I’m posting this one at the tail end of the week so I can honestly say that this meal plan was AMAZING! Super delicious and most of the dishes were easy to modify for my limited diet. I’m still working out how to eat enough – it’s amazing how many vegetables I can put away and still not feel full!
Planning snacks I can turn to is super important because when I’m hungry I want food NOW! But it seems like my blood sugar has stabilized nicely because while I might get super hungry, I don’t get the dizziness and moodiness anymore.
This is certainly a process and the one thing I’ve definitely found to be helpful is to not get too dogmatic about what I’m not allowed to eat. More than anything, this has been a great opportunity to eat even healthier than I was and get a little more in tune with my relationship with food. That is a huge win!
What are you cooking this week?
Breakfast
Kale, Sausage, and Sweet Potato Hash
Smoothies – My kids are loving this Strawberry Banana Yogurt Smoothie!
Lunch
Turkey Sandwiches
Leftovers
Dinner
Jackfruit BBQ Sandwiches – Sprouts only carries jackfruit in 14 oz cans instead of 20 oz like the recipe calls for, so I’m subbing in 8 oz of sliced mushrooms to make up the difference
Greek Turkey & Rice Skillet w/ Mediterranean Cauliflower Rice
Asian Chicken Chopped Salad – I seasoned chicken thighs with a Chinese Five Spice rub and some fresh grated ginger then cooked them in a skillet. For the salad, I subbed shredded romaine lettuce for the cabbage.
Snacks
Pineapple Guacamole w/ Carrot Sticks and Wasa Crackers
Baby Carrots, Cucumbers and Cheese Sticks