Meal Plan, Week of 1/5-1/11

Meal Planning Sundays

I know, I know… it’s not Sunday.  I realize I am a day off, but I just didn’t have much time yesterday to blog.  Between church, grocery shopping, working out, prepping for the week, it just didn’t happen.  So, here I am today with my meal plan for the week :-).

You may notice that the foods that I eat are not all completely whole foods… and I’ve gotten to a point in which I’m okay with that.  I’ve found a balance that I’m happy with :-).  My goal is simple, inexpensive, and with-in my calorie range.  I tend to stay with-in 1400-1600 calories per day (and exercising 6 days a week).  So far, I lost 3 lbs in a week doing that… so I hope that if I keep it up, the weight will continue coming off.  I am now content with saying that I need to lose weight because my doctor wants me to for my health (and my foot pain) :-).  It’s all about being healthy and feeling good!  I have also gotten to where I drink 12-16 cups of water per day and drink very little soda (though I allow myself a soda every now and then!).  I’m at a point in which I don’t really care for soda that much anymore, which is a good place to be.  My goal is to move more, be balanced with my eating, and drink lots of water.  So far, I have noticed a huge difference in how I feel!


  • Green Smoothie (1 cup unsweetened vanilla almond milk, 1/2 cup kale, 1/2 small apple, 1/2 frozen banana, 1 tbsp peanut butter, 1 scoop plain organic grass fed whey powder)
  • Steel cut oats (for the family: 4 cups water, 2 cups organic quick cooking steel cut oats, 4 tbsp butter, 1/4 cup sucanat, 1 tbsp maple)
  • Breakfast bowls (egg, natural sausage, potato, onion, cheese, salsa… we cook the potatoes and sausage together ahead of time, then just crack an egg over it in a pan the day we eat it)
  • Scrambled eggs (in coconut oil) and sprouted bagel with butter and raw honey
  • Gluten Free Banana Almond Butter Muffins (except that I am using peanut butter because that’s what I have!)
  • Cottage cheese and fresh pineapple


  • Finger foods (Any mixture of the following: Hormel natural uncured salami, Hormel natural ham or turkey, boiled egg, smoked gouda or string cheese, baby carrots/broccoli and hummus, avocado)
  • Salad (half spring mix/half spinach) with almonds and Trader Joe’s dressing (or homemade balsamic dressing), boiled eggs, smoked gouda or string cheese
  • Peanut butter and raw honey sandwich, veggies and hummus, veggie straws
  • Wraps (using Aldi whole grain wraps) with avocado, spring mix, sliced cheddar, Hormel natural ham or turkey, tomato
  • Leftovers


Monday: Burrito Bowls (our usual Monday meal… pinto beans, brown rice, topped with avocado, shredded cheddar, and tomato)

Tuesday: Taco Tuesday- Breakfast Tacos (with potato, nitrate free bacon, and egg on Tortilla Land tortillas)

Wednesday:  Trader Joe’s Linguine with Pesto and Tomato, Balsamic Chicken, and salad

Thursday: Southwestern Soup (1 lb ground beef, 1 1/2 cups frozen corn, 1 can rotel, 1 can or 1 1/2 cups pinto beans, 1 can black beans, 1 pkg ranch powder, 1/4 cup homemade taco seasoning, 3 cups water… Brown meat and add the rest of the ingredients.  Bring to a boil and simmer 10-15 minutes)

Friday: “Homemade” pizza (using Trader Joe’s and Aldi Gluten Free crusts)

Saturday: Herb Roasted Chicken (I stuff my chicken with about 1/2 cup diced onion, 1 tbsp minced garlic, 1 tsp dried oregano and basil, salt and pepper; sprinkle chicken with salt, pepper, dried oregano and basil; bake in casserole dish covered for approximately 1 1/2 hours on 350 degrees and uncovered for about 30 minutes… I just keep an eye on it and temp it), roasted veggies (coat sliced zucchini, broccoli, and sliced sweet potato with olive oil, garlic, salt and pepper and roast for about 30 minutes in 350 degree oven)

Sunday: Leftovers

One of these days I will get around to posting my recipes on my blog instead of just explaining them in parentheses :-).  Most things we just make up as we go so I don’t think of them as “recipes,” but I guess I should start!

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