The best way to guarantee success is to plan for it! When you have the proper macro-nutrition on your side, nothing can stop you. I always try to keep my meal preps full of color and whole foods. I love this week’s spread because I was able to experiment with new combinations like cauliflower “fried” rice cooked with ground turkey and I still kept some of my favorites like shredded chicken. With spaghetti squash in season, I was also able to take advantage of this delicious food that is super easy to bake in the oven.

meal-prep-oct-31-2016
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. Here’s the info on this spread:

Breakfast: Shakeolgoy blended with water, ice & a banana & oatmeal (1 Red, 2 Purple, 1 Yellow)
Snack (not shown): ½ cup grapes and almonds (½ purple, 1 blue)
Lunch (M/W): Shredded chicken, roasted Brussel sprouts, sautéed mushrooms & sweet potato + dressing (not shown) (1 Green, 1 Red, 1 Yellow, 1 orange 2 tsp.)
Lunch (Tue/Thur): Shredded Chicken, cherry tomatoes, cucumbers & lentils + dressing (not shown) (1 Green, 1 Red, 1 Yellow, 1 orange, 2 tsp.)
Post-Workout: Cauliflower “fried” rice with ground turkey & corn, pea melody (1 red, 2 green, 1 yellow, 1 tsp.)
Dinner: Spaghetti squash with marinara sauce & chicken (1 red, 1+ green, 1 tsp., ½ purple )
Extra: bell peppers, baby carrots and cucumbers

With such a busy week ahead, it helps me so much when I prep all my food in advance!

Check out how delicious this lunch combination.

lentil-lunch-oct-2016

Put a lid on it and shake it up with some dressing – your taste buds will thank me. The juicy cherry tomatoes mix well with the flavors of the shredded chicken and lentils plus the cucumbers add a nice crunch.

chicken-lunch-oct-2016

Can’t wait to dig into this filling combination of chicken, Brussel sprouts, mushrooms and sweet potatoes.

Finally, you can never go wrong with some spaghetti squash covered in marinara sauce.

squash-chicken-prep-oct-2016

Below is the grocery list for the week:

Protein:
2 eggs
6 chicken breasts
20 oz ground turkey
4 packets Shakeology

Fruit:
Grapes
4 bananas

Vegetables:
2 cups Brussel sprouts
1 box brown mushrooms
1 box mini cucumbers
1 box cherry tomatoes
1 bag cauliflower rice (found at Trader Joe’s or pulse your own cauliflower)
1 bag brown mushrooms
1 red onion
1 large spaghetti squash (or 2 medium ones)
1 bag of peas
1 bag baby carrots
1-2 bags mini bell peppers

Dry, Carbs and Canned Goods:
4 cups oatmeal (steel cut)
4 large sweet potatoes
low-sodium chicken broth (to make shredded chicken in)
1 can of corn
1 bag raw almonds (dry roasted if preferred)

Pantry:
cinnamon
olive oil
vinaigrette
no-salt seasoning mix

Meal Prep Containers:
black chefland containers
OXO snap containers 

Amanda
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