Hi! I hope you had a great weekend!
Here are some pictures from our weekend…
Brian bought me a BIG bunch of kale at the farmer’s market this week, so I made sure to incorporate it into as many meals as possible 🙂
Friday night, Brian and I ate the most delicious kale salad–kale, tempeh, strawberries, onions, homemade cinnamon roasted nuts, and a dressing of dijon mustard mixed with white wine vinegar and a touch of olive oil. Mmmm!
This weekend, we puppy-sat Brian’s parent’s dog Wiley. She LOVED hanging out with me in the kitchen 🙂
Saturday morning run…first run post-half marathon and it felt good!
Another meal full of kale…kale wraps for dinner–shrimp, spinach, sprouts, avocado, roasted zucchini, dijon mustard (love that stuff!), and tomato. These were amazing!
Brian’s wrap…I put his kale inside a flatout rollup up, but still equally as delicious!
A little veggie burger food prep action…
Puppy snuggle time.
We stopped at Subzero on Saturday night for an ice cream treat. I got the almond milk with dark chocolate chunks and Brian got the ice cream base in cake batter flavor with cookie dough…they were both delish, but his was seriously amazing!
Now for my weekly meal and workout plan.
Some of you have been sending me messages asking how I plan my meals and workouts, so I thought it may be helpful for me to post the weekly plan on the blog for all to see!
With my schedule right now, I typically make my meal plan and grocery list on Thursday night for the upcoming week and Brian does the grocery shopping for me on Friday during the day. I then go into the weekend and do little bits of food prep (like chopping veggies, making a larger meal so there are leftovers for later in the week, etc) throughout the weekend. While I love grocery shopping, my schedule doesn’t really allow for that right now, so luckily I have Brian to help out!
Friday–Kale salad with tempeh (strawberries, kale, roasted nuts, onion tempeh, dijon dressing)
Saturday–Wraps with kale and veggies on the side (wraps include, avocado, shrimp, sprouts, tomato, roasted squash)
Sunday–Baked salmon with roasted asparagus and green beans (make extra salmon for meals later in the week)
Monday–Curry Butternut Squash Soup (made this on Sunday night, so Brian can just reheat on Monday since I get home very late)
Tuesday–Baked salmon salad (use salmon from Sunday and include sweet potato, tomatoes, avocado, onion, kale, and romaine in the salad)
Wednesday–Chickpea lentil burgers with portobello bun
Thursday–Salmon stuffed bell peppers (use salmon from Sunday)
Friday–Wing it/finish off leftovers
Lunches–salads with lots of toppings x3, mayo-free tuna salad with veggies x2
What I made ahead of time during food prep:
Monday–Teach Bodypump and CXWORX
Tuesday–HIT Class, Teach CXWORX
Friday–Half hour Bodycombat, Barbell club?
Saturday–Yoga or early morning run?
So that is what our week will look like! Of course, these plans are “subject to change” but it always helps me feel more organized going into the week with some sort of plan…even if it totally gets flip-flopped around 🙂