MEAL PLAN June 15-21

I’m recapping what we ate every week as a food diary and to give you all meal ideas (healthy and not!). Previous weeks and other meal planning resources can be found here.

FRIDAY June 15: I spent the night at my sister’s and she made us the BEST homemade pizza and salads. We ate while watching Queer Eye and crying 😍

SATURDAY June 16: After spending the day with my sister Becca and her fiancé (including some dope turkey burgers with grilled pineapple by B), Grant and I went to a friend’s birthday party. He ate leftovers of the lunch my sister made (thanks, sis!!!!), and I had delicious BBQ. My favorite trick for enjoying BBQ without overdoing it: fill you plate with ¼ meat, ½ salad or other veggies, and whatever yummy, decadent side in the other ¼. I chose amazing jalapeño cornbread by my friend Karah. (I also had a jello shot like it was college or something.)

I. Love. Summer!

SUNDAY June 17: We enjoyed one of our very favorite dinners: buffalo chickpeas with vegan ranch, shredded romaine, broccoli, and sweet potatoes. I grilled the sweet potato planks, which honestly took FOREVER, and I probably won’t do it again. For the chickpeas, I sauteed an onion in coconut oil, added the chickpeas and let them brown, and then added buffalo sauce to taste with a little more coconut oil. Salt and pepper, too!

MONDAY June 18: I’m working on a new recipe for you guys! I vegan-ized this recipe for Mexican Spaghetti, and it was SO good. I used brown lentils instead of the meat, and I made a cashew cream to replace the cheese. It needs a little work, but totally hit the spot. We also had salad with leftover ranch, and it was a GREAT combo.

TUESDAY June 19: I had a happy hour dinner with my friend Liz. We shared queso, guac, and PERFECT Asian chicken sliders at The Oliver.

WEDNESDAY June 20: My favorite dinner of the week: cubed, roasted tofu (425 for 25 mins, tossing in the middle) with a riff on the sauce from this recipe, served with stir-fried shredded cabbage and onion, white rice, and green beans.

THURSDAY June 21: Leftovers in bed with a side of honey wheat pretzels because Thursdays are haaaaaaaaaard.

LUNCHES: All week, I’ve been eating lettuce wraps with deli turkey and spicy hummus. SO good, crunchy, and satisfying. G eats leftovers.

BREAKFASTS: This week has been SMOOTHIE WEEK for me. Five days, five green smoothies. My favorite was 1 frozen banana, ⅓ c frozen mango, ⅓ c frozen kale, 1 tbsp coconut oil, 2 scoops collagen peptides, 1 tbsp ground flax, handful ice cubes, and a splash of water. Remember — if a smoothie doesn’t have PROTEIN, FAT, and FIBER, you’ll process any nutrients way too quickly for your body to absorb them. If you want the benefits of a green smoothie, you better make sure that it includes fat like coconut oil or nut butter, fiber like chia or flax, and protein.

HAPPY WEEKEND! Hope that you’re doing something fun and that you’re eating well.

Caitlin

Caitlin

Hi, I’m Caitlin! Thanks for reading. If you're new, here's a little about me: I'm a writer, editor, eater, and reader living in the Kansas City area. When I'm not working my 9-to-5, I'm cooking without a recipe, exploring the city, and probably procrastinating. I start from scratch each morning: progress is way more important to me than perfection.

Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.
Caitlin

Author: Caitlin

Hi, I’m Caitlin! Thanks for reading. If you're new, here's a little about me: I'm a writer, editor, eater, and reader living in the Kansas City area. When I'm not working my 9-to-5, I'm cooking without a recipe, exploring the city, and probably procrastinating. I start from scratch each morning: progress is way more important to me than perfection. Connect with me on Instagram and Pinterest, and subscribe to The Fruitful Blog for tips on intentional living, meal planning, and more.

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