Social Media Manager (and fitness fanatic) Amanda Meixner is something of a celebrity in the meal prep world, and with good reason! Her simple menus with colorful, flavorful ingredients remind us that meal prep doesn’t have to be hard. Almost every weekend, she prepares a week’s worth of healthy meals and shares her photos on her Instagram account and her blog, Running Wild. Check them out for more meal prep ideas and fitness inrpiration.
This week, Amanda’s meals have a winter twist. It’s still pretty warm in Southern California, where she lives, but she’s getting into the spirit of the season with holiday spice overnight oats and hearty turkey chili. She adapted our recipe for Holiday Spice Oatmeal into chilled overnight oats in Mason jars. Instead of cooking oatmeal, she added dry oats to the jars with a combination of spices, plus yogurt and fresh berries, and put them in the refrigerator. If you prefer hot oatmeal for breakfast, make a large batch of oatmeal and divide into jars. When it’s time to eat, just remove the lids, add a little water, stir, and reheat in a microwave. To match Amanda’s container counts, serve with yogurt, fresh fruit, and nuts.
Amanda is ready for winter weather (or at least a rainy Los Angeles afternoon!) with our Turkey Chili recipe. Chili is a a great place to experiment with spice and heat! Our recipe is lightly seasoned with chili powder and crushed red pepper, but you can add even more flavor with small amounts of other spices like cumin, oregano, cayenne pepper, or chipotle powder or by adding chopped jalapeño. If heat’s not your thing, you can tone down any chili recipe by topping your bowl with a scoop of plain Greek yogurt.
Here are Amanda’s meals for the week. She is following the 21 Day Fix Eating Plan at the 1500–1799 calorie level. Each day she eats 4 green containers, 3 purple containers, 4 red containers, 3 yellow containers, 1 blue container, 1 orange container, and 4 teaspoons. Scroll down for a complete grocery list.
Meal 1 (Breakfast): Holiday Spice Overnight Oats made with rolled oats, ¾ cup Greek yogurt, pumpkin pie spice, cinnamon, raspberries, pecans (1 yellow, 1 red, 1 purple, 1 blue)
Meal 2 (Snack, not shown): 2 eggs, an apple, baby carrots (1 red, 1 green, 1 purple)
Meal 3 (Lunch M/W/F): Baked chicken with lemon and garlic Flavorgod seasoning, sautéed kale cooked in 1 tsp. olive oil, baked sweet potato (1 red, 1 green, 1 yellow, 1 tsp.)
Meal 3 (Lunch T/Th): Tempeh, mixed veggies and Brussels sprouts, baked sweet potato (1 red, 1 green, 1 yellow, 1 tsp.)
Meal 4 (Post-workout not shown): Celery with peanut butter, pumpkin seeds, half a banana (1 green, 1 purple, 1 orange, 3 tsp.)
Meal 5 (Dinner M/W/F): Turkey Chili (1 red, 1 green, 1 yellow)
Meal 5 (Dinner T/Th): Baked salmon, broccoli, and lentils (1 red, 1 green, 1 yellow)
Extra snacks: Cucumber, bell pepper salad.
-3 large bananas
-1 bag baby carrots
-1 bunch celery
-1 red onion
-1 red bell pepper
-1 yellow bell pepper
-1 bag broccoli
-1 bag mixed veggies
-1 stalk Brussels sprouts
-3 large sweet potatoes
-1 package cooked lentils
-1 bag chopped kale
-1 lb. ground turkey
-½ lb. salmon
-1 packet tempeh
-2 cans cannellini beans (or kidney beans)
-1 large can chopped tomatoes
-pumpkin pie spice