{weekly eats}

MONDAY

BREAKFAST: 4-ingredient green smoothie plus a kashi 7-grain waffle topped with crunchy natural peanut butter

LUNCH: arugula, scrambled eggs, mexican cheese blend, avocado and chipotle hot sauce on white corn tortillas

SNACK: Slice of cornbread and an apple

DINNER: BBQ chicken, broccoli, corn on the cob, homemade whole wheat pesto bread & cornbread plus roasted red potatoes with balsamic glaze

DESSERT: Fage fruyo classic coffee greek yogurt with chocolate chips

TUESDAY

BREAKFAST: Vanilla chia seed pudding topped with diced peaches and sliced almonds plus coffee with soymilk

LUNCH: guacamole greens salad with seasoned corn & cucumbers (recipe will be on the blog monday!) plus cherries

SNACK: Peach chobani with kashi go lean crunch cereal

DINNER: Whole wheat pesto spaghetti with pan seared cherry tomatoes, spinach and italian chicken sausage

WEDNESDAY

BREAKFAST: Siggi’s strawberry yogurt with sliced strawberries and wegman’s fitness crunch with coffee with soymilk

LUNCH: Grilled zucchini, spinach, tomato, red onion, roasted red pepper hummus and muenster cheese on 9-grain bread with strawberries and cantaloupe

DINNER: Black bean chili over brown rice with 4-cheese mexican blend, avocado, chipotle hot sauce and homemade cornbread 

DESSERT: Fro-yo!  Mudslide topped with crushed peanuts and a chocolate covered strawberry

THURSDAY

BREAKFAST: Chunky peanut butter and strawberry jelly on whole wheat toast with cherries and coffee with soymilk

LUNCH: Chicken gyro with a side salad

SNACK: Siggi’s mixed berry yogurt with strawberries

DINNER: Homemade whole wheat pizza with side salad (mixed greens, cucumbers, avocado, sliced almonds and cranberries with balsamic vinagirette)

recipe for the pizza:

ingredients:

• boboli whole wheat thin crust
• shredded mozzarella (as much or as little as you prefer)
• pizza sauce
• olive oil
• dried oregano

DESSERT: Homemade dark chocolate mini peanut butter cup – recipe will be up on the blog next week!

FRIDAY

BREAKFAST: 2 slices whole wheat toast topped with crunchy peanut butter and sliced peach plus coffee with soymilk

LUNCH: Homemade veggie vietamese spring rolls

SNACK: Small bowl of Quaker Oatmeal Squares (plus another homemade dark chocolate mini peanut butter cup…I was editing photos and couldn’t resist!)

DINNER: Black bean burger on whole wheat with lettuce, tomato, pickle and onion plus chipotle sauce and sweet potato fries

disclaimer: i share these weekly eats for inspiration and because i’m often asked for the recipes on instagram.  please note that i do not share these meal plans with the intention of them being prescriptive or because you should eat exactly what i eat.  everyone is different and requires different calories and nutrition.  if you’re seeking an individualized plan for you, consult a dietitian in your area.