I never had the intention of sharing what our weekly eats look like, but after having a number of clients ask questions about what I eat, I figured I would go ahead and share with all of you! I take a few minutes every Sunday to plan out our dinner meals for the week and keep our other meals/ snacks pretty standard. This week is completely random and definitely not a week of perfect eats, but this will at least show how to try to maintain a balance in a hectic world!
Back home from a short weekend away and not done with clients until 7pm, means a quick and easy dinner on Sunday: California BLT w/ Sweet Potato & Beet Chips (whole wheat bread, turkey/ tempeh bacon, avocado, tomato)
With the husband pulling a 15-18 hour day in the lab, dinner is on my own, which means cooking for one results in a no fuss dinner on Monday: Gourmet Grilled Cheese w/ fresh fruit (whole wheat bread, aged sharp cheddar, baby spinach, tomato)
Tuesday: Grilled Blackened Salmon w/ a curried honey mustard glaze & roasted broccoli
Wednesday: Grilled Chicken over mixed greens with pineapple, blueberries, goat cheese and a mango vinaigrette
Thursday: Island Fish Tacos (Grilled Hawaiian Tilapia, fresh mango, pineapple, avocado, tomato on whole wheat tortilla)
Breakfasts will be the norm: either green smoothies or overnight oats
Lunch will be the norm: mixed greens with boiled egg or hummus, fruit, & vinaigrette or watermelon, goat cheese, & basil salads
Snacks will also be the norm: greek yogurt w/ organic granola, grapes & cheese, date energy balls, apple & nut butter, clif mojo bar, hummus & raw veggies
