meal planning, july 12-18

We have a few birthdays coming up this week, which is really exciting! We have been keeping meals SUPER SIMPLE with lots of grilled meats and vegetables. This week will be no different.

Friday: Shrimp fajita pitas — this is a really simple recipe and I will try to post it. We’ve been doing a lot of chicken/shrimp fajita pitas and they’re a big hit with everyone in the house. We will likely serve this with Greek yogurt ranch dip.

Saturday: Grilled chicken, corn on the cob, and grilled asparagus & zucchini.

Sunday: My birthday! We originally planned to go into Boston but the high is 86 and it’s supposed to be sunny, so we may hit the beach and do dinner someplace local (probably TexMex).

Monday: Probably more fajita pitas but this time with chicken; more raw vegetables.

Tuesday: Shrimp scampi — this is a recipe my MIL gave me. It has spinach, roasted red peppers, and uses chicken broth.

Wednesday: Black bean crunchy tacos and raw vegetables & beets.

Thursday: Thursday is my husband’s birthday, so we are lining up a sitter and going out to a nice date-night dinner.

june reflections, july goals

Oh, man. June was not what I thought it would be in terms of health goals and really anything else aside from cupcake consumption. I only went to yoga a couple of times and really only could commit to my weekly 5K (except for the last week of the month). There were a lot of trips (VT & Disney to name two of them) that threw me off of my routine and once I’m off, I always struggle to get back into a routine.

My 5K times for June continued to improve with my personal best time of 28:44. I am planning to pick up my weekly 5K this week. I missed last week because we were in Disney and logged 40 miles on foot for the week (and that was with three resort days)!

I put my yoga classes on hold for August, but am planning to get there for the weekends. There is a lot of roadwork between my house and Boston now and the commute in has been more stressful driving and a solid 90 minutes if I take the MBTA. I think it being tourist season causes stress on getting in and through the city, so I am going to try to get there the weekends this month and then may try a studio closer to home to see if I like it there enough to go regularly.

Our vacations were great! I wrote about my BIL’s birthday already and will recap our Disney trip when I have a few minutes. Finally, the Boston weather is rain free for a few days and I plan on capitalizing it by hitting the beach every single day this week! I took 3 yesterday to a local beach and with the high being 74, I decided we’d just go and play in the sand. I always seem to forget how hot it can feel being in the sun, so I told him to just go into the water in his clothes. We had a blast!

Today, we are going to a different beach (basically, the plan for the week — each day a new beach!) and are going to pack lunch and some snacks and will wear our bathing suits. I can’t wait!

In addition to the beach goals for July and scaling back on my exercise goals to weekly 5Ks and weekend yoga; I want to pay closer attention to my nutrition. I started doing Weight Watchers and it’s been going well. I am eating more carbs that I have been in the last several years and am losing weight and actually feeling pretty great. I lost five pounds in June with excessive cupcake consumption, so I’m interested in seeing what July brings (though, in truth, both my husband’s and my birthdays are mid-month, so I’m sure there will be plenty of cake to go around this month too). I plan to write about my experience with this and my ‘why’ when I have some free time because it’s been a lot more freeing than Whole30 was for me…

Lastly, meal prep. I am pretty much throwing meal planning out the window aside from buying a good bit of shrimp, chicken, burgers/hot dogs and a then a bunch of vegetables, because we’ve been grilling nightly and it’s nice to have less planning in the summer but still have really healthy meals. Last night, we marinated some chicken and grilled that along with asparagus and corn on the cob; the night before, we grilled shrimp and peppers and made fajita pitas (SO GOOD). Summer cooking is so much easier. Tonight, we are doing a different marinade for chicken, grilled zucchini and more corn on the cob. I can’t wait!

Here’s to hoping July is as freeing as I need it to be but that I also am able to hold myself accountable to the few workouts a week that I’m planning.

meals, june 10-13

We spent the weekend at my in-laws’ house, celebrating my BIL’s 50th birthday. It was a busy weekend but everyone had a good time and it was quite the celebration. It’s been a bit chaotic because my husband was traveling last week for work. He came home Friday, the kids did their chores and we decided to leave on Saturday morning so that I could take a yoga class and regroup after a week of solo parenting without my typical schedule and before a weekend with the in-laws. We stayed until after lunch today; then we all loaded back into the car (Brutus, too) to drive the five hours back home.

This is a short, busy week of meal planning and we are still in the school year, so school lunches are still necessary.

Tonight, we are going to order delivery when we get home. I think we will try to keep things healthy with salads — we have a $15 coupon for GrubHub and, frankly, after a day of traveling, it seems like the best possible day to use it.

My school lunch definitely goes down hill by the time June hits. We have a few corn tortillas that I’ll use for quesadillas and some meatloaf my MIL left in the freezer. Otherwise, I’ll likely pack salads for the kids and just keep things super simple. Breakfasts are basically on par with lunches — we have a few frozen breakfast sandwiches and mini muffins; I’ll probably get back to making smoothies to go with these just to round them out nutritionally/ensure there are some nutrients besides sodium…

Monday night, We are going to recreate CAVA’s bowls — rice, romaine, chicken, chickpeas, tomatoes, cucumbers, olives, feta, hummus, banana peppers, and tzatiki. We will serve this with Joseph’s oat flour pita. Should be good.

Tuesday night, we are going to do nachos. 3 has a 9-hour clinic appointment and I’ve been stressed out for WEEKS over it. I know that he and I will be exhausted and I figured we could either order food or make something convenient and comforting. I’m opting for the latter to try and at least nourish our bodies after such a stressful day. We will make nachos with shredded cheese, jalapeños (for us, not the kids), black beans, tomatoes, and salsa with some plain Greek yogurt to top is all off.

Wednesday, I’m concerned that I’m just going to be spent still from Tuesday’s appointment and will be craving comfort foods. (I’m basing this off of every single clinic appointment we’ve had. So, I’m just planning on leftovers/nachos.

We have a date night and it’ll be nice for us to get out of the house. We are hoping that the weather cooperates and that we can just make Greek salads from the week’s leftovers and head to the beach to enjoy them. We will make the same for the kids — we have some chicken in the freezer specifically for days like these so that we can grill it in a hurry and have a quick, healthy meal on hand.

meals, june 1-6

After a VERY long weekend of indulgences (cupcakes, brown butter rice krispy treats, orange cake), it’s time to get back on track.

Yesterday, I had: a string cheese; two boiled eggs; cherries; SmartPop cheddar (1c); and some water. We did bunless Bubba burgers (+cheese) on the grill tonight with lettuce, tomato, pickles & Primal’s thousand island dressing, plus grilled corn on the cob and raw vegetables/salads. They really hit the spot.

Today, I had plain Greek yogurt with 1t honey, strawberries, and almonds for breakfast and for lunch, boiled eggs, string cheese, honey wheat pretzels, and a nectarine. We are making shrimp scampi with EVOO, red pepper flakes, garlic (lots and lots of garlic), chickpea pasta, artichokes, spinach, tomatoes, and grated parmesan for dinner.

For the weekend, we will do egg & cheese English muffin sandwiches for breakfast; followed by grilling a whole chicken Saturday and serving with grilled potatoes, beets, and salad and then on Sunday, grilled chicken and Bolocco-inspired buffalo chicken bowls for dinners. These are a big hit — rice (Banza chickpea rice), chicken, Noble’s buffalo sauce, celery, carrots, lettuce, and tomato. My husband and the kids like bleu cheese dressing on theirs; I typically opt out of it.

I wanted to keep meals simple next week, so I’m planning turkey sandwiches for weekday lunches alongside salads; chickpea pasta with tomatoes, spinach, red wine vinegar, and parmesan or homemade fish sticks, Annie’s mac & cheese, and raw vegetables for dinners. Nothing really exciting. We may head to Chipotle one night to mix things up a little but stay on the simple path.

We have a birthday party coming up and with the end of the school year to-do, this is just easier to maintain. I plan on using this planning idea through the summer — lots of vegetables to have salads, bowls, and pasta and a few packages of meat to grill when desired seems like the best way to go about things.

staycation

My husband and I booked a hotel in the city and are heading in after work today. We have dinner reservations tonight, a half-marathon (for him) and lots of yoga (for me, though he’s going to come to a class or two as well), brunch, and a baseball game planned.

I. Cannot. Wait.

Our last overnight trip together was a weekend away in December 2018; we stayed at a hotel in Pittsburgh last summer over vacation but went down with the kids and then met them the next day for a baseball game, so it’s not the same level of kid-freeness.

Anyway, I won’t be planning any meals this week but am looking forward to recapping the restaurants and getting back to swing of things next week!

 

meals, may 17-24

Because 3 and I planned our first adventure, I’d already figured on burgers for Friday but I’m thinking I’d prefer a lighter fare, so I’m switching things up a bit.

I have been feeling a bit defeated that my weight isn’t going down at the pace I was planning. I’ll have periods where I’ll drop and then plateau and it’s frustrating. My body is definitely changing composition (thanks, yoga) and I’m fitting into clothing differently (and clothing that previously was too tight to wear), which is great but that number is just not moving. I know that I should be grateful for the endurance I’m building (and I am) and that my running pace is decreasing — I am definitely seeing all types of non-scale victories but that doesn’t help me not dwell on the number.

I’ve been reading that people who are healthiest tend to eat the same things over and over. I have been doing this, largely, but I think I’m consuming far more meat products that I’d prefer. I used to not eat meat at all and now it’s center stage in all three meals, basically.

This week, we are going to mix things up a bit: open-faced breakfast sandwiches and refried bean tacos for lunches during the week and then grilled meat and salads for dinner. I am hoping this brings more of the balance I’m looking for and won’t require so much day-to-day cooking on my part. I have been getting A LOT of chicken kebab salads from a local place (it’s a nice .75miles r/t walk) and I like that they serve pita with their salads, so I think I’ll grab some of those for us to have with ours to really round everything out if we want to add a little more substance. I also think I’m going to roast some baby potatoes as an alternate carb option.

My husband and I are going away next weekend for a few days, so it’ll be nice to see how this works and if it’s worth our while when we get back from our long weekend trip.

 

end of semester recap

Well, folks, I made it through the end of the semester! Monday marked my last day of classes and yesterday I spent some time updating grades. I will submit and finalize everything on Friday upon my return from 3’s and my FIRST SUMMER ADVENTURE!

We are leaving in about 30 minutes to head on a mommy-3 retreat and we are both so excited. 3 has been talking about his “abventure” all week and told me today that he can’t wait until we get there. I can’t wait either!

This week has been really remarkable. On Monday, I had students wait in a line to talk to me after class and tell me that they looked forward to attending my class every week. It was so nice to hear. The biggest compliment, though, was from a student who casually mentioned that it really meant a lot to him to see how I tried to connect with all of my students and build a community within my classroom. I know that this is not something that most professors do and I’ve definitely been told by colleagues that I really shouldn’t care about my students, but it was honestly one of the most appreciated comments I’ve ever been given about my work.

I’ve been looking to transition out of teaching for a while and started doing some consultant work here and there; nothing really steady or serious. I’ve been working on rebranding and marketing in 2019 and have a few big projects in the pipeline that I’m excited about. Monday’s end to the semester really left me on a high note going into a summer and at least a fall sabbatical.

Monday’s high was quickly knocked down by Tuesday’s low. 3 was just not having any part of that day. He went to daycare on Monday and we know when he goes he is over-stimulated and under-rested. This trickled into Tuesday like a waterfall… it was throw-himself-on-the-floor tantrum after tantrum accompanied by screaming and crying. When it was nap time, I ate two giant bowls of ice cream and took a nap myself (I may or may not have cried myself to sleep).

The evening was better for both of us, even though I was so upset all day that all I’d eaten was breakfast (eggs) and ice cream, so I ended up missing my yoga classes in lieu of a salad and some cabbage. It was worth it. I had S relax and read in his room before bed and he got a good night’s sleep and is ready to take on today’s big adventure.