Meal Planning is one of my favorite tools to maintain a healthy lifestyle. I plan out 2-3 days at a time and go to the grocery store two times per week. ( Due to current circumstances this has changed. Right now, I am planning around 4-5 days at time) I find that when I plan out our meals we eat cleaner and are less likely to choose unhealthy options when in a rush. Meal prepping is often more efficient and economically, less food goes to waste and is a cheaper alternative to eating out or carry out, which can be expensive and we don’t know exactly how our meals are prepared. Leftover dinners also can make for great lunches – which is a time saver the next day!
Below is an example of one of my meal plans.
Monday:
Breakfast: Coconut yogurt bowl with berries, chia seeds, hemp seeds, and simply Elizabeth granola.
Lunch: Kale, tofu, and white bean soup with A side of avocado toast.
Dinner: Spaghetti squash with Rao’s Marinara and fresh basil and side salad
Snacks: Apple slices with almond butter and or crackers and hummus
Tuesday:
Breakfast: Green smoothie
Lunch: Toast with avocado and dash of sea salt with a cup of leftover soup
Dinner: Enchilada casserole
Snacks: Macro bar, nuts, bowl of fruit
Wednesday:
Breakfast: Veggie egg scramble
Lunch: Leftover enchilada casserole
Dinner: GF fried rice with chicken
Snacks: Crackers and olives, carrots and celery with hummus.
Thursday
Breakfast: Steel cut oatmeal with maple syrup and cinnamon
Lunch: Leftover fried rice
Dinner: Salmon baked in fresh dill, olive oil and sea salt with roasted brussels sprouts and a side salad
Snack: Lara bar and apple