Weekly Meal Plan

I'm slowly getting back on top of my diet again. And by diet, I mean what I'm eating, not a "diet." I hate "diets," but love a healthy diet.

I read Jillian Michael's "Master Your Metabolism" when I was at my parent's house for summer break, and while it didn't open my eyes to a new way of living, it was a good refresher, and a great inspiration for me to stop poisoning my body with junk.

So this week, my goals are to eat whole foods, organic whenever possible, and drink lots of water. I'll also try to stick to Jillian's "schedule" as closely as possible--basically, eat breakfast, lunch, an afternoon snack, and dinner spaced 4 hours apart. Jillian also recommended not eating carbs after your afternoon snack, so I'll try that, too (but i LOVE my carbs, so we'll see if I feel like I'm starving myself...).

My breakfasts will look like this:

• 2 eggs and 1 cup oatmeal (both organic, eggs free range)
• 6 oz Fage greek strained yogurt + 2 oz Laughing Cow cheese and 1 cup berries (berries probably not organic, but locally grown and purchased at the farmer's market)
  

My lunches look like this:

• Leftovers from dinner. Hey, I'm cooking for 1 over here.
  

My afternoon snack will look like this:

• 1/2 cup hummus and unlimited carrot sticks (both organic)
• 1 oz cheese (I have Laughing Cow Swiss and LC Babybel) and unlimited blueberries or one apple (fruit purchased at the farmer's market, but probably not organic)
• 1 cup yogurt + fruit combo above
  

And my dinners, oh my dinners:

• Fat Bridesmaid's Fajitas and Salad (Organic Baby Spinach)
  
• Oven BBQ'd Chicken and Stir Fried Veggies (not organic, but bought at the farmer's market)
• Zesty Herb Chicken and Suzanne's Spinach/Tomato/Feta Pasta (yeah, I know it's carbs. I said I'd try)
  
• Roasted Garlic Chicken and Green Bean Amande
• Pasta Primavera with Shrimp (carbs here again, but 2 dinners a week with carbs is SUCH an improvement for me)