{weekly eats}

It’s been a while since I’ve done one of these!

Here are my eats from last week:

DAY ONE:

weekly eats - balanced meal ideas for inspiration! // cait's plate

Breakfast #1: Strawberry Siggi’s skyr yogurt mixed with chia seeds then topped with sliced strawberries and a crumbled peanut butter cookie larabar

weekly eats - balanced meal ideas for inspiration! // cait's plate

Lunch #1: Roasted broccoli and sweet potato wedges over farro with pan-seared tofu and hummus plus an apple

Recipe for the Tofu:

Ingredients:

  • 1 block extra firm tofu, drained and pressed then cut into small squares
  • Canola or olive oil cooking spray
  • Sea salt

Directions: Preheat a pan coated with cooking spray over medium heat.  Place tofu in the pan turning on all sides until crispy (about 3-5 minutes each side).  You can also roast in the oven at 425 degrees F or so on a foil-lined pan coated with cooking spray for about 10-15 minutes each side.

weekly eats - balanced meal ideas for inspiration! // cait's plate

Dinner #1: Amy’s light in sodium medium veggie chili over farro topped with reduced-fat Mexican blend cheese, plain greek yogurt and hot sauce plus chips

DAY TWO:

weekly eats - balanced meal ideas for inspiration! // cait's plate

Breakfast #2: 2 slices of whole wheat toast topped with peanut butter, Siggi’s vanilla and diced apple plus coffee

weekly eats - balanced meal ideas for inspiration! // cait's plate

Lunch #2: Homemade whole wheat pita chips, hummus, carrots, cucumbers, grapes and my first pumpkin & spice Siggi’s (SO good!!) plus a seltzer

Recipe for the Pita Chips:

Ingredients:

  • 2 whole wheat pitas
  • Cooking spray

Directions: Preheat an oven to 450 degrees F.  Cut 2 whole wheat pitas into triangles then place them in a single layer on a baking sheet (first lined with foil then sprayed with cooking spray) and sprinkle with sea salt.  Bake for 8-10 minutes (flipping once halfway through).

weekly eats - balanced meal ideas for inspiration! // cait's plate

Dinner #2: Chipotle chicken sausage on a whole wheat hot dog bun with ketchup and mustard plus roasted asparagus, broccoli and sweet potato wedges.

DAY THREE:

weekly eats - balanced meal ideas for inspiration! // cait's plate

Breakfast #3: Starbucks Classic Oatmeal with all the toppings (nuts, brown sugar and dried fruit) plus a venti soy misto

weekly eats - balanced meal ideas for inspiration! // cait's plate

Lunch #3: Open face scrambled egg & cheese sandwich on whole wheat bread plus carrots, cucumbers, hummus and an apple

weekly eats - balanced meal ideas for inspiration! // cait's plate

Dinner #3: Whole wheat Annie’s Homegrown”>Annie’s Homegrown shells and cheese with steamed broccoli and edamame

DAY FOUR:

weekly eats - balanced meal ideas for inspiration! // cait's plate

Breakfast #4: Barbara’s Morning Oat Crunch with strawberries and soymilk plus coffee

weekly eats - balanced meal ideas for inspiration! // cait's plate

Lunch #4: Bowl of my comforting harvest vegetable curry plus an unpictured pear

weekly eats - balanced meal ideas for inspiration! // cait's plate

Dinner #4: Leftovers of my homemade turkey, veggie and bean chili (going to blog the recipe soon!) topped with reduced fat mexican cheese, plain siggi’s yogurt, hot sauce and avocado served with blue corn chips

DAY FIVE:

weekly eats - balanced meal ideas for inspiration! // cait's plate

Breakfast #5: Plain siggi’s yogurt mixed with chia seeds topped with strawberries, granola and sunflower seed butter plus coffee

weekly eats - balanced meal ideas for inspiration! // cait's plate

Lunch #5: Low-sodium Wegman’s vegetable and bean minestrone soup, whole wheat toast drizzled with olive oil and an a pear

weekly eats - balanced meal ideas for inspiration! // cait's plate

Dinner #5: Pre-half marathon pizza (the cheese was my side, the pepperoni was Chad’s) and an unpictured greek salad

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Comments

  1. I love these too! Would love to see one with your weekend eats too! Are your meals as structured and balanced on the weekends too? And do you eat snacks between these meals or do they keep you full enough that you don’t need them?

    • Hi Keri – I’m so glad you like it! I can definitely do one including weekend meals. In terms of how I eat on the weekends, I think it totally depends on the weekend (i.e. whether I’m traveling, if I’m home or out and about a lot, etc.) but I would say I generally eat similarly.

      I do eat snacks most days! Usually one in between lunch and dinner but again it totally depends on my hunger level. Sometimes I’m hungry for them and other times not. I’m happy to include them going forward!

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