Hope you all had a great weekend! We had a pretty low-key one here. On Friday, I drove my brother to the airport. He is currently in Haiti on a mission trip. This is his third year to go. I’m proud of him for going over there to help, but I’d be lying if I said that it didn’t make me a little nervous.
I had planned to run four miles on Saturday, but those plans got canceled because of the weather. The great run that I had on Sunday made up for it. I felt really good, and didn’t have to walk at any point this time. Yay for me! I spent the majority of Sunday afternoon planning my meals for the week. It worked out incredibly well last week, so I think I’d like to keep doing it. Planning last week’s meals did keep us from having to go to the grocery store as much, and we didn’t get take-out or eat out at all last week. That’s really something for us.
Anyway, here is my plan for this week. We picked up a few items this afternoon so we should be set for the week.
Lunch: Turkey Avocado Sandwiches on Spinach “Bread” with a side salad
Dinner: Mexican Pizza w/ Cauliflower Crust
Lunch: Chicken Club Salad with Avocado Dressing (modified version)
Lunch: Paleo Spaghetti
Dinner: Salmon Sweet Potato Cakes with Cauliflower Rice, green beans
Lunch: Leftover Spaghetti Sauce served over quinoa
Dinner: Leftovers from Tuesday night
Lunch: Green Eggs and Turkey Sandwiches on Spinach “Bread”
Dinner: Turkey Patties with steamed brocoli
Lunch: Tuna White Bean Salad with Paleo Spinach Pesto
Brunch: Omelets or some kind of Frittata
Dinner: Grain-Free Enchiladas