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).

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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.
INGREDIENTS:
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
DIRECTIONS:

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.

Scrambled Cottage Cheese Eggs with Spinach and Smoked Salmon
INGREDIENTS:
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
DIRECTIONS:

  1. In a small-medium bowl, whisk together the egg whites, whole egg and cottage cheese.
  2. Over medium heat, prepare a pan with non-stick cooking spray.
  3. Pour the egg and cottage cheese mixture on the pan. Let it sit until it begins to set.
  4. Once it sets, mix around with a spatula, making sure that the cottage cheese doesn’t over-cook.
  5. Once it looks about done, add a handful of spinach to the mixture. Stir around until it begins to wilt.
  6. Remove from heat and top with smoked salmon.

Grapefruit and Avocado Salad
INGREDIENTS:
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
DIRECTIONS:

  1. Follow the instructions to cook the barley (I use Trader Joe’s semi-cooked barley).
  2. In a tupperware, layer barley and pour in the lemon juice, apple cider vinegar, and avocado oil*.
  3. Top with romaine, grapefruit, cucumber, avocado and walnuts.
  4. 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
INGREDIENTS:
10 skin-on, bone-in chicken thighs
1 cup BBQ Sauce (more or less)
DIRECTIONS:

  1. Toss chicken thighs in a ziploc bag with BBQ sauce. Set aside.
  2. Preheat the oven to 425 degrees. Prepare baking sheet with parchment paper.
  3. Once the oven has heated, lay out the chicken thighs on the prepared baking sheet, skin-side up.
  4. Cook for 1 hour. Flip the chicken thighs and cook for an additional 15 minutes.
  5. Remove from heat and set aside or serve.

Greek Yogurt with Frozen Berries
INGREDIENTS:
1 cup greek yogurt
1/2 cup frozen berries
Honey, amount desired
DIRECTIONS:

  1. Layer greek yogurt with berries and drizzle honey to your desired amount.

What’s your meal plan for this week?

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