Well, it’s the first week of 2020 and we’re back to meal planning. In years past, I would be going on some super restrictive diet, but now that I’m more intuitive with my food choices, it’s just another week to feel into what I want to eat and to nourish my body accordingly. Sometimes I miss the allure of going on a diet and the whole new body that it promises, but most of the time, I’m really happy with all the work I’ve done to be an intuitive eater. It takes the drama away from food and I really appreciate living that way.
Anyhoo, let’s hop into this week’s meal plan, shall we? It’s a bit of a weird week because of the holiday, but we’re planning nonetheless.
Breakfast:
- Breakfast frittata with turkey sausage, feta, kale, mushrooms and onions. Yum!
Snacks:
- Cheese sticks & Salami (really digging this snack lately as I find it really satiating)
- Trail Mix
- Clementines and pomegranates
- Yogurts
Monday:
- Lunch: Tuna Salad (eaten outside at work! I’m not an animal) + crackers + carrots/sugar snap peas.
- Dinner: Keith has a DJ gig at his gym and it’s a potluck, so we’ll probably eat there.
Tuesday:
- Lunch: Scrambled Eggs + Turkey Bacon + Toast
- Dinner: New Year’s Eve party with friends
Wednesday:
- Lunch: Black-eyed peas, grandma’s jalapeno cornbread and sauteed kale. Do you believe that Black-eyed Peas bring good luck? I’m all about it!
- Dinner: Leftovers from lunch
Thursday:
- Lunch: Pita + Cheese + Hummus + Cucumbers
- Dinner: Chicken Sausage + Roasted Veggies + Rice
Friday:
- Lunch: Grilled Cheese + Tomato Soup
- Dinner: Out
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