I had originally planned to start creating and posting my weekly meal plans starting this past Sunday, but I never got around to finishing it. It was my first attempt ever to plan out a whole week’s worth of meals, and I learned one thing about myself. I stink at meal planning, like really bad. I’m way too indecisive, but I’m going to keep trying.
I did plan out some of my meals. One of my planned meals was this pizza made with an Easy Gluten-Free Pizza Crust. The crust is actually made using minced chicken and cheese. I’d heard of grain-free pizza crust made with cauliflower and cheese, but chicken? I was very intrigued. We love pizza, but well, it isn’t exactly low in carbs, so we’ve been missing it lately. Sunday night is when a lot of our favorite shows come on, so I thought it would make a good pizza night.
Once it cooled slightly, we could pick it up and eat just like regular pizza. I probably went a little heavier on toppings than I should have for this type of crust, but it still worked.
Sprouts has a really good sale going on right now on their avocados, so I’ve been taking advantage of it. I was looking for an avocado dressing recipe and came across this Zesty Avocado Cilantro Buttermilk Dressing after doing a quick Google search. One word: Amazing! Seriously, make this dressing!
I made a mixed baby herb salad with red onions, tomatoes, and tuna, then poured the Avocado dressing over the top. Chicken probably would have been a better choice with the dressing, but still, it wasn’t too bad.
Yesterday afternoon, we decided it had been way too long (over a week) since we had some fro-yo, so we headed over to Yogolution to get our fix.
I noticed something was a little off in the color of my favorite flavor, strawberry-banana, but I didn’t think much of it at the time. I took my first bite, and realized that it really didn’t have much flavor, certainly didn’t taste like my delicious strawberry-banana. Oh well, the Thrilla Vanilla was still good. I skipped the sliced strawberries this time, but it’s just not the same without them.
For dinner, my meal plan called for my salmon sweet potato cakes, which I thought would be good topped with the avocado dressing. It was. Much better than with the tuna. I think this dressing would be incredible over some chicken. Will definitely be trying that in the future.
Someone forgot to add an egg to the salmon mixture, and that someone didn’t realize it until she had already formed five patties. As you can imagine, this made for a fun flipping experience. Two patties did stay together, but the rest I just had to kind of reshape together. Fun times.
Breakfast this morning: 3-egg omelet stuffed with fresh spinach, mushrooms, and topped with sliced avocado. Told you I was taking advantage of that avocado sale!
Lunch today was leftover salmon sweet potato cakes served on a huge bed of baby romaine lettuce, topped with more that delicious avocado dressing.
My workouts this week have consisted of running my favorite four mile running route both Sunday and Monday.
I did have to walk a little both days, but I am slowly building my mileage back up. The humidity hasn’t helped my training any.
Now, my (finally) finished meal plan for the rest of the week:
Dinner: Pizza Turkey Patties (made using ground turkey plus chicken sausage)
Lunch: Turkey Sandwich on spinach “bread” (spinach “bread” recipe from Suzanne Somers Fast & Easy Cookbook)
Dinner: Leftover turkey patties
Lunch: Salad with turkey and avocado dressing
Dinner: Sauteed Chicken Breasts with this Parsley-Garlic Sauce
Lunch: Cheeseburger Pie (modified recipe from Fast & Easy Cookbook)
Dinner: Taco Salad
Lunch: Leftover Cheeseburger Pie
Dinner: Leftover Taco Salad