Sunday, March 9, 2014

Fuel for Life: My Weekly Meal Plan

Yesterday's breakfast: poached local eggs, smoked salmon, cherry tomatoes, red onion, cucumber, squeeze of lemon.

Between our upcoming move, preparing for my PHR certification exam, and some forthcoming travel, life's about to get busy. Really busy. When things speed up, it's tempting to take shortcuts in other areas of life, like my commitment to clean eating and daily runs. However, I know it's precisely when things feel chaotic that I most need the sustenance of true nourishment. It's pretty simple, really. Clean fuel = the best and most productive output. Here's what that looks like this week.

Monday: Paleo Meatloaf with sautéed garlicky kale

I'll be prepping this tonight so that I can enjoy a quick yet hearty meal tomorrow night. The weather's supposed to be gorgeous again tomorrow (70's and sunny), so with the extra hour of daylight, I'll definitely be hitting the trails for a post-work run. It will be nice to have dinner ready to go when I get home.

Tuesday: Salmon, Zucchini, and Lemon Skewers with salad greens
This looks like a delicious and slightly different take on your typical baked salmon dish and will make good use of the extra zucchini and lemons I happen to have from last week's grocery haul.

Wednesday: Loaded Sweet Potato with a toppings bar
This is a fun and economical way to turn a humble baked sweet potato into an entire meal. Just bake your sweet potato, then top with whatever your heart desires! My personal favorites include diced avocado, pico de gallo, chopped cilantro, chopped scallions, and a little bit of crumbled queso fresco. Crispy pieces of bacon are always a welcome addition.

Thursday: Leftover Meatloaf and sautéed garlicky kale
By the time Thursday rolls around, ease is the name of the game. Leftover meatloaf and kale sounds about right.

Friday: Out to eat!

Saturday: Roasted Red Pepper and Goat Cheese Stuffed Chicken
I have been really into roasted red peppers lately, and our Whole Foods carries them fresh at the salad bar, marinated in only olive oil. The savory red pepper combines with the creamy tang of goat cheese to create an elegant meal that tastes like it takes way more effort than it actually does. (My secret for moist and flavorful baked chicken? Throw a splash of white wine in the pan before you put it in the oven! I'll serve this chicken with a side of steamed broccoli topped with olive oil and sea salt.

Sunday: Leftover Red Pepper and Goat Cheese Stuffed Chicken
I like to add variety to leftovers by mixing up the side dishes, so on Sunday I'll serve this with wilted spinach over grain-free almond flour fettucine

What are you cooking and eating this week?

Check out past meal plans here for more inspiration. 

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