I decided to get a little more creative with my meals this week, which made me plan a little bit more too! It was well worth it because I have been loving every meal that I’ve eaten. You know it is a good meal when you think about it all day… just waiting for the time you get to eat it. Is that just me? Does anyone else do that?!
If you have questions about how I prepared any of these foods, then check out yesterday’s post Grocery Shopping & Meal Prep Week 17. Now here is Day in the Life: Mel’s Meals:
4:30am – Pre-workout:
I was up bright and early, starting my day with 1 liter of water. Half was mixed with 1 scoop MusclePharm Assault (pre-workout supplement) and the other I drank plain.
I also had 1/4 cup 1% cottage cheese mixed with 3 grams vanilla protein powder. I topped that mixture with 1 Tbsp Cinnamon Raisin Toasted Muesli for some extra carbs before my workout.
6:45am – Meal #1:
Breakfast was an egg scramble. I cooked 1/2 cup kale and a couple tablespoons of the pepper-onion mix I’d made during meal prep. I used 2 eggs plus 4 egg whites for the scramble. On the side I had 1/2 peach , 2 Tbsp blueberries, 2 Tbsp blackberries and 2 Tbsp raspberries. I also had a cup of coffee with 1/2 Tbsp Half & Half and 2 Tbsp unsweetened almond milk.
10:00am – Meal #2:
My mid-morning snack was a roasted peach yogurt parfait and it did not disappoint! I had 1/2 peach roasted, plus 6 oz Greek yogurt mixed with 1/3 scoop MusclePharm Isolate Protein (vanilla). I sprinkled cinnamon, 1/2 Tbsp hemp hearts and 1 Tbsp Cinnamon Raisin Toasted Muesli on top. It is a great snack and I am happy I get to eat it all week long!
12:00pm – Meal #3:
My Sales Manager asked me to attend the September Sales Meeting (a week early) to talk to our new employees about my position with the radio stations. I took my own lunch with me, rather than ordering something for take-out. I had a burrito bowl with 3 oz lean ground beef, 1/4 cup pinto beans, 2 Tbsp brown rice, 2 Tbsp sweet corn, 50 grams diced zucchini, 2 Tbsp 505 Green Chile and 2 small charred shishito peppers. Delicious and very filling!
4:30pm – Meal #4:
I like to keep my meals spaced out fairly evenly, but sometimes it doesn’t work out that way. We got back to the office late, so I ate once I was back (I had driven). More than four hours is bit long for me to wait between meals. I was hungry! My mid-afternoon meal was 1 1/2 cups spaghetti squash, 15 grams pesto, 4 oz ground turkey (measured BEFORE cooking), 1/2 cup cooked kale and 50 grams broccoli.
I ate the broccoli cold (I love it that way for some reason) but mixed the other stuff in a bowl and heated it in the microwave.
7:30pm – Meal #5:
Dinner was later than usual for me, but I’d eaten my afternoon meal later too. I threw together a quick chicken salad with 1 1/2 cup romaine, 4oz chicken, 50 grams cooked carrots, 2 Tbsp green peas, 2 Tbsp sweet corn, 50 grams yellow cherry tomatoes and 1 Tbsp sunflower seeds.
As “dessert” I had 1/2 peach with 1/4 cup blueberries sprinkled with a little Stevia. I know I ate a lot of peaches, but we bought a 20lb box and they are ripe right now so I don’t want to waste any! Also, is that not the cutest photo-bomb ever? He wants my dessert SO BAD.
That was everything for Day in the Life: Mel’s Meals. If you have questions about how I prepared certain foods then feel free to email me, Facebook message me or comment below! Make to also check out yesterday’s post Grocery Shopping & Meal Prep Week 17.
