Hammer and Chisel Meal Plan Week 3

Tana Anderson
Jan 16, 2016
2 min read

We are headed into week 3 of Hammer and Chisel, and I will say that Week 2 was much harder, meal plan wise, to stick to then week 1. I think it was because week 2 included more heavy lifting, and our bodies were feeling the effect of building more muscle.

Or maybe we were just hungry.

Who knows.

I also still had some snacks around from my daughter's birthday party and it was a mistake. I should have just thrown them out.

But, live and learn. They are gone now. Moving on.

I shopped this morning, and spent about $150 on my purchases for this week. I got 1lb ground turkey, pork loin, 5lbs chicken tenders, lots for frozen and fresh fruit, 6 romaine hearts, 2 organic spinach/kale mixes, milk, squash, lots of veggies. A few notes- the cut melon was on sale, so I got some for snacks for the kids. Florida strawberries from Florida (my fav) are still on sale here, so I stocked up. I get wild, line caught tuna in the can. It is more expensive, but I trust the quality and the product vs the cheap bumblebee tuna. My diced tomatoes are salt free, and I look for that when available. Good food doesn't have to cost a ton.

My breakfasts still stay the same. I know, I am predictable. But I love it, so I have no reason to change. I usually poach 2 eggs, put on spinach, add some salsa or hot sauce. Some days I have some oatmeal with stevia and cinnamon. Easy Peasy.

This week I am including two different lunch options. Option A (MWF) is the tuna salad with artichoke and red peppers, from the Hammer and Chisel meal plan. I'm going to have mine on greens, and not include the black olives. I use Just Mayo brand of mayo, and may do half that, half greek yogurt. Option B (T TH) is tomato soup from the Fixate cookbook, with a spaghetti squash and quinoa fritatta made in my waffle iron.

For Dinner I'm repeating the Pecan Crusted Chicken Tenders from last week, because we ended up not eating them last week. We are also having Pork Carnita tacos, and Pork Carnita Honey Mustard Bowls. These pork carnitas are our family favorite, and definitely worth a try. I have been clean eating for 2 years now, and this is one of my favorite recipes we have created. We are also trying a new recipe with spaghetti squash with a siracha peanut sauce. My version of Pad Thai, served with sprouts, crushed peanuts, and green onions. A southwest salad finishes the week, with tomatoes, avocado, black beans, salsa, and a lime vinigeratte.

I had grapefruit and apples from last week, and am making some shakeology protein balls and banana oatmeal muffins for a snack for myself and the kids this week.

This is set up for category A, so you'll need to adjust quantities accordingly.

Please share and enjoy!