6AM: Protein Almond Matcha Latte
9AM: Tempeh Mushroom Patties + Lettuce Cucumber Salad + Red Pepper Sauce
12AM Treat: Double Espresso with 5g Dark Chocolate 100% cocoa
13PM Snack: Coconut Sweet Potato Ice-Cream | Creami
3PM: Broccoli Cauliflower Gratin (recipe) + Tomato Juice
5PM Snack: Pumpkin Protein Spirulina Ice-Cream | Creami
Macros: 1710 Calories, 135 g protein, 42 g fat, 202 g carbs, 54 g fiber
Notes:
I’m using up fresh veggies and bulk-cooked food from the fridge today and over the weekend since I won’t have access to my kitchen or fridge from Monday to Wednesday. I also won’t have my Ninja Creami, which is a bit of a bummer. But I’m making the most of what I have. I had some bell peppers and cooked onions sitting around, so I turned them into a pepper sauce, boosted with a little sunflower protein for an extra kick. I also used up the last pack of fresh mushrooms, which felt like a win against food waste.
Right now, I’m obsessed with my sweet potato tubs - they’re just so easy. I bake a bunch of sweet potatoes, stuff them into tubs, and freeze them. Whenever I want a quick treat, I pop one into the Creami with a splash of coconut milk. It’s honestly become a highlight of my day.
I’ve got a lot of pumpkin protein powder left, and I don’t want it to go to waste, so I whipped up a protein shake with spirulina, tahini, and almond milk, sweetened with a bit of maple syrup. I froze it, and it’s perfect to have before my evening training.
For lunch, I wasn’t in the mood for anything complicated, so I went into Savage Mode and made a gratin. It only takes about 20 minutes when I’m keeping it simple. This time, I did a mix of broccoli and cauliflower for a little more variety and a better nutritional profile. Easy, quick, and actually pretty satisfying.
