Some thoughts and discussions from me.
This Week’s Menu
Good morning 🙂 Happy Wednesday!
Today I wanted to say hi and share some of my top tips for staying on plan when it comes to nutrition.
“On plan” is very subjective, and dependent on what your goals are, who you’re working with, or how nitty gritty you want to get about it.
Regardless of what plan you are on, having the right foods available is key. Having the right foods on hand is FAR more important than #sundaymealprep – in my opinion – though that can definitely help, too. Especially if you work outside of the home every day and have a long commute.
The most important part is a) coming up with a menu plan for the week, and b) executing it. AKA – shopping!
Now, while my plan won’t match yours exactly, I thought it’d be fun to share what meals I had planned for next week.
You can see how I then execute the meal plan here.
Next Week’s Plan:
First, a few notes:
- My breakfasts and lunches rarely change. I have a quick smoothie with balanced macros and all of the essential vitamins and minerals I need, and usually throw in some extra spinach and frozen cauliflower for good measure. Or, I’ll plan dinner to also fit as leftovers.
- I typically shop on Sundays, and then do a mini haul on Wednesday or Thursday. This mini haul gets me through the last two dinners of the week, and I’ll pick up any extra produce I need.
OK! Here’s what’s on plan for dinner.
Sunday:
Crock pot shredded chicken w/ jarred chile verde sauce over potatoes + peppers (chopped and added to the crock pot)
Monday:
Korean Beef Bowls w/ broccoli <—- a go-to favorite
Tuesday:
Pork chops on the grill with grilled sweet corn and asparagus
Wednesday:
Egg roll in a bowl made w/ ground turkey + rice:Â https://skinnyms.com/turkey-sausage-egg-roll-bowl/
Thursday:
Salmon, wild rice (from a box!)Â and sauteed green beans w/ garlic, lemon, and olive oil
Friday:
Baked cod, roasted japanese sweet potatoes, and roasted zucchini
YUM!
Again — I don’t do any Sunday meal prep. I shop on Sundays and then throughout the week as I’m making a dinner, I’ll do some extra prep. For example, while making Monday night’s dinner, I’ll also chop and rinse the asparagus for Tuesday. And I never make a meal that takes more than 30 minutes from start to finish! Take those short cuts 🙂
I hope that’s helpful! What’s one dinner that’s always in your meal prep rotation??