I recently had my second child and am beginning to plan my year of getting back into shape and achieving my best self. In preparation, I purchased Jessie’s Girls Home Edition program, and will be starting it once I get the ok from my doc in a month or so. Part of the program involves tracking your macronutrients (fat, protein, carbs), which can be tricky and definitely something to get used to. So I decided to start this now in order to get the hang of it by the time I begin the workout program. I calculated my macro allotment based on my current weight and limited physical activity, and adding an additional 500 calories towards carbs and fats to support breastfeeding. Once I start the workout program, I’ll recalculate my macros, as they will increase due to an increase in physical activity. What I like about this system is that you can eat whatever you want, as long as they fit within your macro allotment. I downloaded the app My Macros+ to my iPhone and am ready to go. I am now playing around with recipes that I can frequently access and incorporate into my lifestyle.
Below is one of these recipes. The Mr. and I love having chia puddings for breakfast, and I’ve tweaked my recipe by incorporating protein powder. It’s delicious and satisfying for breakfast! I make a big batch to last all week, for both the Mr. and I. It keeps very well in the fridge, just add your berries before serving.
Vanilla Berry Chia Pudding
Makes 10 servings
- 1 cup chia seeds
- 4 cups unsweetened almond milk
- 1/3 cup maple syrup
- 2 scoops vanilla whey protein powder
- 1 tsp vanilla extract
- 1 cup berries
Combine all ingredients except the berries, mix well. Let sit for 10 minutes and mix again. Refrigerate overnight. The next morning, the pudding is ready to go! Just add your berries for the day.
Here’s another week of quick meals, which in this household, we really need! Who knew a 10 month old could take over all of your time???
Meal #1: Hot and sour mushroom soup/your go-to light vegetarian soup, garlic kale (Heat coconut oil in pan, add minced garlic and stir fry chopped kale until tender and bright green. Add salt and pepper).
Meal #2: Mango chutney salmon, butter cabbage (melt butter in pan, add shredded green cabbage and cook until tender. Add salt and pepper. Surprisingly delicious!)
Meal #3: Hoisin chicken in lettuce wraps
Meal #4: Feta plate, green salad
Meal #5: Pork tenderloin salad (Rub pork tenderloin with cumin and chill powder and bake in oven until cooked. Slice up and throw on top of your favourite green salad with corn and sliced red pepper.)
- Chocolate protein pancakes (I made these with chocolate protein powder, without the bananas. Serve with a bit of peanut or almond butter spread on top)
- Hard-boiled eggs (quick on-the-go snack as is, or can slice an egg on toast with some mashed avocado)
- Peanut butter balls (roll a bit of peanut butter and a drop of honey in a ball, and roll around in dried shredded coconut. Place in freezer. I got this idea from Oxygen magazine. It’s a bit messy before it hits the freezer, but so good for a quick protein snack)
- Smoothies (some recipes here, here, and here)
- Chop up kale, cabbage
- Cook hoisin chicken
- Cook and slice pork tenderloin
- Make pancakes
- Boil eggs
- Make PB balls
Let me know if you try any of these meals–have a great week!
It’s been a rough week with a teething and fussy baby, and it’s times like these when I appreciate a well-stocked fridge with prepared meals and snacks. So let’s keep it going with next week’s meal plan:
Meal #1: Coconut chicken in lettuce wraps (from Oxygen: mix coconut flour with shredded coconut, add chopped chicken and coat well. Cook in pan for several minutes until no longer raw, then add lime juice. Eat in lettuce wraps with sliced red peppers)
Meal #2: Feta platter–similar to last’s week tuna plate (crumble 200g goat feta on a platter. Use chopper and finely chop 1/2 white onion and add pepper to it, sprinkle on top of feta. Finely dice a tomato and sprinkle on top. Squeeze the juice of 2 lemons, add about 3 tbsp good quality olive oil, add salt. Sprinkle with dried or fresh oregano. Eat with whole wheat pita bread)
Meal #3: Garlic and cilantro shrimp (heat olive oil and butter in pan, add 1lb of peeled raw shrimp and cook until pink. Add 3 mashed garlic cloves, 1/2 bunch chopped cilantro, and juice of 1/2 lemon and cook for a few minutes longer. Make sure you eat this dish with whole grain crusty bread to mop up all that flavourful juice!), green salad
Meal #4: Salsa chicken chilli (I subbed the beef for ground chicken), roasted sweet potatoes
Meal #5: Chicken and tofu soup/your go-to chicken noodle soup, green salad
- Devilled eggs
- Protein pumpkin muffins (recipe coming soon)
- Greek yogurt with toasted coconut, goji berries, walnuts, and a drizzle of maple syrup
- Smoothie (recipes here, here, and here)
Acai and spinach smoothie
- Puree some roasted sweet potatoes with a little water
- Puree some chicken soup
- Steam peeled apples and add baby kale or spinach at the end, puree
- Steam cauliflower and puree with a little water
Prep in advance:
- Make devilled eggs
- Make protein muffins
- Roast potatoes
- Batch cook coconut chicken and slice peppers
- Cook chicken for chicken soup
- Make chilli
Have a great week!