It’s been a few weeks since I’ve really meal planned. So, here I am, back at it. Warning: my actual eats may change based on what I’m craving at the moment. Lately the cravings have been ALL THE NETARINES, and so many salads. Here’s what’s on the menu this week…sorry, no pictures:
Breakfasts or Lunch (depending on when i fit my workouts in): Shakeology shake. My current favorite combo: vegan chocolate shake mixed with 1/2 a banana, spinach, and frozen cherries. Tastes like dessert. But it’s so much better for you.
Breakfasts or Lunches: oatmeal (I’m on a kick lately), sandwiches on sprouted bread
Snacks: fruit (I’ve been a fan of watermelon, nectarines, and blackberries lately), carrots and hummus, trail mix.
Monday: Chicken Picatta and hubby’s favorite arugula salad. I don’t bread my chicken, and I don’t use butter in anything either. The salad is arugula, fresh mozarella, avocado with a simple lemon juice and olive oil dressing. So simple and delicious.
Tuesday: Crock Pot Asian Chicken lettuce wraps. I’ve made these before, and they are so delicious.
Thursday: Taco Scramble–ground beef, zucchini, yellow squash, red bell, spinach and seasonings.
Friday: Grilled chicken, grilled veggies and arugula salad.
Saturday we leave for a week on vacation. We are surprising our 4 year old with a trip to Disney World. I’m hoping to stay on track with my workouts and eating there–should be easier for breakfasts dinners since we are using our time share and have a full kitchen available to us.