2017 Meal Planning, Meal Planning

A Very Late Meal Plan for Week Start July 8-But Worth It

I am super late on getting his one posted. Sorry about that. It’s been a busy weekend and start to the week. But no worries-it wasn’t all work and no play.

I was full of energy after my workout Saturday so I decided to ride my bike into town and get some breakfast at Eli’s, a small coffee shop, and check out the farmers market. I love to buy as much produce as I can at the farmers market. Somehow I avoided all the delicious looking treats that were also there. I filled the rest of Saturday with some of my normal weekend chores then treated myself to a yummy dinner (not on the meal plan) of crab legs shrimp and zucchini. Oh man! It was amazing!

Sunday I popped the top panels out of my Jeep Renegade, his name is Dennis, and hot the road for Indianapolis. I probably should have worn a little sunscreen because I got a little sunburn-on just half of my body. Ha! My Indy destination had me stopping at my friend Kate’s (who I haven’t seen in way too long) and then downtown for dinner with new friends and a Third Eye Blind concert. (They are my favorite and it was also amazing!)

I may have been a little tired and looking a tad rough Monday, but the boss lady and I nailed a presentation to our president and vp. Tuesday was a busy day in the office followed by derby practice-lead by yours truly. I think people had fun too.

So here I am on Wednesday morning, got to the office early and thought I’d get this plan and randomness out to you.

Week Start July 8

Breakfast: I changed up my old standby and swapped out the toast for a whole grain waffle. I just love the fresh fruit on top of the peanut butter. It’s quick, easy, filling and yummy. I also tried a new muffin recipe this week. I actually like it better than the previous one. I think the calories are lower and it’s gluten free. I did swap the brown sugar and honey out for maple syrup to make it a little cleaner and healthier, but that brown sugar was tempting. I loved that the toppings allowed for a variety of flavors. I keep these stored in the fridge and pop them in the microwave for about 20 seconds.

Lunch: No spinach at the farmers market, but I did pick up some lettuce and kale, which worked great with the chili spiced chicken salad. I love chicken salad but I am always looking for a little different flavor. I took this recipe from Beachbody’s Hammer and Chisel program. (That, by the way, I am loving!) Our other lunch item is just grilled pork loin (little baby pork chops) and steamed broccoli.

Dinner: Only one recipe to share here and that’s the Cheddar and Sausage Stuffed Zucchini Boats. I’ll be eating a lot of zucchini in the coming weeks or until my garden quits producing. Nothing better than veggies from the garden!

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