Meal prep Sunday

Meal prep Sunday

Sunday , Sunday Sunday!!

Sunday is the best day to prep for your week. Jill and I prep for our lunches and snacks for our workweek. Since Jill and I are on different portion sizes I get 2 different types of containers to take out the guesswork.

This is what we start with.

1 Tub of fresh salad greens, dark leafy are the best for you

1 cucumber

4 peppers

1 bunch of celery

6-8 chicken breasts

8-10 containers

Apples, oranges, bananas, berries

Chop up the peppers, celery and cucumbers plus whatever other veggies you want and place them in a mixing bowl.

Next I portion out the serving sizes per the Fixate plan. I get 4 veggies and 2 proteins for lunch , Jill gets 3 veggies and 2 proteins for lunch. I place i cup of chopped veggies as well as 2-3 cups of the dark green leafy’s .

Next is the chicken, although I prefer it grilled , Jill likes hers baked, so I lose out and bake it all, (Hey . I’m lazy)

I measure out the 2 red container sizes for us and place them in the containers , I them seal ’em up and put ’em in the fridge. Easy-peazy.

Jill and I have some favorite dressings too, ours is the creamy garlic from the Ultimate reset and the other is the Asian sesame.

If you want those recipes e-mail me I will send them to you.

Lunch is ready for the week for both of us.

 

 

 

 

 

 

Autumns Zucchini chips

Autumns Zucchini chips

So last night we made the Zucchini chips from Autumns book Fixate. I not only used that recipe for the zucchini but I made the sweet potatoes version as well. (I love sweet potatoes/yams)

In my experience you will need to use a mandolin slicer but I would suggest the thicker cut than the thin. Jill and I used the thin and they just became too burnt and ended up being kind of bitter. The sweet potatoes cooked up well with the thin slice so I recommend that for the tuber version.

The recipe is easy to follow , here it is:

  • 2  large Zucchini sliced very thin
  • 1 Tbsp Olive oil
  • 1/2 tap salt
  1. Pre-heat the oven to 250 F
  2. Place zucchini slices in one layer between payer towels to draw out water
  3. Line two large baking sheets with parchment paper
  4. Place zucchini slices on baking sheet
  5. Brush or spray with olive oil
  6. Salt to taste
  7. Bake for 2 hours or until golden brown
  8. Allow to cool completely before eating

Now I followed the same MO for the sweet potato version and I think they taste better.

The 21 day fix daily container equivalents are 1 green and 1/2 tbsp for the zucchini, and 1/2 yellow for the sweet potato.

I’m sure there is a bit of practice involved here but I will not be making the Zucchini ones any time again soon. Please tell me your experience with this recipe , I would love to hear it.

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