This past week was kind of crazy for me. It was my first week of actual clinical rotations and my schedule was nuts. I would eat lunch anywhere from 11 to 2:30 every day, and then I worked out right after work every night. Most nights I left Dallas around 4:30-5, but a few nights I didn’t leave until 6ish.
Therefore, the food situation was a little weird for me. I’ve been trying to eat smaller lunches and dinners because I eat so many snacks throughout the day. When you eat breakfast at 6:30 and don’t have lunch until 1:30-2:30, your body needs a few extra snacks!
So here’s what I made for the week and what my meals actually looked like. Thankfully Matt was able to eat the food that I didn’t get to eat, so for the most part we finished everything I made.
I actually bought groceries at three different stores last week! I went to Trader Joes, Central Market and Wal-mart. Therefore, the pictures are a little unorganized.
Bananas, romaine lettuce, celery, spaghetti squash, tomatoes, bell peppers, blueberries, cucumber, hatch chilies, sweet potatoes, nectarines
Black beans x2, refried beans, chicken stock, corn tortillas, mojo clif bars, fruit leather, mozzarella cheese, 96% lean ground beef, canadian bacon, buffalo and turkey jerky
low-fat buttermilk, ready brown rice, bread machine yeast, chipotle peppers in adobo, tomato paste, crushed tomatoes, tomato sauce, whole wheat bread, brown sugar, cheddar cheese
As for meal prep, I actually started on Saturday afternoon and made a few things to lighten Sunday’s load.
My southern cornbread that I split into bags of 6 and popped both in the freezer. I pulled out one bag later in the week for us to eat.
Homemade enchilada sauce from the Happy Herbivore cookbook. This also was split into two batches the next day (after it had fully cooled). I stuck one half in the freezer, the other half got used for the week.
Sunday, I made the rest of the food for the week:
Whole wheat blueberry flax muffins (from the Sparkpeople cookbook) and hard boiled eggs for breakfasts. Half these muffins also went into the freezer to be eaten THIS week for breakfasts.
BTW – have you ever seen this happen to an egg? I don’t know what the heck happened, but we had to go out for more eggs since I ruined some of the brown ones and ran out.
Cut veggies for the week: bell peppers, celery, onions and cucumbers. Plus sweet potato and black bean chili from Eating Well.
Spaghetti squash and beef/veggie ragu sauce (from the Weight Watchers One Pot cookbook)
So, breakfasts for the week were a muffin, a hard boiled egg and a nectarine.
Snacks were raisins, mojo bars, jerky and stuff I ate at the hospital when I was in rounding on the floors and needed a snack (we had cheese and graham crackers we could snack on)
Spaghetti squash, beef and veggie ragu with parmesan cheese
Protein-banana smoothie with greek yogurt and veggies on the side (this day I ate lunch at 2:30, came home and lifted weights and didn’t want a heavy dinner)
Lentil enchiladas with raw onions on the side (no that’s not rice, those are onions )
Grilled mozzarella and tomato sandwich (had a protein shake right before this after lifting weights)
Weekend breakfasts: homemade brown sugar and cinnamon oatmeal; scrambled egg, whole wheat toast, yogurt and banana
I’ve also been trying to take more pictures of my lunches to show y’all, since I eat at the hospital every day. Here are two from this week:
Salmon, spinach, zucchini and roasted tomatoes
Baked chicken parmesan, asparagus, green beans with almonds
So, I didn’t get to eat the chili this week – but that’s okay. Overall, I made a trying week work by picking really healthy lunches (compared to what I COULD order) and focusing on eating quality snacks. Sometimes that means I have to shift my dinner around to make it work with my workout and such, but I lost weight this week – so clearly something is working!