Oh, hello there, friends!
I’m in a great mood because I’m 4 days away from vacation. I’ll be boarding a plane to Austin on Friday night with Ashley to visit our brother, Mike, for 4 days!! Seriously, much needed – for all of us!
This week will be pretty jam packed, I imagine, but I still did a Meal Plan and workout schedule, so that I can stay on track. There are also two recipes, one here and one posted yesterday, as well as a grocery list – I’ve been a busy girl!
Meal Plan Week 4:
Breakfast – Coffee + Soy Milk + Agave and Overnight Oats with blueberries and cinnamon
Snack – Fage Greek Yogurt
Lunch – Leftover Tuna Salad (See recipe)
Snack – Banana
Dinner – SHAKEOLOGY!
Breakfast – Grande One Pump Pumpkin Spice Latte and Banana
Snack – Chips and Salsa
Lunch – SHAKEOLOGY
Snack – ½ English Muffin with PBJ
Dinner – Southwest Stuffed Quinoa Peppers
Breakfast – Coffee + Soy Milk + Agave and Toast with Apple Butter
Snack – SHAKEOLOGY
Lunch – Leftover stuffed pepper
Snack – Grapes
Dinner – 2 eggs, 1 piece wheat toast, Morningstar Sausage
Breakfast – Coffee + Soy Milk + Agave + Overnight Oats
Snack – Carrots + hummus
Lunch – Salad with spinach, pine nuts, cranberries, feta, carrots, and balsamic
Snack – ½ cup Progresso Lentil Soup
Dinner – Sweet potato + Tomato Basil Veggie Burger, no bun
Breakfast – Coffee + Soy Milk + Agave + hot oatmeal
Snack – N/A
Lunch – Shakeology
Snack – PB toast + banana before airport
Dinner – TBD – Austin bound!!!
Southwest Quinoa Stuffed Peppers
- 4 large bell peppers
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can diced tomatoes, drained,
- 1 can black beans, drained and rinsed
- 1 yellow onions, chopped
- 1/4 cup cilantro
- 3/4 cup corn
- 3/4 cup pepper jack cheese
- 1 clove garlic, minced
- 1/2 tsp of chipotle powder
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp of garlic powder
- 1/2 tsp dried oregano
Preheat oven to 350.
Combine 1 cup quinoa and 2 cups broth in a sauce pan and bring to a boil. Reduce heat and simmer 15-20 minutes, or until all the liquid is absorbed.
Meanwhile, slice off the tops of the bell peppers. Pull out the core along with any excess white ribs or seeds. Put 1 tablespoon of cheese at the bottom of each.
Sauté the onion (reserving some for garnish) and garlic for 3-4 minutes in the pan. Add black beans, corn and tomatoes and sauté for about 3 more minutes. Remove from heat.
Pour the quinoa into the pan and toss to combine. Add the cilantro, chipotle powder, cumin, chile powder, garlic powder, and oregano. Sprinkle with salt and pepper to taste. Thoroughly mix in the seasonings.
Stuff the bell peppers with as much quinoa mixture as you can fit inside. Bake for 20-25 minutes.
Add the cheese to the tops of the peppers and cook an additional 10 minutes or until the cheese is golden and bubbling.
4 Bell Peppers (I got 2 red and 2 green)
Canned Diced Tomatoes
Can of corn
Almond milk/soy milk
Fage Greek Yogurt
Nuts and Grains:
Whole Wheat Bread
Whole Wheat English Muffins
Black beans (can)
Progresso Lentil Soup
Tomato Basil Burgers (Morningstar)
Cream of Mushroom Soup
Weekly Workout Schedule
Monday – Muscle Madness
Tuesday – 3 mile run + CX Burn Circuit 1
Wednesday – Turbo Fire 45 + Abs
Thursday – TBD (packing and hanging with parents)
Friday – Vacation! – Run + CX
Hope you have a great week planned! I’ll be back tomorrow.
Also, I’m looking for guest bloggers for the coming week while I’m on vacation. Please email me at email@example.com if you’d be interested – topic of your choice!