Almost every weekend, Social Media Specialist (and fitness fanatic) Amanda Meixner preps her meals and shares her photos on her Instagram account. Her simple photos remind us meal prep doesn’t have to be hard. This week, she is using the 21 Day Fix containers to plan her meals. She eats at the 1500-1800 calorie level. Want to see more of Amanda’s fit and healthy lifestyle? Check out her blog, Running Wild.
Do you plan your meals on Sunday? Save this for the weekend!
Amanda’s Meals on Monday, Wednesday, and Friday:
Breakfast: Shakeology with a banana, flaxseeds (not shown) and 2 tsp. almond butter (1 red, 2 purple, 1 orange, 2 tsp.)
Snack: 2 eggs, oatmeal (not shown) (1 red, 2 yellow)
Lunch: Shrimp sautéed in 1 tsp. olive oil, red and yellow bell peppers sautéed with lemon, garlic Flavorgod seasoning, quinoa/brown rice blend (1 red, 2 yellow, 2 green, 1 tsp.)
Post-workout Meal: Grilled chicken, broccoli seasoned with garlic Flavorgod seasoning and 1 tsp. olive oil, and a small apple (1 red, 1 green, 1 purple, 1 tsp.)
Dinner: Grilled wild-caught salmon, sautéed yellow squash, spinach sautéed in 1 tsp. olive oil with lemon and garlic Flavorgod seasoning, and ¼ avocado (not shown) (1 red, 2 green, 1 blue, 1 tsp.)
Amanda’s Meals on Tuesday and Thursday:
Breakfast, Snack, and Post-workout Meal: Same as above.
Lunch: Ground turkey cooked with 1 tsp. olive oil, tomatoes, mushrooms, onions, and 1 Tbsp. tomato sauce with dried oregano, basil, and garlic, served over spiralized zucchini noodles with a handful of baby carrots, and pita bread (not shown) (1 red, 2 yellow, ½ purple, 2 green, 1 tsp.)
Dinner: Grilled trout, broccoli, cauliflower, and carrot mix, baked brussels sprouts with 1 tsp. olive oil and garlic Flavorgod seasoning, and ¼ an avocado (not shown) (1 red, 2 green, 1 blue, 1 tsp.)
• 5 bananas
• 5 small apples
• 2 large zucchinis
• 2 avocados
• 1 bag brown mushrooms
• 1 cup brussels sprouts
• 1 tomato
• 2 bags broccoli
• 1 bag broccoli, cauliflower, carrot mix
• 1 bag spinach
• 1 red onion
• 3 red bell peppers
• 3 yellow bell peppers
• 2 yellow squash
• 1 bag of baby carrots
• 1 jar tomato sauce
• quinoa/brown rice blend
• pita bread
• 1.25 pounds chicken
• 8 oz. ground turkey
• 24 small shrimp
• 3 wild-caught salmon steaks
• 8 oz. trout
• dried basil
• dried oregano
• dried garlic
• olive oil
• almond butter
• 5 packets Shakeology
Amanda answered some questions she’s often asked about her meal prep:
Do you get bored of eating the same thing every day?
Not at all! I switch it up on a weekly basis and choose my healthy favorites that I don’t mind eating often. I also add different seasonings to keep things interesting. (Check out the 21 Day Fix & 21 Day Fix EXTREME nutrition guides for seasoning recipes.)
Do you pre-cook all your food at the beginning of the week? Does it stay fresh all week?
I personally like to cook all of my food at once. I keep it properly refrigerated and find that it stays fresh up to 5 days. If you prefer, you can freeze the last 2 days worth of meals, or cook 2–3 days at a time.
Can you put any of these meals in the freezer?
I personally don’t freeze my meals, but I know people who do. Just remember to thaw it in time.
Do you use the colored containers and then transfer food into the larger ones?
The colored containers are the meal portions used in 21 Day Fix/21 Day Fix EXTREME. I use them to help me measure all my food when cooking, then I put my meals into my black Chefland containers for easier organization and transport.
Where can I buy those containers?
You can find them here.