A week of my close-enough meals

I have been eating a close-enough MD for about six months. I started as a sugar fiend so I have made a lot of slow but sure changes. Here’s a week in my life of a balance that is maintainable for me and my busy lifestyle. It would have helped me to see a picture of that balance when I first started. It might not be perfect but it’s what I can manage without stress 🥰.

I am also moving every day with others and enjoying meals in company. It has been wonderful. I am relying on some Food prep boxes (hello fresh) this month as September is always nuts for me. I am cognizant that that type of service is a luxury and am so lucky to be able to afford a variety of fresh fruits and veggies. My produce consumption is largely determined by what’s in the flyer and what I get in my weekly farm share box.

I have been listening to my body for how much food I need in a given day and not counting anything. I have about one non MD meal and two treats a week. I feel great! In the future I want to keep adding more and more veggies.

Tuesday
Breakfast: peach overnight steel cut oats with peanut butter
Snacks: apple, cucumber, carrots, grapes, pumpkin seeds, shredded wheat spoon sized (not mini wheats lol. The only ingredient is whole grain wheat)
Lunch: shrimp bowl with veggies and farro (hello fresh meal)
Dinner: turkey burger, whole grain bun, zucchini, peas, and tomatoes

Wednesday
Breakfast: peach overnight steel cut oats with peanut butter
Snacks: apple, whole grain/seed crackers, pickles, cherry tomatoes
Lunch: leftovers of Monday dinner
Dinner: sweet potato dal, whole grain bread with melted cheese, and a salad (hello fresh meal plus added salad)

Thursday
Breakfast: mango smoothie with whey protein, almond milk, and peanut butter
Snacks: pumpkin seeds, watermelon, carrots, whole grain/seed crackers
Lunch: leftover turkey burgers and a salad
Dinner: vegan takeout lentil butternut squash curry, brown rice, and spinach (like a saag paneer but with no cheese)

Friday
Breakfast: whole grain bagel, and two eggs
Snacks: watermelon, pumpkin seeds, carrots, crackers, two squares of chocolate, popcorn cooked in avocado oil with nutritional yeast, apple, peanut butter
Lunch: leftovers from Wednesday dinner
Dinner: restaurant pizza with a friend and ice cream for dessert (my exception meal for the week and a treat)

Saturday
Breakfast: popcorn, apples, grapes
Lunch: halloumi, bulgar, pepper and tomato salad (hello fresh meal)
Dinner: shrimp, bulgar, kale, tomato, cucumber, herb bowls (hello fresh meal)

Sunday
Breakfast: waffles I max with whole wheat flour, with homemade strawberry/raspberry puree, Greek yogurt, and peanut butter
Lunch: farro, black beans, peppers, corn bowls with salmon (hello fresh meal)
Dinner: kale chips, roasted maple chick peas and mashed sweet potatoes

Monday
Breakfast: mango smoothie with whey protein, almond milk, and peanut butter
Snacks: grapes, cherry tomatoes, spoon sized shredded wheat, pumpkin seeds, kale chips
Lunch: the final leftovers from Wednesday dinner, with spinach salad
Dinner: red lentil tofu, brown rice, bok choy and Napa cabbage with soya sauce