Who else is loving this awesome weather here in Indiana? This weekend it was finally sunny and in the upper 70's. I took full advantage of the natural sun light to get some awesome food pictures.
Here is my meal plan for this week:
Post workout: 3/4 c. Puffin cereal with 1/3 c unsweetened vanilla almond milk & 2 egg white muffin cups
Snack 1: 1/2 c Bob Red Mills Gluten Free Rolled Oats with 2 scoops Rich Chocolate Nuzest Protein Powder
Lunch: 4 oz. Salsa, Texas Salsa Verde Chicken, 100g asparagus, 1/3 c cooked quinoa
Snack 2: 2 rice cakes with 1 T Justin's Honey Almond Butter
Dinner: 5 oz slow cooked Salsa Verde Chicken, 113 g yellow squash, 1/3 c cooked quinoa
Here is a picture of an omelette I made this weekend.
In a skillet add 1 tsp. coconut oil. Once the pan is hot, add broccoli pieces and 2 chopped asparagus spears. Place a lid on top and let the veggies cook. Add 2 eggs to a bowl with 2-3 T of unsweetened almond milk. Whisk together. Once vegetables are cooked and tender, add the egg mixture to the pan. Wait until the eggs are set on top and then flip the omelette. Fold the omelette over and top with Salsa, Texas Hot Salsa.
Here is a picture of my lunch I prepped for this week.
Slow Cooker Salsa, Texas Chicken
3-5 lbs chicken
1 jar of Salsa, Texas Salsa Verde
1/2- 1 c water
In a slow cooker, add the chicken. Top with the jar of Salsa and water. Place on low for 6 hours. After 6 hours, open the top of the crock pot and shred the chicken. Return the chicken to the crock pot and let the chicken cook in the salsa mixture for another 1-2 hours.
Cut the ends off the asparagus and place on a foil lined baking sheet. Top the asparagus with Paleo Powder. Roast the asparagus in the oven at 400 degrees for 30 minutes or until tender.
Cook according to packaging instructions
Egg White Muffin Cups
Green onions, chopped
Salsa, Texas Hot Salsa
Separate the eggs so that you are left with the egg whites. Preheat the oven to 350 degrees. Place a few green onion slices in the bottom of a silicon muffin pan. Place the silicon muffin pan on a cookie sheet to make it easier to transport to the oven. Next, add egg whites to each muffin cup until it is almost full. Top each muffin cup with 1 T of salsa. Bake for 30 minutes or until the eggs are set.
This was the same meal, I just used yellow squash instead of asparagus. I cooked it the same as the asparagus above.
Here are some links:
I hope you all have a fantastic Monday!
Let me know if you have any questions below in the comments.
Also I am looking for ideas of thing you would like to see more of... so let me know!
"It's a beautiful day, don't let it get away."