This is a theoretical meal plan of what i’m planning to make/ eat this week. I’m starting with preparing my meals ahead of time rather than calorie count. I’m going to let my body tell me when i’m full. If i’m eating healthy balanced meals combined with exercise I don’t think I need to obsess over calorie count for right now. I want to change my lifestyle not go on a diet.
*Disclaimer: I am not a nutritionist or an expert. I’m just planning meals I want to make ahead of time so that I don’t over eat or graze over food in my kitchen. I may eat or not eat things aside from this. (See daily reports)*
This is not a complete week. I am going out of town at the end of next week so wish me luck with staying on track while on vacation!
Sun- Breakfast: Tofu scramble, veggie burger, and rice.
Lunch: Asparagus tart (recipe here), salad, and fruit.
Dinner: Vegetable stir fry, and rice.
Treat: Homemade guava cheese rolls
Mon- B: Homemade Egg Mc.Muffin, and fruit parfait
L: Fresh spring rolls, edamame snack (recipe here)
D: Quinoa mac n cheese (recipe here), and salad.
Tue- B: Homemade Egg Mc.Muffin, and fruit parfait
L: Veggie sushi roll, cucumber salad, and fruit
D: Vegetarian Curry, salad, and rice.
Wed- B: Smoothie, oatmeal, boiled egg
L: Leftover Curry, fresh cut vegetables with vegan spinach dip
D: Pasta, Salad
Thu- B: Smoothie, oatmeal, boiled egg
L: Veggie Sandwiches, road snacks
D: on the road