meal plan, matcha...

and a giveaway!

Happyyyy Monday! Hope you all had a really fun and relaxing weekend! You guys, I am on my iced matcha GRIND right now. I’ve always been a warm matcha gal but something in me recently switched and I don’t see myself going back! I do 1 tsp matcha powder whisked with a splash of water poured over 1 cup coconut milk, 1/4 cup water, 1 tbsp maple syrup, a biiig dash of cinnamon and ice. I have been popping out of bed in the morning just by the thought of it.

OH also I finally caved and got the viral salad chopper thing and it is safe to say I am addicted! Easiest chopped salad of my life, so delicious. I filmed a video that I’ll post soon but linking the chopper HERE if you want to twin. SO worth it

And lastly, before jumping into this weeks meal plan, I’m running a little giveaway on my instagram with some of my wellness favs of the month. To enter you must must be following me, like my last 3 photos, and comment anything you want with either some !!! at the end or emojis so I know it’s an entry haha. I’m choosing 3 winners on Friday :)

Menstrual Phase (Days 1-5):

Breakfast: Creamy Berry Steel-Cut Oats

Ingredients:

• 1/2 cup sprouted steel-cut oats

• 2 cup water

• 1 cup almond or coconut milk

• 1/2 cup berries

• 2 tablespoons chia seeds

• 1 tsp honey

• Vanilla protein powder (this is the one I love, code PAIGE should get ya a discount)

Instructions:

1. In a medium saucepan, bring water to a boil.

2. Stir in the steel-cut oats and reduce heat to a simmer. Cook for 20-25 minutes, stirring occasionally, until oats are creamy and tender.

3. Stir in the milk and continue cooking for another 5 minutes.

4. Divide the oatmeal into bowls and top with sliced bananas, chia seeds, and a drizzle of honey.

Lunch: Lentil Soup with Spinach

Ingredients:

• 1 cup dried green lentils, rinsed and drained

• 4 cups bone broth

• 1 onion, diced

• 2 cloves garlic, minced

• 1 carrot, diced

• 1 celery stalk, diced

• 2 cups fresh spinach leaves

• Salt and pepper to taste

Instructions:

1. In a large pot, heat some olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Cook until vegetables are softened, about 5-7 minutes.

2. Add the lentils and bine broth to the pot. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, or until lentils are tender.

3. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until wilted.

4. Season with salt and pepper to taste before serving.

Dinner: Baked Salmon with Roasted Sweet Potatoes and Steamed Broccoli

Ingredients:

• 2 salmon fillets

• 2 medium sweet potatoes, peeled and cubed

• 1 head broccoli, cut into florets

• Olive oil

• Salt and pepper to taste

• Lemon wedges (for serving)

Instructions:

1. Preheat your oven to 400°F

2. Place the sweet potato cubes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 25-30 minutes, or until tender and slightly caramelized.

3. Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Place them on a separate baking sheet and bake in the oven for 12-15 minutes, or until cooked through.

4. While the salmon and sweet potatoes are cooking, steam the broccoli florets until tender, about 5-7 minutes.

5. Serve the baked salmon with roasted sweet potatoes and steamed broccoli. Squeeze fresh lemon juice over the salmon before serving.

Follicular Phase (Days 6-14):