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How It All Began

I have learned a lot about balance (funny enough) in these last few busy months, and I feel like I am finally getting the hang of things. I found the unhealthier I was eating, the less energy I had and the more negative of a mindset I would get stuck in.

I have seen a great deal of positive change, personally, since discovering a new way to organize my meals. I wanted to share a bit about my eating habits with all of you and what I have found incredibly helpful in getting myself back on track.

 

The Plan

I plan out 2 snacks and 2 breakfasts that I am going to alternate through every week. I choose 7 meals (in this plan I only prepared for 6 dinners), making an extra portion for my next day’s lunch.

I draw inspiration for my recipes from Pinterest, or I will Google meals that I am in the mood for. I modify my recipes to match ingredients I’m using that week or what I have on hand. For example, the Cilantro Lime Meatballs called for crushed peanuts, I had almonds on hand so I used those instead. For the mushroom frittata, I had a bunch of leftover mushrooms in my fridge and we had just purchased a bottle of truffle oil for some gourmet pizzas the week before.

I plan out what my prep for the week will look like so I know how I have to manage my time for meal prep each day. Here is what last week looked like:

 

 

It is nothing fancy, just to the point and easy to follow. I’m not overwhelming my week with so many meal options it’s hard to keep up with prep work. Yet I feel like I always having some meal to look forward to.

 

After the prep list, I copy/ paste or type out all of my recipes, and create a grocery list from that.

 

The Perfect Meal Plan

In the end, this meal planning has helped me stay on track, I lost about 5 pounds that week because I was so bloated from the terrible fast food I was over-frequenting. My mood changed drastically and so did my energy level. The healthy food I filled my plan with played a 50% role in these positive changes, but scheduling and creating a simpler plan accounted for the other 50%.

 

Here is my formula for the perfect meal plan:

 

  • 2 snack (alternate every morning)
  • 2 breakfasts (same 2 snacks every day for a week)
  • 7 dinners (make extra for lunch the next day)

Rotate every week so you stay on track and don’t get bored.

 

Here is the recipe for my favourite meal of that week:

 

Cilantro Jalapeno Meatballs with Peanut Lime Sauce

 

Yield: 2 servings

 

1 pound ground turkey

¼ cup minced green onion

2 tablespoons minced ginger

2 tablespoons minced garlic

1 tablespoons minced jalapeño

1 tablespoon lime juice

1 tablespoon finely chopped cilantro

1 ½ teaspoon kosher salt

1 teaspoon lime zest

½ teaspoon ground black pepper

1 large egg, beaten

1/2 cup breadcrumbs

 

1 cup cooked brown rice

5 cilantro lime meatballs

⅓ cup Thai peanut sauce

¼ cup Edamame or peas, thawed if frozen

2 tablespoons almonds, chopped

1 tablespoon roughly chopped cilantro

5 slices of jalapeño

 

For the peanut sauce:

1/3 cup water

½ cup natural peanut butter

¼ cup lime juice

1 ½ teaspoons minced ginger

1 ½ teaspoons minced garlic

½ teaspoons kosher salt

 

Directions:

 

Preheat oven to 375 f.

 

Combine turkey, green onion, ginger, garlic, jalapeño, lime juice, cilantro, salt, lime zest, and black pepper and gently mix until just combined.

Add egg to the meatball mixture and gently mix to incorporate. Add breadcrumbs and mix until combined.

 

Roll into 10 meatballs, about 1 ounce each (2 tablespoons). Place meatballs onto a sheet tray prepped with nonstick spray and bake for 20 minutes.

 

Combine ingredients for the peanut sauce and set aside.

 

Assemble your meal by layering rice, meatballs and peanut sauce. Garnish with Edamame, cilantro, almonds and jalapenos.