Wrapping up 2015, ready for 2016!

A year has gone by and I feel like a new woman!

How did this happen?

A new years resolution of improving my health and happiness!

I still had a super fun summer with plenty of cold beer. I still had my ice creams, and I still had chocolate.

However, what I did routinely was I made sure to eat every 2-3 hours, I made sure that my portions were right. I'm not only talking about a small meal. I'm talking about making sure I had the right amount of veggies per day, the right amount of fruits, the right amount of proteins, carbs, healthy fats etc

I have also been drinking a nutritional shake made up by organically grown superfoods. Meaning everyday I have been fueling my body with vitamins, probiotics, antioxidants, plant based proteins, minerals and more.

I'm ready for 2016!
I feel like I have built a great foundation and I am ready to take this to the next step!
I want to be stronger and to be a bad ass in everything I do!
Skier, climber, biker, smiling, living, kind, laughing, hugging, balance, love, humble, health advocate, hiker, explorer, camper, happiness, friend, open-minded, family member, business builder, wife, and handstands!

So with these words and taking action on acting on them I will enter 2016!

These are my new years resolutions and I already have things lined up to do in order to succeed in this!

I will start with writing them down and saying them out loud at new years. Then they will hang somewhere in my home to remind me to succeed!

The more you surround yourself with what you want, the closer you will get to your goal!

Vegetarian or Vegan 21 day fix

This meal prep menu follows the 21 Day Fix Eating Plan for the 1200–1499 calorie level. It contains 3 green, 2 yellow, 2 purple, 4 red, 1 blue, 1 orange, and 2 tsp. per day. If you are eating at a higher calorie level, you can add containers to this meal plan using more of the same ingredients, or create additional snacks or meals for more variety.

Meal 1 (Breakfast): ¾ cup reduced fat (1%) plain Greek yogurt with 1 cup mixed berries (blueberries, blackberries, and raspberries), 2 tsp. chia seeds, and ½ tsp. honey (1 red, 1 purple, ½ orange)
Variations: Substitute ½ large banana, 1 mango, or 1 peach for berries and 1 Tbsp. shredded unsweetened coconut, or 1 Tbsp. flaxseeds, or 1 Tbsp. sunflower seeds for chia seeds.

Meal 2 (Snack): 1 packet Shakeology with 1 tsp. peanut butter (1 red, 1 tsp.)

Meal 3 (Lunch M/W/F): 1 cup kale, ½ cup snowpeas, ¼ cup shredded carrot, ¼ cup chopped red bell pepper, cilantro, basil, ½ cup edamame, ½ cup grapes, ¼ avocado, 1 Tbsp. salad dressing (we used the Asian Vinaigrette recipe in the FIXATE cookbook) (2 green, 1 yellow, ½ purple, 1 blue, ½ orange)
Tip: To chop kale, remove the stems, then roll leaves together into a ball and slice. Squeeze chopped leaves roughly a few times. This is called “massaging” the kale, and will make it more tender and easier to digest.

Meal 3 (Lunch T/Th): 2 cups raw spinach, ½ cup cooked quinoa, ½ cup sliced strawberries, 1 Tbsp. goat cheese, 1 Tbsp. sliced almonds, 1 Tbsp. Honey Mustard Dressing (2 green, 1 yellow, ½ purple, 1 blue, ½ orange)

Meal 4 (Post-Workout): ¾ cup reduced fat (2%) cottage cheese with ½ cup cubed pineapple (1 red, ½ purple)
Variations: Substitute ½ cup berries, ½ peach, or ½ cubed mango for pineapple

Meal 5 (Dinner M/W/F): ½ cup black beans, ¾ cup tempeh, ¾ cup halved cherry tomatoes, ¼ cup chopped red onion, chopped cilantro, drizzled with 1 tsp. olive oil and 2 Tbsp. lime juice (free) (1 yellow, 1 red, 1 green, 1 tsp.)

Meal 5 (Dinner T/Th): ½ cup cooked brown rice, ¾ cup firm tofu, ½ cup sliced onion, and 1 cup spinach sautéed in 1 tsp. olive oil. Drizzle with reduced-sodium tamari soy sauce (free) (1 yellow, 1 red, 1 green, 1 tsp.)
Tip: Cook onions first in ½ the oil over medium heat, stirring constantly, until they turn golden brown. Add spinach, cook until spinach wilts. Remove vegetables from pan. Pat dry tofu with a paper towel to remove excess moisture, then slice into cubes. Drizzle remaining oil into hot pan, add tofu. Cook for two minutes, then flip each piece of tofu and cook an additional 1–2 minutes.
Variation: Substitute 2 poached eggs for tofu

Grocery List:

Fresh Fruits and Vegetables1 avocado
1 large or 2 medium red bell peppers
2 containers blackberries
2 containers blueberries
1 container strawberries
2 containers fresh raspberries
1 fresh pineapple or 16 oz cubed pineapple
1 bag grapes
2 carrots
1 bag shelled edamame
1 bunch kale
2 onions
1 red onion
5 oz. snow peas
1 bag spinach
1 container cherry tomatoes
1 bunch basil
1 bunch cilantro
1 knob fresh ginger

Dairy
1 32-oz. AND 1 4-oz. container plain 1% Greek yogurt
1 32 oz. container 2% cottage cheese
1 oz. soft goat cheese

Grains/Seeds/Nuts/Nut Butter½ oz. sliced raw almonds
2 oz. chia seeds
1 jar all-natural peanut butter
4 oz. quinoa
4 oz. brown rice

Canned Foods1 can black beans

Proteins
5 packets chocolate Shakeology
2 packages tempeh
2 packages firm tofu

Pantry
raw honey
dijon mustard
olive oil
sesame oil
ground black pepper
sea salt or Himalayan pink salt
reduced-sodium tamari soy sauce
rice vinegar