{weekly eats}

It’s been a while since I’ve done one of these so here ya go!

MONDAY

BREAKFAST: Overnight oats topped with fresh fruit and granola

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recipe for the overnight oats:

  • 1/3 cup old fashioned oats
  • 1/3 cup greek yogurt
  • 1/3 cup milk (I used soy but almond or regular would also be delicious!)
  • 1 tbsp. chia seeds
  • 1 tbsp. nut butter (I used peanut butter)

combine the above in a jar or bowl stirring to combine well then place in the fridge over night (or at least 1 hour before serving).  in the morning, remove and top with freshly sliced fruit and granola.

LUNCH: Roast turkey breast deli meat and cheese on two slices of wegman’s marathon bread with mustard and super greens lettuce plus red peppers and cucumber slices dipped in hummus and watermelon slices

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SNACK: Small bowl of dark chocolate almond granola with soymilk

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DINNER: Turkey meatballs over whole wheat penne with sauce, a side salad and a glass of cabernet sauvignon ($2 at Trader Joe’s and SURPRISINGLY good!)

TUESDAY

BREAKFAST: Toasted marathon bread topped with peanut butter, siggi’s dairy mixed with chia seeds and strawberries

LUNCH: Turkey avocado wrap with mustard and mixed super greens, cut veggies and cherries

DINNER: Roasted brussel sprouts, sweet potato wedges and wegman’s chipotle lime chicken sausage

DESSERT: Stonyfield’s chocolate underground yogurt with peanuts

WEDNESDAY

BREAKFAST: Greek yogurt mixed with chia seeds, topped with strawberries, peach and wegman’s fitness crunch cereal

LUNCH: Tuna melt on whole wheat, sliced veggies dipped in hummus and watermelon

SNACK: Apple with peanut butter

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DINNER: Black bean and corn enchiladas topped with plain greek yogurt, blue corn tortilla chips and roasted veggies

DESSERT: Pinkberry date with my sister!  I got the raspberry with dark chocolate crisps (SO good!)

THURSDAY

BREAKFAST: Apple peanut butter oatmeal and coffee with almond milk

LUNCH: 2 eggs scrambled with spinach and cheese on a whole wheat tortilla plus cherries and strawberries

SNACK: An unpictured plain greek yogurt mixed with 1 tbsp. peanut butter and sliced strawberries

DINNER: Homemade minestrone soup, a side salad and a slice of homemade whole wheat bread

recipe for the minestrone:

NOTE: this is a VERY inexact recipe.  don’t be afraid to add your own twist!

  • Mixed fresh vegetables, diced (any type of your choosing – we used turnips, cucumbers, carrots, zucchini and as many or as little as you’d like)
  • 3 tablespoons olive oil
  • 2-3 cloves garlic, minced
  • Dash of salt
  • Can of diced tomatoes
  • 1 box of vegetable broth (or stock, which is more flavorful)
  • 1 cup of fresh spinach, chopped
  • 1 can of cannelini beans
  • 1 tbps. fresh basil, chopped
  • Box of noodles
  • 1 tbsp. Penzey’s pizza spice (or other soup spices of your choosing)

Put diced vegetables into a large pot adding olive oil, garlic and salt.  Sautee in a pot for 5 minutes then add entire can of diced tomatoes and whole box of vegetable broth as well as the can of cannelini beans.  Then add about 1 cup of chopped baby spinach and about 1 tbsp. of chopped fresh basil and pizza spice.  When that comes to a boil, add the pasta cooking between 10-15 minutes or until the pasta is soft.

DESSERT: Pinkeberry round 2 – the nieces were jealous of our sister date and wanted one of their own!  I got the same thing as last night.

FRIDAY

BREAKFAST: Greek yogurt mixed with 1 tbsp. chia seeds topped with sliced cherries, wegman’s fitness crunch cereal and coffee with soymilk

LUNCH: Bowl of farro, roasted sweet potatoes, roasted broccoli, hummus, slivered almonds and dried cranberries plus a pear

SNACK: An unpictured slice of homemade whole wheat bread topped with natural peanut butter and strawberry jelly (I promise to get better about photographing snacks!)

DINNER: Takeout – Spicy Basil Noodle with Tofu from The Rice Barn

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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.

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Comments

    • I’m so glad you think so! And I highly recommend fitting some roasted brussel sprouts into your meals next week – they’re just so dang good (especially alongside dried cranberries and almonds!)

    • I coat with olive and salt and then roast at 425 for about 15-20 minutes each side which makes them perfectly crispy on the outside and soft on the inside – SO good! Obviously the timing depends on the oven so watch them closely the first time you do it so you can figure out what works best for yours! 🙂

  1. awesome looking meals! What is your range for calories usually? I am trying to lose weight. I make meals for one, and am trying to eat enough, but still lose weight and not restrict myself from treats sometimes!

    • It totally depends on how much you weigh and how active you are. Everyone is different so the number of calories I take in may not be (and probably is not) right for you! Take a look at MyPlate’s SuperTracker – it can probably help you narrow down what’s most appropriate for you 🙂

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