Week 1 Meal Plan

When I meal plan, I plan for my dinners for the week. Breakfast and lunch consist of  the same few recipes that I rotate through for variety (which I will provide at the end of this post).

For the week, I would like you to start your morning off with drinking an 8oz cup of warm water with a Squeezed quarter lemon and a 1/4 teaspoon of pink Himalayan salt stirred in. This will kick start your digestive system and boost your energy. See the benefits here –> No Caffeine Energy Boost. Do this at least 30 minutes before a meal.

Next, print out the following PDF by clicking the link below to insert into a plastic protective sleeve that will go on your fridge.

Lulu Lively Meal Plan – PDF

Lulu Lively Meal Plan

Using a dry erase marker, write directly on the plastic protective sleeve the following Meal Plan for the week (this will give you a reusable menu  – each week simply wipe off the Plan and start a new one). Having the meal plan on your fridge will help you stay true to what’s for dinner and will help remind you what to thaw out if you freeze your meat.

Lulu Lively’s Week 1 Meal Plan

(**Note: any meal without a link for the week will be added the night before it should be cooked. You will have all ingredients purchased by using the Week 1 Grocery List).

Monday: {Crockpot} Chicken Taco Salad

Tuesday: BBQ Chicken with Asparagus and Chelsea’s Messy Apron’s {Crockpot} Mexican Quinoa

Wednesday: Good Dinner Mom’s Teriyaki Sriracha Salmon with Averie Cooks’ Skinny Broccoli and Mixed Veggie Stir Fry – just cook with coconut oil instead of olive oil (olive oil turns into a trans fat when heated)

Thursday: Naked Burger with Creamed Spinach and Marinated Roma Tomatoes

Friday: BBQ Steak with Fruit & Veggie Skewers

Saturday: Healthy Ideas Place’s Baked Chicken Nuggets with Baked/Grilled Asparagus

Sunday: Domestic Superhero’s Skinny Bruschetta Chicken (use 2 chicken breasts,  your Roma tomatoes, and sweet onion from your grocery list for this recipe) with Steamed Broccoli

**All dinners may be served with your choice of berries. Avoid consuming tropical fruit at night for they are higher in sugar and can keep you up. Also, any recipe with {Crockpot} in the title needs to be started 4 hours before dinnertime.

Make certain to drink enough water throughout the day. The amount you need to consume is half your body weight in ounces. So, drink up!

Make certain to have healthy snacks in between meals to avoid starvation mode (when you wait too long to eat and your body stores your last meal as fat). Such as a handful of almonds with dried cranberries/cherries, half a cup of Greek yogurt with 1/4 of a melon and 1/2 TB of local honey, an apple sliced with 1-1 1/2 TB almond butter for dipping, carrots/bell pepper with hummus, or 2 celery sticks with almond butter.

For Breakfast, I rotate through the following:

  • Egg Scramble with Toast (Scramble eggs like you normally would, melt 1-2 TB of coconut oil in your pan, cut up some veggies – such as asparagus, peppers and spinach, throw those in the pan, cook those, add in scrambled eggs, cook until done)
  • Power Green Smoothie
  • Southern in Law’s Baked Banana Oats
  • Bacon & Eggs with Avocado and Toast (make your bacon – use nitrate free bacon – and eggs, toast your bread, place toast on plate, place 2 slices of bacon on top of toast, then your eggs on top of that, and add 2-3 slices of avocado on top, and enjoy – for some kick add some salsa and cilantro)
  • Quinoa Breakfast Cereal (cook Quinoa to package directions, once done add 1 1/2 cups to a bowl, top with 1/4 cup blueberries and 4 sliced strawberries, sprinkle on pumpkin seeds/pepitas – about 1/8 cup, drizzle 1 TB of local honey, and pour in approx. 1/4 cup almond milk, and enjoy).

On Saturdays we have a “Special Breakfast.” Such as The Live Fit Girls’ Ezekiel Bread French Toast.

For Lunch, I rotate through the following (**Note: a whole chicken should be baked on Monday – seasoned to your liking, pulled apart and stored in a container to use for your lunches):

  • Farm Fresh Salad with Chicken (use stored 1/2 – 1 cup stored chicken)
  • Chicken Avocado Sandwich (use 1/2 cup stored chicken, half of an avocado sliced, spinach leaves and thin spread of organic mayo sandwiched between 2 slices of Ezekiel bread)
  • Leftovers from Dinner
  • Chicken, Veggies, and Fruit (place 1/2 – 1 cup stored chicken in a baking dish,  pour 2 TB chicken broth over chicken to prevent drying, bake on 350 for 15-20 minutes on in an oven, serve with your choice of cooked veggies and sliced fruit)

This post is part of the Eat Healthy Feel Good Challenge. Stay motivated by joining me on Facebook and/or Twitter. If we stick together, we will keep at it!

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