Meal Plan #14

Hey there! How have you been since yesterday? Have some fun this weekend I hope?! They always seem to go by so fast!

I did get my coffee pancakes from Miss Shirley’s and they lived up to expectations! My mom and I split the pancakes (there was 4 HUGE ones) and a salmon omelette, which were both yummy.

Exciting news on the food front from yesterday, my mom and I decided to try out Blue Apron after seeing so many great reviews! We are getting our first delivery April 1st since that is when I have a friend coming to visit from Tulane. We are getting 3 meals so hopefully it is as delicious and easy as everyone says! We wanted to have some meals set and ready to make since he is here for 5/6 days.

That isn’t for another two weeks though so lets get to what we are eating this week!


Breakfasts: Smoothies, Yogurt and berry bowls, overnight oats

Lunches: Leftovers, veggies and eggs

Snacks: trail mix, popcorn, fruit and nut butter, chips and guac, cinnamon banana bread

Sesame Noodles with Tofu/ Chicken for Shane
Roasted Root veggies and Salmon
Mexican stuffed sweet potatoes
Shrimp and veggie Stir fry
Big salads filled with leftovers

Sweet Treats: So Delicious Mocha Almond Fudge Ice Cream (so good!), Coconut Chocolate Protein Puppy Chow, Dark chocolate

My mom is gone for a work meeting Sunday night so it is just Shane and I for dinner. His spring break ends but he does not have to be back until 8pm so we will have dinner on the earlier side before he heads back to school.

Besides that it is a normal week for us! My mom will actually be home earlier a few nights this week because of the meeting and a doctors appt. We didn’t do much shopping over the weekend since we had a lot of lettuce/berries/yogurt/frozen stuff/etc still leftover. Sometimes we spend a lot grocery shopping but then that usually lasts us 1.5-2 weeks so it all evens out! We just did a small shopping trip to Target for cereal/drinks (least expensive there) and Whole Foods for a few fresh fruits and veggies and dinner for babysitting. It was yummy 🙂

That is all I got for today! I am linking up with Laura and Jill today!

Meal Plan for the Week #13

Hello, how is your weekend going? Ready for another week?? I am! Almost to Spring!!!

Not too much going on over here this week out of the ordinary. Shane is on spring break so he is with us until Tuesday then heading home to get ready for a race on Friday. He is going to Wake Forest to run a 3k Steeple unattached. Another one of his teammates is going with him to run a 5k too. I thought about getting off work to go with them but it jut didn’t make sense. They are going down just to race and head back, So I have my usual 5 6 day work week (Monday to Saturday) of nannying/babysitting.

I did most of the grocery shopping Friday last week (Sams Club and Whole Foods) since I had some time and then my mom finished the rest.

Smoothies with toppings
Yogurt, berry, and granola bowls
Nut butter and banana sandwiches

Lunches: (usually I decide based off what is in the fridge)
snack plates

Fruit- oranges, baked plantains, berries
carrots/pretzels and hummus
Trail mix
Protein/snack Bars

-Steak(for mom and Shane) with roast veggies and sweet potato fries plus tofu for me
-Tuna with cauliflower rice and sweet potatoes/leftover veggies
-Veggie Pizza with a side salad
-Out to eat- Lebanese Taverna
-Leftovers with a big salad

Not sure how the end of the week will play out so this is a little tentative but pretty sure we will stick pretty closely too it! I never exactly plan out the weekends either, they are up in the air, like yesterday (Saturday) I ended up getting Fresh Market sushi for lunch (eaten at the nail salon) and then a Whole Foods hot bar salad for dinner to take with me babysitting. Not planned but it is what worked! Life happens.

We were going to get Lebanese Taverna on Wednesday after getting pedicures but then we got those yesterday afternoon, where I ate my sushi. I now want some Lebanese food though so I am still going to ask to get it 🙂 I am working again all week so I won’t get home until 6:15 each night so prep had to be done early. Tonights dinner is the steak and tofu plus we will roast up lots of extra veggies for the week! Also, we will bake sweet potatoes for the week (just working on my tan, right?) and I bought a 3 LB bag of baby carrots last on Friday… just because we have three different kinds of hummus, of course.

Linking up with Jill and Laura today! Have a great day!

Meal plan for the Week #11

Hey there everyone. Hope your Sunday is going well and a good end to the weekend. The start of my weekend was a rough one but it has only gotten better since.

Part of the reason why I am getting this up so late… I wanted to enjoy my weekend and time with Shane since Sunday’s are his only free day. It started out rough because on Friday the FedEx guy tried his last delivery of an item I have to sign for. I had left the other tag signed on the door the night before thinking that would be okay. It was not, but what made me mad was he assumed because the tag was on the door that I was not home and didn’t even knock!! I was 15 ft away from the door. We have our curtains closed to keep the heat in since it has been cold so I didn’t see him. My mom asked about it when she got home 30 min later and saw the new tag. The FedEx location is 30 min away so an hour driving round trip.

I also was babysitting that night and my car got blocked in at our friends office when I had to leave so luckily I was able to do a quick switch with my mom while she was at the nail salon and the mysterious car was gone an hour later when she left. I then babysat until midnight and was up at 645 am Saturday to drive my mom to the airport. I was tired! So today, after babysitting again last night, I choose to sleep in and have a lazy day hanging around with Shnae. We watched chef and 2 episodes of criminal minds… aka didn’t move except for breakfast until 2 when we had lunch and turned the tv off.

That brings me here, chatting with you all and planning my week much later than usual. So let’s get this done! 🙂


Breakfasts: overnight oats, berry bowls, smoothies, power o’s cereal, banana pancakes (had the this morning!) plus fruit

Lunch: leftovers, eggs and veggies, potatoes

Snacks/Dessert: trail mix (with dark chocolate espresso beans), pretzels & nut butter, energy balls/bars, baked plantains, carrots and hummus, dates with coconut butter/cashew butter, banana chocolate ‘ice cream’, sweet potato banana muffins (recipe tomorrow hopefully!)

Salad with shrimp and potatoes (x2)
Cajun stuffed butternut squash
Zucchini and carrot noodles with tuna
Out to eat

Prepped: Baked a butternut squash, roasted veggies, made sweet potato banana muffins, baked plantains, and made coconut oil/dark chocolate cups

The last grocery shopping I did was at Trader Joe’s late last week:
Fruit/Veggies: butter lettuce, arugula, kale, red spinach, zucchini, rainbow carrots, blueberries
Other: Coconut dark chocolate almonds, pulled pork (for Shane), thai chicken noodle salad (for Shane), individual greek yogurts, dates, decaf coffee, rice vinegar

Not a bad week, we might have to do some mid-week shopping but my mom is in Florida for work until Tuesday night. Since it is getting late I am checking out since I am eating dinner as I finish this up and watching the Grammys!! Linking up with Jill and Laura again!

Sweet Potato Plantain Hash

Happy Monday?? Meatless Monday! I have a restaurant hack to share today! I have raved about how much I love the Sweet Potato and Plantain hash at a local restaurant/small chain: Paladar. I don’t know why I did not think of trying to recreate it sooner!


I made this on Sunday for breakfast and thought it was pretty good. The restaurant version is a lot oilier so I actually liked this one more and it is probably better for you. I went the sweet route and used coconut and cashew butter on top of mine 🙂 when I ate some Sunday morning.


Sweet Potato Plantain Hash: (serves 2-4)
– 1 ripe plantain
– 1 sweet potatoes ( I used a japanese sweet potato)
– 2 T coconut oil

for sweet version:
– 1 t cinnamon for sweet
– 1 T coconut butter

for savory version:
– 1 t cajun spice
– 1 T extra coconut oil
– optional: guacamole on top! (very good)

1. Dice plantain and sweet potato. Keep separated
2. Melt 1 T coconut oil over medium heat in large sauté pan and add sweet potato. Saute until halfway cooked, about 8 min, shaking/moving around potatoes so they cook evenly.
3. Add 2nd T coconut oil and then diced plantain. Continue to cook until all is soft. Took me another 10 ish minutes over high heat.
4. Turn off heat, for sweet add cinnamon and coconut butter while still hot and let it melt on top of hash, spread it across all of the hash.
-For savory keep heat on and melt the extra T of coconut oil then turn the heat off and add cajun spice using spatula to evenly spread on all of the hash. (without extra oil the potatoes get a little dry)
5. Transfer to plate or bowl and enjoy!



There are so many ways you can enjoy this. I like mine with eggs on the side for some protein. The Paladar version is really good but who has the money to eat out every weekend and at the same restaurant too??  I am happy I thought of making it myself. I love all the carby foods with every meal 🙂

I hope you try it out, it is a super simple dish to have with any meal of the day!

I am linking up for Meatless Monday with Tina Muir and Confessions of a Mother Runner (Deborah) Today as well as the Real Food Recipe Roundup with Jo-Lynne Shane and Alison Ray.


Christmas Eve!

Merry Christmas Eve everyone! It is currently 8 pm here in New York. My mom and everyone is working on dinner as I type this up. (They eat REALLY late). Luckily I had been with Shane’s family and had a lot of snacks before heading back here to my own family. 

This morning started with a cup of coffee and then my mom and I went to a pilates mat class at the gym. It was a good class with a ton of core work! After class I ran 5.2 miles on the treadmill; I really hatee the treadmill, but it was pretty cold out and I didn’t want to dirty up a ton of clothes to run outside since I leave tomorrow. So while we were at the gym we let Shane sleep in since he had been up late the other night (Sunday) since he went to the Rangers game with his cousin. 

For breakfast today we thawed some Trader Joe’s pumpkin scones overnight and had those with greek yogurt and berries. I only took a bite of Shane’s scone because of my fructose intolerance but it was good! So I took my greek yogurt and added it to some oatmeal with peanut butter too. It was very good too. After breakfast I made some peanut butter thumbprint cookies and got ready for the afternoon. Shane and I took a trip to Starbucks then headed off to meet his dad at 3 pm for 4 pm mass. After mass we walked to a local bar/restaurant called Fogarty’s his family frequently visits to see some of their friends and give his aunt some more time to get ready for his entire family to come over. By 6 pm we headed back to the house. It was nice to see his family again and it is the first time they have come up in years to see his dad’s family.


At 7:30 pm I headed out after a sprinking of snow 🙂 to have dinner with my mom, sister, and friends. This puts me here now, watching the cartoon version of the Grinch, while they finish up making dinner. I usually don’t like to eat this late, I am pretty hungry, but very happy to have had chips and quac and veggies and hummus at Shane’s aunt’s house!

I hope everyone else is having a great Christmas Eve! I’ll leave you with some pictures.

Rockerfeller Center Picture FailsImage

Sushi making for dinner! (Success)Image

Gingerbread train and station makingImage


Shane with his Christmas present sweater and apparently my dress looked like wrapping paper but I missed it in the picture



Chocolate Cherry Overnight Oats

Last night I made one of my best yet overnight oat recipes! I just started throwing things together and put it in the fridge for the night and it was such an easy grab and go breakfast this morning. I have been seriously loving my overnight oats this summer and this one is a keeper!


Chocolate Cherry Overnight Oats:

  • 1/3 cup oats
  • 1/3 tsp cinnamon
  • 1/2 tsp ground chia seeds
  • 1 tsp chocolate protein powder
  • 1/2 tsp coconut butter
  • 1 tbsp peanut butter/nut butter (any kind works)
  • 1 tsp mini chocolate chips
  • 1/4 cup greek yogurt
  • 1/4 cup Siggs drinkable yogurt
  • splash of soy milk (or any kind)
  • 5-10 deseeded and cut up cherries

Directions: put together dry ingredients, add greek yogurt, milk/drinkable yogurt, and stir together. Add the fruit last and put into the fridge for the night. Enjoy in the morning or when cold.

I know I used a lot of ingredients but I wanted to cover all the health corners and I love putting my overnight oats together!