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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!

 

Spaghetti Squash Spaghetti

So you’re trying to give up grains and pastas and wondering will I ever be able to eat spaghetti again???!!? The answer is yes, and it will be better than you think even without any pasta noodles! That’s right, spaghetti without any pasta and you won’t even know it. I served this meal to a high school kid who claimed to not like vegetables, and he didn’t even know the difference in this and regular spaghetti. He loved it and I’m sure you will to!

Spaghetti is one of those classic, easy weeknight meals that everyone loves and a meal that you can make a LOT of all at one time to last you throughout the week. If you know me, I am all about saving time in the kitchen and keeping things simple throughout the week, and this meal is one way to do it. Whip up a large batch of this to last you at least 3-4 dinner’s at the beginning of the week and you will be golden. Serve it with a large side salad or some roasted garlic potatoes if you’re craving something starchy to go along with it. I even like to eat this cold the next day for lunch sometimes. Yum.

image

Spaghetti Squash Spaghetti, serves 6

Ingredients:

  • 1 large spaghetti squash (Here’s what one looks like if you have no idea what I’m talking about )
  • 2 lbs. ground beef (grass-fed preferably. I buy mine here)
  • 1 large white onion, peeled and diced
  • 2, 14 oz. cans tomato paste ( I like this brand )
  • Italian Seasoning, approximately 1 T. or more. Adjust to your liking.
  • 3-4 cloves crushed garlic, or garlic salt to your liking

Directions:

  1. Preheat your oven to 425, cut your spaghetti squash in half down the middle lengthwise and spoon out all the seeds
  2. Place your spaghetti squash on a cookie sheet, open face down and bake for approximately 30-40 minutes or until the outer shell is soft to the touch and the inner part of the squash peels apart like noodles with a fork
  3. While your spaghetti squash is cooking, sauté your onions until translucent and then add in your ground meat and cook through
  4. Once your meat is cooked, pour in your tomato paste and add your seasonings and stir to combine. Let simmer for about 5-10 more minutes to let the flavors combine.
  5. Taste and adjust seasonings to your liking
  6. Once the spaghetti squash is cooked, scrape out the noodles into a large bowl and pour your meat sauce over it and stir to combine
  7. Serve immediately or store in the fridge to enjoy throughout the week!

Now go make this and let me know if you can even tell the difference! More importantly let me know if your kids can because they are the tricky ones to get to eat healthy, but it starts with you the parent!

 

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