What I’m Eating This Week

Oct 12 – 18, 2015

I thought I would try something new. Something to help you out if you are struggling with weight loss, or weight maintenance.

Each week I will be releasing my meal prep guide for the week ahead, including links to the recipes that I plan to use that week (where available).

For decades I have meal planned and prepped every Sunday, and I also coach my clients to do the same. When we are prepared, in the kitchen, we make healthier choices. It’s that simple.

Meal prep is probably the best tip I can give you, if weight loss is your goal. Click To Tweet

You see, once our week starts the busy-ness and craziness takes over, and if we haven’t set ourselves up with some planning and prepping come 6′ o’clock we will be forced to follow our stomaches instead of our hearts.

And our stomaches, sadly, can get us into trouble (ie. take-out versus garlic chicken kale sauté).

I also love prepping on a Sunday because then I really only have one big mess to clean up, once a week.

In addition, it forces me (and it will force you too) to eat the healthy foods that I bought on Saturday and Sunday at the grocery store – because I have a recipe and a home for them.

To help you out I have even developed a weekly meal planner. Download it and use it each week to help yourself prep and plan for success.

Click here to get your FREE meal planner.

By failing to prepare you are preparing to fail. Click To Tweet

What I’m Eating This Week – October 12 – 18, 2015

BREAKFAST

Monday & Tuesday Breakfast

  • Greek yogurt mixed with blueberries (I froze a bunch of boxes from the summer), mixed with Weeds & Seeds Cereal (freaking love this stuff, and locally you can buy it at Meridian Meats.)
  • I prep this the night before by simply mixing in a cup of frozen blueberries in a 3/4 C 0% Greek yogurt with 2Tbsp of Weeds & Seeds Cereal. Cover and put in the fridge. Yes, that was a cup of blueberries. I love blueberries. Don’t judge.

Wednesday – Sunday Breakfast

  • This morning I made a big batch of Slow Cooker Pumpkin Spice Steel Cut Oats and will bowl and re-heat through the week.
  • I also like to add a dollop of Greek yogurt on top of my pumpkin oatmeal. This makes it creamier and ups my protein.
  • Click here for the recipe.

Slow-Cooker-Pumpkin-Spice-Oatmeal

LUNCH

  • Southwest Kale Power Salad – Cookie + Kate
  • I eat the same thing lunch every week Monday – Thursday (Friday’s are my meeting days with peers, business contacts or my business coach, so I usually eat out) and prep it on Saturday or Sunday so it is ready to go for the week.

DINNER

Monday

  • Since this is the Thanksgiving long weekend for us Canadians, and loving husband and I will be eating pizza and pumpkin pie tonight (yup, that’s how we celebrate. – that and sitting on our butts all night and binge-watching StrikeBack. Addicted to that series.), I have a light, meat-free, low sodium dinner planned for us for Monday.
  • Twice-Baked Sweet Potatoes for me, baked potatoe for loving husband (he won’t eat sweet potatoes, sigh), and a kale salad.
  • Recipe for my Twice-Baked Sweet Potatoe is an old Go Fit Gals recipe that my sister from another mister developed, Risse. So, I suggest that you go bug her nicely (click here to find her), and let her know that you would love to see the Twice Baked Sweet Potatoe recipe re-released. Tell her PJ sent ya.

Tuesday

  • Larry has volleyball Tuesday nights so it’s usually an easy grab and go meal.
  • This week he’s making dinner and will be making his favourite (and only) dish, Tuna Salad.
  • All you do is:
    • Mix 6 cans of tuna, 6 chopped hard boiled eggs with some mayo and relish. He LOVES this and eats tuna fish sandwiches, non-stop, for days whenever he makes this. I enjoy mine on Wasa Crisp bread and will have some of the leftover kale salad from the night before. He will have potatoe chips, sigh.

Wednesday

  • I work late on Wednesday nights, so Wednesday’s are all about whatever I have prepped either on the weekend, or made double batches of in the past and froze.
  • This week it’s Asian Peanut Noodles with Chicken, that I found in the freezer. I totally forgot that I had this prepped, so how excited was I to learn that I had one less meal to prepare today? Very. Excited.
Asian Peanut Noodles & Chicken - Skinnytaste

Asian Peanut Noodles & Chicken – Skinnytaste

Thursday

  • Baked salmon, with lemon juice and dill, accompanied with baked sweet potatoes (for me) and baby potatoes (for loving husband) and baked green beans. Wow, that’s a lot of “baked”, isn’t it? Haha.
  • Baked green beans is my newest obsession. They are so easy! Simply toss green beans with some olive oil, minced garlic, salt and pepper and bake for 20 minutes at 425 degree. Yup, they are that easy.
  • Green beans are also one of the few green vegetables loving (picky) husband will eat.

Friday

Grilled Steak Fajitas - Two Peas and their Pod

Grilled Steak Fajitas – Two Peas and their Pod

Saturday

  • Date night! Out for dinner.

Sunday

  • Sunday’s I leave loosey-goosey. You see if it’s not raining (and I can convince loving husband), we go hiking. This means that I need to get a slow cooker meal going because we won’t get home till late.
  • However, if we don’t go hiking then I check the food blogs on the ol’ web and pick a recipe and double batch it so I have a meal in the freezer for the future.
  • Yes, I double batch new recipes. I know this is risky, since I don’t even know if the recipe is good, but I love trying new recipes and I have really had only one dud in all the years that I have been doing this.

Share below, what will you be prepping?

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