Meal Plan: July 6 – July 12

At the beginning of this year, I got a bunch of questions from friends and family about what to make for dinner as people were transitioning to joining WW (PS, anyone want a to join & get a free month? Click this link!). I got the idea to post my meal plan for them. This then spiraled into me thinking of those inquiring minds who weren’t necessarily asking for it but found themselves curious or wanting inspiration. I also noticed that in my close circle of friends, we ask “what’s for dinner?” to each other almost daily, so I just know other people have to be asking that question, too.

Since I do take the time to meal plan, it makes so much sense to share it because I get inspiration from other people all the time since I constantly feel like I get stuck in food-ruts. I wanted to share because sharing is caring.

So, although WW’s official stance is that pregnant women are prohibited from participating in the program, and there is no program designed for pregnant women, WW is actually a diet/lifestyle that is entirely sustainable while pregnant. After several conversations with my doctor specifically surrounding my body, my baby, and my health & history, my doctor was entirely supportive of me continuing with WW, while being mindful of the cues that come from my body.

I have included the following “disclaimer” on my food-related Instagram posts because I wanted to make it clear that my posts and content is not specifically endorsed or sponsored by WW and that my approach to this pregnancy should not necessarily be taken as gospel or as an example for all women. All bodies are different and everyone has their own specific needs.

✨WW does not have a program available for pregnancy, so I am not following the #myww program, but points are listed/included for those that are following the program! I was previously following the MyWW Blue 💙 program, so those are the #smartpoints values listed.✨

So, what has this looked like for me? I increased my daily points “allowance” from 23 to 30 gradually over the course of my pregnancy thus far. 30 was entirely arbitrary for me; I just kept increasing until I felt like I was eating enough throughout the day. This has also helped me have a healthy, steady weight gain during this pregnancy. That being said, I still go over my points all the time & dip into my weeklies (and still go negative – a lot 😂). But, in general, 30 feels like that healthy medium to account for the slight increase in calories suggested for pregnancy and still gives me the freedom to be responsible and mindful about what gets put in my body while not going completely off the rails.

I’ve recently recommitted to eating on track and I’m aiming, for now, to Blue Dot my day at least 4 of 7 days a week. It’s been at least three weeks since I’ve seen a Blue Dot (which means I’m eating within my “healthy eating zone”), so while I’ve been tracking, I’ve been going way over my points and blowing through my weeklies. I have either not bothered to meal plan or I’ve just ignored the plan and eaten junk. I’m looking forward to getting back on track!

This Week’s Recipe Bank:

  • Freezer & Pantry Staples Shrimp Scampi
    • Because I haven’t gone grocery shopping in a while, this one is perfect because I already have everything on hand to make it – and it’s both delicious and easy! It comes together in a pinch, it’s not outrageous in points (10sp), and it’ll get us by until I make it to the store again (tomorrow!).
    • I will make a piece of garlic bread for my husband but I likely will pass on the bread (5sp).
  • Spicy Ginger Teriyaki Chicken & Veggie Stirfry
    • After weeks of eating like a real a**hole, I’m really excited for this one! My body has been yearning for vegetables – and this will definitely hit the spot! For 3sp a serving, this is just an easy win.
    • I will serve this with white rice (6sp for 1 cup) but could easily decrease the points by eating cauliflower rice or mixing cauliflower rice in with regular white rice.
  • Teriyaki Pineapple & Chicken Kabobs with Couscous
    • This one is easy-peasy lemon squeezy. The kabobs shake out to be 2-3sp per serving depending on the sauce. I usually use G Hughes Sugar Free Teriyaki Marinade. I just throw a bunch of veggies, chicken & pineapple on some skewers and grill them. Dinner is served!
    • I will serve this with Near East Parmesan Couscous (6sp for about 1 cup) because it literally takes 5 minutes to make and just just adds variety to our lives from regular, plain rice.
  • Takeout
  • FFY (Fend For Yourself)
  • Leftovers

Drop a comment down below and let me know what you thought about this!! If you liked it, please share it with your friends & tag me @glimpseatgrace on social media!


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