Meal Planning {June 1-7}

Meal Planning {June 1-6} | This Runner's Recipes

Happy Sunday, everyone! I’m linking up with Jill Conyers and Mommy Run Fast for today’s meal planning post.


Without sounding completely boring, I am such a creature of habit with breakfast. Since I eat breakfast after my run, I make sure to get plenty of complex carbohydrates along with protein and some fat. 
Oatmeal with fruit and chia seeds on the weekdays (see my oatmeal recipe here!) and oatmeal chocolate chip pancakes on the weekends.

Meal Planning {June 1-6} | This Runner's Recipes


Post-long run pancakes and coffee are the best, as is al fresco porch dining on a cool Seattle summer morning.


For Ryan, I pack a salad or a sandwich with greens, chicken, and either feta or avocado.
I’ve been experimenting a lot of recipe creations this week and most of that takes place during lunchtime. Usually I eat a sweet potato, a salad, or some other veggie-based and meatless meal. This week, hands down, the best lunch was this roasted sweet potato and chickpea salad with roasted garlic & avocado dressing. 

Meal Planning {June 1-6} | This Runner's Recipes


Monday: Herbes de Provence trout, roasted red potatoes, and side salads (see recipe here)

Tuesday: Grilled eggplant, avocado, and bacon sandwiches on homemade whole wheat bread

Wednesday: Roasted chicken, roasted vegetables (red potatoes, eggplant, and red bell peppers), and homemade whole wheat bread

Meal Planning {June 1-6} | This Runner's Recipes

Thursday: No cooking—our apartment complex hosted a cookout that featured pulled pork and lots of fresh fruit

Friday: Southwestern salads with chicken, grilled corn, avocado, onion, and red pepper + baked sweet potato fries

Meal Planning {June 1-6} | This Runner's Recipes

Saturday: Leftover roast chicken, mashed sweet potatoes (made with a touch of half-and-half), roasted broccoli and carrots

Sunday: This chicken biscuit bake (made with whole wheat, homemade biscuits) from Cotter Crunch + roasted broccoli

To prepare for this week of meals, I baked homemade whole grain bread. For Wednesday’s dinner, I roasted a whole chicken, which then stretched through the meals for the rest of the week. I’ll make stock out of the bones to either freeze for later or use for meals next week. 

Questions of the Day:
What were your favorite meals from last week?
What’s your favorite summer vegetables?

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