Meal Plan 5.27.2024
It’s time to clean out the pantry! This week, I am eating whatever is leftover in my cabinet and fridge. Everyday is gonna feel like an episode of “Chopped” as I pull together hodge podge ingredients to make a decent meal. I’m still going to the grocery store to purchase supplemental items but the goal is to eat what I have. What does that mean? Well if I’m having catfish and mashed potatoes one day, the next day I may have bulgur instead and brown rice the next day. They are all nutrient dense grains/carbohydrates so the theme will stay the same even if the ingredients don’t. You can do the same too! Get creative by switching things up. You’ll also reap the reward of saving a bit on your grocery bill this week. *If you would like additional information on how to create a meal just for you, book a consultation with me!
Please note that this is personalized to my macro intake and energy output. I'm gonna continue this train of creating basic meals plan without compromising my nutrition. This looks like eating more raw fruits and veggies, meals in under 15 minutes and grab and go items. The key to meal planning is taking your favorite meals and elevating them. Swapping out items for healthier versions and appreciating the difference it makes. The goal is still to consume the same amount of protein and add veggies to every meal. It’s mega hot outside so I’ve been enjoying some low to moderate impact workouts from walks to Barre and Les Mills Tone. It’s summer time so just as the seasons change, so might your workout routine.
Breakfast: B.L.T - Chicken Bacon on Seedtastic Bread with Mayo, Spinach, and Heirloom Tomatoes; Orgain Protein Smoothie
*2 scoops of Orgain Powder, 1/2 cup of frozen mango, 1 cup of almond milk
Lunch: Pearl Couscous Salad — 1 cup of raw kale, 1/2 cup of spinach, 1/2c of black beans, 1/2 avocado, marinaded tomato - cucumber - red onion mix, 1 tbsp of harrissa, grilled chicken and a drizzle of ranch dressing; Bread w/ Hummus
Snack: Apple Slices and Pretzels with Sunflower Butter
Dinner: “Fish & Chips” — Panko Crusted Catfish, Sweet Potato Fries, with Kale and Cabbage Slaw
Grocery List
Shelf Items: Seedtastic Bread, Ranch Dressing
Produce: Kale, Cabbage, Spinach, Avocado, Tomatoes, Cucumber, Lemon or Lemon Juice
Frozen: Frozen Mango, Frozen Potatoes
Meat/Dairy: Perdue Fresh Grilled Chicken Strips, Almond Milk, Chicken Bacon, Greek Yogurt
*If you notice that some of the meal ingredients are not listed above, that is because I use groceries from the previous week or what’s leftover in my freezer to create new meals. It’s the best way to eat clean on while sticking to a budget :)
