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. "


2 comments:

  1. I used the Bodybuilding.com 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. :)

    ReplyDelete
  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!

    ReplyDelete

Thank you so much for taking the time to visit my blog. I love hearing from readers, so feel free to comment below xoxo

Related Posts Plugin for WordPress, Blogger...