21 Day Fix Aldi Meal Plan | Week 1

Anyone else out there Aldi super fans?  I’m really impressed by their quality of produce and organic and all natural selection.  I know that one thing that intimidates a lot of people from eating healthier is the cost!  So I decided to share with you a week of meals (breakfast lunch and dinner) of mine where I do the majority of my shopping at Aldi.  You can literally get EVERY item in this meal plan at Aldi!

Breakfasts for the week

I like to do 3 breakfasts for a 6 day span.  That way I’m getting a variety, but meal prep isn’t super challenging.easy healthy breakfast

Overnight Oats
-Scrambled eggs with sautéed veggies (2 eggs, assorted veggies sautéed in light cooking spray)
Cooked bulgur parfait (this recipe but swap bulgur for wheat berries)

Lunches for the week

Similar to breakfasts, I find that prepping 3 different meals and rotating throughout the week cuts down on prep time and still keeps things interesting.21 day fix lunch ideas

Tortilla Pizza
Fixate Chicken Salad
Fixate Cobb Salad

Dinners for the week

 

I meal plan monthly and try to make no more than 4 meals per week.  I love leftovers and cleaning out the freezer whenever I can.  Depending on what we’re eating I usually throw in a steamed veggie or side salad and some fruit for the kiddos!

21 day fix dinner ideas

-Burrito Bowls (rice, chicken, taco fixins’!  all measured using 21 Day Fix containers)
Sausage and Kale Pasta
-Turkey BLTs – (3 pieces cooked turkey bacon, lettuce and tomato, toasted Ezekiel bread)

I usually try to do something fancier on the weekends if I have time.  Yesterday I made cauliflower pizza and although the prep is kind of long, its definitely worth it if you have some time!

21 day fix pizza

Meal prep and planning has literally shaved hours off of the meal process for me.  I save old meal plans and just reuse and recreate based on a new month!  We’re ready to go for this week!

21 day fix Aldi Meal Plan

If you’re stuck in a rut or totally lost with meal planning shoot me an email at mommafitlyndsey@gmail.com and I can help you with some tips to get started!

 

Paleo Asian Recipes | Turkey & Sweet Potato Lettuce Wraps

Paleo is getting a lot of attention!  I’ve been trying to reduce the amount of grain I intake, not because I have an intolerances that I’m aware of but just because I find the more carbs I eat, the more I crave!  So I’ve been trying to limit them.  And making them whole grain when possible!  I love to exclude grain from dinner when I can.  I also like to randomly throw things together from my fridge LOL.  So this recipe came upon as a little mish-mash.  I really love to throw things together from what I’ve got on hand.  I absolutely hate throwing food away (hello $$$ down the drain!) so if I’ve bought it, then its going in something!

My neighbor gave me a really great recipe for a turkey and sweet potato skillet.  I used that as inspiration to throw together a little Asian lettuce wrap.  Totally paleo, even whole30???  and superbly yummy!

paleo asian recipes

INGREDIENTS

1 TB coconut oil
1 lb ground turkey
1/2 tsp ground giner
3/4 tsp Himalayan Salt
3/4 tsp pepper
1 cup brussel sprouts, sliced
handful of celery tops
1 medium sweet potato, shaved
1/2 cup water chestnuts, chopped
coconut aminos to taste
romaine or iceberg lettuce for wrapping

DIRECTIONS

Combine spices in a bowl.  Add turkey and incorporate.  Melt coconut oil over medium heat in a skillet.  Add turkey and cook until done.  Add veggies and saute for about 5 or so minutes to desired softness.  Serve in lettuce leaves as a wrap!

Inspired by: Angelle Batten – Nourish

Meal Prep and Planning Tips! | How to Get Organized

Need some meal prep and planning tips?  Who doesn’t???  One of the biggest problems that most of my challengers stumble with is meal planning and meal prepping.  Truth be told, its not easy.  But finding a system that works for you will help you to first get organized, then figure out how you can make this doable.

Let me just say that going at this alone is not the best.  It took me forever to get to where I am now.  But once I plugged into a group of ladies who were also committed to healthy meal planning like I was, we were able to collaborate ideas, share recipes, and we’ve been successful at maintaining this!

So its only fair that I pay this knowledge forward and get you started on your own organizational system!  The first step to getting started is with organizing your meal plan.  I use a binder system to do this!

meal prep and planning tips

Here is what you need:

  1.  An array of healthy recipes
  2. Page separators
  3. Something to label with (labels or label maker)
  4. binder
  5. 3 hole punch

I separate my recipes into Breakfasts, Sides, Dinners, Meal Plans, 21 Day Fix, and Recipes to Try.  Then I take one blank calendar and fill out my weekly obligations that will keep me from making dinner.  So I have a month’s worth of dinners laid out in front of me.  From there, I collect all of the recipes that I need for the month and put them behind the calendar.  When I’m done with a recipe, I re-file it in its respective area.  There is one month done!  I save each month’s meal plan for future use.  I tend to plan 3-4 dinners per week, keeping in mind nightly obligations!  On those days, I opt for leftovers or a crockpot recipe!

This VIDEO explains in much more detail how this binder can help you stay organized, and to get you started with meal prepping and planning.  You can also really help your food budget by organizing your meal plan.  Who doesn’t love saving money?

I’d love to hear what your struggles are with meal planning!  Comment below and let me know!

Healthy Asian Recipes ~ Kale Pad Thai

One of my fave challengers and coaches Jill shared with me one of her family’s staple recipes and so of course I had to share it with you!  This recipe is AWESOME, its one of my favorite healthy asian recipes and so versatile!  Not necessarily heavy on protein, but this recipe is deliciously packed with yummy veggies!

Here is my starting lineup!  Purple cabbage, celery, carrots, leeks, kale, cilantro, garlic, chickpeas, peanuts, flaxseed, and peanut butter!healthy asian recipes

Wash and chop up the veggies and shred the cabbage.  How gorgeous is that purple?healthy kale pad thai

As you can see I don’t have a wok so instead I used an All-Clad large skillet.  A little more challenging to keep everything in but it worked!  I heated up 1 TB of sesame oil on high then sautéed my veggies up!

easy weeknight recipes

Isn’t it amazing how the veggies shrink down when they are cooked?  Added in the chickpeas and 1 TB of peanut butter and 1 tsp of flaxseed.healthy kale pad thai salad

I decided to make my kale pad thai into a cold noodle salad.  I used one sleeve of udon noodles and about 1/4 cup of coconut aminos.  Cook the noodles according to package directions and mix them into the veggie/chickpea mix and add the coconut aminos.easy asian recipes

Although I served mine cold, I think this would be delicious served warm!  and to bump up the protein, add in a cooked chicken!  I love recipes like this because you can customize to add different veggies and proteins and its all together yummy!quick weeknight recipes

Thanks again to my girl Jill for sharing the inspiration for this recipe!!

Kale Pad Thai 

INGREDIENTS

1 bunch chopped kale
½ shredded purple cabbage
1 TB sesame oil
1 cup chickpeas, rinsed and drained
1/4 cup chopped peanuts
1 bunch celery, chopped
2 tsp flaxseed or sesame seeds
2 leeks, finely diced
1 cup bean sprouts
1 cup shredded carrots
¼ cup cilantro
chopped garlic to taste
1 tablespoon peanut butter

DIRECTIONS:

  1.  Add sesame oil to wok or large skillet and heat on high heat.
  2. Add chopped veggies and sauté until celery becomes transluscent
  3. Add in garlic and toss for about 3 minutes until kale and cabbage has wilted
  4. Add in peanut butter, nuts, seeds, cilantro and chickpeas.  Slowly stir to combine.
  5. If using noodles, cook 1 sleeve of udon noodles according to package directions.  For cold noodle salad combine with veggie mixture and 1/4 cup coconut aminos to taste and refrigerate for at least 4 hours before servings.  If serving hot, serve immediately!

 

Makes 4 servings