Monday, May 12, 2014

Fancy Food Thoughts Presents - Eating to Health - Week Two

Last week was my first meal plan and Week One to my "Eating to Health"  post. You can always message me or comment below to let me know what types of meals you would like to see or what has looked good to you! 

Menu - Week 2

Day One

BREAKFAST - Easy Bacon + Eggs 

LUNCH - Peanut Butter + Jelly on Gluten Free Bread (I love Canyon Bakehouse! If you can't do eggs, Trader Joe's makes a brown rice bread that is gluten free & vegan.) 

SNACK - Frozen Grapes

DINNER - Homemade Chicken Soup 

Day Two

BREAKFAST - Oatmeal with "Fried" Honey Bananas 

LUNCH - Leftovers

SNACK - Endurance Crackers

DINNER - Protein Style Hamburgers, sweet potato wedges and grilled onions + mushrooms

Day Three

BREAKFAST - Strawberry Coconut Smoothie or any of These Shakes or Smoothies (just make sure if you pick a different smoothie to adjust your shopping list by adding the ingredients!) 

LUNCH - Leftovers

SNACK - Mixed nuts or your favorite trail mix

DINNER -  Lasagna 

Day Four

BREAKFAST -Silver Dollar Pancakes 

LUNCH - Leftovers

SNACK - Coconut Cranberry Bars  or buy Organic Green Food Bars

DINNER - Chicken + Veggie Skewers, with Classic Green Salad + Amazing House Dressing

Day Five


LUNCH - Leftovers

SNACK - Baked Kale Chips

DINNER - Pot Roast + Garlic Roasted Potatoes

Day Six

BREAKFAST - Loaded Paleo Breakfast Hash

LUNCH - Leftovers

SNACK - Almond or Peanut Butter + Green Apple Slices

DINNER - Green Bean Chicken + Rice

Day Seven 

BREAKFAST - Banana Flax Scones

LUNCH - Leftovers

SNACK - Carrot, cucumber and bell pepper spears

DINNER -  Roasted Pork Loin + Spicy Green Beans + Baked Sweet Potatoes



2 green apples
2 lb fresh green beans
2 bunches kale
4 packs of mushrooms (white or crimini)
1 bag yellow or brown onions
5 zucchini squash
1 bunch ripe bananas
2-3 heads of garlic
Head of lettuce
1 bag of sweet potatoes
1 package strawberries
2 red bell peppers
1 orange or yellow bell pepper
1 bag of baby spinach
Fresh basil
Fresh parley 
Bag of lemons
Bg of lettuce (baby spring mix or dark greens are great!) 
Fresh thyme
Fresh rosemary 
3 pounds small red or white potatoes
1 shallot
Persian cucumbers or 1 english cucumber


1 pack of bacon
2 dozen Eggs 
1 lb ground beef
1 Whole chicken, cut up (or your choice of chicken for soup)
3 boneless skinless chicken breasts
1 whole 4-5 pound chuck roast
1 1/2 lbs boneless skinless chicken thighs
2 pounds boneless pork loin roast

Pantry Items

Gluten free bread (Canyon Bakehouse is my favorite!)
Peanut butter
Dried oregano
Coconut oil
Dried basil
Bay leaf
Chia seeds
Sunflower seeds
Pumpkin seeds/pepitas
Sesame seeds
Coconut milk (canned, light or full fat)
Unsweetened shredded coconut
Mixed nuts or trail mix
Gluten free lasagna noodles
1 lb jar of marinara or your favorite pasta sauce (watch for added sugar!)
1 28 oz can tomato sauce
Bag of raw cashews
Bag of almonds
1 cup macadamia nuts
Olive oil
Dijon Mustard
Almond flour
Baking soda
Dried cranberries
White wine
Red pepper flakes
Red wine vinegar
Garlic powder
Onion powder
Beef stock
Red wine (optional, you can use beef stock)
Dried dillweed 
Basamati rice (if you want brown rice, try Trader Joe's quick cook brown basamati!)
Chicken stock
Oat flour
Brown rice flour
Arrowroot/tapioca or non GMO cornstarch
Golden flax meal
Spectrum organic shortening
Liquid stevia
Dried rosemary

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