Call Today!

940-224-9833

come follow me:

Holistically Fed BLOG

This Week’s Meal Plan: 2/23-2/27

Another meal plan comin’ at you with some new recipes this week! Next week’s meal plan will be a little bit different because I will be in COSTA RICA!!!!! I can’t even believe that I am going, and completely FREE for that matter for an entire week with my husband. I’ll give you all the details about the trip in another post when I get back, plus some of my favorite meals that I enjoyed while I was there plus I might even throw in some workouts I did while I was there if you’re lucky.

Going from below freezing to weather in the 100’s will be interesting. I will probably fry because I am so white right now it’s not even funny and my skin hasn’t seen sun in what feels like forever. I am so excited!!

Here is what I ate this week..and what you could eat next week!

Monday

Lunch: 1 large bowl of Tuna Salad with Homemade Pesto

Dinner: Spaghetti Squash Spaghetti with Roasted Red Potatoes

Tuesday

Lunch: Leftover Tuna Salad with Homemade Pesto served with Plantain Chips (sold at Wal-Mart, woohoo go Paris, Texas!!)

Dinner: Leftover Spaghetti Squash Spaghetti with Roasted Red Potatoes

Wednesday

Lunch: Large Green Salad with Grassfed Buffalo Summer Sausage Slices

  • Typical salad: 1-2 large heaping handfuls of mixed greens, chopped carrots, tomatoes, onions, 1/2 an avocado, fresh lemon juice and olive oil

Dinner: Mustard Glazed Chicken Thighs from Practical Paleo, steamed broccoli and Homemade Sweet Potato Fries. I buy my chicken here.

Thursday

Lunch: Large Green Salad with Grassfed Beef Salami Slices (Salad same as Wednesday)

Dinner: Leftover Mustard Glazed Chicken Thighs from Practical Paleo, steamed broccoli and Homemade Sweet Potato Fries

Friday

Lunch: Grassfed Chuck Steak with a side of Roasted Root Vegetable Hash (I only had carrots and beets on hand, so that’s all I used for this recipe)

Dinner: Will be on the road headed to Houston where we are flying out to Costa Rica, so not sure! You might see a post show up on Instagram of what we end up eating if you follow me @holisticallyfed. See you over there!

**Disclaimer: not mentioned above as part of meal plan, but raw cookie dough was also consumed in not so small quantities this week. I bought it for some high school girls who were supposed to come hang out at my house this past weekend and then that plan fell through so I was left with it all unconsumed sitting in my fridge. What’s a girl to do?!! Yep. I ate it. My husband helped though haha. I share this just so you know I am not perfect and definitely indulge every now and then! Important part is there was no guilt or self hate talk that followed and it definitely is not an everyday thing I eat stuff like that. Life goes on and I did not gain 10 lbs bc I ate it either lol! Life is too short to stress about eating something not so healthy occasionally. Own the decision you made, and move on.

 Meal Prepping Tips

  • Pick a day to meal prep where you have about 2-3 hours
  • On this day make enough tuna salad to last you 2 lunches (make sure you adjust the ingredients accordingly)
  • You can also whip up your spaghetti recipe to last you 2 dinner’s worth as well, or you can prep just some of it ahead of time
  • Option to prep ahead of time but not cook the whole thing: Make the meat sauce and store it in the fridge to easily heat up and pour over your cooked spaghetti squash. Chop up your baby red potatoes for the side. All you have to do the next day is bake the spaghetti squash and already cut up roasted red potatoes. Boom!!
  • Chop up all your salad veggies to toss on top of your greens with no prep (onions, carrots, tomatoes, bell peppers etc.)
  • Peel and chop your sweet potatoes to just throw on a pan and bake later in the week to go with your Mustard Glazed Chicken Thighs
  • Chop up your root veggies for Friday’s lunch. You may want to go ahead and bake these with your sweet potato fries when you bake those if you know you won’t have time to bake them on Friday during lunchtime. Just store them in the fridge to reheat later.
  • Put a note on your fridge on when to take meat out of the freezer to dethaw. Seriously, do it!! This saves me more frustration than anything.

Now get to meal prepping!! Hope this helps/gave you some new ideas!

 

Paleo Tuna Salad with Homemade Pesto

If you’re like me, you like quick and easy no fuss lunches. This one is great for busy weekdays or even weeknights if you make a big batch at the beginning of the week. The recipe below is for one serving, but just double up on the ingredients to however many servings you want to make. If you have kids and they are fans of tuna, throw this on some cucumber slices for a healthy homemade lunch-able! That actually sounds good to me too right now 🙂

Traditionally tuna salad is made with mayo, but most mayo sold at the grocery store is made with poor quality oil and just not good for you. You can make your own, or buy some sold by Tessamae’s, but I decided to switch it up with a non-traditional pesto base. It turned out great!

image

Paleo Tuna Salad with Homemade Pesto

Ingredients:

  • 1 can tuna ( I like this brand )
  • 2-3 T. homemade pesto (see recipe below)
  • 1/4 cup tomatoes, chopped
  • 1/4 cup bell peppers, chopped
  • 1/4 cup onions, chopped
  • 1-2 hard boiled eggs, chopped

Directions:

  1. Place your eggs in a pot, cover them with water, place on the stove and bring to a boil
  2. Bring the heat back down to medium, low and let cook for 10-15 minutes
  3. While your eggs are cooking, chop and dice all your vegetables, drain your tuna, toss all in a mixing bowl and stir to combine
  4. Once your eggs are cooked, let them cool in ice cold water for another 10 minutes or so. Peel them and chop them and add to your bowl and stir to combine
  5. Stir in your homemade pesto and store in your fridge to enjoy throughout the week!

Homemade Pesto

Ingredients:

  • 1 cup pine nuts or pistachios
  • 1 1/2 cup fresh basil leaves
  • 2 cloves garlic
  • 3/4 cup olive oil
  • juice of 1 lemon

Directions:

  1. Process the nuts in a good blender ( I use a magic bullet )
  2. Add garlic cloves and basil and process
  3. Add the olive oil slowly until the pesto reaches your preference of thickness and then add lemon juice

My favorite way to eat this is with plantain chips! I use it as a cracker alternative for something salty to serve it on. They are sold at most wal-marts, which we actually have in Paris, Texas!

Hope you like it 🙂 Let me know what you think!

Holistically Fed © 2018 | Designed and Developed by CodeCreative.design