I never thought I’d be saying this, but I need more frozen food in my life.  Because while I’ve gotten really good at buying exactly what I need for the week (nothing more), I’ve also gotten really bad at having things on-hand for times when I don’t have a meal planned.  My Monday-through-Friday- morning-through-afternoon meals are easy, but when I don’t plan for a night, we’re screwed.  Or eating oatmeal…

So I’ve given up my qualms about frozen food and have submitted — but not just to Lean Cuisines or frozen pizzas.  I’ve purchased things like turkey burgers, whole wheat vegan pizzas, and random veggies that I can use to create something or doctor up.


Here’s what’s on the menu for Monday through Friday, AM to afternoon-PM.  I’ll make sure to share some of my TBD-dinner options along the way.

Breakfast – Green smoothie + iced coffee 
Snack 1 – Cantaloupe with cottage cheese
Lunch – Cucumber Basil Egg-Salad Salad with chicken
Snack 2 – Greek yogurt with frozen berries
Dinner – TBD

Green Smoothie – simplified
2 cups unsweetened vanilla almond milk
2 large handfuls of spinach
1 cup frozen tropical fruit
1 handful ice cubes

  1. Place everything in a blender and blend until you reach a nice and smooth consistency.
  2. Optional: top off with a sprinkle of granola (as pictured).

Cantaloupe with cottage cheese
1/2 cantaloupe
1/2 cup fat-free cottage cheese

  1. Remove seeds from the cantaloupe.  Add in a scoop of cottage cheese.

Cucumber Basil Egg-Salad Salad
For the egg-salad:
12 hard-boiled eggs (cooked using this recipe)
1 cup 0% Greek yogurt
1 Tbsp. lemon juice
2 Tsp. Dijon mustard
1 cucumber, chopped
6 Tbsp. basil, finely chopped
Salt and pepper
For the salad:
1/2 cup grain (quinoa, barley, farro, etc. — I used Trader Joe’s Harvest Grains Blend)
1 heart of romaine, chopped
1/2 cup cherry tomatoes
1 Tbsp. olive oil
1 Tbsp. balsamic vinegar.

  1. Remove shells from eggs.  Then, in a large bowl, mash the hard-boiled eggs.
  2. Add Greek yogurt, lemon juice and Dijon mustard, and mix until well incorporated.
  3. Stir in the cucumber and basil.  Season with salt and pepper, to taste.  Set aside.
  4. Cook grains according to directions.  Add 1/2 cup to the bottom of your container.
  5. Top with romaine lettuce and cherry tomatoes.
  6. Dress with olive oil and balsamic.*
  7. Add 1/2 cup of egg salad mixture to top.*
  8. Optional: add additional protein such as chicken.

*Fresh tip: To keep this salad fresh, I add the dressing (olive oil and balsamic vinegar) and egg salad the night before, or morning-of.


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