Meal Planning

What I’m Eating This Week…

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It has started. The holiday parties are happening! Every one of our weekends in December has a party planned. I am feeling the extra itch to make sure my weekdays are ON POINT with nutrition and I’m slaying my daily workouts. My “Unstuffed” online bootcamp is underway, and everyone is going strong after Thanksgiving.  I am opening up enrollment for my upcoming bootcamp, which starts on December 11th, TO-DAY! If you would like more information on this group, please email brownellbootcamp@gmail.com with “Bootcamp” in the subject line.

Creating these weekly meal plans are such a life-saver for me. I’m not left staring into the fridge, hoping a meal magically appears. I put together my meal plan before I even head to the grocery store. Where do I gather all my recipes? PINTEREST!! Of course, there are times when I am using my Fixate cookbook  too, or creating my own variations of recipes.

I’m really excited to try this Golden Soup recipe for the first time! It’s loaded with vitamins and other goodies like turmeric. If you aren’t using turmeric in your cooking, you are missing out on a TON of health benefits! It is a powerful antioxidant and anti-inflammatory that has a distinct yellow/orange hue that you might recognize in curry. It also touts possible claims to reduce risk of, and possibly treat cancer and Alzheimer’s Disease. Now I am no doctor and I’m not telling you this, with 100% confidence, this it will do those things, BUT it definitely doesn’t hurt your body and it has a great flavor.

I am going to be making my “famous” (in my eyes at least) portobello mushroom tacos. I love how hearty and “meaty” this particular variation of mushroom is. It has the perfect texture for a taco! If you are a meat-eater, and haven’t tried a vegetarian-style taco, this would be a great place to start. And if you can’t get down with the mushrooms, you can use the quick marinade with beef or chicken.

Do you even Buddha Bowl bro? These are one of my go-to weekly meals because they are seriously just too easy. There are so many variations that you could eat a different creation every day of the week. I like to shop for in-season veggies when I make mine, stopping at the farmer’s market to load up on goodies. In the Fall/Winter months, different types of squash steal the Buddha Bowl show. I plan to top my bowls and salads throughout the week, with this yummy Tahini Dressing.  

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Here are a some guidelines you can follow, when building your bowl. Pick 1-2 two items from each category to create a nourishing and delicious meal any day of the week:

BASE

  • Leafy Greens
  • Spinach
  • Kale
  • Lettuce

VEGGIES (raw, roasted, or sauteed)

  • Cucumber
  • Carrots
  • Zucchini
  • Eggplant
  • Beets
  • Radish
  • Broccoli
  • Cauliflower
  • Tomatoes

CARBS

  • Rice
  • Quinoa
  • Sweet Potato
  • Millet
  • Wild Rice
  • Corn
  • Starchy Squash (acorn, butternut, kabocha, pumpkin)

PROTEIN

  • Meat (fish, poultry, beef)
  • Tofu
  • Tempeh
  • Lentils
  • Eggs
  • Chickpeas

HEALTHY FATS

  • Avocado
  • Seeds
  • Chia Seeds
  • Nuts
  • Olive Oil
  • Tahini
  • Coconut Oil

A LITTLE EXTRA SOMETHIN’ SOMETHIN’

  • Sauerkraut
  • Kimchi
  • Nutritional Yeast
  • Feta
  • Sesame Seeds
  • Pico de Gallo

 

I feel like I should be saying “You’re Welcome” for giving you the HOOK-UP on such a quick, healthy and easy meal to put together throughout the week! Do you have your own special Buddha Bowl recipe to share? I’d love to hear from you!

 

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