Sunday, March 6, 2016

This is how I meal prep!


I find that if I don't meal plan for the week, I tend to just grab things that may not be the best option.  You might find it odd that I don't have a super organized, planned chart for my meals, but what did I say earlier....I need to plan but I didn't say it was pretty ;-)



I know that my body responds best to the following meal plan:
4 servings of protein
3 servings of vegetables
2 servings of fruit
2 servings of carbs
1 serving of healthy fat
1 serving of seeds/dressings
2 teaspoons (oils, nut butters, etc...)

**1 serving is equal to 1 color coded portion control container from the 21 Day Fix


I usually look at my pantry and fridge and plan to use what I have before I go buy new ingredients.  This week's meal plan will consist of:

Spaghetti Squash with ground turkey and vegetables
Quinoa and turkey stuffed peppers (I'm using this recipe as a guide)
Chicken Salad
Shakeology Recipes (find recipes here)
Snacks:  hard boiled eggs, natural almonds and cashews, Lara Bars, carrots and hummus

 I have used the portion control container system for over a year and I love that I can look at a meal plan and make sure I have enough of each container.  There may be a day where I go over a container and that's because I'm only human, but this nutrition system helps me stay accountable and my body responds positively to the proper portions.

If you have any questions on how to meal prep, please feel free to contact me!

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