Wow! Summer sure did fly by. The boys and I had a great summer full of Trip Tuesday fun, an amazing vacation to Florida, baseball and swim meets, and a ton of time just hanging out with friends in the back yard.
As sad as I am to see summer end, I can tell we all need a little structure around here!!!
First order of business- get back to meal planning!
I am on week 2 of the Shift Shop program so that means 1 less starchy carb and 1 more veggie serving.
So each day I get:
4💚 green containers (veggies)
2💜 purple containers (fruits)
4❤️ red containers (lean protein)
1💛 yellow (carb) containers
1💙 blue (healthy fat) container
1🔶 orange (seeds or dressings) container
2 tsp (oil or nut butters).
Basically, a ton of good food!
I am not going to lie, meal planning and prepping takes a little time to do, but it is 100% worth it for a few reasons…
- It saves me time during the week! Once I know what we are having, get my but to the store and then prep a few things, my week is so easy. No extra trips to the store. Many of my meals are waiting for me in the fridge and for me the best part- less clean up!
- It saves me money! Once I create my meal plan, I make a grocery list based only on what I need to make these meals. I rarely if ever throw away food that doesn’t get eaten when I take the time to meal plan!
- It saves my sanity! No more staring into the fridge at night hoping a meal will just present itself to me. Much less complaining about what we are eating. It’s posted on Sunday for all to see. No surprises! No more “What do you want for dinner, I don’t care What do you want” back and forth conversations!
Before I go to bed tonight I will have a few of my breakfasts (yogurt parfaits and french toast for the boys) and lunches (sausage and veggies) made and I will have most of my fruits and veggies cleaned and easy to grab for snacks and school lunches starting on Wednesday.
I am pretty excited to try a few new recipes from the Shift Shop Week 2 recipe guide!
Zucchini/Sweet Potato Frittata:
- 2 tsp olive oil
- 3 medium zucchini, thinly sliced
- 3 small sweet potatoes, thinly sliced
- 1/4 cup fresh basil
- 1/4 tsp seas salt
- 8 large eggs
Heat a 10 inch skillet on medium. Add zucchini, stirring frequently, for 2 minutes. Add Sweet potato, basil and salt. Stir for another 1-2 minutes. Add eggs, mix well for about 2-3 minutes. Reduce heat to low, cover and cook for 10-12 minutes.
Makes 6 servings, each serving counts as 1 ❤️ 1💛 1💚
Pork and Sweet Potato Kabobs:
- 1 Tbsp olive oil
- 1/4 cup fresh lemon juice
- 2 Tbsp chopped fresh rosemary
- 2 Tbsp chopped fresh parsley
- 4 cloves garlic
- 1/4 tsp sea salt
- 1 large pork tenderloin, cut into 12 1-inch cubes
- 1 large sweet potato, peeled and cut into 12 1-inch cubes
- 1 medium red and green pepper, cut into 12 1-inch cubes
Combine oil, lemon juice and spices. Add pork and marinade. 30 minutes minimum, up to 4 hours. Preheat grill on high. Steam sweet potato pieces until tender-crisp. Skewer pork, potato and peppers. Grill for 8-10 minutes.
Makes 3 servings (2 skewers each) and counts as 1 ❤️ 1💛 1💚
Cucumber Avocado Roll-Ups:
- 1 medium avocado, cut into chunks
- 1/4 fresh basil
- 1 clove garlic
- 2 tsp fresh lime juice
- sea salt and pepper, to taste
- 2 large cucumbers
Place avocado, basil, garlic and lime juice in food processor or blender. Add salt and pepper to taste. Pulse until smooth, set aside. Using a vegetable peeler, peel long thin strips of cucumbers. Spread avocado mixture evenly on cucumber slices. Roll and secure with a toothpick.
Makes 4 servings (3 rolls each) and counts as 1/2 💚 and 1💙
My alarm is set for 4:30 am again, my meal plan is done. I have 2 more days to hang with the boys and enjoy one last Trip Tuesday and then it is back to business on Wednesday! I am a little sad, but ready to rock this week!
For more information on the workouts and meal plan I am using fill this out and I will send you some details!
My next group starts September 11th. I would love to have you join us!
Here is to a great first week back to school!
wendylivingclean.com 