Happy Sunday! Here’s a recap of my week of meals and workouts. If you’re meal prepping today, I hope this gives you some fresh ideas. Wishing you a healthy week ahead!
Sunday: Southwestern Chicken Salad at TGI Fridays — We celebrated Eric’s dad’s 63rd birthday. It was a full weekend in our hometown with family, since both of our brothers have weddings coming up in September and October. On Sunday evening we met Eric’s side of the family to celebrate. I forgot to snap a photo of my meal.
Monday: Mediterranean Salad Bowl at Olea Mezze Grill in Maitland
Olea is one of our favorite fast-casual spots. It’s a build-your-own mezze bowl, like Chipotle but for Mediterranean flavors. I usually get mixed greens, rice, gyro meat, hummus, tzatziki, beans, cucumbers, tomatoes and lots of pickled onions — they’re seriously the best. Everything is finished with crumbled feta and pita croutons.
Tuesday: Enchiladas and Roasted Broccoli
My friend Ashley and I tried Body Combat at the Y. It was my first time and it was a blast — the vibe was “don’t take yourself too seriously.” A couple of people were clearly pros (and instructors), while the rest of us looked a bit silly, but it was a great workout and I definitely broke a sweat.
For dinner I used leftover shredded chicken (I keep cooked shredded chicken in the freezer for quick meals) to make enchiladas and served them with roasted broccoli. The photo isn’t my best — Parker was fussing and I was starving, so my phone pictures were a little frantic.
Wednesday: Chicken Pasta with Plenty of Veggies
I sautéed garlic, mushrooms, and onions in olive oil, then added fresh peas, sun-dried tomatoes, broccoli, and kale. While the veggies cooked, I boiled pasta and roasted chicken in the oven. Once everything was ready I tossed the pasta with a splash of balsamic, stirred in ricotta for creaminess, and folded in the chicken. It was flavorful and satisfying — Parker loved it too.
I skipped a workout that day because my neck was really sore. I initially thought I’d slept wrong, but suspected it might be from the Body Combat class the day before.
Thursday: Leftover Pasta
I spent the day wrapping up deadlines and coaching nutrition clients — one of those hectic, non-stop days. My neck was still bothering me, so I booked a last-minute massage in the evening and got a little escape for some R&R. It felt amazing. Eric reheated the pasta leftovers for dinner.
Friday: Chicken Nachos
I spent the day recipe testing, so Friday didn’t feel like a typical weekend start. Before dinner Eric and I walked around the block with Parker. We made quick nachos using leftover shredded chicken, white beans, onions, enchilada sauce and cheese, and served them with plenty of lettuce and plain Greek yogurt on the side.
Saturday: Roasted Lemon Pepper Chicken (Trader Joe’s) with Garlic Butter Ricotta Pasta + Brussels and Zucchini au Gratin
This dinner tasted fancy but was super simple. I roasted Trader Joe’s lemon pepper marinated chicken, and made an au gratin of sliced zucchini and Brussels sprouts tossed with curry powder, Italian seasoning, salt and pepper, then mixed with cheddar, breadcrumbs and butter before roasting. It was a big hit with everyone.
I also met my friend Layne, whose baby is three weeks younger than Parker, and we did a 3.8-mile walk/run around Winter Park. We grabbed coffee afterwards and chatted while our partners babysat. Later Eric and I did a quick two-mile spin around Winter Park with Parker before the evening storms rolled in — so yes, that was a double-session kind of day!