One of the best ways to plan for success is to plan… I can plan 4.5 weekly menus…! Easy peasy! It’s following the plan that’s the hard part, of course.
Here’s my plan for this week:
I am starting the week off by cooking 1lb of ground beef and 1lb of nitrate-free bacon to have ready-to-go in the fridge (used most with breakfast omelets and lunch meals). I will reserve 1 spaghetti squash and 1 whole chicken for meals later in the week.
Breakfast: Eggs with roasted garlic, spinach and ground beef Lunch: Grain-free porridge and roasted sweet potatoes to snack on later (I'll be at the Lynchburg Bridal Expo so this is quick and easy if prepared ahead of time!) Dinner: roasted whole chicken with vegetables (onions, carrots, broccoli) (plus rice for Tommy)
Breakfast: Eggs with roasted garlic and spinach, strawberries Lunch: Taco salad with salsa & avocado Dinner: Leftover chicken sautéed with brussel sprouts, white onions and grass-fed butter
Tuesday (early gym day, quick breakfast)
Wednesday (traveling mid-day, easy to-go lunch)
Breakfast: Omelet with ground beef, mushrooms and spinach, grain-free porridge (and fruit for Sunday) Lunch: Green smoothie (home made almond milk, spinach, frozen banana and almond butter) Dinner: Chicken breasts over strawberry and spinach/romaine salad
Thursday (early gym day, quick breakfast)
Breakfast: Grain-free porridge and fruit Lunch: Leftover spaghetti squash with tomato sauce & grass fed beef Dinner: taco veggie lettuce wraps (tortillas + cheese for Tommy)
Friday (traveling mid-day, easy to-go lunch)
Breakfast: Omelet with bacon + spinach, grain-free porridge Lunch: Green smoothie (home made almond milk, spinach, frozen banana and almond butter) Dinner: Sundried tomato bacon chicken salad crostini
Breakfast: Paleo pancakes Lunch: Chicken breasts, strawberry and spinach/romaine salad Dinner: Leftovers