As I mentioned in a recent post, I left my full-time job to pursue other goals. For 7 years, I lost 10 hours per week (at minimum) commuting to a job. We won’t discuss all the days it took me over 2 hours one way because there was an accident or inclement weather. Actually, let’s move on. I just did some quick mental math of all the time I lost and I’m a little sick to my stomach. 

I said the lunchbox posts would return in 2014, but I won’t be packing my lunch in the traditional sense anymore. Instead, you will get to see my breakfast, lunch and dinner meal plan for the week. I’m pretty excited to start eating dinner again. I would often skip dinner or eat something small such as eggs. By the time I got home, exercised or did whatever else I needed to do at night it would just be too late to eat. I have enough trouble sleeping and frequent nightmares without going to bed on a full stomach. 

A few things to keep in mind about my weekly meal plans moving forward:

1. I eat like a single person. Mr. Vetere works odd hours that change each week and half the time he isn’t home for dinner. When he is home for dinner, he gets home late from the gym and follows a strict meal plan for bodybuilding. He’s really into have muscles. 

2. It is cost-effective for me to eat the same thing all week. “All week” meaning Monday-Friday. On the weekends, Mr. Vetere and I may dine out, but I also usually cook at least one dinner and we will sit down and actually have a meal together. 

3. What you see in the meal plan is a majority of what I eat, but I guarantee there is some chocolate or other ridiculously delicious treats that I eat. I don’t restrict myself to only what you see. It is simply just what I prep and is readily available for me. 


Here is what I will be eating this week:

My go-to breakfast lately has been oatmeal, blueberries, cinnamon and peanut butter. For a long time I was using bananas instead of blueberries, but lately all I want is blueberries. This keeps me full most of the morning and usually until lunch.

For lunch this week, I recreated one of my local favorites from a restaurant near my last job. My friend and I refer to this as “THE Sandwich.” I will be posting the recipe later this week and trust me, you won’t want to miss it. It has goat cheese, avocado, roasted red peppers and artichokes.

For dinner, I made this soup recipe this weekend. I’ve been really into soup for dinner lately. It’s light, but still filling and is easy to just heat and eat. It’s also packed with vegetables which is great because I really suck at eating vegetables. 

For grab-and go-snacks, I cut up 2 pounds of carrots, I have Kind Bars and I also have a recipe fail that I need to eat so I don’t waste. The good news is that I did perfect the recipe. It was developed for Rebekah Borucki and I will let you know when she posts it. 

It’s your turn, what did you prep?