Menu Plan: THM Week 5

I have to admit- I have not been 100% on plan. I had a week of vacation that was around 80% on plan. I kept breakfast on plan, snacks on plan (though I didn’t snack much), and most dinners on plan. I did eat at my favorite Mexican restaurant and that was so off plan you’d have thought I’d never heard of THM. I also drank way too many diet sodas the entire time (Diet Dr Pepper Cherry is a major weakness). I noticed, I think from the diet sodas, that I had swelling going on after a couple days- so much so that I couldn’t wear my wedding bands. O_O The week after vacation was basically an entire week of “wing it” meals that included one night of brown rice followed by two nights of Dreamfield’s because I was too lazy to prep and didn’t menu plan during vacation. (Note to self: next time, plan a few weeks in advance and shopping will be a breeze)

Those 2 weeks did cause a stall which I expected, but I am happy to say that I have still had an 8 pound loss for my first four weeks on THM! *HAPPY DANCE* I know it could have been more if I had stayed on plan the entire time, but that is the beauty of this lifestyle- grace to forgive yourself and three-hour resets! Plus that is an average of 2 pounds per week which isn’t bad considering all of the above. The way see it, at the rate of 2 pounds per week, I could potentially lose 40 more pounds by Christmas! Now is that motivation or what?

So week 5 is upon me and it’s time for the menu plan. Again, no specific days for this menu plan- only meals to choose from. I am including breakfast, lunch, and snack choices as well.

My Menu Plan: THM Week 5

Breakfast
S breakfast: Cheddar Herb Biscuit (p.197 THM Cookbook) with 2 whole eggs
S breakfast: Cheddar Herb Biscuit (w/o the cheddar) with egg and cheese to make a breakfast sandwich

Lunch
E lunch: Smoked turkey sandwich on sprouted Life bread with LC White Cheddar, brown mustard, lots of lettuce and baby spinach
E lunch: Rotisserie chicken salad (made with 1 tsp mayo) on sprouted Life bread, green bell pepper, red onion, lots of lettuce and baby spinach

Dinner
S dinner: Grilled Greek Chicken with Caulirice and Green Beans
S dinner: Chicken Alfredo Spaghetti Squash
S dinner: Hamburger, Sausage, Broccoli Alfredo
S dinner: Taco Casserole with Sliced Avacado
S dinner: Lasagna in a Bowl with Ceasar side salad
*Note- I am only planning 5 dinner meals because we usually eat out one night per week and have a weekend ‘wing it’ or back yard grill day. For eating out and wing it day, we opt for bunless burgers, on plan salads, or anything that is on plan and tickles our fancy 😉

Snacks
E snack: Salted Caramel 000 with 1 sliced apple
E snack: Banana Cream 000 with 1 sliced banana
FP snack: Chocolate Cuffin
FP snack:- Cinnamon Spice Cuffin
FP snack: Vanilla 000

With this menu, my day will look like this:
Breakfast- S Meal
Mid morning snack- E Snack
Lunch- E meal
Mid afternoon snack- FP Snack
Dinner- S Meal

I prefer the S meals for dinner because I have found that they tend to keep me satisfied without the need of an after dinner snack. I don’t like eating past 8 PM so it works for my whole family. E lunches have worked for me as I have less tendency to want an afternoon nap 😉 Also, with my breakfast usually happening around 7:30-8 AM, an E snack at around 10:30-11 AM and then E lunch at around 12-1 PM fits within my work schedule without mixing fuels. Since I don’t have a set break/lunch schedule and fit it in based on what I am doing, this works really well for keeping me on plan and preventing accidental crossovers.

That’s it for week 5. Time to make that shopping list now. Happy THMing! <3

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