Planning = Success: our weekly menu plan

I’ve been trying to plan and track our meals and cooking schedule each Sunday so we’re never at a loss for what to eat. Nothing thwarts your good intentions faster than finding yourself with an empty stomache and an empty fridge at the same time. What’s not shown on the board are the left-overs planned for post-workout meals, which I’ve been taking to the gym with me and eating right in the change room as I dry my hair and get ready to go back to work. These meals are typically 1/2 cup of yams and 4 oz of whatever protein we cooked the day before. Dave and I are a family of two, but we always cook larger portions of food because left-overs are essential to keeping us on track and minimizing kitchen time.

Tonight we put a few good hours prepping food. Dave made a dozen green salads, I made our favorite Meat-lovers Breakfast and we had some pretty tasty (albeit fatty) Dry-rubbed Beef Short Ribs from Food Lover’s Primal Palate for dinner. The spice rub is incredibly tasty, but I think next time I’ll boil the ribs first to cut down on the fat. If you’re into paleo eating, you’ll know that fat’s not a problem when you’re eating good meat. And this was – local and drug free, but it’s just not our preference.

As the week progresses, We’ll snap some photos and share more recipes. In the meantime, what’s on your menu this week?

 

Advertisements

One comment on “Planning = Success: our weekly menu plan

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s