We did a lot of eating and cooking at home, but definitely met our limit of 2 open meals during the weekend! There's something about 110 degree weather that influences your desire to cook food. Enough of the excuses!
Sunday evening I prepared meals for the week:
Paleo Meatloaf - This was yet another modification of my normal recipe. I attempted to stretch it by added about a cup of almond meal. However, my ratio of veggies, meat, and egg ended up being insufficient for the structural integrity of the meatloaf! Once I work on it further, I'll share my recipe. I did use all turkey this time, which perhaps made a difference as well.
Carrot Broccoli Salad - Much like last week. My husband loved it so much that I decided to make a giant batch. I used about 18 carrots and a huge head of broccoli.
Hard Boiled Eggs - I will make a tuna salad out of a few eggs to be eaten with Romaine wraps.
Carrot Squash Soup - It's a bit crazy making soup when it's so hot, but it was the easiest to make. I baked acorn squash and sliced carrots. The carrots were covered in coconut oil and ginger during the baking process. I sauteed onions in coconut oil, added turmeric and ginger, then chicken stock from cooking chicken thighs last week. After adding about a cup of coconut milk. this creamy soup turned out great! It wasn't too watery! Instead perfectly hearty.
I also have bok choy, turnip greens, and various other vegetables. I'll need to go to the store on Tuesday or Wednesday to supplement our fruits and veggies.
Day #14 - Monday, August 29
Breakfast
Hard Boiled Egg
Nectarine
Coffee
Lunch
Turkey Meatloaf
Carrot Squash Soup
Pear
Workout - Starting Strength
Post Workout Smoothie - banana, turnip greens, frozen strawberries, dark chocolate primal fuel, flaxseed meal
Dinner
Hamburger w/romaine wraps
