Three Weeks of Meal Plans

3 Weeks of Meal Plans

Month 11 Week 3

Month 11 Week 4

Month 12 Week 1

Hi Friends! I feel like I have failed you all this month! I am so sorry, I am so far behind! It has been one thing after another! Jordan was sick, then I had the stomach flu, followed by a head cold, and then Charley got the stomach flu. This all while trying to fit in all the fun Christmas holiday festivities! 

So the exciting news that I was building up to share with you… well the plan has changed and I will not be able to share my news for potentially quite a while now! These new developments are super exciting and as soon as I can share my news with you I will! I do have a big deadline due Mid January so hopefully it will not take my focus away from the blog too much longer!

This is definitely not one of my best updates. I didn’t even have time to determine nutrient breakdown. If there is anything you are curious about the nutritional information let me know I will try to get it to you.

I have decided to take the next two weeks to spend time with my family and enjoy the holidays, so I will be taking a break from the Meal plans (even though it feels like I have already taken a very long break)! I will be back to posting my meal plans with nutritional information the week of January 8th. Fingers crossed that after two weeks off I will not be reporting back to you back at square one! With all the temptation of the season I know it will be difficult to say no, but hopefully all of the habits I have developed over the past year will kick in!

I truly enjoy working on this blog each and every week! All of your support and encouragement through this journey is so appreciated. I am always overwhelmed by all of your kind words and outpouring of love! The blog has been so therapeutic in coping with my disease. Thank you so much for helping to make this blog such a huge success! 

Praying that your Christmas is filled with the love of family and friends! Hope you get some much deserved rest and relaxation this holiday and may you be abundantly blessed as you head into this New Year! Talk you soon! God Bless! 

Month 11 Week 3 


This week I cannot share with you a meal plan. This week was filled with last minute unforeseen events that came up. So this week is not a meal plan, rather here are some recipes that I had this week! 

4 Ingredient Chocolate Chip Pancakes 

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Thoughts: I found these pancakes were such a headache to make! Maybe you will have better luck than me if you give it a try! 2.5/5 

Original Recipe: Recipe Boy


  • 2 large eggs 
  • 1/2 cup banana, mashed (approximately 2 medium bananas) 
  • 1/8 tsp baking powder 
  • Chocolate chips (a few per pancake)


  1. Mix together eggs, bananas, and baking powder in a large measuring cup. 
  2. Warm a pan on medium heat. Pour batter approximately 1/4 cup at a time on skillet. Allow to cook until sides begin to dry. Top with a few chocolate chips and flip. 
  3. Cook for an additional minute, remove from heat, and keep warm. 
  4. Repeat step 2 and 3 until all the batter is used up. 
  5. Serve with syrup. 

Breakfast Sweet Potatoes

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Thoughts: This was really good, but extremely filling! I only ate half and was content until lunch! 4/5 

Original Recipe: Begin With Nutrition 

Ingredients (My portion, I ended up having half this portion, it was extremely filling) 

  • 1 sweet potato 
  • 1/4 cup granola 
  • 1 tbsp all natural peanut butter 
  • 1 tbsp maple syrup 
  • dash of cinnamon 


  1. Preheat oven to 400 degrees F. 
  2. Wash and scrub sweet potato. Pierce with a fork and brush with coconut oil. Place on baking sheet and bake in oven for 45 minutes to an hour (I baked a medium sweet potato and it took an hour and a half!!! So I am pretty sure that my oven may be needing some repairs!). 
  3. Slice sweet potato in half, top with peanut butter, syrup, granola and cinnamon. 

French Onion Beef Stroganoff 

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Thoughts: I did not really like this dish. I found it greasy and that is lacked flavour. To be fair though I did not follow the original recipe very accurately so maybe it is really good if you follow it perfectly. However, I am not really interested in trying to make this again. If you do try this I would maybe decrease the amount of butter and use a very minimal amount of cheese. 2/5 

Recipe from: Hot the Toast 

My portion 

  • 1 cup stroganoff 
  • 1/2 cup sautéed beet greens 
  • 1 cup green peas 


  • 1/4 cup unsalted butter 
  • 3 small onions, french-cut 
  • 1 clove garlic, chopped 
  • 1 bay leaf 
  • 1 sprig thyme 
  • 6 oz mushrooms, sliced 
  • 1 tbsp extra virgin olive oil 
  • 1.5 lbs round steak, cut into chunks (I used rouladen steak and cut it into strips) 
  • dash of salt and pepper 
  • 1 tsp cornstarch 
  • 1/4 cup red wine (I did not have red wine so I did not add this) 
  • 1 1/2 cups beef broth 
  • 1/2 tbsp Worcestershire sauce 
  • 3 cups egg noodles 
  • 2/3 cup sour cream 
  • 1 cup grated gruyere or swiss (I only had cheddar) 
  • Parsley for garnish 


  1. In a large dutch oven or deep frying pan (a pan that is oven-safe; can move from stove top to oven)  melt butter over medium heat. 
  2. Add onions, garlic, bay leaf, thyme, and salt and pepper. 
  3. Cook onions until soft, fragrant, and slightly browned. At this point add mushrooms and sauté until onions are caramelized and mushrooms are tender. 
  4. Remove bay leaf and discard. Place onions and mushrooms in a separate bowl and set aside. 
  5. Add olive oil to same pan and heat over medium-high heat. 
  6. Season steak with salt and pepper and coat with cornstarch. Sauté steak until browned, about 3-5 minutes. 
  7. Place steak in bowl with mushrooms and onions. 
  8. Add red wine to pan and scrape up all the brown bits. Once the pan is deglazed add beef broth and Worcestershire sauce and bring to a simmer. 
  9. Add the steak, mushrooms, and onions to the broth and cover. Allow to simmer until sauce thickens and steak has fully cooked; approximately 8-10 minutes. 
  10. Prepare noodles according to package while sauce is reducing. 
  11. Pre-heat broiler.
  12. Remove sauce from heat and add in sour cream stirring consistently. Additionally stir in egg noodles. 
  13. Top stroganoff with cheese and place under broiler until cheese has melted, is golden brown and bubbling. 
  14. Top with parsley and serve. 

One pot Chili Mac & Cheese 

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Thoughts: This was a very simple dish but really enjoyable. At first I did not think it was that good, but as I kept eating it quickly became a new favourite. Charley finished two portions of this dish, she LOVED it!!! 5/5 

Original Recipe: Damn Delicious 


  • 1 tbsp extra virgin olive oil 
  • 2 cloves garlic, minced 
  • 1 onion, diced 
  • 1/2 lbs extra lean ground beef 
  • 4 cups chicken broth 
  • 1 can diced tomatoes 
  • 3/4 cup canned white kidney beans, drained and rinsed (I ended up just using the whole can) 
  • 3/4 cup canned red kidney beans, drained and rinsed (I ended up just using the whole can) 
  • 2 tsp chili powder 
  • 1 1/2 tsp cumin 
  • 230 g (approximately 2 cups) uncooked elbow pasta (I used a gluten free pasta, only because I like the last and texture of it, not because I need to eat gluten free)
  • 3/4 cup shredded cheddar cheese 
  • 2 tbsp fresh parsley, chopped (garnish) 


  1. Heat olive oil in a large skillet or dutch oven over medium-high heat. 
  2. To the dutch oven add garlic, onion, and ground beef. Cook until beef is fully browned. Drain any excess fat. 
  3. Stir in chicken broth, tomatoes, beans, chili powder and cumin. Bring to a simmer. 
  4. Add in pasta and bring to a boil. Once at a boil cover your skillet and reduce heat to a simmer, allow pasta cook; about 12-15 minutes. 
  5. Once pasta is fully cooked, remove dish from heat, top with cheese, and cover until melted; approximately 2 minutes. 
  6. Serve with parsley. 

Month 11 Week 4 

Day 1 


Simple Italian Baked Eggs 

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Thoughts: This was incredible. Probably one of my favourite breakfast dishes in a while! It was perfectly savoury and extremely scrumptious! I could eat this every single morning for breakfast. I will definitely make this again! 5/5 

Based off of recipe at: Damn Delicious 

Ingredients (My portion) 

  • 1/4 cup marina sauce 
  • 2 eggs 
  • 1 tbsp parmesan cheese 
  • Sprinkle of dried basil 
  • 1 whole grain bun, toasted 
  • 1/2 tsp butter/margarine 
  • 1/2 mango, sliced  


  1. Preheat oven to 350 degrees F. 
  2. Pour marina in the bottom of a small oven safe dish. 
  3. Gently place two eggs on top of marina, being careful not to break the yolk. 
  4. Sprinkle top with parmesan cheese and place in oven. Cook for 15-18 minutes, until yolk is cooked to preferred doneness and egg whites are fully cooked. 
  5. Serve with a dash of dried or fresh basil, a toasted whole grain bun to soak up the egg and marina sauce, and half a mango. 


 Chicken Broth with some seasoning

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Thoughts: One of Charlotte’s favourite lunches is soup, but just the veggies and pasta so I always separate the broth. Soup is always a great lunch, one of the best comfort foods during winter! 4/5 


Brazil nuts & probiotic yogurt 

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Mac & cheese quinoa

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Thoughts: This was yummy. Charley ate all of her Bison steak and loved the mac & cheese quinoa. I would definitely make this dinner again 5/5


  • 1 cup dried quinoa 
  • 2 cups water 
  • 2 tbsp butter 
  • 2 tbsp flour 
  • 2 cups milk 
  • 1/8 cup cream cheese 
  • 1/4 cup cheddar cheese 
  • 1/4 cup ricotta 
  • 1/8 cup parmesan plus and additional 1/8 cup parmesan to garnish 
  • 1 bison sirloin steak 
  • 1 tbsp Teriyaki sauce, I use the one from Organicville 


  1. Prepare quinoa by bring water and quinoa to a boil. Once at a boil reduce heat to a simmer and cover for 15-20 minutes, or until the quinoa is fully cooked (all the liquid has absorbed and the quinoa is fluffy) 
  2. In a small sauce pan melt butter on medium-low heat. Stir in the flour to the melted butter, it should start to smell like short bread. Add milk slowly to the flour and butter stirring consistently until the sauce has thickened. 
  3. Once sauce has thickened add cream cheese, cheddar cheese, ricotta, and 1/8 cup parmesan. 
  4. Preheat broiler. 
  5. Add sauce to quinoa and place in oven-safe casserole dish. Top with 1/8 cup parmesan and place under the broiler until cheese is golden brown and bubbling about 3-5 minutes. 
  6. I served the mac & cheese quinoa with bison steak barbecued with teriyaki sauce and veggies. 

Day 2 


Nutella stuffed pancakes 

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Thoughts: These were good, obviously with Nutella as a ingredient this recipe will be delicious. However. I would never prepare these pancakes this way again! So much work for what you get. Also I found these pancakes were crazy thick just so they could be ‘stuffed.’ Next time I would just make the pancakes the traditional way. Spread Nutella on the pancake after they are cooked and top with strawberry syrup. So much easier and would taste the exact same! This way to prep 1/5 flavour 4/5 

Adapted Recipe: Recipe tin eats  

My portion 

I had 2 pancakes, recipe made 5 


  • 5-6 – 1/2 tbsp nutella  
  • 1 1/2 cups whole wheat flour 
  • 3 tsp baking powder 
  • 4 tbsp coconut sugar 
  • pinch of salt 
  • 1 egg 
  • 1 cup + 6 tbsp milk 
  • 1 tsp vanilla extract 
  • 2 cups frozen strawberries 
  • 1 tsp honey 
  • 1 tbsp water 
  • 1/2 tsp cornstarch 


  1. Prepare a baking sheet with parchment paper. 
  2. Dollop 1/2 tbsp Nutella on parchment paper and spread into a flat circle. Repeat for 5-6 more Nutella circles. Place baking sheet in freezer to let Nutella set and firm. (I would recommend doing this step the night before. It takes a lot longer for the Nutella to freeze then I thought it would). 
  3. Warm oven to 250 degrees F. 
  4. In a large bowl mix together flour, baking powder, coconut sugar, salt, egg, milk, and vanilla. As soon as batter is smooth stop mixing. 
  5. Warm a frying pan on medium heat. When frying pan is warm pour batter into pan and allow to cook for 1-2 minutes, until batter starts to bubble through and sides begin to dry. At that point remove Nutella discs from freezer. Peel off one disc and place on top of pancake. 
  6. Pour another amount of batter on top of pancake to cover Nutella disc. (the discs begin to melt very quickly, so you want to put them back in the freezer right away in between each pancake). 
  7. Flip pancake and cook for 1-2 minutes until pancake is fully cooked. 
  8. Place on oven-safe dish and place in oven to keep warm. 
  9. Continue steps 5-8 until all the batter has been used. 
  10. Warm a small sauce pan on medium-low heat. Add berries, water, and honey. Allow berries to cook down about 3-5 minutes. Roughly mash berries and serve as a syrup over top of pancakes. 


Mini deep dish pizza

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Thoughts: I don’t know why I was expecting this to be gross and not work out, I thought the crust was going to be rock hard, but it it was delicious! I could have easily eaten more! 5/5 

My Portion 

4 mini pizzas (made 9 total) 

1/2 cup sliced cucumber 


  • 1 pre-made flat bread pizza crust 
  • 9 tsp sundried tomato pesto 
  • 2 1/2 slices prosciutto 
  • 25 g goat cheese  


  1. Preheat oven to 375 degrees F. 
  2. Use a round pastry cutter to cut circles out of pre-made flat crust pizza dough, you want the circles to be slightly larger than the muffin tin. 
  3. In a frying pan over medium-high heat brown and crisp up prosciutto, about 30s to a minute on each side. Remove from heat and chop. 
  4. Push crust down into muffin tin, so it makes a bit of a cup. 
  5. Spread 1 tsp of pesto into each cup. 
  6. Top with a few pieces of chopped prosciutto, followed by crumbled goat cheese. Evenly distribute prosciutto and goat cheese among each pizza crust. 
  7. Place in oven and cook until cheese is golden brown, approximately 8-10 minutes. Serve with salad or veggies. 


Thoughts: Jordan had a kids Christmas party at his work in the evening so I did not have time to make and eat dinner at home. We did the classic scarf down McDonald’s in the car, in pitch black, no lights on, and praying that nobody saw us! 

I promised honesty, yes McDonald’s happened! I had a grilled chicken sandwich, I ordered a wrap, but they messed up my order! However, if I am being really honest I still love a good McDonald’s cheeseburger, or 3! I know it is appalling to admit that you enjoy McDonalds, but I do, even with a healthy eating blog! I swear it would be more socially acceptable to admit that you are going to vote for Donald Trump than to admit you enjoy McDonalds! But I feel like I am not the only one hiding my shameful secret love for a two cheeseburger meal, when was the last time you heard of a McDonald’s closing in North American due to low sales?! It always comes back to moderation. 

Day 3 


Yogurt Parfait 

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Thoughts: This was a simple but tasty and satisfying dish. I enjoy the nutty flavour that hemp seeds add. 4/5 

Ingredients (My portion) 

  • 1/2 mango, peeled and cubed 
  • 2 tbsp coconut greek yogurt (I normally would have more yogurt, but I ran out that is the only reason I had this random portion size) 
  • 1 tbsp hemp seeds 


  1. Place mango in a glass, top with yogurt, and hemp seeds. 


Thoughts: Sorry yet another take out day!!! I had the spicy chicken sandwich from Tim Hortons. I am really developing a love for spicy food. I use to be such a wuss with spice, and I am sure compared to some people my spice level is still on the weak side. I find that I tend to eat less when something is spicy, some studies have found a correlation between capsaicin and increased satiety, while this may definitely play a role I feel it in the crazy amount of water I consume in the short period of time while eating something spicy! 


Thoughts: Everyone has those days where you are just crazy busy, for those days we often turn to the grocery store rotisserie chicken with fast sides. That is exactly what I did today! I picked up a rotisserie chicken, a Eat Smart Asian Salad Kit , and potato wedges. Rotisserie chickens are great to repurpose for other meals. I reused the ingredients the following day as well. The classic rotisserie chicken dinner is always a hit with the family. (My portion: 125 g chicken breast, 1 cup salad, 1/2 cup potatoes, 1 tsp ketchup). 

Day 4 


Thoughts: I usually try to never repeat recipes, but not only did I repeat this recipe it is essentially repeated from the previous day! I attend a mom’s group bible study at my church and today I was in charge of snack for the mom’s. It is usually some delicious baked good that looks amazing, but because I can only control my weight through proper eating I often never eat it. I brought something that I would be able to eat. I brought a big bowl of fruit which included blackberries, strawberries, raspberries, and mangos. I had three flavours of yogurt and two flavours of granola and set up a parfait station. It was simple and a great way to feed a large group of ladies. 

My portion: 1 cup fruit, 1/4 cup yogurt, 2 tbsp granola 


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Thoughts: Using the leftovers from the night before I made another batch of the asian salad and topped with chopped chicken. It was enjoy, fast, and convenient. 4/5 


Chicken Enchiladas 

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Thoughts: I hate giving bad reviews, but I did not really like this dish. I don’t know if I was just turned off while I was making this dish because the combination of all the sauces looked kind of gross to me, but I did not like it and will not make it again. It was way too saucy in my opinion, you may want to cut the sauce in half you give it a try. 2/5 

Original Recipe:  The 36th Avenue 


Month 12 Week 1 


Breakfast Sandwich

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Thoughts: This was my go-to before I started the blog. It is ridiculously fast to prepare and always very yummy! Jordan actually taught me this dish when we were first married. The idea of microwaving eggs seemed disgusting and unnatural to me, but the end result is a pleasant surprise. I have been making this breakfast sandwich ever since! 5/5 

Ingredients (this was my portion)  

  • 1 whole grain bun
  • 1 egg 
  • 10 g cheddar cheese, sliced 
  • 1 tsp mayonnaise 
  • 1/2 tomato, sliced 
  • 1 slice deli ham 
  • dash of salt and pepper 
  • 1/2 cup raspberries 


  1. Prepare bun by evenly spreading mayonnaise and top with cheese. 
  2. Spray a small-medium sized microwave safe bowl with cooking spray. 
  3. Crack egg into bowl and whisk until egg is completely scrambled. 
  4. Place bowl in microwave and cook on high for 45 seconds. (I find it helps to use a glass bowl so you can easily tell if the egg mixture is fully cooked, if you decide to make this sandwich with 2 eggs microwave on high for 1:20). 
  5. Place cooked egg on top of cheese, top with ham, fresh tomato slices, salt, and pepper. Serve with fruit. 


Ham and pickle rolls 

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Thoughts: I have seen this lunch idea pop up regularly on Pinterest so I thought I would finally give it a try today. I think the flavours were actually pretty good, but I do not know what it was about this dish that just grossed me out. Texture? Smell? I am undecided. I finished this dish, but I would personally never make it again. 2/5 

Ingredients (my portion) 

  • 2 deli ham slices 
  • 1 tbsp cream cheese 
  • 1 pickle, cut in half 
  • 1/2 tomato, sliced (I just used up the other half of the tomato from breakfast and had it was some salt and pepper) 


  1. Lie ham slices on cutting board and gently pat dry with a paper towel. 
  2. Evenly spread 1/2 tbsp of cream cheese on both slices of ham. 
  3. Place pickle to the edge of the ham slice and roll. Serve. 


1 Danone Chocolate Pudding, prepared with skim milk 

1 Mandarine Orange 

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Apricot glazed chicken thighs 








Thoughts: This recipe was okay. I doubt I will make it again though. There were a few details of this recipe I would definitely change if I did make this dish again. I would either change the rub or only put the rub on the inside of the skin and not additionally on the outside to avoid burning. Also 450 degrees was really hot for cooking the chicken. I know the idea is to get the skin nice and crispy, but I found this technique burned the skin before fully cooking the inside of the chicken. If you do decide to try this recipe do not use a fine powder rub on the outside of the chicken and cook chicken for longer at a lower temperature, like 400 degrees F. I also found there was a lot of sauce left over. I would even consider halving the glaze recipe next time. 3/5 

My portion: 1 1/2 chicken thighs, 1/2 cup rice, 1 tbsp sauce, 1 1/2 cups simple green salad, 1 tbsp Italian dressing 

Original recipe: Real Housemoms 


  • 4 lbs (approximately 8) bone-in and skin-on chicken thighs 

Apricot glaze  

  • 1 1/2 cups apricot jam 
  • 1/2 cup BBQ sauce 
  • 1 tsp fresh ginger, grated 
  • 1/2 tsp garlic powder 
  • 1/2 tsp hot sauce 
  • 1 tbsp chopped cilantro 
  • 1/2 lime, juiced 
  • dash of salt 


  • 1 tbsp chili powder 
  • 1 tbsp garlic powder 
  • 1/2 tbsp sugar 
  • 1 tsp salt 
  • 1/2 tsp ground black pepper 


  1. Preheat oven to 450 degrees F. Prepare a baking sheet by lining with aluminum foil and setting an oven safe rack over top. Spray rack with high heat cooking spray. 
  2. Add jam to a medium microwave safe bowl. In the microwave, heat jam on high for 30 second increments until melted. 
  3. Once jam is melted (I found it took about 5 rounds; 2 1/2 minutes total) add BBQ sauce, ginger, garlic powder, hot sauce, cilantro, lime juice, and salt to the jam and stir. 
  4. Place half of the glaze in a separate container and refrigerate until ready to serve. 
  5. Prepare the rub by mixing together all the rub ingredients in a small bowl: chili powder, garlic powder, sugar, salt, and pepper. 
  6. Carefully separate the skin from the meat and rub chicken evenly with the rub. Place skin back over the meat and rub the exterior of the skin with the rub as well. 
  7. In a large, hot, and dry skillet place chicken thighs skin down (you may have to cook in two batches). Allow skin to turn golden for 5-6 minutes. It is important to not move your meat while searing. 
  8. Turn chicken over using tongs and brush with apricot glaze.  
  9. Remove chicken from pan and place on prepared baking sheet skin side up. 
  10. Place baking sheet with chicken thighs into oven and cook for 30 minutes or until chicken has completely cooked through; no longer pink inside and juices run clear. 
  11. Have chicken rest for 10 minutes and serve with apricot glaze, rice, and a simple green salad. 

Day 2 


Mini German Pancakes 

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Super mini German Pancakes for Charlotte

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Thoughts: I made a large German pancake on the blog a few months ago and really enjoyed it! I just found that it took quite a while to cook. I was very intrigued to try this recipe where you prepare the pancakes in individual muffin tins. I took it one step further and tried cooking the leftover batter in mini muffin tins! What a huge success!!! The mini German pancakes were not only adorable they took a quarter of the time to cook than the large German pancake! I have also read on some blogs that people have actually cracked their glass casserole dishes preparing the large pancake since it gets so hot! There is definitely no worries of that happening with this technique. I also love that this recipe used no butter at all! A traditional German pancake requires a gross amount of butter to cook properly. I topped my pancakes with lemon juice, icing sugar, and raspberries….it was heavenly!!! 10/5 

Original Recipe: Momathon

My Portion: 3 regular muffin size pancakes, 1/2 tsp icing sugar, 1/2 cup raspberries, fresh lemon juice 


  • 6 eggs 
  • 1 cup milk 
  • 1 cup flour 
  • 1/4 tsp salt 


  1. Preheat oven to 425 degrees F. 
  2. Spray a muffin tin with nonstick cooking spray. 
  3. Mix together eggs, milk, flour, and salt until just combined. (Batter will be lumpy!!! Trust it!!!) 
  4. Pour batter in prepared muffin tin. 
  5. Place in oven and bake for 18-25 minutes (cook time depends on a number of factors, pancakes will just begin to turn golden brown). 
  6. Remove from oven and serve with lemon juice, icing sugar, and raspberries. 


Grilled Margarita Sandwich 

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I decided to let Charley learn how to cut by giving her a butter knife and a tomato. I figured a butter knife is not too sharp, but sharp enough to cut something mushy like a tomato. I was nervous that maybe this was too soon, but I quickly realize that I underestimate my daughter so often. I so quickly reason with myself that she is too young, but every time I step back and let her try something on her own she always amazes me! Now if I had more than one child to supervise I would not be comfortable taking this step, but with just Charlotte and myself I could give her space to figure out the process on her own, while intently supervising! I was completely impressed by her cutting skills! If I am not careful I am going to be out of job soon when my sous chef becomes more competent in the kitchen than myself!

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Thoughts: This was enjoyable. My local grocery store was out of fresh basil, which I believe is key to this dish. I would probably consider trying to make this again with fresh basil. It was fast and tasty. I enjoyed using olive oil to grill the sandwich instead of butter or margarine. I actually used a garlic infused oil, which elevated the flavour that much more. 4/5 

Original Recipe: Full Fork Ahead  

Ingredients (This was my portion) 

  • 2 slices multigrain sourdough bread 
  • 1 large garlic clove, halved 
  • 30 g fresh mozzarella cheese 
  • 1/2 tomato, sliced 
  • 1 tbsp fresh basil, thinly sliced (I had to use dried basil) 
  • 1 tsp (1/2 tsp per side) olive oil (I highly recommend using a flavoured oil) 


  1. Rub both sides of each bread slice with garlic. 
  2. Top one slice of bread with cheese, tomatoes, and basil. (It helps to have some cheese on both the bottom and the top to help adhere the bread). 
  3. Top sandwich with second slice of bread. 
  4. Warm a pan on stove top over medium heat. 
  5. Spread the top of the sandwich with 1/2 tsp olive oil. Place sandwich brushed side down and allow to brown 2-3 minutes. 
  6. While sandwich is browning brush the other slice of bread with the other 1/2 tsp of olive oil. 
  7. After the one side has browned flip the sandwich to the other side and cook for an additional 2-3 minutes, until golden brown and cheese has melted. 


Cheeseburger Quinoa Skillet 

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Thoughts: Not only did I thoroughly enjoy this dish, but so did Charlotte and Jordan. My husband dreads it when he hears that we are having quinoa for dinner, but he actually went back for seconds of the dish and took leftovers to work the next day! As I was making this dish all I could think was ‘wow these happen to be all the random ingredients that I have left in my pantry when I desperately have to go grocery shopping and have nothing to prepare for dinner!’ So next time you find yourself in the position of what to make for dinner when you have no groceries make this your go-to! I will definitely make this again! 5/5 

Original Recipe: The Creative Bite  


  • 1/2 lb extra lean ground beef 
  • 1/2 lb lean turkey (I only used 1/2 lb ground sirloin and halved the rest of the recipe) ) 
  • 1 tbsp seasoning salt 
  • 1 cup onions, diced 
  • 14.5 oz can diced tomatoes 
  • 1 1/2 cups V8 vegetable juice 
  • 1 1/2 cups low-sodium chicken broth 
  • 2 c quinoa, uncooked 
  • 1 cup shredded cheddar cheese 
  • 1/4 cup dill pickles, chopped 


  1. Warm a deep skillet over medium-high heat. Brown meat, cook onions, and add seasoning salt; approximately 5-8 minutes. 
  2. Remove meat mixture from pan and add broth, juice, and quinoa. Bring to a boil, reduce to a simmer, cover and cook for 15-20 minutes; stir occasionally. 
  3. Add meat mixture back into the skillet along with diced tomatoes, cover and cooke for and additional 10-15 minutes. 
  4. Top with cheese and pickles, cover and cook until cheese has melted; about 2-4 minutes. 
  5. Serve with a simple green salad.

Day 3 


Baked eggs on tomatoes and feta 

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Thoughts: I am sure this was probably very good, but I had a cold so bad that I could not taste my food! 🙁 I also became distracted while baking this dish and terribly overcooked the eggs! However, I feel with the saltiness of the feta with the freshness of the tomato this would be a very tasty dish. 

Original Recipe: Innocent Delight 


  • Half a large tomato, chopped 
  • 25 g feta cheese, crumbled 
  • 2 eggs 
  • 1/8 tsp oregano, dired 


  1. Preheat oven to 375 degrees F. 
  2. Spray a small oven-safe casserole dish with cooking spray. 
  3. Add tomatoes and feta. 
  4. Sprinkle with oregano. 
  5. Crack both eggs on top of dish. 
  6. Place in oven and cook until egg whites are fully cooked, about 15-20 minutes. 
  7. Serve. 


Thoughts: Because I had a terrible head cold I was not hungry and was not it the mood to prepare something elaborate to not be able to taste it. 


One pot lasagna soup 

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Thoughts: I thought I had enough lasagna noodles, but I didn’t, as a result this dish turned into a one pot ‘all my left over odds and ends pasta’ soup. I added my random pasta scraps including lasagna noodles, fettuccine noodles, and gnocchi. It was a great way to use up all those random bits of pasta. The soup was very tasty and the whole family enjoyed it. I am undecided if I would make it again or not, but it was good! 4/5 

Original Recipe:  Carls Bad Craving 


  • 1 lb lean ground beef (I used ground chicken) 
  • 1 yellow onion, diced 
  • 4 garlic cloves, minced 
  • 1/2 tsp red pepper flakes 
  • 1 (24 oz) can tomato sauce 
  • 8 cups low-sodium chicken broth, divided 
  • 1 (14 oz) can crushed tomatoes 
  • 2 tbsp tomato paste, (I just used the whole can) 
  • 2 tsp balsamic vinegar 
  • 1 1/2 tsp granulated sugar 
  • 1 tbsp dried basil 
  • 1 tsp dried parsley 
  • 1 tsp dried oregano 
  • 1 whole bay leaf 
  • 1 tsp salt 
  • 1/2 tsp pepper 
  • 10 uncooked lasagna noodles broken into 2-inch sections 
  • Optional Garnishes: shredded mozzarella cheese, parmesan cheese, ricotta cheese 


  1. In a large dutch oven brown beef and cook onion over medium-high heat. 
  2. Once beef has browned and onion is translucent and fragrant add garlic and red pepper flakes. Cook for an additional 30 seconds. 
  3. Drain off any excess fat. 
  4. Add tomato sauce, 6 cups chicken broth, crushed tomatoes, tomato paste, vinegar, sugar, spices, and lasagna noodles. Bring to a boil then reduce to a simmer. 
  5. Allow soup to simmer until noodles are tender; approximately 20-30 minutes. 
  6. Remove bay leaf and stir in remaining chicken broth to reach preferred consistency. 
  7. Serve and garnish with cheese. 

Day 4 


Maple & Brown Sugar Oatmeal Muffins

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Thoughts: Sorry I only have one recipe for today! That was not the plan, but Jord and I decided on a last minute date night. We saw Star Wars and went for dinner! It was a wonderful evening! I was not really looking forward to watching Star Wars I have never even finished watching the other 6 movies. I figured I would have no clue what was going on, but it was an excellent movie and they do an amazing job at keeping you in the loop! It was a perfect evening! Back to breakfast. I really enjoyed these muffins and would make them again. The flavour is simple, but enjoyable! 4/5 

Original Recipe: Averie Cooks 

Made 33 mini muffins 


  • 1 large egg 
  • 1 cup all-purpose flour 
  • 3/4 cup whole-rolled oats (See note) 
  • 1/2 cup unsweetened vanilla almond milk 
  • 1/2 cup pure maple syrup 
  • 1/4 cup dark brown sugar (I used coconut sugar) 
  • 1/4 cup vanilla greek yogurt 
  • 1 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/4 tsp salt 


  1. Preheat oven to 350 degrees F. 
  2. Spray mini muffin din with non stick spray 
  3. In a large bowl combine all the ingredients until just combined. 
  4. Use a small cookie scoop to evenly distribute batter into muffin tin. 
  5. Bake 14-16 minutes (adjust longer if making regular muffins), or until toothpick comes out clean. 
  6. Allow muffins to cool and serve.  

Note: The original recipe said not to use instant oats, but that is all that I had. So I also added 1/3 apple sauce to the recipe to prevent it from becoming dry. I thought they turned out totally fine!