Grind Don't Stop!

Good Morning My Sweet Friends,

If you are reading this I am officially on vacation yay! Which means what you are reading is what what I prepped for the week before my vacation.

We are staying simple and low carb this prep. Ready? 3, 2, 1

Here is what I picked up from the grocery store:

• Cucumbers

• Broccoli and Carrot Mix

• Chicken Breast

• Ground Turkey

• Powercrunch Bars

• Egg Whites

• Coffee Creamer

• Salted Rice Cakes

• Peanut Butter

• Spinach

• Romaine

• Almond and cranberry salad topping

• Strawberries

• Greek Yogurt

Breakfast: Whole egg and egg whites

Lunch: Chili Lime Chicken and broccoli and carrots

Dinner: Strawberry, Cranberry Almond Turkey Salad

Snacks: Cucumbers, Greek yogurt, Powercrunch bars and peanut butter on rice cakes

Let's get to it!

The first thing I did was cook my turkey. I simply put olive oil in the pan and seasoned it with a little bit of garlic pepper and salt.

While that was cooking, in a baking dish, I placed my chicken in the dish and seasoned it with Garlic Powder and Ms. Dash's Chili Lime Seasoning (so good). I baked this until the chicken was cooked through.

While my protein was cooking, I washed and prepped all my veggies, portioning out each. For the salad, I used both romaine and spinach. I chopped the salad into finer pieces. Sprinkled a serving of the cranberry and almond mix and kept the strawberries and ground turkey in separate baggies to keep them from making the salad saggy. For the dressing, I will use a light balsamic vinaigrette.

Once my protein had been cooked and cooled. I weighed out my portions and put them in their containers.

Done! Super yummy and super fast!

I hope this inspired you! I hope you guys have a wonderful week! Much love!

-xxoo Britt