full day of eating as a mom counting macros
All of the recipes seen in my full day of eats from 10/2/24!
You can find a link to my workout outfit and to the pink athleisure set here.
Meal prep containers, scale, egg pan, and other essentials
Pre-Workout Breakfast
Alani Nu Energy Drink & a Bobo’s Oat Bite
Breakfast
Meal prepped breakfast sandwich (and fruit!): recipe in this post!
Macro-friendly latte:
1-2 shots of Nespresso espresso pod — I buy these!
1/4 cup of Fairlife Nonfat Milk
Pumpkin spice seasoning
With a frother, mix together the creamer and milk and froth really well. Pour your espresso shots over ice and then add the frother milk/creamer on top. I like to top with pumpkin spice too!
Lunch
Meal prepped dill pickle chicken salad: recipe here!
I had this on a wrap with an apple on the side
Snack
Chomps Salted Beef Stick (my faveeeee flavor!!) and a Fairlife Protein Shake
Dinner
Meal prepped Harvest Bowls: recipe is HERE on Instagram or you can see below!
Macros: 30g p / 51g c / 10g f & 391 cals
Ingredients for 4 bowls:
1 honey crisp apple, chopped
4 cups of kale, chopped
1 cup shredded cabbage (I used a bag of angel hair coleslaw)
4 tbsp reduced fat feta
4 tbsp less sugar dried cranberries
12 oz sweet potatoes, cubed and steamed or roasted (i just used a steamable bag)
1 cup quinoa, cooked
16 oz cooked chicken breast (I air fried mine but rotisserie works too!)
1 tsp EVOO
Ingredients for dressing (4 servings at about 2 tbsp each):
6 tbsp Apple Cider Vinegar
1 tsp Olive Oil
30g Dijon Mustard
2 tbsp Sugar Free Maple Syrup
1 tbsp Duke’s light mayo
thyme, garlic powder, salt, and pepper to taste
Directions:
Pre quinoa according to instructions. Cook your cubed sweet potatoes. Mine were just a steamable bag but you could also air fry or roast them!
Prep chicken breast. I air fried mine with salt, pepper, paprika, and garlic. You can also just use rotisserie chicken for an easy meal.
Prep your dressing. In a bowl, whisk together all of the dressing ingredients.
Prep your kale and cabbage — in a bowl with 1 tsp olive oil and salt, massage the two together really well until the kale is soft.
Time to assemble! In each bowl add the kale mix, and then add quinoa, feta, cranberries, potatoes, chicken and apple.
Top with the dressing when ready to eat, and enjoy!
**If you want to eat these as a warmed bowl, I would suggest putting the apple and feta in a separate bag, microwave and then top with the apple, feta and dressing when ready to eat. If you want to eat it as a cold salad, then you can as is!
Dessert
Reese’s Peanut Butter Ninja Creami
Makes 2 servings, macros per serving: 21g p /22g c / 3g f ; 198 cals
Ingredients:
Base pint:
10 oz @fairlife fat free milk (plus 1-2 more tbsp for the respin)
1 scoop @cleansimpleeats vanilla cream protein
1 tbsp sugar free/fat free cheesecake jello mix
1 tsp @truvia sugar substitute
Mix Ins/Toppings:
1 regular sized Reese’s Pumpkin
1-2 tsp PBFit
1 tsp mini chocolate chips
Directions:
make your base — add in all ingredients (except mix ins) and mix well! i use a hand frother. then make sure you freeze for at LEAST 12 hours to ensure a good texture.
when you’re ready to eat, first run the outside of your pint under hot water for a few minutes to thaw the outside of the pint. this helps when spinning get it all!
then add into your machine as usual and spin on “lite ice cream”. remove and add 1-2 tbsp of milk (2 makes it more like soft serve) and respin. this should give you a nice creamy texture. then , make a little pocket and add in 1/2 of the mix ins and toppings (I like to split the pumpkin in 1/2 and use half in the ice cream and half on top), and run the machine on “mix ins”. once you’ve done those three spins, remove from the machine and add the rest of the toppings on top!
Enjoy!!
