Week #2: Meal Planning While Being Intuitive

Good morning everyone! Happy Monday 🙂

I’m up getting some work done before Step Class @ 9:45 today. So tempted to just let all of the busyness of life right now sweep over my workouts — but that’s not going to happen. That’s my me time.

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Friday was full of Wedding Planning. So was Saturday. I feel so much better now that I got a big HUGE chunk of things done. It was exhausting there for a moment! ^^ these are just some of the greenery we will be using at the Wedding.

Saturday morning while I was Wedding Planning I put a pot of Chicken Adobo on. Last item on last weeks Meal Plan. Mmm! Turned out so good. Recipe here.

Sunday was refreshing. The day started with ZERO plans. How nice is that? I woke up naturally early at 4:45, and had nothing I had  to do. So, I made some Vegetarian Chili for my Meal Plan this week. I thought “why not get some cooking for the week done right now?” I had already done my weekly grocery shopping early on Saturday while I was out. Recipe here. <– note, I used cooked Quinoa instead of Bulgur Wheat because I had it leftover 🙂

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After I cooked the Chili I had a nice morning with my Momma. She came and walked Downtown with me and we stopped for Starbucks. Iced Americano with added H&H and a baby bit o’ sugar.

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After Mom & I got back, Marco and I spent our whole afternoon walking/riding bikes. In Ventura, the Surf Rodeo was happening. We rode our bikes from our house down there to hangout, got small orders of fish n’ chips for lunch, and each had a beer by the beach once we left. Enough to make us nice and tired at the end of our day.

This is a miserable photo, but was such a nice view. Ice cold beer and tons of fresh air coming through that window after being on your feet all day.

We were soo tired by the time we got home. Not to mention, our legs were killing us from riding up the Ventura hills, ha! We feel asleep for an hour and a half when we got home. This was so nice and relaxing. 

For dinner, I heated up some veg chili on the stove as I boiled a whole bunch of golden potatoes to have for the week. On top of the chili –> fresh cilantro and avocado. Yum!

Here’s what I have on this weeks Meal Plan:

  1. Leftover Chicken Adobo
  2. Vegetarian Chili (already made Sunday)
  3. Chicken Sausage, Sauteed Kale/Onion, Quinoa Bowls
  4. Baby Broccoli, Mahi Mahi, Harvest Grains
  5. Homemade Pesto Quinoa/Corn Pasta, Broccoli

One night we are also hoping to walk down to Spencer McKenzies for Fish Taco’s 🙂

Well, #1 and #2 I already made with links to recipes above. Check them out, and stay tuned for 3, 4, and 5 this week. Oh, Pesto Recipe is actually in another post! See it here.

See y’all here tomorrow!

I’m off to my Gym Class to meet Dad 🙂

Love, Paige

Previous Meal Plan #3: Lemon Garlic Tilapia Next Mai's Cafe in Ventura

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