This week's indulgence includes dark chocolate covered strawberries to enjoy with a glass of Cabernet Franc, since Valentine's Day isn't just for couples. I can love my life and celebrate all my blessings with or without someone (says only single people I'm sure).
Sunday Prep
Roasted Spaghetti Squash
Sautéed Chicken Sausage, Onions, Pepper, Mushrooms
Roasted Brussel Sprouts
Chicken Piccatta
Dark Chocolate Covered Strawberries
Frittata with Herbs and Smoked Salmon
Everything Seasoned Potatoes
This will feed me Monday-Friday morning. I eat all of the leftovers and reduce my food waste exponentially, because I planned. Really I'm saving the planet one Sunday at a time! Because everything I made this week is nutrient dense, I won't need to snack a lot (unless I have some intense workouts) and I will feel full between meals. Don't skip out on the healthy fats and protein that is what keeps you satiated and feeling full. To make it easy on myself, the oven is like a revolving door. I started with the squash roasting at 425 degrees for 45 minutes. Next, the frittata at 350 for 30 minutes. Then the brussel sprouts at 425 for 20 minutes. While the vegetables are roasting I prep whatever is up next or I cook on the stove top. The potatoes, chicken piccatta, and chicken sausage/peppers/onions/mushrooms were all done on the stove. To reduce dishes I use the same parchment paper and pan for the roasted veggies.
Putting this all together my meals will look something like this:
Breakfast: Frittata with Smoked Salmon, Everything Potatoes, piece of fruit (Orange or Apple this week)
Lunch: Roasted Spaghetti Squash with Chicken Sausage/Veggie Saute, handful of spinach and the jarred Artichoke Pasta Sauce
Dinner: Chicken Piccatta with Roasted Brussel Sprouts and Mashed Cauliflower
Lunch/Dinner: Flank Steak with Chimichurri and Mashed Cauliflower
Putting this all together my meals will look something like this:
Breakfast: Frittata with Smoked Salmon, Everything Potatoes, piece of fruit (Orange or Apple this week)
Lunch: Roasted Spaghetti Squash with Chicken Sausage/Veggie Saute, handful of spinach and the jarred Artichoke Pasta Sauce
Dinner: Chicken Piccatta with Roasted Brussel Sprouts and Mashed Cauliflower
Lunch/Dinner: Flank Steak with Chimichurri and Mashed Cauliflower
Breakfast is the same everyday. Lunch and Dinner rotate depending on what I feel like. Variety is the spice of life, so I tend to prep 3-4 different meals that I can interchange. For dinner tonight, I'm making Flank Steak with Chimichurri and Garlic Mashed Cauliflower. There will be enough leftovers to serve over a bed of spinach for lunch one day this week.
Snacks are only if I need them, which now I typically don't have time for or don't find myself hungry enough to want. If I teach a tough class or take a run, then I will definitely need the extra food. But, I'm mindful to portion out the snack and make the decision first, if I actually want it. I hope this helps you start your week off right with some tips to take with you. I'd love to hear from you, so let me know what was helpful, what looks good, or what else you would like to hear from me! Thanks for following along!
SNACKS!
Plaintain Chips with Salsa |
Banana Chips with Nut Butter |