These past few weeks of "all the samples" have been fun, but I do miss my usual routine of #morevegetablesthanavegetarian! This week I'm getting back to the basics with lots of roasted veggies, meatballs, veggie based shakes, and some pantry staples (green flatbread and sardines).
Before we get there though, I do want to mention how much I LOVED those ZUPA soups from last week! I looked forward to them every day, and every single bottle impressed me with the depth of flavor and freshness. As much as I love fresh veggies, I could definitely get on board with having these soups in my life on a daily basis!
I was also impressed with Ample Meal as an on-the-go meal replacement option, and appreciated that they offer both 400 calorie and 600 calorie bottles. The flavor was simple and delicious, and I enjoyed both the original and the vegetarian (rice protein based) versions. This is the first product that I have come across like this with an ingredient list that I can get behind, and I'm so glad to know that they're out there!
Now, on to this week's meal plan:
Breakfast: Protein Shake with Veggies // I steamed a large cauliflower and a big bag of carrots unit tender and then portioned them up into baggies and froze for my morning smoothies. I've been loving adding frozen veggies to my shakes in the morning because it makes them extra thick and satisfying! Plus, I get the added benefit of extra nutrients. I steam them first because I digest them better that way. This week I'm using PureWOD Chocolate Build protein and The New Barn almond milk. I also add a spoonful of Eating Evolved roasted coconut butter (seriously, you need to try this stuff. Order at www.eatingevolved.com and use the code "traceygmt" for a free barand 1 tsp chia seeds.
Lunch: Smoky Chicken Meatballs + Roasted Sweet Potato and Zucchini + Sautéed Kale // This is a pretty standard meal template for me. I use my Basic Meatball Recipe as a base, and this week used fresh garlic and a bunch of freshly chopped green onions. To get the smoky flavor, I add about 1/2 tsp Liquid Smoke. I roasted the sweet potato and zucchini until golden (usually at 425 using Primal Kitchens Avocado Oil or Tin Star Foods Ghee) and sautéed the kale up in a big pot on the stovetop over medium heat with some ghee and a hearty pinch of salt!
Dinner: Green Flatbread + Sardines + Fresh Veggies + Apple // You can find my green flatbread recipe here. I never used to like sardines, but after learning how nutrient dense they are, I changed my tune! Sometimes I eat them plain, and sometimes I mix them with some Primal Kitchens mayo. They're delicious either way, and Season is one of my favorite brands!
And that's a wrap!
Have a great week!