Meal Planning

As promised, this week’s meal plan:

Monday

Breakfast: 1/2 cup oatmeal, 1 tablespoon chia seeds, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: 1 cup baby carrots, 2 tablespoons plain hummus, 1 tablespoon natural peanut butter, 1 cup left over beans and rice

Dinner: Tofu Fajitas (2/3 cups firm tofu, 3 bell peppers, 1 teaspoon canola oil, garlic, white onion, fajita seasoning packet), 2/3 cups cooked Quinoa, Salad (lettuce, cucumbers, white balsamic vinegar, 1 teaspoon olive oil)

Snacks: Smoothie Smoothie (1 cup frozen fruit, 2/3 cup 0% Greek yogurt, 1 cup baby spinach, ice), 1% cottage cheese


Tuesday

Breakfast: 1/2 cup oatmeal, 1 tablespoon chia seeds, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: 1 cup baby carrots, 2 tablespoons plain hummus, 1 tablespoon natural peanut butter, left over fajitas

Dinner: TVP Tacos (1 cup TVP, 3 bell peppers, 1 teaspoon canola oil, garlic, white onion, taco seasoning packet), 2/3 cups cooked brown rice

Snacks: Smoothie (1 cup frozen fruit, 2/3 cup 0% Greek yogurt, 1 cup baby spinach, ice), 1% cottage cheese


Wednesday

Breakfast: 1/2 cup oatmeal, 1 tablespoon chia seeds, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: 1 cup baby carrots, 2 tablespoons plain hummus, 1 tablespoon natural peanut butter, left over TVP Tacos

Dinner: Carrot Soup (1 cup carrots, 1 teaspoon canola oil, garlic, white onion, 1/2 cup skim milk, powdered ginger, 2 cups vegetable broth), Salad (lettuce, cucumbers, white balsamic vinegar, 1 teaspoon olive oil), 2/3 cups cooked Quinoa

Snacks: Smoothie (1 cup frozen fruit, 2/3 cup 0% Greek yogurt, 1 cup baby spinach, ice)


Thursday

Breakfast: 1/2 cup oatmeal, 1 tablespoon chia seeds, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: 1 cup baby carrots, 2 tablespoons plain hummus, 1 tablespoon natural peanut butter, 1 cup cooked lentils mixed with quinoa

Dinner: Beans and Rice

Snacks: Smoothie (1 cup frozen fruit, 2/3 cup 0% Greek yogurt, 1 cup baby spinach, ice), 1% cottage cheese


Friday

Breakfast: 1/2 cup oatmeal, 1 tablespoon chia seeds, 1/2 cup fresh raspberries, 1 tablespoon natural peanut butter

Lunch: 1 cup baby carrots, 2 tablespoons plain hummus, 1 tablespoon natural peanut butter, left over beans and rice

Dinner: Sweet Potatoe Bisque (2/3 cup roasted sweet potato, onion, garlic, nutmeg, ginger, 2 cups vegetable broth)

Snacks: Smoothie (1 cup frozen fruit, 2/3 cup 0% Greek yogurt, ice), 1% cottage cheese

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