So how do you all do with meal planning? I have been doing it every week for years now, but I still have a hard time planning lunch. Not because I don’t know what to make, or what fits in my day, but because I have made so many things I am always looking for something new…which isn’t always easy lol. This is new for us, and was so yummy! It worked out perfect too because you can keep this in the fridge for 2-3 days and it makes for a simple lunch.
Since I run weight loss groups and do meal plans, I always get asked what I eat during the day. What does MY meal plan look like. So I went ahead and wrote down everything I ate, so you can see what my typical Paleo days look like.
I have been working on mornings…don’t judge me lol. So I wake up about 9:00 (my daughter sleeps until around 10:30!) I work with clients and groups a lot, plus I am in school, and I try to do 2 workouts a day…so I keep pretty busy and tend to stay up way too late.
Breakfast is always the same for the most part, sometimes I switch up my veggies, and on weekend I may throw a Paleo Waffle into the mix….but 90% of the time they are the same. In a pan with 1 tsp of Coconut Oil or Kerry Gold Butter, I saute 4 sliced mushrooms with 1/4 sliced yellow pepper and a handful of spinach. I rarely use salt, but ALWAYS use Flavor God seasoning. I eat it with 2 poached eggs and 1 gluten free/sugar free breakfast sausage.
About 12:30 I eat lunch, which is Shakeology with 6 oz of unsweetened almond milk, 4 oz water and sometimes 1/2 of a banana.
About 3:00 I eat something small…this is when I had the 1/2 avocado with ceviche.
At 6:30 we eat dinner. This is rarely the same thing, but it always consists of a protein, veggie and from time to time I will add in butternut squash or sweet potato. This time I had 3 Paleo Spinach Meatballs, with 1/4 cup of my Marinara Sauce and 1 spiralized zucchini. I don’t cook the zucchini, I like it best raw with Flavor God, then the sauce and meatballs on top.
So, that’s it! I rarely get hungry in between all that, but IF I do, I will eat a piece of Kerry Gold cheese, or some sliced turkey in cucumber rounds, or celery and almond butter, etc. The key is to PLAN…if you don’t plan you will cheat more or eat whatever is in front of you because its easy. It IS worth it to take that extra time over the weekend and pre-pack lunch and snacks at least. If you need help, or would like to join a challenge group, just email me at FoodIMakeMySoldier@yahoo.com or reach me on Facebook!
So on to the recipe! Let me know if you try it out, and tag me in your picture or hash tag #FoodIMakeMySoldier! I love seeing your creations! 🙂
1/2 lb peeled and cleaned Shrimp, cut in half
1/2 small Red Onion, diced
3 Roma Tomatoes, diced
2 Tbsp fresh Cilantro, chopped
3 Limes, juiced
1/2 Jalapeno, seeds removed, diced
1 Garlic Clove, minced or squeezed in the garlic press
Dash of Flavor God Spicy Seasoning (optional)
Salt and Pepper
I cheated because Ceviche kind of takes a while to make since you have to marinate the shrimp in citrus forever. So, fill a small pot with water, and once it comes to a simmer, add your shrimp. Cook for just about 3 minutes until they turn pink. Remove from the water with a slotted spoon, and let the shrimp cool in the fridge.
Add all the rest of the ingredients to a medium bowl, then mix in your shrimp.
Cut your avocado in half, and remove most of the middle with a spoon, then chop it up and add it to the ceviche. I left a small rim of avocado around the edged, and chopped up what was in side so that enough ceviche would fit in the shell.
Recipe will fill 3 avocados.
Plus, 1/2 of a filled avocado only has 3 net carbs!