Hammer and Chisel Meal Plan Week 4

I honestly cannot believe that I am almost halfway done with Hammer and Chisel. I think the variety of workouts, makes you look forward to each day, and you do not get tired or sick of the workouts, because you are not repeating them each week.

I feel the same way about the meal plan. I am not forced to eat just fish, broccoli and rice each day. I have been trying to keep a variety of foods in my meal plans each week so I do not get tempted to go off track.

That being said, next week it is just me and the kids here, and I just do not eat as much food as Sean does, so I will not have as many dinner options on my meal plan. Because, I just cannot eat that much food myself with two little kids.

This week I repeated my pork carnita's recipe, basically because Sean asked for them again. I also was craving a lemon basil dressing, so added salad to the menu, just so I could eat that. I also used feta a lot this week. Because, why not??

I also have been not getting all my carbs in each day, so I'm working harder at getting those in. I got some great gluten free english muffins for the morning, added overnight oats in, and made a big batch of quinoa for my salads and bowls. Because carbs are our friend. This week you also get nicecream this week as your fruit. You are welcome.

You'll find recipes and the meal plan below! Feel free to share!

I put my pork carnita's in the crockpot on monday morning, and set it on low for 8-10hrs. They should be tender and falling apart. A 4lb tenderloin gives us plenty for 2+ meals for the week. To make the Pork Carnita Bowls, I layer spinach and kale, quinoa, pulled pork, cole slaw, chives and crushed peanuts. I then pour some honey mustard dressing over top. It is amazing. Serious.

The Honey Mustard dressing is from The Fixate Cookbook, by Autumn Calabrese, which gives great recips that work specifically with The 21 Day Fix and Hammer and Chisel.

It's very easy to make: 1/2 cup of plain greek yogurt, 3 tbsp dijon mustard, 3 tbsp raw honey, 3 tbsp rice vinegar, 1/4 cup extra virgin olive oil. I put mine in a glass mason jar, put on the lid, and shake it all up. Then I just store the extra in the fridge. One serving is 2 tbsp, or one orange container.

Espresso Latte Overnight Oats is on the menu for breakfast. You need one large mason jar, 1/2 cup oats (I use Bob Red Mill Old Fashioned gluten free Oats), 1/2 cup greek yogurt, 1/4 cup coffee, 1 tsp vanilla, a dash of cinnamon, and 1 tsp agave or sweetener of choice. Place all in a mason jar and put in fridge overnight. You can make as many as you'd like ahead of time, and use throughout the week for breakfast.

I'll post more recipes in another post so this post is not excessively long and link to those later. I hope this helps you planning your meals and stick to your plan!

Enjoy! ~Tana

#mealplan #recipes #HammerandChisel