Meal Planning Thursday

I like to plan most of our meals for the upcoming week on Thursdays, grocery shop on Fridays, and meal prep over the weekend in little bursts. I find that it is less overwhelming when all these tasks are broken up into little chunks and I can still get some of it done while having time with the kiddos.

Breakfast is the same every day, aside from Sundays, in order to simplify the craziness that occurs when trying to get everyone out the door. Same with lunches: the combination of sides (see below) are the same for the weekdays. I leave weekend lunches pretty open, maybe have a soup in the fridge, as we are usually out and about. Dinner is different every night and I usually try to keep it high protein, low carb.

Here’s the menu for the upcoming week (March 13-19):

Breakfasts

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  • Freezer egg sandwiches (the remaining trimmed egg pieces are perfect for my 9m old once I chop it up in smaller chunks)

Lunches

For lunches, I like to prepare several sides and I just combine them the night before. Easy. Simple. No fuss. I usually choose 1 carb, 1 protein, and 2-3 veggies.

Dinners

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Snacks (contains affiliate links)

Happy planning!

Breakfast meal prep

I like to prepare breakfast for the week in one shot, for both the Mr. and I. I package up whatever breakfast I make in individual glass containers and leave them in the fridge. That way, we can grab a serving in the morning to eat or before we walk out the door. For the past couple of weeks, I’ve been making and tweaking a slow cooker oatmeal recipe. It’s super easy to make and you can prepare everything the night before the week starts.

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Pumpkin Pie Protein Oatmeal (serves 6)

  • 1 cup steel cut oats (not the fast cooking type)
  • 5 cups unsweetened almond milk
  • 1/2 cup pureed pumpkin (not pumpkin pie filling!)
  • 5 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 1/4 tsp salt
  • 2 scoops vanilla protein powder
  • 1/2 cup chopped pecans

Combine all ingredients in a slow cooker except for the protein powder and pecans. Set on low for 8 hours (mix mid way if you can to prevent a skin from forming). When done, mix in the protein powder. Package the oatmeal in your containers and add pecans on top.

Fats per serving: 11.6g

Carbs per serving: 35.2g

Protein per serving: 18.3g

Salted Caramel Protein Smoothie

Smoothies are my go-to when I’m hungry and don’t have time to prepare a meal. They are also great on the go once I bought some mason jars and special lids to hold straws.

I don’t usually buy smoothies because they are so frigging expensive and I always feel like I could have made the same at home, but I had the best tasting smoothie at the Big Carrot Juice Bar a couple of weeks ago–salted caramel deliciousness. I thought I would recreate it with a protein boost and it turned out great.

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Salted Caramel Protein Smoothie

  • 1 cup unsweetened almond milk
  • 1 banana
  • 1.5 tbsp peanut butter
  • 1 tsp maca powder
  • 1 scoop vanilla protein powder
  • pinch of salt
  • ice cubes

Blend all ingredients in a blender and sip away! yum.

Fat: 15.8g

Carbs: 42.4g

Protein: 26.6g