As always, to see what this is all about and the guidelines I use to build my meals, visit the very first post in this series.
DAILY MEAL PLAN:
Breakfast: Whole Grain Pumpkin Apple Muffins with Oatmeal Walnut Streusel crumbled over plain greek yogurt and topped with diced apple
Product suggestions:
- Yogurt: Fage, Trader Joe’s, Siggi’s
- Apples: I recommend using Macintosh of Jonamac for this dish
Lunch: Cheddar, Apple & Arugula Turkey Sandwich served with a pear and carrot sticks (or other sliced veggies of your choosing – peppers, cucumbers, celery, etc.)
Product suggestions:
- Turkey: Boar’s Head Lower Sodium Turkey Breast, Applegate Farms, Plainville Farms – if you don’t like deli meat, this sandwich would work perfectly with cooked & sliced chicken or turkey
- Cheddar: Cabot, Boar’s Head
- Bread: Pepperidge Farms 100% Whole Wheat, Vermont Bread Company Whole Wheat Sourdough or Trader Joe’s Whole Wheat Tuscan Pane
- Carrots: I like to buy whole carrots that I peel and slice myself. They have much more flavor than baby carrots in my opinion!
Snack: Almonds and dried cranberries
Product suggestions:
- Almonds: Trader Joe’s, bulk bins – brand is less important to me as long as I can get raw, unsalted
- Dried Cranberries: Trader Joe’s, bulk bins
Dinner: Crockpot Salsa Chicken Burrito Bowl – serve chicken over brown rice with sautéed tri-color peppers and onions, corn and top with a sprinkling of cheese, plain greek yogurt, avocado and hot sauce
Product suggestions:
- Brown Rice: Trader Joe’s Brown Basmati
- Cheese: Sargento, Cabot’s
- Greek Yogurt: Fage, Siggi’s and Trader Joe’s
- Salsa: Amy’s, Newman’s Own or fresh salsa from your local grocery store or favorite restaurant
- Hot sauce: Tabasco
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