Meal Plan Monday

I have been MIA lately, I know.  I’m still cooking healthy and clean, just haven’t sat down to really meal plan.  Just going with my trusty stand by’ and being okay with the preggo cravings (Thai food ALL THE TIME).  But back to it for the week.  It’s starting to get hot here, and when that happens, we grill and use a lot of fresh flavors.  This week I’ll add a few grilling recipes, which is fitting since my fellow coaches are putting on a FREE clean eating BBQ recipe group this week (let me know if you want to be added.  It’s on facebook.  There will be 2 recipes a day, with a recipe for clean BBQ sauce already being posted).  So, here’s the plan…for dinners at least.  Breakfast lately has been avocado toast with a sprinkle of Trader Joe’s Everything but the bagel seasoning (<——–GO BUY THIS IMMEDIATELY, it’s so good).  Lunches are usually leftovers, or I throw together a quick salad and side of fruit.  Yep, I’m still loving all the fruit.  Watermelon is the current favorite around here.  Oh, and Cotton Candy grapes.  We go through like 5 pounds of those bad boys each week.  There is no sign of stopping with that trend any time soon.  Anyway, rambling over…here’s the plan for dinners this week:

Monday: Pioneer Woman’s Beef and Broccoli served with either cauliflower rice or brown rice.  This will be attempt #43,579 of trying to get my daughter to eat broccoli.  Why doesn’t she love it as much as I do?  

 (Picture via Pioneer Woman)
Tuesday: Turkey Tacos (hubby’s request for tacos).  I use my own taco seasoning to avoid all that sodium and questionable other ingredients of store bought).  Hubby also requested a batch of my crockpot “refried” beans.  

Wednesday: Grilled Garlic Shrimp Skewers with a Grilled Veggie Salad.  Salad will consist of grilled zuchini, squash, peppers and tossed with romaine and a simple lemon juice and olive oil dressing).  I know that those grilled veggie leftovers will make their way into a wrap for lunch the next day!

Thursday: These Greek Chicken Gyros.  I’ll use whole wheat pita or Ezekiel wraps.  Love the freshness of cucumbers and tomatoes and lemon!  

 (Picture via Recipe Tin Eats)

Friday: Repurposing leftovers–Chopped Greek Salad.  Taking the leftovers from yesterday and maybe even the grilled veggies.  Chop it all up with some crispy romaine and top with a lemon oregano vinaigrette.  Sounds like the perfect summer meal.

Saturday: Take out night aka “this momma isn’t cooking”.  Wonder if we will make it Thai take out for the 3rd week in a row.

Now, off to the store and to come home and relax.  My mini says she so tired and just wants to relax today.  Maybe I can get in some more work on the nursery–in other words, start another DIY project.  I have big ideas in my head.  Totally nesting over here!

What’s on your menu this week?

What’s your favorite grilling recipe?

Are you a DIY person or buy everything to match kind of person?  

Shredded Carrot and Chicken Salad

So, I’ve totally been lagging on my meal planning for the past few weeks.  The day after preschool ended for the year, we packed up our bags and surprised our 4 year old with a week long trip to Disney World!  We had the best time and it was so fun seeing Disney through her eyes.  We all agree though, Florida humidity is not our thing.  Our endless energy girlie was begging for a stroller about an hour in to the first day.  And I drank so much water and Gatorade (I never drink Gatorade, but wanted extra electrolytes) in an effort to keep hydrated.  Anyway, we got back and the week after was a little chaotic.  Getting a kiddo back to Mountain time was trickier than we thought.  But we powered through.  And this week…well, I just forgot to post.  So here’s a recipe instead.  

This recipe has a ridiculously LOONG name, but it’s delicious.  I saw it in Clean Eating Magazine and knew it would be great for lunches.  My only swaps…regular cabbage instead of red.  I’m just not a huge fan of red cabbage.  This is an amazingly refreshing salad.  I think it would be great at barbecues–omit the chicken and it’s like a mayo free slaw (greek yogurt is used in the dressing).  You can find the recipe here:

Chicken and Shredded Carrot Salad with Raisins, Jicama, and Citrus Yogurt Dressing (That’s seriously the name of it).  I packed it into Tupperware, and put the dressing into my little condiment cups and salads were ready for the week.  Hope you enjoy.  Disclaimer: Clean Eating Magazine pictures is way prettier than mine with the red cabbage.  But you get the idea.  :). 

Meal Plan Monday

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.

Dinners:

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.

Wednesday: Leftovers

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.  

30 Minute Chili

I haven’t posted a Meal Plan Monday in two weeks.  Mainly because I’ve been flying by the seat of my pants in the kitchen lately.  There have been a few planned meals, but last week I let Hello Fresh plan 3 of my dinners, and had the leftovers for lunch.  I still had my shakes every day, and my snacks were ALL THE FRUIT (seriously, nectarines are so good right now).  But really, this mommy, with her hubby being out of town on a business trip for 3.5 weeks, was reaching the height of being tired.  But I did manage a recipe here and there.  We had a weird “heat wave” for Spring last week.  One day it was a high of 87.  The following day it was raining and like 52.  Whatever.  Either way I made this super easy and CLEAN chili.  It was so delicious…and provided leftovers for days.  I love leftovers.  Makes my life super easy.  

1 lb ground beef (browned)

15 oz. can kidney beans (drained and rinsed)

15 oz. can chili beans (I actually used pinto beans because that’s what they have at Trader Joes).

15 oz. can of black beans (drained and rinsed)

14.5 oz. can of tomato sauce

14.5 oz can crushed tomatoes

2 cups chicken broth

Homemade chili seasoning (2 tbsp chili powder, 1 tsp salt, 1/2 tsp ground cumin, 1/4 tsp black pepper, 1/4 tsp onion powder, 1/8 tsp cayenne pepper, and 1/8 tsp garlic salt).

Combine all the ingredients in a large pot.  Stir together.  Heat on medium high until the chili starts to simmer.  Reduce heat to low, cover and simmer for 20 minutes or longer.  

Add your toppings of choice!  

Meal Plan Monday

It’s been a crazy Monday.  I think this is the first time we’ve been home for more than 30 minutes since we left for school this morning at 8:45.  Mondays are like that for us though.  But, it’s now 4:15 and I’m so ready for bed.  Only 3 hours and 45 minutes until my mini’s bedtime…but who’s counting.

Okay, let’s get to it.  This week’s meals aren’t very creative…but when it’s just me and my mini eating I don’t have the energy to be creative in the kitchen or make elaborate meals.  It’s all about what’s fast and easy.  So, here you go.

Breakfasts: Shakeology Shake, of course.  

Snacks: Fruit (I’ve been combining kiwi, mango and blackberries and then topping it with unsweetened shredded coconut–it’s so good!), veggies and hummus

Lunches: Random salads that I make up with whatever is int he fridge, or leftovers.  It’s that kind of uninspired week.

Dinners:

Monday: Leftovers from last night’s family dinner.  I made the Creamy Pasta from last week’s menu.  My mom is diabetic and is all about finding healthy ways to eat.  She has lost over 25 pounds since moving here a year ago (ISN’T THAT AMAZING?!).  So I wanted to make something that seemed like it was extravagant and a “cheat” meal, but it was whole wheat pasta, tons of veggies, and a sauce that was greek yogurt based.  She LOVED it and so did my dad.  That’s a win!

Tuesday: Bruschetta Chicken zoodle bowls.  I love this because it takes about 30 minutes to throw together.  And its so yummy!


Wednesday: Thai Basil chicken over Cauliflower Rice.  Tuesday and Wednesday’s dinner brought to you by the giant bunch of basil I bought last week that I don’t want to go to waste!

Thursday: Leftovers 

Friday: Honey Garlic Pork chops and salad

Saturday: Leftovers

Sunday: Family dinner at my parent’s house.  

I’ve got a new challenge group starting today so my eating has to be on point.  We are having a little competition where clean eats and exercise gets us points for our team.  As the team coach I should probably lead by example…right?  Meals may not be that exciting and inventive this week, but they are clean!  

Meal Plan Monday

I’m baaaack.  We are still not 100% over here, but I no longer feel like I’m going to die, so there’s that.  My mini is finally able to go back to school.  We are still battling a little yuckiness over here, and SLEEP is our remedy.  I had to wake my daughter up at 8:15 today so she could get ready for school eat breakfast and not be late.  Luckily we live like 5 minutes from her school.  I got 10 hours of sleep last night, and we are usually still taking like 45 minute naps around here in the afternoon.  I usually dread an afternoon nap with my girlie but, man, whatever it is we are battling is taking everything out of use.  The good news is that our appetites are back and I actually had the energy to meal plan for the week.  So buckle up and away we go.

Breakfasts: Shakeology Shakes.  I switched to their vegan formula and I really like it.  It’s like dessert for breakfast, and SO SO SO healthy and good for you.  

Snacks: We have been on a fresh fruit kick over here.  Blackberries, apples, strawberries.  Oh, and a little cheat…the Boom Chicka Pop Popcorn in Sweet and Spicy.  It’s addictive.  Like I can’t stop eating it.  Run out and get yourself some.  Immediately.  You can thank me later.

Lunches: The hubby is out of town, so I’ll be knocking out dinner leftovers for lunch.  Someone’s got to do it.  Don’t want the food to go to waste.  

Dinners:

Whole Wheat Pasta with Veggies and Cream Sauce (I’ll spotlight this recipe later this week.  Spoiler alert…it uses greek yogurt, no cream and TONS of yummy veggies).

Marinated Flank Stead with Chimichurri served with roasted sweet potatoes (my daughter’s fave) and salad.  The chimichurri is everything.  You could put it on a shoe, and it would be delicious.  Herby, garlicky, a tad spicy, tangy…its so good.  
Crockpot chicken tacos with black beans.  This was on the menu last week but didn’t get made.  Instead I consumed a lot of soup…if I was even hungry.  

Pizza night with family (I have family in town this week, so this is our “cheat” meal).  

The rest of the days are leftovers, because it’s hard to cook for 1 adult and a toddler and not have leftovers.  

Stay tuned for that pasta recipe.  There’s something about it that screams Spring!  Happy eating.  

Tan Tan Noodles

Sorry there was no “Meal Plan Monday” post this week.  The plague pretty much hit my house.  Last week my hubby got his horrible cough checked out…turns out he has bronchitis…AGAIN.  My daughter got sick in the middle of the night last Wednesday.  We’re talking nausea (that’s always fun at 12:30 at night) and a fever.  She held a 102-103 fever for 5 days.  There were times when it dipped down to 99, but man, it’s been rough.  Then it hit me.  No fever or bronchitis.  But the awful cold, borderline flu has not been fun.  That means we’ve been a bit off over here.  If we’ve had an appetite, it wasn’t much.  The only thing that sounded good to me and the hubby was a big ol’ bowl of ramen or pho.  But, being in Boise, the options are a little limited.  Especially around our house.  I mean, there is a great place downtown, but hopping in the car with ALL OF US sick sounded awful.  And the idea of standing over a stove to do something complicated sounded awful.  So off to Pinterest I went.  And I found THIS RECIPE for Tan Tan Noodles.  The picture looked amazing.  The steps looked easy.  And, bonus, we have most of the ingredients on hand.  A quick trip to the store for like 3 things, and I was on my way to spicy broth and hot soup heaven.  

I, of course, made some changes to the recipe.  So here’s what I did.  Bonus, all the ingredients are available at the regular grocery store!  No random trips to an Asian market.  And, it takes less than 30 minutes to make.  That’s a win all around.

Soup:

4 cups of chicken stock

2 tablespoons garlic chili paste

2 tablespoons sesame paste (I used Tahini Paste from Trader Joe’s–I always have it on hand for hummus)

1 tablespoon soy sauce

1 tablespoon sugar

salt and pepper to taste
Meat
1/2 lb ground pork

1 tablespoon minced garlic

1 tablespoon minced shallots

1/2 tbsp chili garlic sauce

1 tablespoon soy sauce

1 teaspoon vegetable oil

1 teaspoon sesame oil

1 cup sliced baby bok choy

salt and pepper to taste

noodles of your favourite variety (I used ramen)
sliced green onions for garnish

Heat up the chicken stock and stir in the chili garlic sauce, sesame paste, soy sauce, and sugar. Taste and season accordingly. If you feel you need more of one ingredient or another, feel free to add them in. Keep the soup on a low simmer while you cook the meat.
In a small wok or frying pan, heat up the teaspoon of vegetable oil over medium high heat and add the minced garlic and shallots. Fry until fragrant, but not browned. Add the ground pork and cook until the pork is browned and there is no pink. Add the chili garlic sauce, soy sauce, and sesame oil. Taste and season accordingly. Add bok choy and let wilt in pan for a minute or two.  It will wilt more in the hot broth later.  Remove from the heat and keep warm while you cook the noodles.
Cook the noodles according to the packaging and drain. Place the noodles in a bowl and top with broth and ground pork. Garnish with green onions and enjoy!

Here’s what the chili garlic sauce looks like.  It’s in the “Asian Foods” aisle at your grocery store.  

And here’s the finished product.  Looking at the picture, I’m making a mental note to learn how to take better food pictures.  It doesn’t look that appetizing, but I promise you it is.  Note: This is spicy…definitely clears the sinuses.  I love spicy, so I didn’t have a problem with it.  It was a bit spicy for hubby, but that didn’t stop him from eating everything in his bowl.  Just adjust your chili garlic sauce to suit your tastes.