My major Achilles’ heel in dieting is always food preparation and planning. I might be on board and make healthy meals, but I tend to stray with snacking. Once the snacking goes south, the rest of the plan tends to follow. Mainly because pizza > salad. Starting the 21 Day Fix has been pretty easy because I made a big effort to prepare myself. I have two sets of containers, so I prep food and store it in Tupperware or baggies.
– I seasoned chicken breasts with Poultry Magic, baked them at 450 degrees for about 22 minutes, then sliced it. I keep it in the fridge for salads or easy lunches (like wraps or burrito bowls).
– Yogurt is 21 Day Fix approved, and I eat Activia for my tummy troubles. I buy the 4 ounce 12 packs, so it’s already a measured serving. You can also buy four ounce packs of cottage cheese for a vegetarian option.
Green (veggies) and Purple (fruit)
– I prep veggies and fruit for snacks (mainly baby carrots and grapes) then measure out into a plastic baggie.
– I keep a bag of diced and sliced peppers and onions in the freezer for omelets and for dinner (like fajitas or stir fry).
– Mac is on a spinach kick, so we buy Romaine and spinach. I make salads with both for a 2 green container meal.
– I buy frozen berries (they’re cheaper and fresher than frozen berries in Colorado in February) and add them to oatmeal or cottage cheese.
– Oatmeal fits perfectly in these small Tupperware containers. I leave it dry then heat up one at a time.
– I cooked up a cup of brown rice and stuck it in the fridge. I scoop out on yellow container at a time for lunch (like burrito bowls or stir fry).
Blue and orange (healthy fats)
– I measure out nuts and olives and stick them in baggies. If I didn’t, I would literally eat the whole can of olives.