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Meal Prep

This week I really tried to focus on meal preparation and adding some new items to my meal rotations. I feel that I have established some good habits for exercise, but I really need to work on the nutrition and meal side of a healthy lifestyle.

I sat down on Sunday morning with a cup of coffee and the Body Back Recipe Guide and wrote out my weekly meal plan. I planned out my breakfasts, lunches, dinners, and snacks for the week. I do like to be a little spontaneous, so I left Saturday open as a "creative" day. I also like to basically eat the same thing for breakfast and lunch each day and then have something different for dinner. I then made my shopping list, hit the grocery store, and then began my preparations. I choose 4 sides and 1 main meat. I chopped the veggies and seasoned everything. I put all the food on 1 tray and baked it at 425 degrees for 25 minutes. The chicken took about 15 minutes longer to cook.

Voila. I had 4 dinners for Monday - Thursday, all baked on 1 tray. I divided the food up into 4 storage containers (mixed up all different veggies), cut the meat into 4 even portions, and put them in the refrigerator. Super simple. From start to finish, this took about 1.5 hours (not including the shopping).

A time saving tip would be to buy 2 week's worth of meat and vegetables so you only have to go shopping 1 time and you'll have 8 nights worth of dinners. We use a food saver in my house. I love my food saver because it keeps everything so fresh and allows me to store food for a longer period of time so I don't have to keep going to the store.

I wanted to be adventurous this week and so I made the beet chips. They were so simple and tasted amazing!

I stuck to my meal plan this week and it feel so great to accomplish this goal.

The Body Back program is so amazing because it really equips participants with the tools they need to be successful, including recipes!!! And the recipes are actually really good. I don't feel denied of anything.

I'm ready for week 3. Bring it on!!!!

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