This post was updated on 8/22/16.
Hey, everyone! This week’s meal plan is a lot different from last week’s. All right, let’s go through it:
So, I was worried I was eating too heavily post-SOUL (since I usually take the 6:15pm class and don’t eat until 7:30pm). I don’t want to be going to bed on a full stomach, so I consulted my Simple Green Smoothies book, and it turns out they have a whole section on pre and post-workout smoothies, so they’re incorporated into this week’s meal plan. If you don’t have the book, I highly recommend getting it. I won’t post the recipes here because Jadah and Jen worked hard on those recipes, and it’s messed up to just post the recipes here. If you want to follow along, buy the book. It’s like $15 and so worth it.
Once again, we’re seeing a lot of the same recipes we’ve seen throughout the past few weeks, along with the same meals multiple times a week. I’m trying to clean out my fridge and my freezer as much as possible (by using everything that’s left over for the past few weeks) to make room for all the things we’re going to make for the week of 8/29.
3. BACK TO SCHOOL
I return to school the week of 8/29. This is an important week, people. I work 7:30am to 4:00pm, then gun it to Southampton immediately after for class at 5:20pm, and then don’t get out until 8:10pm on Mondays and Tuesdays. It’s absolutely crucial that I have food prepped and ready to go so I don’t fall back into the habit of hitting McDonald’s before or after class.
4. FREEZER-FRIENDLY RECIPES
As you guys know, I love SkinnyTaste. One of the best things about this website, is how Gina breaks down and classifies her recipes. The freezer-friendly section is going to save my life this coming semester (or at least I’m hoping it will)! This week, our breakfast main is Gina’s Asparagus-Pancetta Potato Hash. What I’m going to do is make the hash base (without the egg) over the weekend, place portions into freezer-bags. This way, in the AM, all I have to do is pop it in the microwave, cook my egg white, and eat before heading off to work. Also, I think this recipe makes like 7 portions, so there’s going to be some left over for next week!
You shouldn’t have a ton of things to buy this week. Here’s what my shopping list looks like:
Total spent this week: Approx. $35
- Pancetta: $3.29
- 16 oz. Yukon gold potatoes: $2.29
- 1/2 lb. asparagus: $3.29
- Low-sodium roast beef:
- Shaved parmesan: $5.49
- (2) yogurt cups: $1.98
- Whole Wheat baguette:
- TJ’s Fiberful Granola bars: $2.69
- Frozen cherries: $3.69
- Spinach (I may use a combination of arugula and spinach for this week’s smoothies): $1.99
- Coconut water: $2.99
- Frozen Mango: $2.99
Things I already have in the house but you may need to buy: Eggplant cutlets, pasta sauce, mozzarella cheese, brown rice and quinoa pasta, whole wheat bread, peanut butter, assorted frozen veggies, almond milk, rolled oats.