Archive for April 2016

7 Minute Core Workout!

Sunday, April 24, 2016

 
7 Minute Core Workout!
 
 
 
Perform each of the following 7 exercises for 1 minute:
  • V Up
  • Chop Twist
  • Crunch Twist
  • Scissor Slicer
  • Cobra Crunch
  • Kick Twist
  • Rock The Boat

 Challenge yourself & feel free to share with your friends!
 
 
"Like" Rachel Faul Fitness for more videos, recipes, tips + more!

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MAY MAKEOVER

Wednesday, April 20, 2016

may, fitness, fitspo, makeover, grocery list, meal plan, bootcamp, workout buddy, wedding, bride to be, tone up, summer slim down, summer 2016, bridezilla, clean eats
 
MAY MAKEOVER
 
 

Have you fallen off the wagon? Do you have an upcoming wedding to prepare for? Do you have 5-15 lbs. to lose? Or maybe you just want to tone up in time for summer?

 
 
Join me Monday May 2nd, 2016 for the MAY MAKEOVER!
 
 
*Grab someone (your spouse/significant other, friend, mom, dad, sibling, neighbor, coworker, etc.) to join in with you for the fun! YOU get to choose YOUR partner!

 
 
You will have my one on one support in a FUN and PRIVATE accountability support group where I'll provide you with nutrition tips, recipes, bonus exercises, meal plans, grocery lists, and motivation! 


You WILL tone and tighten your body in 30-45 minutes a day, and you will always be invited to continue on in my future groups to keep crushing your goals!
 
 
Here’s what you’ll get:
  • A celebrity trainer virtually in your home
  • Full meal plan with clean recipe ideas
  • An entire at home workout program (21, 30, 60, or 90 days in length depending on the program you choose) specifically designed to meet your goals/likes
  • Nutrition help
  • 1:1 coaching from me, someone to answer your questions 24/7
  • Daily motivation + support from myself as well as the other coaches and challengers in the group
  • Ability to learn new tips + tricks everyday
  • Weight loss plan and routine that is customized to you
  • Daily accountability to keep you in the game when you want to throw in the towel
  • Daily meal replacement SUPERFOOD shake
 
 
 
  Fill out the application below or hit the "INTERESTED" button at the top of the event page if you would like to join!
 
Fill out my online form.
There are tons of Wufoo features to help make your forms awesome.

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How I Create My Meal Plans & Grocery Lists!

Sunday, April 17, 2016



 
 
How I Create My Meal Plans & Grocery Lists!
 
 
Let me just start off by saying that there literally are SO many ways that you can create a meal plan and grocery list, this is just how I personally do mine!
 
 
 
 
CREATING YOUR MEAL PLAN:
 
 
1. Find out your Target Calories.
I personally follow Portion Fix as that has been by far the easiest method for me to stick to.
If you are following a specific Beachbody Nutrition Plan please refer to the Guide Book for your program as your formula may vary. 
 
To figure out your Target Calories follow the formula below:
your current weight (lbs) x 11 = your "baseline"
your "baseline" + 400  = your "calories needed"
your "calories needed" - 750 = your Target Calories
 
 
2. Find out which Calorie Bracket you fall into.
I personally fall into the 1,200 - 1,499 Calorie Bracket which tells me exactly how many portions I am allowed to have each day per food group.
 
 

3. Figure out your Food List.
To create your food list you go through the foods approved on your particular program and decipher which foods you like and which ones you don't. This helps narrow down the list to make it easier to create your meal plan. Since I follow Portion Fix I will share which foods are approved when following this system.
GREEN represents Vegetables:
  • Kale, cooked or raw
  • Collard Greens, cooked or raw
  • Spinach, cooked or raw
  • Brussels sprouts, chopped or 5 medium
  • Asparagus, 10 large spears
  • Beets, 2 medium
  • Tomatoes, chopped, cherry or 2 medium
  • Squash (summer), sliced
  • Winter Squash (all varieties), cubed
  • String beans
  • Peppers, sweet, sliced
  • Carrots, sliced or 10 medium baby
  • Cauliflower, chopped
  • Artichokes, 1/2 large
  • Eggplant, 1/2 medium
  • Okra
  • Jicama, sliced
  • Snow Peas
  • Cabbage, chopped
  • Cucumbers
  • Celery
  • Lettuce (NOT iceberg)
  • Mushrooms
  • Radishes
  • Onions (chopped)
  • Sprouts
PURPLE represents Fruit:
  • Raspberries
  • Blueberries
  • Blackberries
  • Strawberries
  • Watermelon, diced
  • Cantaloupe, diced
  • Orange, divided into sections, or 1 medium
  • Tangerine, 2 small
  • Apple, sliced or 1 small
  • Apricots, 4 small
  • Grapefruit, divided into sections, or 1/2 large
  • Cherries
  • Grapes
  • Kiwifruit, 2 medium
  • Mango, sliced
  • Peach, sliced or 1 large
  • Nectarine, sliced or 1 large
  • Pear, sliced or 1 large
  • Pineapple, diced
  • Banana, 1/2 large
  • Papaya, diced
  • Figs, 2 small
  • Honeydew melon, diced
RED represents Protein:
  • Sardines (fresh or canned in water) 7 medium
  • Boneless, skinless chicken or turkey breast, cooked, diced
  • Lean ground chicken or turkey, cooked
  • Fish, freshwater (catfish, tilapia, trout), cooked, flaked
  • Fish, cold water, wild caught (cod, salmon, halibut, tuna) cooked, flaked Game: buffalo (bison, ostrich, venison) cooked, diced
  • Game: lean ground, cooked, diced
  • Eggs, 2 large
  • Greek yogurt, plain 1%
  • Yogurt, plain 2%
  • Shellfish (shrimp, crab, lobster) cooked
  • Clams, canned drained
  • Red meat, extra-lean, cooked, diced
  • Lean ground red meat, cooked
  • Shakeology, 1 scoop
  • Tempeh
  • Tofu, firm
  • PB2 powdered peanut butter
  • Black beans
  • Pork Tenderloin, diced cooked
  • Tuna, canned light in water, drained
  • Turkey slices, low sodium, fat free, 6 slices
  • Ham slices, low sodium, fat free, 6 slices
  • Ricotta Cheese, light
  • Cottage cheese, 2%
  • Protein powder (whey, hemp, rice, pea) 1 1/2 scoops
  • Veggie burger, 1 medium patty
  • Turkey bacon, reduced fat, 4 slices
YELLOW represents Carbs:
  • Sweet Potato
  • Yams
  • Quinoa, cooked
  • Beans, cooked drained
  • Lentils, cooked drained
  • Edamame, shelled Peas
  • Refried Beans, nonfat
  • Brown Rice, cooked
  • Wild Rice, cooked
  • Potato, mashed or 1/2 medium Corn on the cob, 1 ear
  • Amaranth, cooked
  • Millet, cooked
  • Buckwheat, cooked
  • Barley, cooked
  • Bulgur, cooked
  • Farro
  • Amaranth
  • Bulgur wheat
  • Sprouted brown rice
  • Sprouted brown rice flour
  • Brown basmati rice
  • Panko bread crumbs, whole wheat
  • Red quinoa
  • Oatmeal, steel cut, cooked
  • Oatmeal, rolled, cooked
  • Pasta, whole-grain, cooked
  • Sesame seeds, toasted
  • Couscous, whole wheat, cooked
  • Crackers, whole grain, 8 small crackers
  • Cereal, whole-grain, low sugar
  • Bread, whole-grain, 1 slice
  • Pita bread, whole wheat, 1 small
  • Teff flour, whole-grain
  • Waffles, whole-grain, 1 waffle
  • Pancakes, whole-grain 1 small
  • English Muffin, whole-grain, 1/2 muffin
  • Bagel, whole-grain, 1/2 small
  • Tortilla, whole wheat, 1 small
  • Tortilla, corn, 2 small
BLUE represents Healthy Fats/Cheese:
  • Avocado, mashed or 1/4 medium
  • 12 almonds, whole, raw
  • 8 cashews, whole, raw
  • 14 peanuts, whole, raw
  • 20 pistachios, whole, raw
  • 10 pecan halves, raw
  • 8 walnut halves, raw
  • Hummus
  • Coconut milk, canned
  • Feta cheese, crumbled
  • Goat cheese, crumbled
  • Mozzarella (low moisture) shredded Cheddar, shredded
  • Provolone, shredded
  • Monterey Jack, shredded
  • Parmesan, shredded
ORANGE represents Seeds/Nuts/Dressings:
  • Pumpkin Seeds, raw
  • Sunflower seeds, raw
  • Sesame seeds, raw
  • Flaxseed, ground
  • Chia seeds
  • Olives, 10 medium
  • Peanuts
  • Coconut, unsweetened, shredded
  • 21 Day Fix dressings
TEASPOON represents... well you guessed it, a Teaspoon:
  • Extra Virgin Olive Oil
  • Extra Virgin Coconut Oil
  • Flaxseed Oil
  • Coconut Oil
  • Coconut Oil Spray
  • Grape seed Oil
  • Walnut Oil
  • Pumpkin seed oil
  • Nut butters (peanut, almond, cashew, etc)
  • Seed butters (pumpkin, sunflower, sesame [tahini])
So that's everything that I can have as far as food goes using the Portion Fix system. What I do from here is create my own list using this long list above as reference. On my list I go through each category and write down the foods that I actually like and am willing to eat from each food group. I am super picky so my list is pretty short.
 
 
4. Start figuring out your Recipes.
Once your figure our which foods you are able to and plan to eat, you can then start browsing recipe ideas to fit your food desires. In your guide book you will see recipe ideas in there for you to try. Again, since I follow the Portion Fix system I use my Fixate Cookbook to find recipes or I look online for Fix Approved Recipes. I generally only do my meal plans for one week at a time so I will either eat the same thing for each meal all week or I will alternate between two to three recipe options per meal. Don't forget to incorporate 2-3 snacks throughout the day on top of your 3 primary meals. You want to eat smaller meals more frequently throughout the day versus eating 3 larger meals for the day. This helps keep your blood sugar level and helps your body process the foods easier. To see some of my recipes, click here.
 
5. Put your recipes into your Meal Plan.
Once you have completed the above steps you should be ready to put all that information to work. I use Microsoft Excel to create my meal plans online but you can also create a free TeamBeachbody account so that you can have a visual meal plan to look at as well. Here is an example of one of my Meal Plans that I created on Excel. As you can see I didn't use any of the Orange containers as there isn't really anything in that category that I like. If you are vegan, lactose intolerant, etc. you can adjust the plan to fit your needs as well.
 

 
CREATING YOUR GROCERY LIST:
 
After you have completed your Meal Plan, it's time to create your shopping list. It's important to look over your Meal Plan before hand so that you know exactly how much you are going to be eating of eat food item so you are prepared for the week, don't run out of anything, and don't let anything spoil. It's also a nice way to know ahead of time how much everything is going to cost. Having this budget in your mind will help prevent you from adding things to the cart that shouldn't be there as they are not on the list.
 
1. Break your Grocery List down into categories.
Just like the food groups were separated, I find it easiest to break down my Grocery List's into the same categories. First, I look through my meal plan to find out what vegetables I am going to be eating throughout the week. I break eat food item down into exactly how much I will be eating for the week. I will use my Meal Plan shown above for an example:
VEGETABLES
Spinach: 1 cup + 1 cup + 1 cup + 1 cup + 1 cup + cup + 1 cup + 1 cup = 8 cups
Peas: 1 cup + 1 cup + 1 cup = 3 cups
Broccoli: 1 cup + 1 cup + 1 cup + 1 cup + 1 cup = 5 cups
Mushrooms: 1 cup + 1 cup + 1 cup = 3 cups
Cauliflower: 1 cup
(So, for vegetables for the week you'll need 8 cups of spinach, 3 cups of peas, 5 cups of broccoli, 3 cups of mushrooms, and 1 cup of cauliflower.)
Then, I move onto another food group such as carbs, for example:
CARBS
Whole grain cereal: 1/2 cup + 1/2 cup = 1 cup
Whole grain tortillas: 1/2 cup + 1/2 cup = 1 cup or 8 ounces
Whole grain noodles: 1/2 cup + 1/2 cup + 1/2 cup = 1.5 cups
Whole grain macaroni noodles: 1/2 cup
Potatoes: 1/2 cup + 1/2 cup + 1/2 cup + 1/2 cup + 1/2 cup = 2.5 cups
Brown rice: 1/2 cup + 1/2 cup = 1 cup
(So, for carbs for the week you'll need 1 cup of whole grain cereal, 8 ounces of whole grain tortillas, 1.5 cups of whole grain noodles, 1/2 cup of whole grain macaroni noodles, 2.5 cups of potatoes, and 1 cup of brown rice.)
I go through each food category the same way so that way I know the exact quantities that I need.
 
 
2. Figure out what you already have.
Before leaving the house to go get your groceries, talk a walk around your kitchen and check to see what you already have. Mark of the things on your list that you already have enough of for the week or cut back on the quantity of certain items if you already have some at home.


Want to try the Portion Fix system out for yourself?
http://www.teambeachbody.com/shop/-/shopping/BBPortionFix?referringRepId=609530
 
 
 
 
MY PERSONAL TIP:
I almost always get all my groceries at Wegman's so I use my Wegman's app or my online Wegman's account to make my grocery lists. My Wegman's Shoppers Club card keeps track of past purchased items so it's easier to find items that I purchase a lot. I just type each item on the list one by one in the search bar, find the exact item I want, and add it to my mobile list on the app. The lists will save automatically and you can even print or email them to other people.
It's super helpful for me to create my Grocery List's this way because the app organizes your shopping trip based on where each item is in the store. The app even tells you which isle each item is in so if you have trouble finding it on your own, it can tell you exactly where to go.
By doing your grocery lists this way, the app totals up the cost for you so you know exactly how much it is going to cost ahead of time!
They also have recipes on the app and website plus, I get a new recipe magazine from them every month for being a member and it even breaks down the cost of each meal per serving!

 
If you do not have a Wegman's nearby or you just prefer to shop at a different store, check to see if there is something similar for you to use at your favorite grocery store!
 
 
Need help on your health & fitness journey? Join my next online accountability support group! Fill out the form below to apply!

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Accepting Applications for New Coach Training!

Friday, April 15, 2016

 



Accepting Applications for New Coach Training!
 
Why NOT you? Trust me…I have either HAD or HEARD every excuse to why NOT and I can most likely challenge each and every one of them. 😏


Have you given thought to why it COULD be a fit for you? Because there ARE some good reasons. It’s not for everyone. So you should stop reading if you aren’t passionate, or hard-working or itching to do something different or making a significant change in yourself and others.

BUT if you would love to make healthy living and earn based on the people you help...or you are a woman who is or wants to be on a journey to improve her fitness and health while staying accountable….or someone looking to find something that provides FULFILLMENT day to day and doesn’t feel like work…..then this MIGHT be a perfect opportunity to take a look at.

THOSE are the people that I want to partner with. I’d love for YOU to plug in and be a part of our team!


I’ve achieved more than I ever imagined in this business and am living out my passion to help more people become SUCCESSFUL in this business - from home, while prioritizing their families. Our team has the resources and support to help you succeed if you commit to services of others day to day.

Whatever your goals might be, there is a place for you. The most important mental gains for me have been self-confidence, tackling my perfectionism and people-pleasing behaviors and forming some of the most meaningful new friendships with like minded people.


I’m looking for 10 GOAL-DIGGERS who are READY for a change - ready to make the first steps toward a life of freedom for their family.
 

I’m starting an online NEW COACH training. You won’t be alone...I will mentor you, train you and encourage you as you learn. Your responsibility will be to commit to as little as an hour a day to gain the knowledge and skills.

I'm looking for people who are DRIVEN, POSITIVE, COMPASSIONATE, FUN, and TEAM PLAYERS who believe they were meant for a life of PURPOSE and PASSION.💜

Whether you want a part-time hobby or the tools to build a 6-figure business, I can help you map out a personalized plan.


SO, if you want to be considered for one of the spots in my training:
 

*This is not for current coaches. Please do not apply if you are already working with a coach. Beachbody does not guarantee any level of success or income from the Team Beachbody Coach Opportunity. Each Coach’s income depends on his or her own efforts, diligence, and skill. *

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Cheese & Spinach Stuffed Mushrooms

Wednesday, April 13, 2016

 
Cheese & Spinach Stuffed Mushrooms


Total Time: 47 min.
Prep Time: 15 min.
Cooking Time:
 32 min.
Yield: 12 servings, 2 mushrooms each


Containers: 1/2 green & 1/2 blue

Ingredients:
  • 2 tsp. olive oil
  • 24 large mushrooms, cleaned, stems removed and finely chopped
  • 1/2 medium onion, finely chopped
  • 3 cups raw baby spinach
  • 4 cloves garlic, finely chopped
  • 1 dash crushed red pepper
  • 1/2 tsp. finely chopped fresh rosemary
  • Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
  • 1/2 cup part-skim ricotta cheese
  • 1/2 cup shredded mozzarella cheese

Directions:
  1. Preheat oven to 350° F.
  2. Heat oil in a large skillet over medium-high heat.
  3. Add mushroom stems, onion, and spinach; cook, stirring frequently, for 5 to 6 minutes until tender.
  4. Add garlic, red pepper, and rosemary. Season with salt and pepper (if desired); cook, stirring frequently, for 1 minute.
  5. Add ricotta cheese; mix well.
  6. Evenly fill mushrooms with spinach mixture.
  7. Place mushrooms on a large baking sheet. Evenly top with mozzarella cheese. Bake for 20 to 25 minutes, or until bubbly.

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Blueberry Oatmeal Blender Muffins

Thursday, April 7, 2016

 
 
Blueberry Oatmeal Blender Muffins
 
 
Total Time: 40 min. | Prep Time: 15 min. | Cooking Time: 25 min. | Yield: 12 servings, 1 muffin each
 
 
Containers: 1 Yellow, 1/2 Purple, 1/2 Blue
 
 
Ingredients:
  • Nonstick cooking spray (optional)
  • 1 cup reduced fat (2%) plain Greek yogurt
  • 3 Tbsp. raw honey
  • 2 large very ripe bananas, cut into chunks
  • 2 large eggs
  • 1/2 tsp. pure vanilla extract
  • 2 cups old-fashioned rolled oats
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt (or Himalayan salt)
  • 2 cups fresh or frozen blueberries
  • 2/3 cup chopped raw walnuts
 
Directions:
  1. Preheat oven to 350° F.
  2. Prepare 12 muffin cups by lining with muffin papers or lightly coating with spray.
  3. Place yogurt, honey, bananas, eggs, extract, oats, baking powder, baking soda, and salt in blender (or food processor); cover. Blend until smooth, scraping once or twice, as needed.
  4. Gently fold in blueberries and walnuts.
  5. Evenly divide batter among prepared muffin cups.
  6. Bake 20 to 25 minutes, or until tester inserted into the center comes out clean.
  7. Transfer muffins to rack; cool.

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The No-Cook Meal Plan, Meal Prep, & Grocery List!

Wednesday, April 6, 2016

no cook, meal prep, meal plan, grocery list, portion fix, shakeology, clean eating



So you don't have time to cook huh? Or, maybe cooking just isn't one of your strong suits?

Well then, you have come to the right place!

This no-cook meal plan will allow you to enjoy a weeks worth of food without ever having to use your oven. This meal prep is insanely fast and there is almost no clean-up.

This no-cook menu is based on the color-coded Portion Fix container system that helps you eat the proper combination of protein, carbs, fruits and vegetables, and healthy fats every day.

This particular plan is for the 1,800-2,100 calorie bracket!
 

Meal Prep Menu:
Breakfast: Whole-grain waffle with Greek yogurt and fresh berries
Shakeology Snack: Shakeology with strawberries, spinach, and nut butter
Snack: Cottage cheese with cucumber and tomato, and almonds
Lunch (M/W/F): Salad with sliced turkey, and an orange or apple
Lunch (T/Th):  Zucchini noodles with chicken sausage and whole grain crackers
Dinner (M/W/F): Tuna salad with white beans and pita bread
Dinner (T/Th): Southwestern salad with rotisserie chicken

 
Here’s what your meal prep for the week will look like when you’re done.
No-Cook Meal Prep | BeachbodyBlog.com
 
BREAKFAST: Whole-grain waffle with Greek yogurt and fresh berries
(3/4 cup Greek yogurt with one cup berries and a whole-grain waffle = 1 red, 1 purple, 1 yellow)
No-Cook Meal Prep | BeachbodyBlog.com
 
SHAKEOLOGY SNACK: Shakeology with strawberries, spinach, and nut butter
(One scoop Shakeology with 1/2 cup strawberries, 1/2 cup blueberries, one cup spinach, and three tsp. peanut butter = 1 red, 1 purple, 1 green, 3 tsp.)
No-Cook Meal Prep | BeachbodyBlog.com
 
SNACK: Cottage cheese with cucumber and tomato, and almonds
(3/4 cup cottage cheese with 1/2 cup cucumber and 1/2 cup cherry tomatoes, and 12 almonds = 1 green, 1 red, 1 blue)
No-Cook Meal Prep | BeachbodyBlog.com
 
LUNCHES
M/W/F: Salad with sliced turkey, and an orange or apple
(4 oz. sliced turkey, one cup lettuce, 1/4 yellow bell pepper, 1/4 cup shredded carrots, two sliced radishes, 1/4 cup cherry tomatoes, 1/2 cup shelled edamame, salad dressing, and one orange = 2 green, 1 red, 1 yellow, 1 orange, 1 purple)
No-Cook Meal Prep | BeachbodyBlog.com
 
T/TH: Zucchini noodles with chicken sausage and whole grain crackers
(One cup zucchini noodles with 4 oz. chicken sausage, 3/4 cup tomato sauce, 10 kalamata olives, and whole grain crackers = 1 green, 1 red, 1 purple, 1 yellow, 1 orange)
No-Cook Meal Prep | BeachbodyBlog.com
 
DINNERS
M/W/F: Tuna salad sandwiches in pita bread
(One can light tuna, 1/2 cup white beans, 3/4 cup shredded lettuce, 1/4 yellow bell peppers, One green onion, two tsp. olive oil, and two tsp. balsamic vinegar = 1 red, 2 yellow, 1 green, 2 tsp.)
No-Cook Meal Prep | BeachbodyBlog.com
 
T/TH: Southwestern salad with chicken
(One cup shredded lettuce, 4 oz. cooked chicken breast, 1/2 cup black beans, 1/2 cup corn, cilantro, 1/2 cup cherry tomatoes, 2 tsp olive oil = 1 red, 2 yellow, 2 green, 2 tsp.)
No-Cook Meal Prep | BeachbodyBlog.com
 
Here are the meals you’ll eat on Monday, Wednesday, and Friday.
No-Cook Meal Prep | BeachbodyBlog.com
 
Here are the meals you’ll eat Tuesday and Thursday.
No-Cook Meal Prep | BeachbodyBlog.com
 


THE STEP BY STEP PLAN ON HOW TO ASSEMBLE THIS MEAN PREP:
  1. Place 3/4 cup plain lowfat Greek yogurt in a food storage container. Top with one cup mixed berries (or other fresh fruit). Serve with one whole-grain, frozen waffle that has been thawed or toasted.
  2. Prepare smoothie bags for your Shakeology snack. Measure 1/2 cup each of strawberries and blueberries, 1 cup of spinach, and 3 tsp. nut butter into a bag and refrigerate. You do not need to remove the leafy strawberry tops; they blend up perfectly, just like the spinach does. You can also measure out the nut butter when you make your shake, if you prefer. To prepare you smoothie, pour one pre-portioned smoothie bag into a blender with Shakeology, water, and ice, then blend.
  3. Fill five plastic bags or small containers with 12 raw almonds. Arrange five small food containers and place 3/4 cup cottage cheese into each. Top each with 1/2 cup cucumber slices and 1/2 cup cherry tomatoes. For extra flavor, these can be topped with pepper, smoked paprika, hot sauce, or balsamic vinegar if desired.
  4. Place one cup spinach (or lettuce) into each of three food containers. Top each with 1/4 chopped yellow bell pepper, 1/4 cup shredded carrots, two sliced radishes, 1/4 cup cherry tomatoes, and 1/2 cup frozen, shelled edamame. Divide 12 oz. sliced deli turkey evenly between the containers. Serve with your favorite vinaigrette and an orange (or apple).
  5. Use a spiralizer or follow these instructions to to make noodles out of two zucchinis: Using a vegetable peeler, cut each zucchini into lengthwise strips about 1/8 inch thick. Turn each zucchini slightly after cutting each strip to work evenly around the outside, stopping when you hit the seeds at the core. Discard cores. Cut slices lengthwise into 1/2-inch ribbons. Divide zucchini noodles evenly between two food containers. Top each with one fully cooked chicken sausage, 3/4 cup marinara sauce, and 10 olives. When it’s time to eat, heat for two to three minutes in a microwave. Serve with one yellow container filled with whole grain crackers.
  6. Prepare tuna salad for pita sandwiches. In a medium bowl combine three cans of tuna, drained, one can of white beans that have been drained and rinsed, the rest of the chopped yellow bell pepper (about 1/4 pepper), three chopped green onions, and salt and pepper to taste. Drizzle with two Tbsp. olive olive and two Tbsp. balsamic vinegar, and stir to combine. Prepare three food containers each with 1 cup spinach (or lettuce). Divide tuna mixture evenly between the containers and place in refrigerator. When it’s time to eat, stuff the tuna and lettuce into two halves of a whole grain pita. It’s best to keep the pita separate from the tuna salad until it’s time to eat to prevent the bread from getting soggy.
  7. Fill two food containers each with 1 1/2 cups of shredded lettuce. In a medium bowl, combine one cup canned black beans that have been drained and rinsed, one cup frozen corn, one cup halved cherry tomatoes, four tsp. olive oil, and as much cilantro as you want. Divide bean mixture evenly between the two containers. Chop two cooked chicken breasts (or rotisserie chicken breasts), divide evenly between the containers and place in the fridge. OPTION: Instead of eating this dish as a salad, omit the corn, and when it’s time to eat, wrap all ingredients in a whole grain tortilla.
 
THE GROCERY LIST:
Fruit
  • 5 cups berries
  • 3 cups strawberries
  • 2 blueberries
  • 3 oranges/apples
Vegetables
  • 5 cups spinach
  • 3 heads romaine
  • 2 yellow bell peppers
  • 1 bag shredded carrots
  • 1 bunch radishes
  • 2 containers of cherry tomatoes
  • 2 cucumbers
  • tomato
  • 3 zucchini
  • celery
  • red bell pepper
  • frozen corn
  • arugula
  • cilantro
  • scallions
  • 1 1/2 cups shelled edamame
Dry and Canned Goods
  • peanut butter
  • black beans
  • 1 can white beans
  • 1 1/2cups pasta sauce
  • 20 olives
  • 5 frozen waffles
  • 60 almonds
  • whole grain crackers (or bread, or chickpeas)
  • whole grain pita bread
Protein
  • 3 cans tuna in water, no salt added
  • 30 oz. lowfat plain Greek yogurt
  • 1 rotisserie chicken or 8 oz. cooked chicken breast
  • 12 oz. deli turkey
  • 2 chicken sausages
  • 32 oz. cottage cheese
Pantry
  • vinaigrette dressing
  • olive oil
  • balsamic vinegar
 
 
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