Well, try writing a meal planning blog post when you’re on a 24-hour liquid diet.
Ugh.
I have to have a medical procedure later this morning (more to come on that later this week), which means I haven’t been allowed any solid food since Saturday night.
So trust me when I say that sitting here and mapping out our meal plan for the week is slightly torturous, which is why I’m posting this on Monday, rather than on Sunday, like I usually do.
But I will say, being forced to drink so much liquid is doing wonders for my “Drink More Water” challenge, which is good, because I have been a total slacker the last few days. I started off strong, but as the week progressed (and we became increasingly busy), I felt myself slipping back into my old (non-water-drinking) habits.
But it’s a new week. A fresh start. And with that, here’s what’s on our menu this week:
Monday: Zucchini frittata (using the gorgeous white/pale green zucchini from our farm share)
Tuesday: “Kitchen sink” salad
Wednesday: Roasted veggies and quinoa cakes
Thursday: Whole wheat pasta with zucchini, Parmesan and garlic oil
Friday: Mac and cheese for the kids; TBD or leftovers for grown-ups
Saturday: Birthday party for my beautiful niece
Sunday: Almond gazpacho (similar recipe)
Today’s procedure meant I couldn’t really work out yesterday or today (obviously), so I’ll try to make it up later this week. Here’s the plan:
Monday: Off
Tuesday: Elliptical in basement (Dr. G. traveling)
Wednesday: Body Pump
Thursday: 4 mile run
Friday: Weights workout in basement in AM, 3 mile run (lunchtime)
Saturday: Body Pump
Sunday: 7-8 miles
Looking for more meal or menu planning inspiration? Check out Mommy Run Fast and OrgJunkie and you’ll find hundreds of meal plan ideas and suggestions!
What are you making this week?