Happy Sunday night! I’m behind in everything else I need to blog – week in review, Nike Track Club event, etc., so bear with me!
Right now I’m finishing up my meal prep for the week so I just decided to share what’s on this week’s menu.
One of my goals this week is to eat less carbs. I feel like lately, everything I eat is just laden with carbs – oatmeal, bananas, english muffins, potatoes, etc. To achieve my goal, my first idea was to replace my breakfast/snack 1 (usually oatmeal with bananas, pb and walnuts) with an egg dish. Another idea was to have my snack 2 be something other than the usual bananas with pb (I have an obsession with this combo!). Instead, I’m going to have greek yogurt with fruit (because I think I forgot this option even existed).
Alright, here’s the meal plan (see below for recipes for everything!):
Breakfast – Green smoothie + iced coffee (not pictured)
Snack 1 – Scrambled cottage cheese eggs with spinach and smoked salmon
Lunch – Grapefruit and avocado salad with baked BBQ chicken thighs
Snack 2 – Greek yogurt with frozen berries
Dinner – TBD
Green Smoothie – my go to as of lately.
1 cup of unsweetened vanilla almond milk
1-2 big handfuls of spinach
1/2 frozen banana
1 cup frozen tropical fruit
1 Tbsp. ground flaxseed meal
- Place everything in a blender and blend until you reach a nice and smooth consistency.
Scrambled Cottage Cheese Eggs with Spinach and Smoked Salmon
Non-stick cooking spray
3 egg whites
1 extra-large whole egg
1/4 cup fat-free cottage cheese
1 big handful spinach
2 oz smoked salmon
- In a small-medium bowl, whisk together the egg whites, whole egg and cottage cheese.
- Over medium heat, prepare a pan with non-stick cooking spray.
- Pour the egg and cottage cheese mixture on the pan. Let it sit until it begins to set.
- Once it sets, mix around with a spatula, making sure that the cottage cheese doesn’t over-cook.
- Once it looks about done, add a handful of spinach to the mixture. Stir around until it begins to wilt.
- Remove from heat and top with smoked salmon.
Grapefruit and Avocado Salad
1/2 cup barley
1 Tbsp. lemon juice
1 Tbsp. apple cider vinegar
1 Tbsp. avocado oil
1 heart of romaine, chopped
1/2 ruby red grapefruit, cut into segments
1/2 cucumber, chopped
1/2 avocado, cubed
handful of walnuts
- Follow the instructions to cook the barley (I use Trader Joe’s semi-cooked barley).
- In a tupperware, layer barley and pour in the lemon juice, apple cider vinegar, and avocado oil*.
- Top with romaine, grapefruit, cucumber, avocado and walnuts.
- Cover and store in fridge. When ready to eat, mix everything well to coat the lettuce with the dressed barley.
*Adding the dressing to the bottom ensures that the lettuce does not become wilted over the course of the week.
Baked BBQ Thighs
10 skin-on, bone-in chicken thighs
1 cup BBQ Sauce (more or less)
- Toss chicken thighs in a ziploc bag with BBQ sauce. Set aside.
- Preheat the oven to 425 degrees. Prepare baking sheet with parchment paper.
- Once the oven has heated, lay out the chicken thighs on the prepared baking sheet, skin-side up.
- Cook for 1 hour. Flip the chicken thighs and cook for an additional 15 minutes.
- Remove from heat and set aside or serve.
Greek Yogurt with Frozen Berries
1 cup greek yogurt
1/2 cup frozen berries
Honey, amount desired
- Layer greek yogurt with berries and drizzle honey to your desired amount.
What’s your meal plan for this week?