Matt and I have reached the 2-week mark in our P90X odyssey, so I have another week’s worth of meals to share with you. (By the way, if you’re starting a home workout program of your own soon, here are some Finishline promo codes to help you save on some new fitness gear!)
We started every day, as always, with a fruit-greens-protein smoothie (RAW; see here for more details on that). Here’s what else I ate.
MONDAY
Breakfast: Leftover tofu-cauliflower frittata
Lunch: Gardenburger; Salty Pepper Somersault Snacks (above; these things are insanely addicting! Whole grains, seeds, and protein, YUM.)
Dinner: Kidney bean-corn-TVP chili (below); caramel-fudge brownie (RAW)
Snacks: Apple with PB2; coconut yogurt (RAW); Kardea Nutrition bar
TUESDAY
Breakfast: TVP oatmeal (above; awesome discovery! Just cook TVP in almond milk the same way you’d cook quick oats, then add cinnamon sugar.)
Lunch: Gardenburger; kale chips (RAW)
Dinner: Shirataki noodles with tempeh bolognese (below); caramel-fudge brownie (RAW)
Snacks: Apple with PB2; Hail Merry orange-cranberry grawnola (RAW)
WEDNESDAY
Breakfast: Santa Fe Salsa Somersault Snacks (below; I’m not kidding you, they’re like crack!)
Lunch: Baked tofu with salsa
Dinner: Leftover TVP chili (see above)
Snacks: Kale chips (RAW); caramel-fudge brownie (RAW)
THURSDAY
Breakfast: Another smoothie (RAW)
Lunch: Baked tofu with salsa
Dinner: Leftover shirataki noodles with tempeh bolognese (see above)
Snacks: Garden of Life RAW Meal shake, caramel-fudge brownie (RAW)
FRIDAY
Breakfast: TVP oatmeal (see above)
Lunch: Gardenburger; kale chips (RAW)
Dinner: Italian seitan with navy beans; roasted Brussels sprouts and asparagus (below)
Snacks: Homemade strawberry-lime kombucha (RAW, above); caramel-fudge brownie (RAW); Amazing Meal shake (RAW)
SATURDAY
Breakfast: Blueberries with coconut yogurt (RAW)
Lunch: PureFit protein bar (above)
Dinner: Enchilada-sauced seitan; navy beans; 1.5 glasses red wine
Snacks: Hail Merry seasoned pecans (RAW); Garden of Life RAW Meal shake
SUNDAY
Breakfast: Veg sausage patties; roasted potatoes (above)
Lunch: 1/2 PureFit protein bar (see above); banana with PB2
Dinner: Italian-seasoned navy beans; tons of steamed veggies (broccoli, cauliflower, carrot, and red pepper) with sriracha (below)
Snacks: Vega vanilla-chai protein shake
Lessons I’ve learned this week:
- Despite the super-healthy eating and the grueling workouts, I am not losing weight. I think I need to cut back on my portion sizes.
- I ate too many raw caramel-fudge brownies. (Why did I make so many to begin with? I do have a good reason; you’ll find out soon.) I mean, I built them into my daily meal plans and all, but I still think I should’ve eaten fewer.
- No matter how disciplined I try to be, I absolutely cannot shake the urge to make desserts, especially raw ones. (See note above about the brownies.)
Yesterday, I winged a raw almond-butter-cookie crust, onto which I poured the exact same raw pumpkin cheesecake filling seen here. I scored the recipe from Kelly Dennis herself, the head chef at Bliss Café in Dallas (and former pastry chef at 105degrees). Thanks again, Kelly! Actually, I better hurry up and post this, because it’s about time Matt and I dug into this bad boy.
I hope you all had a great week and weekend! Did you make or eat anything especially awesome?
