Friday, July 15, 2016

July Meal Plan



I tried to limit the amount of cooking for the prep on this one! It's hot out there. And cooking isn't tops on my list of things to do when the weather warms up.
All the vegetarian proteins can be swapped out for the original versions.
Links to recipes down at the bottom.

Saturday is a little bit of a "cheat day!" So naughty--eating salted caramel tahini cups.



Shakeology: I always add a purple container (1/2 banana) and a green (1 cup greens) and sometimes a yellow (almond milk or coconut water) when I need it. Prep that stuff to make it easier by putting the "extras" in a ziplock in the freezer. 

Snack 1 is pretty obvious. 


Lunches: Tofu Broccoli Slaw Salad


Zoodles--Use a spiralizer or use a vegetable peeler. Divide zucchini noodles evenly between two food containers. Top each with one fully cooked chicken or veggie sausage, ¾ cup marinara sauce, and 10 olives. When it’s time to eat, heat for two to three minutes in a microwave. Serve with one yellow container filled with whole grain crackers.


Snack 2: 

Cake Batter Chia Pudding --I add berries on top! I'm obsessed with this recipe.

Salted Caramel Tahini Cups --a total treat! 


Dinner:

Mock Tuna Salad --please note that I could not find a suitable "clean" sweet pickle relish at my local grocery store so I will be making my own out of this recipe: Quick Pickle Relish . The store relishes all had high fructose corn syrup and artificial colors. 

You can just make a healthy tuna salad if you don't want to do this! For example, mix up one can light tuna, ½ cup white beans, ¾ cup shredded lettuce, 1/4 yellow bell peppers, One green onion, two tsp. olive oil, and two tsp. balsamic vinegar and serve in a whole wheat pita pocket (1 red, 2 yellow, 1 green, 2 tsp.)


Southwestern Tempeh Bowl with beans and corn


This entire meal plan was inspired by this team Beachbody no-cook meal plan!


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