Meal Plan August 27 – 30
Wow, so it’s officially the last week of summer. This has been another one that has come and gone too fast. Full of lots of memories – weddings, concerts, weekends away. As eventful and amazing as it was I am so ready for fall. But don’t worry, we will be sending Summer 2018 off with a bang, two concerts, boats trips , hikes and track days.
Living in New England, we are lucky enough to have four seasons and cannot imagine life without them, but I think we all get antsy to transition from Summer to Fall.
The nights get cooler, football starts, pumpkin everything, and boots (we can say basic, haha) also being an avid skier, this means one season closer to snow! And prep as already begun for football season. I am a huge football fan but more importantly I am a huge fan of appetizers, so put these together and I am one happy girl.
Keep an eye out for a post all about my favorite football snacks.
This weeks menu is simple one due to the short week, and being mindful to limit waste since we will be away all weekend as well. I wanted to make sure to use up all leftovers and have some commonalities between meals. Sunday was spent relaxing, which means lots of cooking using both my new instant pot and the Traeger Grill.
Smoothies of the week are all about Bowmar Nutrition, I am waiting on my next delivery of Blender Balls so in the meantime we have a new combo. And if you are curious, the greens are great and blend well. But I will say, I am used to added Kale or Spinach to my smoothies so I barely noticed the “greens taste”, if you you don’t normally add greens to your smoothie the taste may be more noticeable.
- 1 C Califia Vanilla Almond Milk
- 1 Scoop of PHC
- 2 Scoops of Collagen
- 1 scoop of Greens
As always I made a weeks worth, well 4 days, in this case and then put them all in the freezer. I pull out a smoothie each day and by the time I am ready for it, its somewhere between ice cream and a shake.
I am also keeping it really simple with lunch as well. I made a big batch of brown rice and pesto chicken in the instant pot, which will get me through Wednesday. I am huge fan of Trader Joe’s Vegan Kale, Cashew + Basil Pesto it has great flavor and is extremely versatile, I have used it on everything from pasta to brushetta. I used about 1/4 cup and some chicken broth as the liquid for the instant pot, then add a little more to the top.
Dinner for the week
- Monday – Flank Steak Fajita Bowls w/ Peppers, Onions and Rice
- Tuesday – Tuna Melts
- Wednesday – BLT’s w/ fries
- Thursday we start the weekend and are off to Mohegan Sun for Sugarland, we have a reservation at Bar Americain which we are both very much looking forward to.
