Clean Eating: A Weekly Meal Plan

As the world opens back up, I feel like I have been traveling, eating and drinking alcohol so much more than I have for the past 14 months. Although it has been great to see friends and family again and get back to the things we used to do, the recent over-indulgences have left me feeling bloated, tired and achey. To reset myself, I decided to eliminate alcohol, coffee, gluten and processed foods for one week.

One of my all time favorite things in life is a piece of peanut butter toast in the morning. I love sourdough bread, but I decided to swap gluten for protein this week so for breakfast, I alternated between my favorite yogurt bowl: Fage O% Milk Fat yogurt, Kind Granola, cinnamon and local honey and eggs with freshly made salsa.

For lunch I mixed it up by making a smoothie or ordering from Sweet Green or Chipotle and I decided to get the most creative with my dinners for the week. I didn’t realize it, but Will and I normally eat quite a bit of gluten so it was a bit of a challenge to eliminate that for a week of meals. Since I never know what our weekends will bring, I only plan meals Monday through Thursday night, here’s a look at what I made for the week!

The Defined Dish Mushroom Lettuce Cups

Monday Dinner: The Defined Dish Mushroom Lettuce Cups. Will and I absolutely LOVED this recipe. It was so easy to cook (and clean up) and it was surprising filling. I had three and I lost count of how many Will had..maybe seven? I’d highly recommend these if you’re wanting to eat clean or eliminate meat and fish.

Build Your Own Taco Salad Night

Tuesday Dinner: Taco Salad Night! I think this was my favorite meal of the week. For our taco salad, I used chopped romaine lettuce, taco meat (2 lbs. ground beef cooked with half of a diced white onion, salt, pepper, 1 tbsp. chili powder, 1tsp. ground cumin, 1 tsp. oregano), shredded cheese and black olives. Instead of using salad dressing which can be highly processed, I got a freshly made salsa from Central Market and topped the salad with my homemade guacamole (3 avocados, half of a diced white onion, 1 diced jalapeño, 1 tbsp. Maldon salt, 1/2 of a lime squeezed and topped with chopped cilantro.)

We also loved this meal and I served it as a “build your own taco salad” so I got to make mine exactly how I wanted and Will got to do the same for his. Super easy to make, filling and very healthy.

The Defined Dish’s Mongolian Chicken

Wednesday Dinner: The Defined Dish’s Mongolian Chicken with a carrot ginger spring salad. I’ve always loved Mongolian Beef, but had never heard about Mongolian Chicken until I saw it from the Defined Dish. As with all of Alex’s meals, it was amazing and SO easy to clean up…another one of her one pot wonders.

Because Will and I normally have some sort of a starch with our meals, I just made more chicken than I normally would and more salad to make sure we were both full and it worked out perfectly.

Broccoli with Grilled Chicken and homemade Alfredo sauce

Thursday Dinner: Broccoli with grilled chicken and homemade Alfredo sauce. By Thursday, I was ready for some comfort food so rather than making my favorite fettuccine Alfredo, I swapped the noodles for broccoli. I never use store-bought Alfredo sauce and I’m not saying my homemade sauce is light, but it is not heavily processed.

To make the sauce, heat 1/2 stick of butter in a sauté pan over low heat and add in 1 cup of heavy whipping cream–let simmer for five minutes. Slowly whisk in 1 and 1/2 cups of freshly grated parmesan cheese. Finally add in 2 tbsp. chopped Italian Parsley, 2 cloves of chopped garlic and salt and pepper to taste.

By the end of the week, I felt refreshed, my skin looked clear and dewey and I lost three pounds. How have you stayed healthy as life gets back to normal? Leave me a comment and let me know!

XO,

Brit

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