Consider this the recipe of the week! You guys, this No-Rise Slow Cooker Basil Pesto Bread is where it’s at! I made this deliciousness after seeing one of those little videos on Facebook. Let’s break it down. Yeast, sugar, water, flour, olive oil and pesto. That’s it. Continue reading
I was a planning and prepping madwoman yesterday and today! The serious OCD/AR tendencies I have are totally paying off for meal planning…both in the scale department and the wallet. When I have a plan to stick to, or a list to stick to, I have something to check off. I rarely have that “I don’t know what to make” moment in the kitchen. I don’t have time for that. So I plan…and prep. And you know what…I’m totally going to win that $ in that DietBet I’m doing. I’ve got 3 weeks left in it to lose about 2 pounds more and maintain! I like earning money for something that I was already doing! Anyway, back to what I’m stuffing my face with this week!
It’s all about eating the rainbow this week—with my veggies and fruit and using my colored containers! So, what am I making and prepping?
Today, I prepped: quinoa, my breakfasts, roasted veggies, easy proteins. My veggies were red beets, orange butternut squash, yellow squash, green zucchini, purple Brussels sprouts, and brown cremini mushrooms. I bought purple brussels sprouts in an effort to get my kid to eat them since her favorite color is purple. It DID NOT WORK.
What’s on the menu this week:
Breakfasts: veggie scrambles and spinach and tomato quinoa cassserole
Lunch: quinoa veggie bowls with chicken (basically just throw quinoa or whole wheat couscous in a bowl with a serving of veggies and top with chicken. Dressing is usually just lemon and olive oil.
Snacks: a shakeology every day with spinach blended in for that veggie bump, and apple cinnamon quesadillas.
Dinners: Beef Stew with Sweet Potatoes, Turkey Chili, Oven Fried Chicken with Spinach Salad, Chicken Vesuvio (again because the chicken is so flavorful). Sunday is our family dinner with my parents. Let’s see if we make it this week. The past two weeks we have canceled because of the plague going around!
It’s Winter, which means comforting food in the form of soups and stews. Bonus, if the recipes are easy and you can throw them in the crock pot or InstantPot. We all have our go to’s for soups but sometime you have a craving for a secific soup. That was us, this week. I got it into my head that I wanted Chicken and Wild Rice Soup. But I didn’t want to have a soup with heavy cream, or cream of anything soup added to it to make it thick. I’m trying to be healthy over here and make good choices (and win my DietBet). A quick look on Pinterest and I found a great recipe. What I loved even more is the use of ingredients from Trader Joe’s (meaning I wouldn’t have to go to another store for ingredients that Trader Joe’s doesn’t have, since it’s really the only place I shop). Note that I used my Instant Pot and it was super easy. But it’s also written for the crockpot! So here it is, doesn’t it look yummy (please excuse my iPhone picture quality…I have a 2 month old and can’t be bothered to use my nice camera with my backdrops):
Here’s a few links to other soup favorites around here:
Beefy Tomato Soup (or as my daughter calls it…elephant ear soup—we use orichetti pasta)
Another Monday here, and sickness has taken over my house! Last weekend we took our oldest to an indoor trampoline type playground for a little play date. Every single time we go there she gets sick 2 days later. Like really sick. The first time we went she was vomiting 2 days later. Last time, high fever and chills. But they just opened a new location and we thought we’d give it a try. Like, it just opened. NOPE. 2 days later…Pink Eye, fever, and a cold. WTF? And, of course, we have all caught the cold—even my 2 month old. It’s awesome…except, it’s not.
So this meal planning week has soups on the menu because that’s always good. And we may have already run to Starbucks a few times for their medicine ball drink. I’m keeping up with my exercise and meal plan through it all, because that’s how I will get back to my pre-preggo weight and jeans. Today I just finished the last day of my first workout program since baby. I followed the meal guidlines and lost 4 pounds! I’ll take that!
In case you’re curious how I keep track of everything (I am in love with my new planner)…
So, here’s the plan for the week:
Breakfasts: banana oat pancakes, and veggie & egg scrambles.
Snacks: apples with PB. On days I need a protein serving, i’ll mix the PB with ricotta and make a yummy apple dip.
Lunches: Leftover Lentil Tortilla Soup from Saturday, Bruschetta Chicken pasta salad
Shakeology every day with adding spinah to get that serving of veggies in.
Dinners: Crockpot Honey Balsamic Pork Roast with salad and sweet potatoes, Stuffed Peppers, Mexican Style Pizzas (made on whole wheat tortillas), Instant Pot Chicken and Wild Rice Soup, the last crock pot meal from Omaha Steaks that was sent to us, and Chicken Vesuvio with salad for our family dinner on Sunday.
Well, heeey there! It’s meal plan monday around here. I have been killing the meal planning game lately, if I do say so myself. Why, you may ask? Well, I was finally cleared to exercise again (shh…I started about 10 days before my official appointment) but only because my appointment was at 7.5 weeks postpartum due to the holidays. So, back to exercising and a good clean meal plan (NOT DIET). I’ve got some good goals and a plan for how to get there. Well, really, just 1 goal…fit in to my pre-pregnancy pants. So, how am I going to do this?
First, I’m back on the workout train. I use Beachbody, and I love that there are so many different options for different levels. If you are interested or curious about it let me know. It
Second, I’m eating and fueling my body right. I’ve never really followed the “meal plans” that come along with the workout programs. I eat a pretty clean diet, but I decided to jump in full force to help me reach my goal So, I used the little formula to figure out where I needed to be calorie wise, and then added 500 more calories to that since I am breastfeeding. Now, the meal plan isn’t a diet at all, more like a guideline for proper portions, I’ve been at it for 2 weeks and I feel great.
Last, I’ve got some big motivation! I’ve got my challenge group that I am a part of, but I also signed up for DietBet. I’m not dieting, by any means. Just eating right and exercising. This is just extra motivation, and I’m going to be running one of my own in about a month with my challengers in my challenge group. You guys, I have 4 weeks to lose 4% of my body weight, and if I meet that goal I get $$$. I like that motivation.
Now that I’ve bored you with my plan, let’s get to what I’m eating this week:
Breakfasts: Overnight oats. Easy to prepare, and oatmeal is good for my milk supply. So is dark beer, by the way, but I hear it’s frowned upon to have beer on your breath first thing in the morning. Especially if you’re a mom of littles. These can be prepped in advance for the week, and that’s what I’ll be doing today.
Lunches: Lentil and Feta Salad. This recipe is from the recipe guide that goes along with one of the workout programs that I have access to, being a coach and Beachbody on Demand member. It’s so good. One recipe of this makes 5 days of lunches for me. Easy to prep ahead and the flavors get better as it sits.
Snacks: Shakeology made with spinach (a great way to sneak in a serving a veggies and doesn’t affect the flavor at all), fruit, yogurt and multi-grain crackers. I use plain yogurt and stir in a teaspoon or so of a nut butter. If I’m feeling like I need a little something sweet, I throw some cocoa nibs in there. It’s so good!
Dinners: Sloppy Joes with salad and fruit (I’m pulling this from my freezer prepped meals I did when I was pregnant), Roasted Vegetables with Chicken Sausage (a perfect one pan meal), shrimp tacos, Chicken Schwarma Bowls, and Vegetarian Lentil Tortilla Soup. How amazing does this soup look?
(picture and recipe via peasandcrayons.com)
What’s on your menu for the week?