My first month postpartum I spent a lot of time “wingin it” both with my food choices and motherhood. Having a newborn at home is challenging in itself. My baby likes to be held about 90% of the time… pretty sure all babies are like that. They just came out of the cozy little whom into this big crazy world. Anyway, it has resulted in me preparing lots of meals either very quickly or one handed. Sometimes I baby wear around the house too if there is something that I really want to get done.
This is the first week that I’ve planned things out. I feel like I’m in a good place to dial in on my nutrition and I’m just starting my home workouts back up too. I’m giving myself a lot of flexibility in this to swap meals for different days if I need to, or to push meals back if I have a lot of leftovers. This last year I’ve focused on reducing food waste and budgeting, so I will try to use foods that are in my house already when making my meal plan. I’m also very mindful if something in the fridge needs to be used soon, we will make sure its eaten so things aren’t wastefully thrown away. Years ago I used to buy a ton of healthy food when I would start a new diet, just to end up throwing a ton of it out. Not anymore!
Let’s get to the nitty gritty about my food this week! My calorie goal is about 2100 calories per day. I don’t have to count every morsel of food I put in my mouth, instead I use The Ultimate Portion Fix to make sure I reach my calorie and macro goal for the day. It’s simple to follow, and I feel like I can still live life without restriction. Since I am currently breastfeeding, my calorie goal is about 500 more per day than what it would be for just normal weight loss. The goal is weight loss, and I’m shooting for 1-2 lb loss per week. Between breastfeeding and daily 30 minute workouts, that puts me at a natural calorie deficit daily as long as I don’t overeat. I should have a water intake of about 100 ounces a day, and I honestly haven’t been very good about keeping track so far.
So here is the plan for the week:
- Meal 1: 1/2 cup gluten free rolled oats, 1 tsp brown sugar, 1 tsp butter, 1 mashed banana
- Meal 2: 2 scrambled eggs w/ veggies and cheddar cheese OR 2 hard-boiled eggs with cucumbers or carrots and hummus
- Meal 3: Vegan Chocolate Shakeology w/ 2 cups unsweetend vanilla almond milk and 1 cup fruit
- Meal 4: Summer Salad (spinach, strawberries, blueberries, shaved almonds, strawberry poppy seed dressing)
- Meal 5:
- Gluten Free chicken tenders + steamed veggies
- Chicken Fajitas
- Crockpot honey ginger chicken
- Taco bowl with ground turkey
- Grilled pork tenderloin, homemade fries, and steamed broccoli
I’m ALL about eating leftovers and not wasting food as I said, so it’s very likely that we will have extra food and eat leftovers a couple of days, so some dinners may be pushed to next week depending. For each dinner, I like to have 2 servings of protein, 2 servings of veggies, and 1 carb serving.
What do you think of this meal plan? Does it sound simple enough? I’d love feedback in the comments. Please like and share!