For the last couple of weeks I have done well at planning a healthy menu, but as the week comes to the end I tend to have a cheat day or two. Typically this cheat day stems from an event causing strong emotions. It also tends to revolve around a friend of mine. When I hang out with him I typically have a fear of missing out on food. I am hoping to plan ahead for that this week and not give in.
I have a varied schedule this week at work, but still plan on keeping the same breakfast, lunch and dinner per day.
- Coconut Milk
- Gluten Free Pasta
For breakfast, I still have more chocolate protein paks, so that is what I will be finishing up.
For lunch I will be doing a carrot cake smoothie. I will share the full recipe this week. To prep for this smoothie I will need to peel and freeze the bananas. I like to freeze the individual bananas as a whole to make it easier to portion the bananas when I use them.
Next I need to peel and chop the carrots. The carrots don’t necessarily need to be chopped, but I like to eat them as snacks so it makes it easier to chop them all at once. I will also add dates, coconut milk, oats, cinnamon, and protein powder.
For dinner I will be doing pasta with chicken and eggplant. A lot of times I will make a rough picture of my meal plan in my head before I grocery shop then substitute certain things depending on availability and whatever might be on sale. I planned on using zucchini with the pasta, but there was no zucchini at the store. There was eggplant on sale, so I decided to buy that instead.
To prep for my dinners this week I roasted the eggplant and am marinading the chicken. I will cook the pasta fresh every day then saute it with the chicken and eggplant.
I still have some fruit leftover from last week, so I will be snacking on grapes, apples,and pineapple. I also bought some ingredients for juice.
Today, I’m doing a juice cleanse to reset after a couple binges over the last couple of weeks. I will share my experience with that tomorrow.