In My Cart

If you hadn’t already noticed, I had to take a couple months off from writing to have some serious me time. Turns out, I missed it terribly and once the pity party was over, I dove back in head-first!

That said, I am excited to start up where I left off with my favorite reoccurring post, In My Cart. This is where I chronicle what and how much I eat, and share some of the recipes with you! Deciding that this weekend would be productive, I packed it full of cleaning, organizing, teaching classes, walks with friends, writing, and more cleaning- so I am getting this posted later than I had wanted.

My whole life I have been an avid 3 meal a day-er, ready to stuff my face morning, noon, and night. At this point, I am experimenting with a 5 meal a day plan. I am two weeks in and loving the results so far! I eat smaller portions, get to eat more frequently (having two lunches is seriously the best idea ever.), my cravings have gone way down, and I have already seen a difference in the scale. This plan consists of the following 4 balanced meals as well as either a cup of coconut yogurt or a protein shake. Days I coach/teach class I will have as many as two protein shakes.

In My Cart-


Shopping List

*Note: Not all things on this list will be included in my meal plan. Some are ingredients for other recipes or to restock on household staples before Derrick gets home! Also, I just really love sushi.

  1. Apples
  2. Green Beans
  3. Carrots
  4. Green Pepper
  5. Orange Pepper
  6. Lemons
  7. Grapefruit
  8. Sweet Potato
  9. Tomatoes
  10. Avocado
  11. Lettuce
  12. Packaged Broccoli Slaw
  13. Egg Whites
  14. Tofu
  15. Turkey Bacon
  16. Chicken
  17. Salmon Fillets
  18. Sushi
  19. Vanilla Almond Milk
  20. Chocolate Almond Milk

The Breakdown

Meal One:

Veggie Egg Bake with Tomatoes and Avocado Slices


This was a super easy dish, I didn’t follow any recipes but used ingredients I had in the fridge. The egg bake includes mushrooms, diced peppers, and chopped spinach seasoned with kosher salt, cayenne pepper, and a little bit of turmeric. I used half carton egg whites, half whole eggs.

Meal two:

Baked Salmon and Green Beans


I call this lunch #1 πŸ™‚ I have been bragging to all my friends at work that I get to eat TWO lunches . They’re all definitely jealous! This is the easiest meal, I make it frequently. The salmon was baked without any seasoning, I will drizzle lemon juice on it when serving. The green beans were boiled.

Meal Three:

Tofu with an Ancient Grain Blend


Lunch #2! Come 2:30 I am usually starving. I’ve handled this by keeping healthy snacks and dried fruit in my desk. The problem is, I eat a weeks worth of almonds and that defeats their purpose. Even too much of a good thing is still too much. Womp, womp. I baked the tofu at 375 for a bout 20 minutes just to firm the outside. I’ll season it with a sodium free table seasoning before serving. The Ancient Grain blend is from Sams Club (our version of Costco) and cooks just like Quinoa.

Meal Four:

Homemade Garden Salad with Chicken and Green Garlic Dressing


Ok, this meal is probably my favorite (and so easy!). One of my favorite salads in a pre-made ‘Garden Slaw Salad’ from one of the grocery stores in town. It comes with a bag of the greens with bacon bits, sunflower seeds, and cranberry garnishments. I could eat this every day, but it’s over 5 dollars a bag! I figured out I can make it myself for a few dollars less, and omit the bacon bits I always throw out. A quarter of a bag of broccoli slaw, baked chicken (no seasoning), dried cranberries, toasted (unsalted) sunflower seeds, and Annies Green Garlic dressing…perfection.

Total cost this week: less than $95.00 (including unused ingredients)

Total cook time: About 2 hours for prep, cook time, pan scrubbing, and snapping some quick picks of the final product…I try to keep my dishes simple enough to cook all at the same time; Multiple pots boiling, multiple pans baking, and cleaning along the way!

This is just a snapshot of how I plan to fuel myself for the next 5 days. I try my hardest to stick to plan, but allow for deviation when it has to happen. I’m on the go from the minute I wake up until I go to sleep, so I listen to my body and don’t deprive myself.

Have you tried meal-prepping? What works for you to keep you on track all week?

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