I knew it was going to be a busy week being back to school so I made sure to shop on Sunday before it ramped up! It definitely made my life 1000x easier to have a plan set and just have to prepare/grab my meals!
Breakfast #1: Oats topped with chia seeds, mixed nuts, seeds and dried fruit plus coffee
Lunch #1: Turkey and cheese with mustard, avocado, tomato, onion and lettuce on a whole wheat roll plus sliced carrots and cucumbers with hummus and an apple
Dinner #1: Grilled chicken breast, roasted kale chips and roasted sweet potato rounds
Recipe for the kale chips and roasted sweet potato: Line a baking sheet with foil and coat with olive oil and salt (optional). Put kale on the sheet along with sliced sweet potato. Bake at 425-450F for about 10 minutes, flip and bake for another 10 minutes (or until lightly browned).
Breakfast #2: plain greek yogurt topped with chia seeds, Erin Baker’s peanut butter granola and strawberries plus coffee.
Lunch #2: Mixed greens salad with shredded carrot, cucumber, tomato, diced red onion, feta cheese, walnuts and dried cranberries plus triscuits and an orange
Dinner #2: Pan fried tofu, cinnamon sweet potato wedges and a side salad
Recipe for the Tofu:
- 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.
Lunch #3: Light tuna packed in water mixed with greek yogurt and spicy brown mustard, sliced veggies dipped in hummus, triscuits and an apple
Dinner #3: Leftover cheese pizza and a side salad
Breakfast #4: Apple peanut butter chia seed oats and coffee
Lunch #4: Low sodium turkey and cheese roll ups, a pear and a side salad (mixed greens, carrots, cucumbers, feta, tomatoes, dried cranberries and balsamic vinaigrette)
Dinner #4: Grilled chicken sandwich with cheese, avocado, spinach, lettuce, ketchup and mustard on a whole wheat bun with roasted sweet potatoes and brussel sprouts
Recipe for the brussel sprouts: Slice brussel sprouts in half, and roast them on a foil-lined pan with olive oil and salt at 425-450 F, cooking about 10 minutes each side.
Breakfast #5: Apple, Erin Baker’s peanut butter granola yogurt parfait + coffee
Lunch #5: Two eggs scrambled with cherry tomatoes and feta cheese topped with avocado, roasted sweet potatoes and kale chips
Dinner #5: Last of the leftover pizza and a side salad
Happy weekend everyone!!
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.0