Menu Plan

Time to Regroup

One of the key takeaways from BLS was that we are all members first, then employees. No matter how far we’ve come or how far we have to go, it will always take hard work and dedication to stay on track. It does get a bit easier over time, but it also gets easier to think that I know what I’m doing and don’t have to pay attention to what I’m eating.

That is not the case.

After getting back from BLS, I took a cab to my apartment, threw on a dress, and immediately went out to catch the end of one of my best friends’ engagement parties. I stayed out too late celebrating, then slept too late on Sunday and had to unpack upon waking up and head out the door for another Weight Watchers commitment where we met as a whole territory. I feel like I’ve barely had a second to breathe lately!

While I was sitting in the meeting listening to the exciting things we’ve done in the area over the last year and what we have to look forward to for the next year – it dawned on me. I’ve been so caught up in being a Weight Watchers employee and haven’t been focusing on myself as a member. I had stepped on the scale before the meeting and after the whirlwind of the last few weeks and saw a number I was not happy with, and quite frankly isn’t acceptable since I now work for Weight Watchers.

It’s time to stop that.

I decided to make a stop at Trader Joe’s on my way home from the meeting, invest some time menu planning and cook for the week for the first time in a while. It felt really good to refocus and spend an hour getting some food ready for the week so I can stay on track/get back to my goal weight even though I do have another busy week ahead.

In terms of prep, I cooked a huge spaghetti squash (1 hr at 400 degrees), made 3 servings of steel cut oats, and defrosted half a batch of those amazing black beans that was leftover from the last time I made them. Here’s what I came up with for a meal plan:

Breakfast Lunch Snack Dinner
Monday Pumpkin Oatmeal with cottage cheese and sliced banana Spaghetti Squash, Kale, Feta, Poached Egg (Recipe coming!) Greek Yogurt w/Apple Brown Rice bowl w/black beans, cheese, tomatoes, salsa, tortilla chips
Tuesday English Muffin w/Sunbutter + banana Black Bean Taco Salad (Spinach, bbs, corn, salsa, chips, cheese) Cottage Cheese w/defrosted berries Reader Get Together at Sweet Green
Wednesday Pumpkin Oatmeal with cottage cheese, banana Black Bean Taco Salad (Spinach, bbs, corn, salsa, chips, cheese) Greek yogurt, defrosted berries, vanilla Spaghetti Squash with garlic, evoo, egg, parmesan
Thursday Pumpkin Oatmeal with cottage cheese, banana Leftover Spaghetti Squash with garlic, evoo, egg, parmesan Greek yogurt, Veggie Fried Rice w/tofu
Friday Toasted Waffles w/Sunbutter + banana Leftover veggie fried rice w/tofu Cottage Cheese w/defrosted berries Dinner at Jaleo with Jen and Alexa

It feels so good to have a meal plan for the first time in AGES. I used to post them every Monday along with groceries, and while I don’t want to get back into the habit of doing that every week, I think I need to start doing it semi-regularly for my sake!

And while I was at it, I’ve also been slacking a bit in the workout department. Here’s my plan on that front for this week:

    • Monday: 45 min Total Body Conditioning class, 15 min stairmaster
    • Tuesday: 45 min Spin Class
    • Wednesday: rest
    • Thursday: Outdoor Run (~ 4 miles)
    • Friday: Weights + Cardio – tbd

Mini goals for this week include:

    • Drink at least 64 oz of water at work every day this week (check for yesterday!)
    • Bring breakfast/lunch to work every day
    • Stick to 29 pts+/day all week
    • Workout 4x
    • Try to get at least 7 hours of sleep each night

What is one thing you want to or need to focus on this week?

PS: Tonight is the reader get together at 6pm at Sweet Green in Dupont. I hope to see you there if you’re local!!

Menu Plan Monday

Boo another weekend gone. And only THREE left in my current apartment before I move into the city – cahrazy!

I have to say, I am seriously kicking this kitchen clean out challenge’s BUTT. I have done so well limiting my grocery spending and working my way through my pantry/fridge/freezer and though I still have a few weeks left, I’m quite impressed with my progress. And humble about it, too. Winking smile

Yesterday, I took a trip to Whole Foods and managed to do really well there.

Here’s everything I got:

Let’s take a closer look:


    • Spring Mix
    • Peaches (99 cents a lb!)
    • Organic red grapes (2.99/lb)
    • Organic Bananas x5
    • Quart grape tomatoes ($2.99!!)
    • Organic Green Beans


    • Multigrain Pop Cakes (see below)
    • Fage 0% ($3 on sale)
    • Organic Firm Tofu
    • Vidalia Onions x2
    • Organic Collards

The new-to-me purchase of the day:

Multigrain Pop Cakes. They are sort of like a cross between rice cakes and pop chips with an almost rice cake like texture. Sort of hard to explain, but check out the stats:


A serving is six of them, and they are pretty big – about the size of a corn tortilla. 6 have 3 pts+, so you get 2 for 1 pointplus. Not bad!

And the ingredient list?


Short and pronounceable. Win!

The total damage from the trip?

Just 23.74! Woohoo.

Here’s what I came up for a meal plan, using up all the fresh stuff I bought plus working my way through some things still left in my kitchen:

Breakfast Lunch Dinner
Monday Eggs w/toast and tomatoes, grapes Salad w/black beans + cheese + pop cakes Collard Wraps
Tuesday Overnight Oats in a Jar w/banana Leftover Collard Wraps w/Popchips Sesame Tempeh w/steamed spinach
Wednesday Green smoothie w/greek yogurt, milk, frozen fruit Leftover tempeh and spinach over salad Refried bean and Cheese burrito, steamed collards
Thursday Bagel thin w/peanut butter and banana Bean + Cheese burrito w/veggies Linguini with white clam sauce
Friday Greek yogurt w/frozen berries + cereal Leftover linguini w/white clam sauce BBQ Tofu + green beans

I’m most excited about the collard wraps for tonight – they’re something I’ve been wanting to make for a long time and am finally getting around to! I’ll do a step-by-step recap of the technique later this week – don’t worry.

And just for kicks, here’s my workout/marathon training plan for the week as well:

  • Monday: 1 hour outdoor yoga – Check!
  • Tuesday: 5 mile run
  • Wednesday: The Shred
  • Thursday: 35 minute intervals
  • Friday: Rest
  • Saturday: 12 miles (!)
  • Sunday: Rest

What dinner are you most looking forward to this week?

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