One pound lost this week and having a great week. I took a day of vacation this week so this weekend I'm going to really do some spring cleaning while Gene's slaving away over a hot radio mic. Looking forward to it. To be honest, last year was such a bad year for my health that I let a lot of things slide. I still have some low energy days but I'm determined to feel better every day. I thought about taking some before-and-after photos of closets, dressers, and THE ROOM, which happens to be our guest bedroom that basically serves as my personal walk-in closet....but I'm not sure I'm strong enough to share those messes. Grin. We'll see.
Have a great week everyone. Eat well and be well!
THE WAY IT WORKS:
The way I work my plans is the opposite of most meal plans. This is not a concrete day by day, meal by meal, snack by snack down to the minute food plan. What works for me is to prepare for the week a pot of soup, bread from scratch, a sweet of some kind, and have readily and easily available the ingredients for a specific salad, breakfast, snack foods, and six dinner menus for the week. I add the salad and/or soup to many meals each night to add veggies to our day. I have shopped for the groceries and prepared any veggies I need to like washing and cutting up carrots and celery for snacks, greens washed for the salad and its components in baggies in the crisper so that grabbing and throwing these items together is a snap. My meal plans for dinner can be made on any night of the upcoming week as we want them and have time to prepare them. Having soup, salad, homemade bread, and a sweet made in advance round out nightly dinners, make great lunches, and don't leave me scratching my head wondering what to pull together each day and ordering a pizza instead of eating in. My goal is to have a variety of from scratch "clean" foods easily fixable so we don’t get bored, and also to make the most of nutrients, without specific calorie counts, but including good oils, quality protein, and plenty of fiber from complex carbs.
Because of my job, I work 12 hour overnights and those are usually clustered around the weekend so I look at the grocery ads on Wednesday, shop Wednesday or Thursday, and prep Thursday or Friday. But that's just because of the way my work days fall. Anyone else following this idea would want to shop/prep/cook more heavily around their days off, whether that's mid-week or the weekend.
(Recipes that are here on my blog that I will be using have links.)
Breakfasts: Peanut Butter, White Chocolate, and Cashew Energy Bites, Cheerios & Milk
Snacks: Carrot & celery sticks w/all natural peanut butter, oranges & bananas, no-sugar-added applesauce
Lunches: Tuna Salad Sandwiches (on Bread of the Week)
Sweets: Girl Scout Cookies: Shortbreads (only 2 per day)
Subway Veggie Salad w/ my Homemade Red Wine Vinaigrette
Subway Veggie Salad w/ Homemade Ranch Dressing
Toast (from bread of the week)
Bread from Bread of the Week
Grilled (Indoor Grill) Pork Chops
Baked Sweet Potatoes
Winter Squash Sautéed in Olive Oil
(freezer meal--I made a full batch on Valentine's Day for Gene but froze half to use later on. Guess what? It's now "later on". This will be a great easy meal)
Served over Grits
Subway Veggie Salad w/ Homemade Red Wine Vinaigrette