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Meal Plan: Week of 11/6 + Last Week’s Eats

I just planned our menu for the week and it’s making me feel very hungry and excited to cook. This is probably also due to my long run yesterday and the increase in hunger that I tend to have the day after. It’s pretty crazy but I also think a big part of it is hydration related so along with baking and snacking on cupcakes this afternoon, I’m also chugging water. 🙂

Here’s that meal plan!

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Meal Plan: Week of 11/16

Sunday

Out for a “Pig Picking” party/potluck. I baked mini carrot cake cupcakes for it.

Monday

Stuffed acorn squash with brown rice, kale, cranberries and pecans along with roasted brussles sprouts on the side

Tuesday

Turmeric pork chops with green onion rice and green beans

Wednesday

Cod fillets poached in five spice broth with baby bok choy and udon (super pumped about this one)

Thursday

Apple cider BBQ chicken with braised cabbage and paprika parsnip fries

Friday

TBD – pre-race dinner!

Saturday

OUT – date night!

Last Week’s Eats

I didn’t do a ton of cooking last week and relied pretty heavily on leftovers and a couple of meals out but it all worked out in the end!

Breakfast

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My new favorite breakfast combo is two scrambled eggs, a muffin and fruit.

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See? This is served with one of my Paleo Pumpkin Banana Bread Muffins.

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Smoothie bowl topped with granola.

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Acai bowl that I ate out at Juice Bar between clients. It looks prettier than it tasted, mostly because I didn’t like their granola and there was a ton of it on there. Other than that, it was good but when I compare it to the acai bowl I ate at Greenforce Juice in NYC, it pales greatly in comparison.

Lunch

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Remix salad at Namastay Kitchen topped with our house-made beet burger.

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I also shared this roll with Tanner on the same day.

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Salad with spinach, arugula, chickpeas, beets, pears, avocado and toasted pecans.

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Avocado, sauerkraut and scrambled egg toast with smoked salmon.

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These rice bowls are my new thing. Jasmine rice cooked in coconut oil, chickpeas, arugula, avocado, hummus and an egg.

Dinner

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Thank you slow cooker for making last week so easy! I made a big batch of salsa chicken on Tuesday and ended up eating it three different nights for dinner.

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The first night I did it over Trader Joe’s cauliflower rice and topped it with corn, avocado, crushed chips, cilantro and salsa.

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Mid-week dinner out with Dorie at Rooster’s. When the waitress asked if we’d like bread, I think I said yes before she got the question all the way out.

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I had two pieces of bread dipped in olive oil, a glass of red wine and the dinner special, which was amazing. It was speckled trout over sunchoke puree with roasted rainbow carrots, acorn squash and turnip green pesto.

I’m not going to show you the two additional bowls of salsa chicken I ate for dinner on Thursday and Friday night. 😉

Okay, I need to frost my cupcakes and then head to the studio to teach. We’ll leave from there to go to the potluck.

I’d love to hear what’s on your meal plan for the week.

Please share favorite slow cooker recipes!

{ 7 comments… add one }
  • Megann November 7, 2016, 5:37 am

    So many awesome recipes! And WHAT is that beet burger?!? guest post from the chef coming up soon, possibly? That looks amazing!!

  • Julie Running in a Skirt November 7, 2016, 8:56 am

    Ohhh that cod recipe sounds so good! I don’t cook enough with asian flavors and I love them! Great inspiration.

  • Amy November 7, 2016, 9:41 am

    Funny…my husband made the poached cod last night for dinner. The recipe needs garlic and a bit more umami flavor….either fish sauce or soy sauce to kick it up.

  • Erica Marchelle November 7, 2016, 2:03 pm

    Oh my that stuffed acorn squash with brown rice, kale, cranberries and pecans looks so delicious. Adding to my meal plan as we speak! Thanks for the great suggestions.

  • Mila November 7, 2016, 4:07 pm

    Ohhhh that food sounds and looks so good! I’ve been trying to plan and eat more healthily lately and you are such an inspiration!

  • Sarah November 9, 2016, 7:22 am

    Hi Jen! How do you do your jasmine rice cooked in coconut oil? Sounds yummy! Sorry if you’ve mentioned it before. x

    • Jen DeCurtins November 9, 2016, 8:04 am

      Happy to answer! It’s super simple. I melt a spoonful of coconut oil (maybe a tablespoon?) in a small pan and then add one cup of rice, once cup of chicken broth and one cup of water along with a little salt. Bring to a simmer, cover and reduce heat to low. Cook for 20 minutes on very low heat and don’t take the lid off or stir it while it’s cooking. Remove from heat and fluff with a fork.

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