THE FINISHED PRODUCT!!!!!!!!
Ok, I've gotta brag on myself a bit today because our Health Bet Challenge Kicks off Tomorrow, for once I am all prepped for the ENTIRE WEEK.... AND it only took me an hour & a half to do it all!!!
I was too excited about all of the simple meal plans & grocery lists I found to make it so much EASIER for our group members to stay on track with their nutrition this month that I decided to try one out myself!
In all honesty, I HATE COOKING & PREPPING! I've always wanted to be one of those girls who had beautiful meal prep photos...but to be perfectly honest......I usually stick to my boring salmon and broccoli and then kick myself mid week for not prepping!!!! THIS right here is a rare moment and so I had to document it!!
For anyone doing using the Fix container system - this falls into the 1,200-1,499 calorie bracket and this particular plan is VEGAN - Yep, trying all kinds of new things this week-- but there are TONS more non-vegan plans to follow as well.
Here's the FULL MENU with container equivalents if you wanna try it too & if you're looking for more support on your journey this year, reach out & let's do it together!!
Breakfast-- 1 cup cooked oatmeal with ¼ large banana, 2 tsp. chia seeds, and ½ tsp. ground cinnamon (free) (2 yellow a, ½ purple, ½ orange)
Meal 2 (Snack): 1 cup celery stalks with 2 tsp. peanut butter
Meal 3 (Lunch M/W/F): 2 6-inch corn tortillas, ¾ cup refried beans, 1 cup shredded lettuce, ¼ cup fresh salsa (free), ¼ avocado (1 yellow b, 1 red, 1 green, 1 blue)
Meal 3 (Lunch Tue/Thur): 1 slice sprouted whole grain bread, ¾ cup white beans (mashed after measuring), ½ cup sliced cucumber, ¼ avocado, balsamic vinegar (free) (1 yellow b, 1 red, 1 green, 1 blue)
Meal 4 (Post-Workout): 1 scoop Shakeology (I use Chocolate most often) with ½ cup blueberries (1 red, ½ purple)
Meal 5 (Dinner M/W/F): ¾ cup firm tofu, 1 cup broccoli slaw (or cabbage), ½ cup chopped broccoli, ½ cup raw spinach sautéed in 1½ tsp. sesame seed oil. Drizzled with reduced-sodium soy sauce (free). Served over ½ cup cooked quinoa (1 red, 3 green, ½ orange, 1 yellow)
Meal 5 (Dinner Tue/Thur): ¾ cup cooked lentils wrapped in 1 cup lettuce leaves with ½ cup cooked quinoa, ½ cup sliced red onion (I didn't use), ½ cup chopped red (or green) bell peppers, 1 cup chopped tomatoes, drizzled with 1 Tbsp. Lemon Tarragon Vinaigrette (I used lemon vinaigrette) (1 red, 1 yellow a, 3 green, ½ orange)
I'm curious, how many of you struggle with nutrition and prepping like I do?
I'm looking for some foodie accountability buddies this year so I can make this more of a regular!!
Email me if you're looking for support and accountability! I have a new Accountability group kicking off soon!
SaraFitCoach@gmail.com
Meal plan credit: https://www.teambeachbody.com/teambeachbodyblog/nutrition/vegan-meal-prep-for-21-day-fix
