Meal Prep Monday – 11.16.15

I’ve neglected my blog since my PiYo results were posted – many apologies! I decided shorter blogs may be in order so I can stay on schedule and keep up fresh content.

One of the most popular parts of my past blogs have been recipes and meal prep suggestions. So I am gong to do my best to post weekly meal preparation photos to give guidance and inspiration to my fit friends.

I am still following a clean eating plan as closely as possible. I try to do 80% clean 20% everything else. Having a garden certainly helps. I also follow the portions suggested by Beachbody’s 21 Day Fix meal plan. With that in mind, let’s see what I am eating for breakfasts, lunches and snacks at the office this week!

November 16, 2015 Meal Prep.

November 16, 2015 Meal Prep.

In the back row, left is a veggie stir fry with pan seared seitan. I used this awesome 21 Day Fix approved teriyaki sauce I found by stalking top coach Melanie Mitro’s blog. To avoid using up my yellows, this is just veggies and seitan protein.

Next is a vegetarian mushroom barley with lentils (added protein!). I made this a few weeks ago, but the recipe didn’t turn out quite right so I am not sharing it until I’ve perfected it. This is all veggies so lots of green containers here!

Continuing to the right is baked spaghetti squash with mushrooms, cherry tomatoes, spaghetti sauce and TVP. TVP is textured vegetable protein that you can buy dried and when you heat it with water it plumps up and has the texture of ground beef. It is like the Morning Start Crumbles you get at the store, but cheaper and require no freezing. I use jarred spaghetti sauce, but stick to organic ones without added sugar. Standard spaghetti sauce has a ton of sugar, so watch out!

The next row is grapes, kiwi, granny smith apples, various hummus flavors and pears from my mom’s tree.

Row three starts on the left with broccoli from my garden, carrots with greek yogurt dill dip (love that stuff!) and some Babybel and Laughing Cow cheeses. Next to the cheeses are albacore tuna chunks mixed with pepper, lemon juice and Ms. Dash Salt-Free “Lemon Pepper” seasoning blend. And, of course, my healthiest meal of the day, strawberry, chocolate and vanilla Shakeology for every breakfast.

The final row has two quick Fix-approved snacks- Kind bars (the non-chocolate varieties just count as nuts/seeds!) and Nature Valley granola bars (1 bar per serving). Besides those are some portioned out cashews and unsalted sunflower seeds. Those circles in the middle are kale, mushroom and cheese egg cups. You can find a similar version using spinach instead of kale here. I love these because they are vegetarian, gluten free, about 50 calories each and freeze beautifully so you can make a ton in advance and let them thaw overnight before work.  Next to the egg muffins, you will see whole wheat crackers to go with the tuna, which is in the red container. And it ends, as always, with Shakeology.

Please note, this is for what I eat for breakfasts, lunches and some snacks. Dinners are not included because I try to prepare them fresh at home daily.

Are you interested in learning more about meal preparation, getting daily fitness tips and even learning what I do as a Beachbody Coach? Like my Facebook page and check it out!

 

 

 

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