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The Meal Formula That’s Working For Me Lately

Good morning!


It’s a beautiful day here in Charlotte. I got myself out of bed and onto my yoga mat for 7:30 a.m. super flow at Y2 Yoga this morning. I’m currently enjoying a soy latte with one pump of pumpkin spice outside of Starbucks before heading to Metro CrossFit for The Burpee 350. We’re participating in an event to support Multiple Sclerosis where athletes perform 350 burpees for time. They can do it solo or with partners or teams. I’m just going to photograph and cheer! 😉


Working in reverse order…I stayed in last night and made a very fall-y dinner. Pork loin stuffed with butternut squash and dried cranberries, spaghetti squash with parm and roasted broccoli and carrots.


I picked up the furry one Friday afternoon and took her to a photo shoot. The ad agency where I used to work contacted me to see if Sullie and I could help out with some photo needs. We happily obliged. Don’t we look cute and camera ready?


Lunch before the shoot was half a turkey wrap with avocado, some kettle chips and the most delicious butternut pumpkin ale soup. I am certainly eating all the fall foods even though it’s 85+ degrees in Charlotte this week!


Workouts this week have been pretty tame. On Thursday I decided to go TAKE a BodyPump class for the first time in I cannot remember how long. I used to teach every Thursday with my favorite co-instructor Andre but the Y went to one teacher only so we alternate. I had not seen Andre in months and it was so fun to be together again! I love BodyPump. Such a good total body workout. It will forever remain one of my favorite ways to sweat!


Dinner after BodyPump Thursday was panko garlic rosemary chicken, roasted (um, charred) brussels sprouts and spaghetti squash with parmesan and butter. This was the spaghetti squash that kept on giving. One spaghetti squash lasted for three meals this week!


And one last lunch for you. Salad with a greek twist.

You can see that my meals are pretty formulaic during the week. Recently it’s looked like smoothie for breakfast, salad or wrap/soup for lunch and protein + roasted veggies for dinner. I try to vary the different elements of the meals so I don’t get bored with it but it’s an efficient and enjoyable way to maintain nutrition that works for me. I do also end up having a treat most days…some chocolate, a cookie, a little ice cream, etc. Soon I’m going to have more time to play in the kitchen so I’m really looking forward to that and sharing NEW recipes with you! But for now this works and I have been feeling more energetic and good overall so I’m sticking with it.

Have a wonderful weekend!!!

{ 18 comments… add one }
  • Megan (The Lyons' Share) October 5, 2013, 11:03 am

    I have a very similar “formula,” even though I travel Monday – Thursday for work, so the components vary a little bit. I generally do my yogurt + pumpkin + chia + cinnamon + berries combo for breakfast, salad with some kind of protein and some kind of fat for lunch, and protein + lots of veggies for dinner. I always have a treat, too :).

    • Jen October 10, 2013, 9:07 am

      that’s great that you can maintain your nutrition when you travel. many struggle with that!

  • Christine@ Apple of My Eye October 5, 2013, 11:09 am

    All of your eats look fantastic! I’m definitely getting into the fall spirit as well and am looking forward to roasting up the kabocha I just bought!

    Can’t wait to see pics from the photoshoot 🙂

  • carolyn October 5, 2013, 11:33 am

    please post that pork loin recipe!! Looks YUM!

  • Lexie October 5, 2013, 12:50 pm

    Omg will you post the pork loin recipe?! It looks incredible!!!!

  • Brittany @ proteinandpumps October 5, 2013, 2:02 pm

    Excited for your new recipes. The pork loin looks amazing!

  • Courtney G. October 5, 2013, 2:48 pm

    Your chicken looks delicious. Do you follow a specific recipe or do you wing it.

    • Jen October 10, 2013, 9:10 am

      i have a formula for breaded chicken…

      pound out chicken breast (makes it more tender and it cooks more evenly/quicker)
      dredge in flour
      dip in egg wash
      dip in panko (season the panko with whatever i’m feeling…parm, herbs, garlic, etc)

      then i cook it 2-3 minutes per side in a skillet with some olive oil until browned and cooked through.

  • meghan @ struggle muffins October 5, 2013, 3:33 pm

    The pork loin looks amaze – would you mind posting the recipe? I like having a sort of ‘template’ approach to meals – I love that it gives a lil routine and structure but also the flexibility to change certain things depending on my mood.

    • Jen October 10, 2013, 9:08 am

      i am working on it now!

  • sue @ tea, love, and cookies October 5, 2013, 5:10 pm

    As someone very recently diagnosed with MS who feels like burpees are pure evil….. can I just say what an awesome event that must be!!!

    That soup looks so good!

    • Jen October 10, 2013, 9:10 am

      sending you lots of love!

  • Sara @ LovingOnTheRun October 5, 2013, 11:12 pm

    Yum I am not normally a pork loin girl, but you make it look good!

    All of your items look incredibly delicious and healthy!!

  • Amber October 6, 2013, 11:38 pm

    I currently have a butternut squash, acorn squash and spaghetti squash hanging out in my fridge right now! Love squash this time of year. My weekday formula is steel cut oats in the morning + salad or soup for lunch (was salad all summer but has now switched back to soup). Dinners are super random but I try to have veggies + protein. I always crave CARBS in the evenings so I will usually have a slice of multigrain bread or a small dinner roll with my dinner as well.

    • Jen October 10, 2013, 9:11 am

      me too! i’ve been on a huge butternut and spaghetti squash kick this year.

      i hear you on the salad/soup thing. i always crave warm stuff once the temps start to drop!

  • Cameron Allen October 10, 2013, 10:12 am

    I have finally mastered spaghetti squash 🙂 microwave for 5 minutes (softens the squash so you can easily cut in half), cut down the middle, oven to about 350/400 degrees depending on your oven. Start with the squash facing up, spray or drizzle with olive oil, salt and pepper, baked for 15-20 minutes. then flip, bake another 15 minutes and at the last few moments broil the squash to toast the top. Scoop out the seeds and the scrape with a fork to mix the caramelized bits with the rest of the squash. This may be a bit more time consuming but sooo worth it!

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