Sunday, November 1, 2015

Week 2: Meal Prep

Good morning cupcakes!

Can you believe it is already November? Where has time gone? Yesterday I meal prepped for week 2 of the Whole30 and Carb Cycling. If you want more information on Carb Cycling it can be found here: Carb Cycling and more info about the Whole30 can be found here: Whole30

Now let's walk through my meal prep...

First off, I roasted peppers and onions in the oven at 375 degrees for about 15-20 minutes or until the peppers and onions are tender. I put aluminum foil on the baking sheet so I would have easier clean up. Here is an after the peppers and onions were baked & below is a picture of them before baking. 
I also cooked up some lean ground turkey to eat today. This is 1 pkg. of lean ground turkey and it made 2 1/2 4 oz servings. In case you were wondering, I am currently using a food scale to measure and weigh my food since I am trying to stick to my meal plan 100 % (I do not use a food scale all year round, just when I am trying to drop body fat).

I roasted some raw almonds in the oven at 275 degrees for 10-12 minutes or until the almonds start to be fragrant. You can to take them out before they darken. I let the almonds cool afterwards. 

Then I ground the almonds up in my food processor. For more information on homemade almond butter, you can check out this blog post: Homemade Almond Butter

Next, I cooked some green beans in the oven at 375 degrees for about 15 minutes or until they are tender. I crushed some garlic from the farmers' market on top before baking. 

I cooked some white mushrooms on the stove top in a pan. I covered the mushrooms with a lid and let them steam until tender. You can add seasonings if you would like. 

I also slow cooked lots and lots of chicken. It took two 4 lb bags of chicken plus one 3 lb bag to get me enough chicken for all week. I slow cooked the chicken in 3 batches. In the crock pot, I added the frozen chicken breast, juice of 2 lemons,  Mrs. dash garlic and herb seasoning, and a little bit of pink Himalayan salt. I let it cook on low for 6-8 hours. 

I cooked 2 sweet potatoes in the microwave on the potato setting. Make sure you poke holes into the potatoes before microwaving or else they will explode. 

I cooked zucchini in the oven just like last week. You can find those here: Garlic Oven Roasted Zucchini

I am going to cook my eggs the day of because I like them fresh better!

Here is my meal plan for low carb days (Mon, Wed, Thurs, Sat, Sun): 
Here is my meal plan for high carb days (Tue & Fri): 

Lastly, here was my first meal of today: 4 oz lean ground turkey, peppers and onions, and 100 g. avocado. 

I hope you find this post helpful and let me know if you have any questions!

Later Taters

"It's a beautiful day, don't let it get away. "


  1. I used the macro calculator, and I am going to try this! Usually I just calorie cycle, but I am curious to how my body will react with macro tracking in addition to calorie cycling. :)

  2. I love macro tracking with carb cycling. I wasn't a fan of calorie cycling, but everyone is different! I'm glad it works for you. Let me know how you like macro tracking!


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