Eating well is a form of self respect! That’s why I set time aside every week to make sure I have the proper food prepared. I love buffet style meal prepping because it saves me time from having to separate out each meal plus I can mix and match as I go. I also made two salad jars because that’s an easy go to of mine. Below is a snap shot of some of my groceries:


I spend part of Sunday cooking great food for the week. Check out a layout of my cooked food below. For those on the 21 Day Fix eating plan, I’m in the 1500–1799 calorie level and I get 4 green containers (veggies), 3 purple containers (fruits), 4 red containers (proteins), 3 yellow containers (carbs), 1 blue container (healthy fats), 1 orange container (nuts and seeds), and 4 teaspoons (oils and nut butters) each day.

The breakdown of this buffet style meal prep:

Proteins (red)
Shredded chicken
Hard boiled eggs (not shown)

Protein powders (red)
Vega Performance Protein (not shown)

Veggies (green)
Mini bell peppers
Chopped cucumbers
Rainbow roasted veggies (plus tsps of oil)
Baby carrots

Carbs (yellow)
White bean & corn salad
Baked sweet potatoes
Rolled oats

Fruit (not shown – purple)

Healthy fats (not shown – blue/teaspoons)
Almond butter
Seeds/oils (not shown)
balsamic vinaigrette dressing, olive oil and sesame oil

Seasonings (not shown)
Flavorgod everything spicy
Flavorgod lemon & garlic
Flavorgod garlic lovers
Flavorgod everything seasoning

Kombucha (12oz = 1 yellow on 21 day fix)

Salad Jars


These rainbow roasted veggies are absolutely delicious.


What’s in it:
2 Zucchinis (chopped)
2 Yellow Squash (chopped)
1 cup mushrooms
1 cup broccoli
1/2 cup cherry tomatoes (sliced in half)

What to do:
Preheat oven to 425
Cover in sesame oil and Flavorgod Seasoning
Cover pan with aluminum foil
Cook with 30 minutes


It’s that easy and super delicious!


Shredded chicken is a go-to of mine.


(P.S. add me on snapchat if you haven’t already: MeowMeix)

How to make shredded chicken (makes 4 servings): 
1 tablespoon olive oil (optional)
16 oz chicken breast
Flavorgod seasoning
Garlic powder
1 cup low-sodium chicken broth (or enough to cover chicken)
Place chicken in pan with broth, seasoning and olive oil.
Bring to boil and let simmer for 15-20 minutes.
Cover and leave heat on low.
Continue to cook for another 45-75 minutes or until chicken shreds when you use a fork.
To shred chicken, it’s easiest while warm/ Use two forks to pull the chicken apart.


Q: Where do you get the black containers?

A: Click here to buy the same containers from amazon.

Q: Do you get bored of eating the same thing every day?

A: No at all! I switch it up on a weekly basis and choose my healthy favorites that I don’t mind eating often. I also add different seasonings to keep things interesting. Buffet style meal prepping also makes it easy to mix and match to keep things interesting.

Q: Do you pre-cook all your food at the beginning of the week or do you just cut it up and package it? Does the food stay fresh all week?

A: I personally like to pre-cook all my food! I keep it properly refrigerated and find that it stays fresh up to 5 days. If you prefer, you can totally freeze the last 2 days or cook 2-3 days at a time.

Q: Can you put any of these meals in the freezer?

A: I personally don’t but I know people who do but just remember to thaw it in time.

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