This week I am back to a normal schedule. It feels good to be back to something semi normal. I feel like I can plan ahead again because I will actually have the same schedule everyday. I’m also done with the chocolate protein powder so I can finally change up my breakfast!
- Iceberg lettuce
- Collard greens
- Coconut milk
- Gluten free pasta
For breakfast I will be having eggs and green juice. I don’t eat eggs for breakfast very much, but I’m making a recipe that uses only 2 eggs so I figured breakfast would be a good way to use the rest.
My green juice contains iceberg lettuce, 1 Granny Smith apple, 1 orange, and collard greens. I love the strong green flavor that comes from raw collard greens. I typically like to prep my juice ahead of time by having the orangsmoothie e already peeled and greens and lettuce portioned out. I will be making the juice the night before so I don’t have to worry if I am running behind in the morning.
For lunch I will be having a zucchini muffin smoothie. I loved how well my carrot cake smoothie turned out last week so I decided to try the same concept with zucchini in place of carrots. There isn’t really anything that needs prepped ahead of time other than freezing the bananas. I will be posting the recipe later this week. Until then, you can check out my carrot cake smoothie recipe HERE.
For dinner I will be having chicken with gluten free pasta, pancetta, feta, and balsamic. I got the idea from a salad one of my favorite pizza places has. I prep ahead by marinading the chicken. Everything else is pretty simple to throw in the pan and make right before I eat.
I decided to make some avocado brownies for dessert this week. Stay tuned later this week for the recipe!