Weekly Eats + Meal Planning {June 15-21}

Happy Sunday, everyone! 

Today I’m linking up with Mommy Run Fast and Jill Conyers to share my meal planning from this week. Thank you to both Laura and Jill for hosting the link-up!

Each week I focus on fueling my training and nourishing Ryan and I with homemade and healthy meals. I’m developing several recipes for an upcoming project for this blog, so meal planning helps me to be creative in what we cook without wasting any food. 

Breakfast

As usual, oatmeal during the week and whole grain pancakes on the weekends! I drink black coffee and Nuun Hydration with breakfast every morning. Since breakfast fuels Ryan for a long day of work and refuels me after my runs, I opt for breakfast that provides fiber, protein, and healthy fats for optimal nutrition and satiety. You can see some of my oatmeal recipes here and here.

For a variation of my typical pancake recipe, see this Acorn Squash Pancake recipe I shared last fall. Speaking of which, is it bad I’m already excited for winter squashes to be in season?

Lunch 

Each day I prepare salads for Ryan to eat at work and then make my own meal during lunch time, since I work from home. Many of my lunches lately have been recipes I’ve been testing and photographing for my upcoming project. Most of my lunches feature lots of vegetables (including sweet potatoes for carbs) and meatless protein such as eggs or beans. 

Dinner

Monday: BBQ salmon salads with roasted chickpeas

Tuesday: Roasted chicken (my recipe here), baked golden sweet potato fries, broccoli, and homemade whole grain bread

Wednesday: Enchilada casserole with leftover chicken, black beans, green chili peppers, whole wheat tortillas (I use this recipe), and red enchilada sauce (this recipe, with chicken stock I made and froze last week), and topped with avocado

Thursday: Leftover enchilada casserole, this time topped with lots of cilantro (clearly I don’t possess the gene that makes cilantro taste soapy) and with a side of roasted broccoli and carrots

Friday: Tacos with chicken, black beans, cilantro, avocado, and shredded cabbage

Saturday: Leftovers or out

Sunday: Brown rice risotto with roasted vegetables

Question of the Day:
What were your favorite eats from the week?
Do you like cilantro or can you not stand it?