Boy does it feel good to get back to real food! I really feel a difference in my digestion and overall energy levels when I'm seriously packing in the veggies. Last week I was averaging about 8-10 cups of produce daily, which is where I feel best. Aka, as many veggies as I can pack onto my plate at each meal, plus some protein and healthy fats! This week I'm focusing on convenience by using some of my favorite Whole 30 approved products like Zupa Noma and Yai's Thai. Check out the meal plan below for details!
Here's this week's meal plan:
Breakfast: Protein Smoothies // This week I'm trying out the new mixed collagen protein by Dr. Axe. I'm intrigued by this because the different types of collagen actually affect different tissues in the body! I'll be adding a couple of scoops to my fruit and veggie smoothies (spinach, pineapple, cauliflower, zucchini). I also have some steamed and frozen sweet potato, so I'll probably mix it up through the week.
Lunch: Nom Nom Paleo's Tuna Cakes + Zupa + Salad // Zupa Noma superfood soup is seriously the easiest way to get veggies in with zero prep involved. I'll be having a bottle with a few tuna cakes by Nom Nom Paleo (one of my favorite easy proteins to keep on hand) and some arugula salad with Primal Kitchens Caesar dressing (my favorite of all of theirs!!). I scored some cans of Safe Catch Elite tuna at Grocery Outlet for $2 each the other week; it's the only brand of tuna that I use because of their strict quality control processes. You can read my review of their products and why I love them here! Don't forget, if you want to try out Zupa Noma soups for yourself, you can order online with the code "wholedailylife" for 20% off AND free shipping! I also have an apple and either cashew butter or coconut butter by Artisana Organics. As I've mentioned before, my work schedule often means that I'm eating at odd times, so I like to keep something extra on hand just in case!
Dinner: Yai's Thai Yellow Curry // I tried out Yai's Thai curry a few weeks ago and fell in love with it. The convenience of having such a flavorful Whole 30 compliant sauce can't be beat! All I did was steam up some yellow squash, sweet potato, and carrots, added some cooked chicken breast, and topped it with fresh cilantro, green onions, and plenty of yellow curry sauce! Last time I used the green curry and this time I took it up a notch with yellow. I'm a super wimp when it comes to spice though, so I mixed the whole jar with a can of coconut milk to lighten it up a bit. So easy!!
Prep this week took about 2 hours. Pretty much all I had to do was steam a bunch of veggies, cook the chicken, and bake the tuna cakes!
Have a great week, and I'll see you back here next Monday!