Meal Prep 101


When I found out my gym was going to be closed for renovations for 10 whole days, I thought, “What in the world am I going to do without the gym?” At first I was nervous; working out is such an anxiety reliever for me, and I was worried about not having it around. So, I decided I’d take those 10 days to focus on meal prep. I’m usually pretty good at it, but it’s easy to let it slip. So, I came up with a few options for breakfast, lunch, dinner, and even a few snacks to keep me on track for that week and a half. (Somehow I didn’t go totally crazy!)

Breakfast: Scrambled Eggs with Tomatoes, Quaker Oatmeal (Lower-Sugar)

Lunch: Tuna Salad with Cucumbers and Multiseed Crackers, Apple and Peanut Butter

Dinner: Gluten-Free Pasta with Tomato Basil Sauce, Baked Eggs (Courtesy of Mary Beth Evans), Potato Nachos

Snacks: Carrots and Hummus, Fiber One Bar, Skinny Pop White Cheddar Popcorn

Gluten Free Pasta with Tomato Basil Sauce:

1). Boil water with salt

2). Cook pasta for at least 15 minutes (gluten free pasta takes longer to cook than regular pasta)

3). Drain and top with sauce

Mary Beth's Baked Eggs: http://www.plankblog.com/hoopla/recipes/e

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Potato Nachos:

1). Wash and cut slices of golden potatoes (as many slices as desired)

2). Spread potato slices on cookie sheet and season with salt

3). Bake at 350 degrees for 15 minutes on each side, flipping every 5 minutes

4). Allow to cool and top with desired ingredients (tomatoes, cheese, bacon, sour cream, etc.)

Prepping these meals really helped keep me on track these last few weeks!

Let me know what your healthy go-to’s are, and how you keep yourself on the healthy eating track!


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