The last month or so has felt a little “fly by the seat of my pants” which I’ve pulled off but it’s caused some unnecessary stress. So this weekend I’ve really spent some time getting myself organized in areas ranging from my calendar and commitments to my budget to my meal prep and plan. This is going to be a busy workweek and goes straight into our second teacher training weekend for Charlotte Yoga so I need to have my ducks in a row!
I thought you guys might like to see my dinner menu for the week, as well as what I’ll be prepping to have on hand for the week. I’ve also included last week’s workouts since it’s been a while since I did a weekly workout recap.
THIS WEEK’S DINNER MENU
Monday: leftovers from Sunday night
Tuesday: Sheet Pan Roast Chicken Leg/Thigh Quarters with Fennel, Brussel Sprouts and Sweet Potatoes (I’m going to make this up as I go…I’ll share if it turns out well)
Wednesday: leftovers from Tuesday night or the rest of the Pizza Spaghetti Pie
Thursday: Grilled Marinated Flank Steak, roasted potatoes, shaved turnip, radish and apple salad with poppyseed dressing
Friday: leftovers (late night of yoga teacher training)
Saturday: TBD (leading yoga teacher training all day…we finish at 6p)
THIS WEEK’S MEAL PREP
- Make a batch of homemade granola (might try a new recipe!).
- Clean and massage kale.
- Cook a variation of this egg, sausage, sweet potato casserole. I’m going to omit the butternut squash and swap the spinach for turnip greens.
- Cook a pot of rice.
- I have about 6 overripe bananas that I’m either going to freeze for smoothies or look for something I can prep and freeze for Finn like banana waffles/pancakes/etc.
LAST WEEK’S WORKOUTS
Monday: 4.3 mile run/walk with Finn and Zoey. My neighborhood is super hilly and I just didn’t have it in me to run the uphills with the stroller on this day so we walked up all hills. It was very nice!
Tuesday: taught Strong VIBE5. We did a total body strength workout (focus on glutes for this workout) using dumbbells, a resistance band, a body bar and bodyweight. There was some cardio weaved throughout too.
Wednesday: taught circuit training at the Y. We did a circuit with jump rope, one heavy dumbbell, a bench + dumbbells, a body bar and core work on a mat. It was so good.
Thursday: 3 mile run. This was my hottest run of the season so far (94 degrees) and whew! Thank goodness the humidity was low and there was a breeze. I stayed on the trails for most of it so it was shaded. I also taught 4 hot yoga classes on this day which was a marathon of a workout in itself…I don’t do the practice with them but it’s a lot of time in hot rooms, walking around, assisting, expending energy, etc.
Friday: 3 mile evening walk with Finn and Zoey. I was spent from the week of workouts/teaching and needed a low-key movement day.
Saturday: 3 mile evening walk with Finn, Virginia, Zoey and Stella (Virginia’s pup). Once again, opted to keep it low-key.
Sunday: 6.4 mile stroller run. First 3.5 miles with Zoey and then dropped her off. I planned to do 5 but I felt so good that I did a longer loop. It was a great run and definitely reinforced that my body needed that two days of active rest.
What’s on your dinner menu for the week?
Did you prep any food this weekend?
Any non-muffin/banana bread ideas for what to do with my overripe bananas?