This week's meal plan is pretty much as simple as it gets. I knew we were going to be out of town all day on Sunday, which meant that I needed to get all of my weekend chores done on Saturday, so I planned my meal prep accordingly!
A lot of people have asked me how my husband eats through the week. I usually fix two meals for him also, which he eats for lunches and dinners, along with either a smoothie or a no-cook breakfast. This week I fixed him a chicken crockpot meal and a GF pasta bake.
My best tip for keeping meal prep simple: choose one protein and two veggies per meal and steam or roast everything! I'm also a huge fan of all-in-one meals like soups and casseroles.
This week I chose two proteins and four veggies to cook (chicken sausage, beef meatballs, zucchini, yellow squash, spaghetti squash, haricot vert) along with my usual no-cook spread.
Here's this week's meal plan:
Breakfast: Chicken Sausage with Spaghetti Squash and Zucchini // Fortunately these days there are plenty of Whole30 compliant sausages on the market, and I almost always keep some on hand in my freezer for a quick and easy protein! (Trader Joes and Aidels both have one.) Sausage tends to be a little lighter in protein, so I'll make sure to keep a little extra food around in case I need something else to tide me over. For my sides, I steamed up a spaghetti squash in my Instant Pot for 7 minutes (quick release) and roasted some zucchini in the oven with olive oil and salt at 350 for about 25 minutes!
Lunch: No Cook Plate // This week I'm using turkey as my protein (the brands I use are this Trader Joe's organic one and True Story Foods brand, both are Whole30 compliant!) and as usual, a Zupa for veggies ("wholedailylife" for 15% off). I also have some fruit for my carb. This meal is a little light in fat, so I'll add some nuts or almond butter for satiety!
Dinner: Basic Meatballs with Yellow Squash and Haricot Vert // My basic meatball recipe is here, and this week I'm using my favorite beef and liver blend from Da-Le Ranch. (This is the easiest way to get organ meat into my diet!) For the veggies, I simply steamed the haricot vert and roasted the yellow squash with olive oil and salt at 350 for about 25 minutes!
Have a great week!