I hope you had a wonderful weekend. I had a quiet weekend that was mostly just workouts, a few errands church, some TV watching, a Zoom call with my family in CA, and meal prepping.
I haven't been as diligent with meal prep since I am home all day now but I think it will help me stay on track. Also, last week at my virtual meeting with my dietitian we decided I will keep up with the limited dairy (lactose-free only) and gluten-free. I introduced gluten back last week and had terrible reactions. Breakfasts this week will be simple smoothies, Cascadian Farms Berry-Vanilla puffs (essentially Berry Berry Kix), or eggs and bacon. Here are this week's lunches and dinners:
Monday
L: Cobb Salad (no cheese)
D: Chicken Hibachi with Brown Rice from The Defined Dish
Tuesday
L: Big Mac Salad - hamburger patty diced, tomato, pickles, onion, romaine, thousand island dressing/Sir Kensington's special sauce or you can use this recipe from Skinnytaste
D: Pasta Salad - I used Jovial brown rice penne, salami, tomato, cucumber, Polly-O cheese sticks diced, red onion, olive oil & balsamic vinegar
Wednesday
L: Club Wrap with veggie straws, carrots and hummus
D: Pasta Salad
Thursday
L: Cobb Salad
D: Chicken Hibachi with brown rice
Friday
L: Chicken Hibachi with brown rice
D: Breakfast for Dinner - eggs, chicken sausage, pancakes
Saturday
L: Leftovers/wrap with chips
D: out
Sunday
L: Smoothie bowl
D: Steak, mashed potato, and caesar salad
What's on your menu this week?
Best,
We've been eating super clean lately, so lots of enchilada bowls and gluten free foods. What do you put in your smoothie bowls?
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