Acai Bowl (recipe)
Snack: Hard boiled egg + mellon bowl (mixed honeydew, cantaloupe, and watermelon)
Lunch: 1/2 Lemon Kale Salad (from Costco’s refrigerated section) + topped with a Sweet Potato Burger. Side of 1 cup carrots
Snack: 1 cup chopped zucchini + 1 cup chopped yellow bell pepper with 1/4 cup hummus
Dinner: Ate out at Wahoo’s Fish Tacos and enjoyed the Bonzai Burrito with grilled shrimp.
Dessert: 1 chocolate square
Friday:
Breakfast: Oatmeal (same as Monday)
Snack: Hard boiled egg + mixed mellon bowl
Lunch: Whole Foods Spinach + Hummus + Quinoa wrap (above picture)
Snack: full from lunch
Dinner: 4 oz filet mignon (BBQ without butter) + 1/2 lemon kale salad + asparagus
Dessert: full fledge frozen yogurt 🙂
