I have been a menu planner and meal prepper for many years but last year I got away from the process. Life had been taken over by my class to become an NTC. Now, don’t take that as a complaint!!! It is not one, I loved all that I was doing and learning! But I got into the habit of just having a general idea of what we would eat and sort of winging it in the kitchen. We were not eating out anymore then our usual couple times a month, but we were in a rut. Things are evening out so I determined to get back to doing this weekly!
Ever since I discovered Paleo and Primal, food took on a different meaning. My eye opened to the fact that real, whole food can be a source of health because it provides vitamin, minerals, enzymes, fats and so much more. Processed foods are void of these nutrients, they have very little to offer…they are dead foods.
What happens if we continuously feed ourselves dead food?
Well, truth is, the body dies. Yes, I know, that is going to happen anyway BUUUT why should be speed up the process by not giving the body what it needs? We shouldn’t.
I don’t want to speed up that process, which is a big reason for why I have continued to eat in a Paleo, Primal, real food way for the last 7+ years. Along with the fact that my body functions better, my brain works better and I don’t have to starve myself to stay at the body size I prefer to be. Eating this way has instilled the importance of thinking ahead when it comes to meals and snacks.
Cooking real food, packing your lunch for work, school, a Saturday at the ball field or an all day hike takes thought and time! It doesn’t have to be complex. You can stick to the basics and be happily nourished and satisfied!
Today, I wanted to share my meal plan for the week, along with what I have done for prep. I did my planning last Thursday so this starts last Friday but give you a good idea of what we are enjoying this week.
Dinner
Friday- Pork chops, sautéed cabbage with apples, roasted sweet potatoes
Saturday – Chicken curry with cauliflower rice
Sunday – Pork steak, Brussel sprouts, fried apples
Monday – meatloaf, buttered spaghetti squash, kale
Tuesday – Hot & sweet chicken thighs with added mushrooms, cauliflower rice
Wednesday – Hamburgers, salad
Thursday – Taco bowls, cauliflower rice, guacamole, salsa, lettuce, etc.
Breakfasts for the weekdays
Scotch Eggs x3
Frittata x2
- washing veggies and apples
- hard-boiling eggs
- making scotch eggs
- mix up the meat loaf
- roast the spaghetti squash
- made cauliflower rice
- cut veggies
Since my to-do list today also includes some work, I am going to make the frittata tomorrow night.
As you can see, with a bit of work upfront when you have a bit of extra time you can take on eating real food for a week with ease!! And improve your health while doing so! You can have food on hand so that you don’t have to hit the drive thru or heat up a TV dinner.
Later this week I will share some of my tried and true tips that help me in planning my real, nutrient-dense diet.
I would love to know if you meal plan for the week. Let me know in the comments below!
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