{weekly eats}

MONDAY

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

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

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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

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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

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

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SNACK: Peach chobani with kashi go lean crunch cereal

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

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WEDNESDAY

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

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

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

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

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THURSDAY

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

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LUNCH: Chicken gyro with a side salad

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SNACK: Siggi’s mixed berry yogurt with strawberries

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

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recipe for the pizza:

ingredients:

directions: top crust with pizza sauce, shredded mozzarella then drizzle with olive oil and sprinkle with dried oregano.  bake at 350 for 10 minutes.

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

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FRIDAY

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

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LUNCH: Homemade veggie vietamese spring rolls

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

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

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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

    • Haha aw thank you! I’m glad you think they look appealing – that’s the beauty of adding fruits & veggies! 🙂

  1. Thanks for sharing, your meals always look amazing. I have a ton of cherry tomatoes from my csa box and plan to make the spaghetti with them! Also the black bean chili over brown rice is a fantastic lunch idea. Enjoy the rest of your weekend.

    • Definitely try the spaghetti – it was really good! And yes, the black bean chili over brown rice is a quick and easy meal that fills you up! Can’t beat that! 🙂 And thank you – you as well!

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