What’s on my plate: Week of August 15

You guys! I’m so sorry I’ve slacked on posting my weekly meal plans here! I’m back on it though and this week is a super delicious week!! I’ve been adding boosts to my morning shakes because I’m deep into tri training + The Master’s Hammer & Chisel so I need a little extra something for my body! I’m going to try to give it every tool possible (including rest!) to help it stay healthy for me! I chose maca, spirulina, and mushrooms because they were recommended in Rich Roll’s book “The Plantpower Way” and since he’s a cramazing plate based triathlete I figure he knows a thing or two about this stuff.

For my overnight oats I wish I had a legit recipe for you but basically it’s a yellow container of oats (~1/2 C), enough soy milk to cover the oats, a teaspoon of chia seeds and 1/4 container of blueberries, because I made 4. If I was making 5 i would’ve used 1/5 container. See how exact I am?

these lunches are the BOMB. The mexican mac & cheeze was SO easy to make and i added in tofu + spinach at the end of mixing it all together just to give it a little extra something. It’s a protective diet recipe so you know it’s healthy and delicious!! Get it here: https://protectivediet.com/recipe/mexican-mac-and-cheese?affiliate=36

Then for the arugula salad first I roasted chickpeas by draining and rinsing a can of chickpeas and then tossing them with some garlic lovers seasoning from Flavor God. Then I roasted them at 375 for almost an hour, checking them every 10-20 minutes to toss & make sure they weren’t burnt. It took a long time to crisp them up but man do they add an awesome crunch to the salad!! And for the dressing I mixed 1 tsp tahini with a splash of water, some garlic powder, and about a tablespoon of nutritional yeast. sometimes i throw in a dash of salt. I just keep adding water until it’s the right consistency.

Dinners are delightful lentil tacos! i cooked my lentils a bit too long so they’re super mushy but still super tasty! I used flavor god’s Taco Tuesday seasoning to season them and added some sauteed garlic and onions to the mix. topped with red cabbage and 1/4 avocado and voila!!

So if you’re a 21 day fixer counting containers here’s the breakdown:

Breakfast: 1 Red (shakeology) + 1 Purple (fruit in the shake) + 1 tsp (PB)

Snack: 1 Yellow (oats) + 1 Purple (fruit) + 1 Orange (Chia)

Lunch: 2 Red (Tofu + Garbanzos) + 3 Green (Spinach + Arugula + Cheesy Sauce) + 1 Yellow (Pasta) + 1 tsp (Tahnini)

Snack: 1 Green (Broccoli) + 1 Yellow (Brown Rice)

Dinner: 1 Red (Lentils) + 1 Green (Cabbage) + 1 Yellow (Corn Tortillas) + 1 Blue (Avocado)

Totals:

4 Red
2 Purple
5 Green
4 Yellow (2 Yellow A, 2 Yellow B)
1 Orange
1 Blue
2 tsp