One of the ways that I’ve found to be most successful staying on track with healthy eating is meal planning, obviously. But aside from that, I also try to plan ahead for extra challenges by factoring our schedule and weekly activities into the plan.
When I know that we are going to be on the go a little extra, I set myself up for success by:
- Planning grab and go options for those days.
- Prepping what I can ahead of time.
- Using leftovers in my meal plan.
With these three strategies, I avoid some of the major downfalls of the week – like running through and grabbing fast food when we’re running late.
Click here for a downloadable PDF of this week’s meal plan and look below for a few new recipes!
Chicken Burrito Bowl – Prepare 1lb. chicken breast. Add to crockpot. Sprinkle with taco seasoning to taste. (I generally use 2-3 tablespoons.) Cook on low for 4-5 hours. Remove chicken from crockpot and shred. Prepare brown rice as directed on package. Combine chicken with rice and drained/rinsed black beans. Serve over spinach with desired toppings.
Meat Sauce with Black Beans – Saute a little onion and 2 cloves of garlic in a large skillet. Add cumin, dried oregano, and chili powder to taste. Add 2 tablespoons tomato paste and cook 2 minutes. Add 1 pound cooked ground turkey and 1 cup chicken stock. Bring to simmer. Cook 3-5 minutes or until thickened. Add 1 can black beans, drained and rinsed. Serve over cooked spaghetti squash.
Turkey Stuffed Peppers – I love this recipe for these, but I typically omit the cheese unless I’ve saved a blue container for it. 😉
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