Today I want to share with you a new series I’m starting for the new year, Fit Food Fridays.
You see, I’ve been trying to get my health in order lately. My family health history is not so great, and I want to try and avoid those types of illnesses. More than that, I’m one of the “young moms” (at least I feel I am) and I want to be the fun mom that goes on adventures with my wild bunch. I don’t want to be the mom that sits off to the side while everyone else joins in on the fun. With that in mind, I’m going to be sharing some of the healthy lunches I’m eating, their recipes, as well as what’s working for me in this journey. Maybe you’re trying to get healthier too, and we can support each other. I’m clearly not a fitness expert, but I am a busy mom of three and I’ll share anything that works, and (hopefully) this will keep me accountable too!
So here is the first in my new series, of healthy lunches, Fit Food Fridays!
I’ve chosen to use the 21 Day Fix program by Beachbody, I started using in July and was doing really well on it, until my husband’s accident. Between him being in the hospital and inpatient rehabilitation for six weeks, and juggling all three of the kids by myself I didn’t have time to meal plan and I ate a ton of junk food on the go. Not good. But for the new year I joined my Coach’s challenge group for the new year and dusted off my plan and I’m already seeing results. I’m not a Beachbody coach, but I will tell you it is legit, the plan is easy and the workouts are tough—just what I needed. I’ll be including Color Counts for the 21 Day Fix program, so if you follow the plan too you’ll know what they are.
I start with can of low sodium black beans, rinsed, and divided them into four Easy Lunch Boxes using my yellow container (carbs), added a green container (veggies) lightly sautéed green bell peppers and onions (sautéed in 2 tsp of EVOO), and a red container (protein) of grilled chicken with Mrs. Dash Chipotle seasoning. I added a silicone liner of fresh pico de gallo (which is my favorite!) so I could remove it before heating and then toss it on top. For a serving of fruit, I have half a banana.
Final container count for you fixers is : 1 1/2 Green (Onions, Bell Peppers, Pico De Gallo)
1 Red (Grilled Chicken)
1 Yellow (Black Beans)
1 Purple (Banana)
1 TSP? (Olive Oil, but not really a full TSP because it spreads into four lunches)
I made four of these to eat for the next few days (without the banana, I add a fruit the day I eat it), and I can without a doubt tell you that having them in my refrigerator saved me from eating some greasy food from Sonic last Saturday. 🙂 Meal prepping works, y’all!
Some of the items used in this lunch are available here: