Lunch: Mason jar salad with 2 Tbsp. vinegar-based dressing, 1 cup cherry tomatoes, ½ cup bell peppers, ¼ cup onion, ¾ cup cooked chicken breast (about 4 oz.), ¾ cup baby spinach (2 green, 1 red, 1 orange)
Dinner: ¾ cup seasoned ground turkey with 1 cup sautéed zucchini, and 1 cup strawberries (1 purple, 1 green, 1 red) ** Turn this into dinner for your family by adding whole grain pasta and jarred pasta sauce. Remember to watch the sugar content in the sauce.
Snack 3: 1½ cups air-popped popcorn (½ yellow)
Breakfast: A handful of cashews andShakeology blended with ½ frozen banana, water, and ice (not shown) (1 purple, 1 red, 1 blue)
Snack 1: 1/2 cup apple slices with 2 tsp. peanut butter (1/2 purple, 2 tsp.)
Lunch:Roast Beef Salad: 1 cup lettuce, ½ cup cherry tomatoes, ½ cup shredded carrots, 3 oz. deli roast beef, dressing (2 green, 1 red, 1 orange)
Sunday: I usually give myself a little grace and eat leftovers, a coffee drink treat (count as a yellow!), and sample while I meal prep. I still count my containers, just not worrying if I don't hit them all.