#plannedmeals

Monday

Veggie & Cheese egg muffins (Pre-exercise)

Protein Shake

Banana & Kind Protein Breakfast Bar

Homemade burrito bowl (Brown rice, corn, ground beef, salsa, cheese, sliced avocado)

Handful of almonds

Grilled chicken & strawberry arugula salad with balsamic dressing

Flourless brownies!

Tuesday

Veggie & Cheese Egg Muffins (Pre-exercise)

Protein Shake

Banana & Kind Protein Breakfast Bar

Quinoa & Lentil Salad with strawberries, mixed greens, brussel sprouts, broccoli sprouts and yogurt - lemon dressing

Apple

Homemade margherita pizza

Wednesday

Chia seed pudding (Pre-exercise)

Protein Shakes

Banana & Kind Protein Breakfast Bar

Left over margherita pizza

Handful of almonds

Crema di funghi fettucini (gluten free of course)

Thursday

Chia seed pudding (Pre-exercise)

Protein shake

Banana & Kind Protein Breakfast Bar

Left over crema di funghi fettucini

Apple

Buffalo chicken casserole with steamed okra

Friday

Hard boiled eggs, avocado, carrots and quinoa-lentil power bowl (pre-exercise)

Protein Shake

Banana & Kind Protein Breakfast Bar

Handful of almonds

Buffalo chicken casserole with steamed okra

Saturday

Crepes with berries

Protein shake

Ham & cheese sandwich

A ton of wine (... but seriously, I’ll be at a wine & jazz festival)

Meal planning is the bomb.com. its organized, and youre less likey to eat foods that are easily accesible.. Like frozen dinners, chips and fast food.

When you work a full time job, it's easy to go out and buy lunch everyday. But it's also very expensive and often unhealthy. So I bring my lunch at least 4 days a week, and this usually means transforming dinner into tomorrow's lunch. This could mean making 2 servings of whatever I'm cooking for dinner or making some new things or a little of both, which is what usually happens. When doing this, it's important to plan and time what you're cooking accordingly, so that you can make and finish both at the same time, then eat dinner as you normally would.

Tonight is difficult because I just came back from a trip and have very limited food in my fridge. But I do have some frozen veggies, salmon and shrimp. So tonight for dinner, I'll be making a simple dish: baked salmon with roasted cauliflower. Put the salmon in the oven, boil the cauliflower for a few minutes then pop those in the oven too – easy. But in planning for lunch as well, I'll make 2 servings of the cauliflower and while my dinner cooks, I'll whip up some microwavable brown rice (easy), edamame (easy-just boil it) and sautéed shrimp (pretty easy) until they're almost ready to eat. Once I'm done with that, I'll combine them in a skillet and add in the extra serving of cauliflower and some scallions, soy sauce and lime to create my own healthy take on shrimp fried rice :) And I can do all of this in the 15-20 minutes my salmon will take to cook. I'll just be using my time wisely and making the most of what I have.

If I had some lettuce or greens (spinach, arugula, kale, etc.), I could make some extra salmon and throw it in a salad. Or if I had more veggies, I could make some extra salmon and cauliflower, put 'em in a skillet with the other vegetables and soy sauce or teriyaki and have myself a delicious stir fry. The options really are endless. And you can do it too!