Is it really Monday again? Ugh. At least I don’t have to think about what I’m going to eat all week because my meals AND my macros for the entire week are already planned out. Bonus this week – I included my planned workout for each day since that plays a big part in what I eat and when. Here’s my meal plan:
Day 1:
- Breakfast: Egg White and Turkey Sausage Omelet with fruit and yogurt
- Lunch: Ground Turkey Stir Fry
- Dinner: Pesto salmon with asparagus and sweet potato
- Workout: HIIT
Day 2:
- Breakfast: Not So Chunky Monkey Protein Waffles
- Lunch: Chicken, Wild Rice & Broccoli Soup
- Dinner: Turkey Taco Salad
- Workout: Leg Day (Quad focused)
Day 3:
- Breakfast: PB&J overnight oats
- Lunch: Turkey Taco Salad
- Dinner: Pesto salmon with asparagus and sweet potato
- Workout: Back and Biceps
Day 4:
- Breakfast: PB&J overnight oats
- Lunch: Chicken, Wild Rice & Broccoli Soup
- Dinner: Pesto salmon with asparagus and sweet potato
- Workout: Shoulders
Day 5:
- Breakfast: PB&J overnight oats
- Lunch: Chicken, Wild Rice & Broccoli Soup
- Dinner: Pesto salmon with asparagus and sweet potato
- Workout: Leg Day (Hamstring & Glute focused)
Day 6:
- Breakfast: PB&J overnight oats
- Lunch: Turkey Taco Salad
- Dinner: Pesto salmon with asparagus and sweet potato
- Workout: Chest Day
Day 7:
- Breakfast: PB&J overnight oats
- Lunch: Turkey Taco Salad
- Dinner: Chicken, Wild Rice & Broccoli Soup
- Workout: Rest Day
Turkey Taco Salad
Yield: 4 servings • Calories per serving: 322 • Fat: 5 g • Protein: 34 g • Carbs: 34 g • Fiber: 6 g • Sugar: 8 g • Sodium: 613 mg • Cholesterol: 56 mg
Yield: 4 servings • Calories per serving: 322 • Fat: 5 g • Protein: 34 g • Carbs: 34 g • Fiber: 6 g • Sugar: 8 g • Sodium: 613 mg • Cholesterol: 56 mg
- 1 lb Jennie-O extra lean ground turkey (99%)
- 1/2 cup Frontera New Mexico Taco Skillet Sauce
- 2 hearts romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans
- 1 cup corn kernels
- 1/2 cup Casa Sanchez Taqueria Style Avocado Salsa
- 1/2 cup red onion, diced
- 1/4 cup Fage 0% plain Greek yogurt
- 1/2 cup Fresh Gourmet Tri-Color tortilla strips
- Directions: Layer lettuce, cherry tomatoes, black beans, corn, and red onion in a bowl. Heat a large skillet over medium-high heat, then add about 1 tsp of olive oil. Add ground turkey and break apart with a wooden spatula until nearly cooked through, then add skillet sauce and finish cooking. Serve over veggies, then add Greek yogurt, avocado salsa and tortilla strips on top.
Pesto Salmon with Asparagus and Sweet Potato
Yield: 5 servings • Calories per serving: 235 • Fat: 6 g • Protein: 26 g • Carbs: 21 g • Fiber: 5 g • Sugar: 6 g • Sodium: 393 mg • Cholesterol: 49 mg
- 5 x 4 oz raw salmon filets (weight without skin)
- 30 medium asparagus spears
- 2 1/2 medium (about 5″ long) sweet potatoes, halved
- 5 tbsp Buitoni Reduced Fat Pesto with Basil
- 1 tsp olive oil
- 1 tsp Flavor God Everything Seasoning
- 1 tsp Flavor God Lemon & Garlic Seasoning
- Directions: Heat oven to 400 degrees. Line 3 baking sheets with foil. Rub halved sweet potatoes with olive oil, then sprinkle with Flavor God Everything Seasoning. Bake for 35-40 mins. Arrange asparagus spears on another baking sheet and spray with coconut oil cooking spray, then sprinkle with Flavor God Lemon & Garlic Seasoning. Bake for 15 minutes. Spray final foil lined baking sheet with coconut oil cooking spray, then arrange salmon filets on top and sprinkle with Flavor God Lemon & Garlic Seasoning. Bake for 15-20 minutes or until fish flakes easily with a fork. Serve with 1 tbsp pesto on top of each filet.
Snacks:
- Peanut Butter Protein Energy Bites (recipe coming soon!)
- Lindberg Organic Rice Cakes – Cinnamon Toast with Strawberry Vanilla Chia Jam (recipe also coming soon!)
- Peanut butter protein dip with apples
- Fresh fruit
- Hard boiled eggs
- Lean Body for Her Chocolate Whey Protein
- Baby carrots with Sabra tzatziki dip
- Mission Meats Grass-Fed Beef Stick
Containers that you see here:
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