Happy Monday! Here is this week’s meal plan, we’ve got a few lunches and dinners done on the grill which is always an easy way to make extra food for leftovers. Trying to make this as simple and convenient as possible, so having food in the fridge that’s easy to grab and eat is a main goal!
MONDAY:
Breakfast: 2 Vital Farm’s eggs, steamed broccoli, 1/2 avocado, gluten free waffle
Lunch: Leftover salmon from Sunday night over spinach salad
Snack: Protein shake
Dinner: Chicken sausage on the grill with peppers, onions and broccoli
TUESDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado
Lunch: Leftovers from Monday night
Snack: A handful of cashews, organic strawberries + blueberries
Dinner: Whole chicken in the slow cooker with potatoes and kale (get the chicken recipe here)
WEDNESDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado or this healthy shake!
Lunch: Leftover chicken breast over quinoa with chopped radish, spinach and avocado
Snack: Sliced apple with a drizzle of almond butter + cinnamon
Dinner: Roasted salmon with asparagus, leftover potatoes
THURSDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado
Lunch: Grilled chicken breast over spinach + arugula salad with cucumbers, strawberries, walnuts and avocado
Snack: Peanut butter oatmeal balls – have you made these yet?!
Dinner: Out, it’s date night!
FRIDAY:
Breakfast: 2 Vital Farm’s eggs, sautéed spinach or kale or steamed broccoli, 1/2 avocado with sausage
Lunch: Leftover salmon or chicken breast with sautéed kale
Dinner: Friday pizza night (gluten-free for me)! I haven’t had pizza the past few weeks because I’m limiting dairy intake (and dairy-free pizza isn’t worth it to me). I may get a burrito bowl with chicken, rice, lettuce, guacamole and salsa.
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