Meal Prepping: Hardest part of a lifestyle change

The key to my weightloss success has to be within nutrition and meal prepping. Without prepping meals I am so quick to toss my workout aside and have lunch with Nick instead. Not only am I doubling my caloric intake most of the time but I am missing out on at least three miles of cardio too. Below you will see my Meal Prep for this week. 

**Note: I've broken my breakfast and snack down with the nutrients as well. I did this because I will keep my breakfast and snack the same throughout the week. My dinner is up in the air most of the time. I am picky when it comes to variety and can't stand the thought of not being able to go home and choose whatever I am feeling like that night. 

My snacks will vary week-to-week with a fruit/veggie and a protein. I like boiled eggs, carrots, peppers, hummus, apples and blueberries. I also like to incorporate 1/4 cup of oats with some peanut butter and cinnamon for a dessert-like treat.

My lunch will depend on my mood but these are the choices of the week. I have at least two meals of each (except the last meal). That meal is specifically for Nick. Last week I made jalapeño cumin chicken bites and he loved them so I decided to shred chicken with a dash of hot wing sauce and add the cumin and jalapeño to the rice. 

Three large chicken breasts supplied me with enough meat to make all of the chicken lunches while two cans of tuna supplied me with two lunches. 

All of these dishes are portioned using the 21 Day Fix containers so you can utilize those when making these lunches.

Enjoy,

Jennifer 

21 Day Fix Cheesecake

Cheesecake is one of my absolute favorite desserts but I always eat a slice and want another, and another, and another which leads to a disaster if I don't have my self control in check that day. But since I have been on the 21 Day Fix I stumbled across a recipe for a healthier alternative, if you can say that, to the regular counterpart. The amazing thing about this cheesecake recipe is that it tastes just like full sugar, full fat, rich and delicate cheesecake.

At first I was scared to see how many colored containers one slice had in it but then I was relieved to know that each slice is only equivalent to one red container. This is perfect for me because I am supposed to eat four red containers each day and I hardly make it to that four every day. Not only does this help me reach that four container mark but it allows me to have a nice dessert after dinner.

You can top this cheesecake with whatever you'd like but since I am on the 21 Day Fix I choose fresh fruit or if I haven't used my allotment of peanut butter for the day then I melt a little of it and drizzle on the top. It hardens as it touches the cold cheesecake and gives it an extra little something for peanut butter fiend like myself.

So enough of the fluff and more of the recipe!

Ingredients:

16 ounces low-fat or 1 percent cottage cheese

½ cup of plain Greek yogurt

2 eggs

5 tablespoons of sugar (I used Stevia instead [1 tablespoon of sugar = ¼ teaspoon of Stevia])

3 tablespoons flour

1 teaspoon vanilla extract

1 tablespoon lemon juice

Directions:

1. Dump cottage cheese and Greek yogurt in a blender and blend/liquify until smooth.

2. Add egg, flour, vanilla and lemon juice and blend again until all smooth.
3. Pour into a 9-inch round pan.
4. Bake at 350 degrees for 30-40 minutes or until the top starts browning and pulling away from the sides. It should be jiggly to the touch but not runny.
5. Let cool for a couple hours
6. Transfer to fridge or freezer until chilled.
7. Enjoy!

Servings:  6   |  Container Count: 1 Red per slice

Note: the picture above is not my actual cheesecake slice. I am waiting for my camera to arrive so I took it with my iPhone camera and the quality was poor. Below is the actual picture of my cheesecake.