It’s been so long since I’ve had time to sit down and do one of these! Doing the “Healthy Eating on a Budget” series was SO fun but it was definitely a little more time consuming so I’m going to replace it with these “Weekly Eats” posts as I hope to blog a bit more this summer (and rest assured that I’m definitely still eating on a budget!).
Feel free to let me know if there’s anything in particular you’d like me to talk about!
BREAKFAST: Starbucks Classic Oatmeal with all the toppings (I probably use about half the brown sugar packet otherwise it’s a bit too sweet for me) + a Grande iced soy latte
LUNCH: Turkey and muenster cheese on a toasted whole wheat bagel with mustard and spinach plus carrots and an apple
(On a side note…the book I’m reading is called “Raven Stole the Moon” by Garth Stein…it was a little slow to start for me but I’m FLYING through it now…highly recommend it!)
DINNER: Homemade turkey burger (nothing fancy, I just buy ground turkey breast [<—it’s important to look for “breast” on the package as that means you’re getting the leaner white meat as opposed to a mixture of white and dark meat which can be higher in fat and calories] and season with salt and pepper then grill about 5-7 minutes each side or until the inside reaches at least 165 degrees F) topped with cheese, avocado, ketchup, mustard and spinach plus corn on the cob (which I boil in a pot for 10 minutes) and roasted sweet potato rounds (I slice then place on a pan that has been drizzled with olive oil and salt then bake each side for 10-15 minutes at 425 F).
No snacks today which was very unusual for me but my day was kind of wonky with the travel…I’m sure you’ll see some in the coming days!
BREAKFAST: Plain greek yogurt mixed with chia seeds topped with sliced strawberries, sunflower seed butter and granola plus coffee with soymilk
LUNCH: Turkey and cheese in a whole wheat wrap with spinach and mustard, carrots and cucumbers with hummus for dipping and an orange
SNACK: Baggie of air popped popcorn with olive oil and salt (I usually make my own but this week I bought the Trader Joe’s bag for $1.99 and pre-packaged out little baggies that I could easily take on the go)
DINNER: Pesto cheese tortellini with side salad (spinach, cucumbers, carrots and dried cranberries topped with Trader Joe’s Tuscan Italian vinaigrette) and a glass of Parker Station Pinot Noir (had this at an Italian restaurant while on vacation in LA and LOVED it. It’s a bargain wine too!)
DESSERT: Scoop of peanut butter cup ice cream
BREAKFAST: Trader Joe’s Frosted Shredded Bite Size Wheats (perhaps one of my favorite cereals and only $2.99 for a gigantic box!) with sliced strawberries and soymilk plus coffee with soymilk
LUNCH: Hummus and veggie on a whole wheat bagel with a white flesh nectarine (so glad these are back!)
SNACK: Bag of Popcorners (leftover from my JetBlue flight)
DINNER: Trader Joe’s Black Bean enchiladas over brown rice with plain greek yogurt, homemade guacamole, salsa and blue corn chips
DESSERT: Plain greek yogurt mixed with peanut butter and mini chocolate chips
BREAKFAST: Two multigrain belgian waffles (made with Trader Joe’s multigrain mix) topped with sunflower seed butter, plain greek yogurt mixed with 1 tbsp. chia seeds, peaches and strawberries plus coffee with soymilk
LUNCH: Turkey and cheese sliders on whole wheat with lettuce and mustard plus carrots, cucumbers and a pear.
SNACK: Baggie of popcorn (see above)
DINNER: Soy latte plus a Chicken & Cheese sandwich from Tamper (I did NOT plan well for my late night Biochemistry class…definitely going to need to do better prep for next week!)
SNACK: Handful of blue corn chips & hummus (NOT the contaminated batch – make sure you check yours!)
BREAKFAST: Peanut butter and jelly topped with sliced strawberries, served with an orange and coffee with soymilk.
LUNCH: 2 egg scrambled on a whole wheat wrap with a slice of muenster cheese plus carrots, cucumbers and an apple
SNACK: Another orange because I have a ton of them!
DINNER: Homemade whole wheat pizza (I used a pre-made take and bake whole wheat pizza crust that I topped with fresh mozzarella slices) and a side salad plus a glass of red wine.
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