This has been one of those poor meal planning weeks where I’ve made three trips to the grocery that have resulted in being over the normal budget with not a lot to show for it. I’ve said this about a million times on my blog but doing one big trip is so much better for both my wallet and my stress levels. When I think about what I might make for breakfast, lunch, dinner and do one trip my fridge and pantry are much more well stocked than the one off late night grocery trips where I end up with a whole lot of random (and somehow always end up spending $30-$40).
Goal for next week: better meal planning. In the meantime, this week’s meals were still pretty great all things considered.
Smoothie in a cup. (I always mean to tell y’all that I use oversized mugs for my smoothies…not dainty teacups. Not to scale. Haha.) It was a mix of frozen figs, frozen banana, frozen strawberries, spinach, Premier Protein Vanilla Milkshake Protein Powder, plain greek yogurt, almond cashew milk blend and peanut butter. Topped with granola, shredded coconut and cacao nibs.
Another smoothie bowl with frozen bananas, frozen figs, frozen cherries, blueberries and raspberries, plain greek yogurt, almond cashew milk blend, almond butter, spinach and Premier Protein Vanilla Milkshake Protein Powder. To give you an idea of scale for the photo above, same amount of ingredients/yield in both smoothies!
Banana egg white oatmeal (recipe) topped with Trader Joe’s Fig Butter and peanut butter.
My favorite wrap that we serve at Y2 Yoga. It’s the Superflow Wrap with hummus, cucumbers, avocado and chicken.
Salmon salad made with plain greek yogurt, lite mayo, smashed avocado, relish and kosher salt with crackers, cheese and apples.
White chicken chili that I didn’t have to cook. Yay for friends sending food over!
Spiced chicken breasts (recipe) with roasted sweet potatoes and green peas.
Panko Parmesan crusted cod with roasted asparagus and roasted garlic herb potatoes.
Lentil and black quinoa mixed with onions, garlic, black beans, chorizo, fire roasted potatoes and spices over spinach and topped with avocado, cilantro, salsa verde, plain greek yogurt, shredded pepperjack and lime. YUM! A spin on my Mexican Quinoa recipe.
Oatmeal raisin cookie from Sunflour Bakery.
And a super amazing pumpkin cream cheese whoopie pie that I brought home from Sunflour.
I think that’s all I’ve got for you right now.
If you’re missing my workouts, try this 4-3-2-1 workout. Love this format and use it in so many ways all the time!
How did you do on meals this week? Did you cook at home or eat out? What was the best thing you made?
