Happy Sunday, everyone! Today I’m linking up with Mommy Run Fast to share my meal planning with you from the past week (May 25-31).
The usual: oatmeal with fruit and chia seeds on the weekdays, oatmeal pancakes on the weekends. Plus plenty of coffee and Nuun!
For Ryan, we cook up chicken and bake a fresh loaf of bread on Sunday night (or Monday, since this was a holiday weekend) so he can pack salads or sandwiches for work.
For me, I go the sweet potato route most days. I usually eat meatless for lunch and eggs or beans are my current choice of protein. This week included the roasted root vegetable salad that I shared on Friday, which was my favorite lunch all week.
Fresh whole trout seasoned with herbs de provenance and green onions and baked, avocado toast on fresh homemade whole wheat bread, and carrots and celery on the side.
Ryan and I are still figuring out how to debone a fish, so please share any tips you have!
Confession: Ryan chased Charlie around with the fish head while I laughed. Charlie was both frightened and fascinated by the fish.
Whole roasted chicken, roasted broccoli, baked sweet potato fries, and homemade bread.
Spaghetti squash with red peppers, onion, carrots, leftover chicken, and olive oil.
How Sweet Eat’s chicken and dumplings (whole wheat flour for the dumplings) and roasted broccoli. I used more leftover chicken from Tuesday’s dinner and for the chicken broth I used stock I had freshly boiled from the bones.
Homemade whole wheat pizza (tomato sauce, mozzarella, and red pepper) and side salads (romaine and creamy avocado dressing) with some delicious local beers.
Out: Ryan and I split pork tacos and a grass-fed burger after our three-hour hike up Tiger Mountain. If you’re ever in Issaquah, try the Issaquah Brewhouse: they have a huge (like three pages long) selection of Rogue Beers, locally-sourced food, and are dog-friendly (they even had a doggie menu!).
Leftovers from the week.
Question of the Day:
What were your favorite meals from last week?
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