Weekly Meal Plan for 1/10/16

By Janelle @ Run With No Regrets | nutrition

Jan 10

How was your first full week of 2016?  Hopefully, you’re still sticking to all the good habits that you want to maintain in the new year!

One of my main goals this year is to be more consistent with my weekly meal plan.  Sharing my plan here on the blog is a way for me not only to be more accountable but to hopefully encourage you to try some new ideas in the kitchen too!

I’m sharing as part of the What’s For Dinner meal planning linkup with Laura from Mommy Run Fast!

I'm sharing my meal plan for the week, with some inspiration from @mommyrunfaster January Reset!… Click To Tweet

Check out my weekly meal planning, including healthy recipes!

Last Week Recap:

Pork Cutlets with Potatoes and Pan Roasted Brussels Sprouts

porkchops and roasted brussels sprouts

Really enjoyed making this meal!

This was a really easy meal to make, but I was excited to try a different recipe for the roasted Brussels sprouts featuring honey and balsamic vinegar!

I’m absolutely in love with Brussels sprouts and could probably eat them all day.  Is that weird?  Anyway, they were great and really complemented the pork well.  It’s definitely a meal that I can be added to the arsenal!

Black Bean Cakes with Salsa and Side Salad

black bean cakes

What it SHOULD have looked like!

I decided to make these black bean cakes from Better Homes and Gardens magazine to eat for lunch.  Unfortunately, we already used up all our salsa for nachos, so I made the meal without salsa.   I made the “batter” on Sunday evening and then scooped out a patty to cook on the stove before heading to work.  Doing this made me realize I actually do have time to cook in the morning (around 5:30-6:00 am), but I have to make sure not to have the apartment covered in smoke like I did because the stove was set too high!

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But how did they taste?  They were actually pretty good! I really liked the cornbread mixed with the beans.  I probably could have added more vegetables to the cakes to make them more filling, though.  And the side salad of spinach with tomatoes and balsamic or Italian dressing was pretty uninspired.  I’m terrible at making salads…any tips?

Meals for the Week:

This week will be the long-awaited kickoff of the January Reset for Runners!  This 21-day challenge is all about eating cleaner (goodbye sweets!) and refocusing on strength training as a runner.  I’m so excited to finally tackle these goals head-on in a supportive environment of like-minded women!

As part of the program, we’ve been provided with sample recipes, meal plans, and workouts to follow each week for the 21-day challenge, and I’m excited to dig in and really get in a good rhythm that I can carry through the rest of the year.  At least, that’s my goal!  I plan to share my meals on Instagram, so be sure to follow me there!

If you’re interested, you can still sign up for the Reset and get $10 off using the code “blog” for any of the registration options!

Breakfasts:

Greek yogurt
Whole wheat English muffins and strawberry preserves
Scrambled eggs and veggies
Vanilla smoothie with almond milk, peanut butter, and banana

Lunches:

Butternut squash soup
Tuna salad wraps with carrots
Green smoothies
Apples/clementines
Dinner leftovers

Dinners:

Baked tilapia with acorn squash
Slow cooker BBQ chicken sandwiches with carrots (got pushed to from Friday to Sunday!)
Turkey meatballs with whole wheat pasta and veggies

Snacks:

Greek yogurt and granola
Trader Joe’s Trail Mix
Clif Bars

What’s on your menu this week?

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