Sunday, July 2, 2023

Weekly Food Menu - 7.3.23 to 7.9.23 (Paleo/Whole30/Keto)

 

Healthy Eating Weekly Food Menu

Monday: 7/3/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner  
Meal 3: Air Fryer Chicken and Veggies with Cauliflower Rice and Avocado 

Tuesday: 7/4/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner  
Meal 3: Grilled Buffalo Wings with Mixed Green Salad with tomatoes, avocado, green bell peppers and cucumbers with Tessemae’s Creamy Ranch dressing

Wednesday: 7/5/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Asado Chicken Breast with Sautéed Lemon Zucchini 

Thursday: 7/6/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Blackened Chicken Salad with Avocado 

Friday: 7/7/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Sheet Pan Shrimp Fajitas (Swapping out Chicken Breast for Shrimp)

Saturday: 7/8/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Instant Pot Spaghetti Squash with Meat Sauce

Sunday: 7/9/23
Meal 1: Egg White and Turkey Breakfast Skillet with Coffee and Nutpod 
Meal 2: Leftover dinner   
Meal 3: Mexican Zucchini Beef (Swap out Ground Turkey)

Snacks and Sweet Treats:
Unsweetened Herbal Nighttime Tea
Peanut Butter and Celery
Mini Bell Peppers with Hummus - https://paleogrubs.com/low-carb-paleo-snacks (#7 on the list)
Recipe below: 

Mini Bell Peppers with Hummus
Servings: 4-6     Difficulty: Easy
Ingredients:
  • 16-20 mini bell peppers
  • 2 medium zucchini, peeled and chopped
  • 3 tbsp tahini
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp freshly ground pepper
  • Pinch of paprika
Directions:
  1. Trim off the stems off the bell peppers and remove the seeds. Set aside.
  2. Add all of the Ingredients except the bell peppers into a food processor and blend until smooth, scraping down the sides as necessary. Adjust levels of lemon juice and tahini to taste. Refrigerate for 30 minutes.

    3. Transfer the hummus to a bag and pipe into the bell peppers. Serve cold.

July has arrived which means we are half way through the year already, doesn't it seem that the years are going by faster and faster.  I'm just waiting for the heat to calm down a bit and for the fall weather to start rolling in...I know I know it's still too early for that.  I'm just glad the heat wave has passed us at least for a bit as last week was dead awful.  With the heat I tend to not eat as much during the summers especially heavy meals as I just don't like feeling bloated all the time so the next few weeks I'm going to be cutting back on my carbs or limiting them and focus on litter meals to hopefully help get the bloat away.  I'm also going to focus on drinking more water, my goal is 1 gallon a day for this month and that will help fill me and get rid of the toxins too. Looking forward to this weeks meal plan as there are lots of yummy lower carb recipes yet they are still Paleo friendly by being gluten-free and dairy free. Hope everyone has an amazing week, stay cool and stay hydrated!!!

2 comments:

  1. love your recipes...thanks for sharing...

    ReplyDelete
  2. Thank you for always posting comments and looking at my meal plans.

    ReplyDelete

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