Weekly Meal Planning

Monday, October 21, 2013

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  • Milkshake: 1 frozen banana + 1/4 c plain Greek yogurt + a dash of milk + 1 Tbsp peanut butter + water
  • Maple and Brown Sugar Oatmeal
  • 5 Egg Whites + a Pinch of Cheese



  • Chickpea Salad: 1 can chickpeas + 1 chopped tomato + 1 small chopped onion + 1 chopped cucumber + 1 Tbsp olive oil + 1 Tbsp vinegar + 1 Tbsp lemon juice
  • We have grilled chicken, burgers, subs, and a frozen convenience meal (veggie-based, pretty healthy) on the menu for dinner.


This menu makes me so excited. The Amazeballs are one of the best treats on the entire planet. They taste as amazing as the name suggests. It's hard not to eat them all when I'm prepping them. The black bean stew just makes me feel all warm inside. It's just like chili, but it's super healthy. That full pot of color just makes me smile. I've had some serious cravings for maple and brown sugar oatmeal (you just can't make it the same yourself), so Peanut and I each have a bowl of it in the morning. And a milkshake for breakfast? Um...yes please! It's important to get excited about your food when you're eating healthy. It makes all the difference in the world.

I tend to pack most of my calories into breakfast and the beginning part of my day. Reason being is that I work out in the mornings before work, so it only makes sense to pre-fuel and post-fuel. Then, I generally taper off the calories for the rest of the day. It feels much better to go to bed at night with a light belly rather than an over-stuffed one. The morning is when the metabolism starts rumbling and the evening is when it should start slowing down. My food patterns naturally mimic my metabolism.

I've been enjoying throwing together these random chickpea salads for snack. It's almost become a weekly staple of mine. I just throw whatever veggies sound good together with a can of chickpeas. I wrote out above what I threw together this week. A clean dressing of olive oil, vinegar and lemon juice provides the perfect taste for almost any veggie mixture. That salad divides up among the five weekdays perfectly.

Our dinners often change, but we try to always have a rough schedule penciled out. I sometimes eat a little bit differently than my family does, perhaps subbing a Boca burger for a full-fat meat burger and a whole wheat bun for a pointless white one. This week, I'm going to try extra hard to stay out of all the snack-y things we have in our kitchen right now. It's really throwing off my game.

What are you eating this week?

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