When you're super busy during the
week, working from nine till wine, you have to be really organized if you
want to maintain healthy and balanced lifestyle. That's why my Sundays are
dedicated to do some meal planning (and prepping if I have time) and to lay
down my weekly goals. So for this week I already assembled some of my go-to meals for busy days, which will guide me in choosing the right foods during the week. The guidance for the meals is "lean and green": plant based dishes with the addition of some healthy fats and/or proteins. However,
when I don't have much time for websurfing to find the recipes, I like to hold on Tone It Up nutrition plan, since I really love Karena and Katrina's
diverse and delicious meals.
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| Source: Kimberly Snyder |
Monday
Breakfast: vegetable scramble with corn cakes or Glowing Green Smoothie.
Lunch: Green salad with cucumber, green pepper, chickpeas, nuts and seeds. A piece of a 80 % chocolate.
Dinner: Mushroom & Spinach Quinoa Risotto.
Tuesday
Breakfast: Chia pudding (3 tbsp chia seeds, 1 cup of almond milk, dash of cinamon, maple syrup, berries and nuts).
Lunch: Glowing skin salad.
Dinner: Sweet Potato & Black Bean Tacos.
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| Source: Cookie And Kate |
Wednesday
Breakfast: Perfect Fit Pancakes (1 scoop vegan chocolate or vanilla protein powder, 1 egg, 1/2 banana, 1 tbsp almond milk).
Lunch: Quinoa Superfood Salad.
Dinner: Thai Stir Fry.
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| Source: Lazy Cat Kitchen |
Thursday
Breakfast: TIU overnight oats ( 1/2 cup oats, almond milk, 1 scoop of chocolate protein, 3 tsp chia seeds, cocoa nibs, 1/2 tbsp peanut butter, blueberries).
Lunch: Power bowl.
Dinner: Exotic bowl ( kale, strawberries, 1/4 avocado, 1 cup quinoa, 1/4 onion, cranberries, almonds).
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| Source: Tone It Up |
Friday
Breakfast: yoghurt with berries, coconut shreds, cocoa nibs and nuts.
Lunch: Teriyaki Tofu Bowl.
Dinner: veggie burger with a steamed portobello cap bun and roasted zucchini.
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| Source: Lauren Caris Cooks |
