Congratulations! You have already meal prepped for your first week, and now you have more experience to master your second week of Meal Prepping Foodcamp! Meal prepping is like any sport, the more you practice, the better you get! Keep this in mind when it seems like it is taking you hours to get your lunches together.  It gets easier with every week that you prep. 

Remember, this Foodcamp is designed to kick your gut into shape! For Week 2, I am telling you exactly what to prep/eat for breakfast, lunch, snacks and dinner.  Whether you like it or not, you will have to make time to prep food, and eat every 2-3 hours, or you will be banished to that unhappy place (cue scary music)! 

This Sunday, you will grocery shop, and prep your lunches for the week.  There are absolutely no excuses why you shouldn't be feeling as healthy and happy as possible! 

Week 2 (Monday-Friday)

​Make your lunches for the week on Sunday. Prepare mousse and chop veggies ahead of time if needed.  Remember to drink lots of water!
​

• Breakfast:  Protein Smoothie

               Blend ingredients altogether. 

• 9 oz of liquid (coconut water, water, almond milk or other milk)
• 1 banana or 1 cup of any fruit
• 1 heaping scoop protein powder, chocolate or vanilla 
• Handful of greens (kale, baby spinach, mixed greens, etc.) 
• 1 tbsp chia or flax seeds
• 1 tsp cinnamon ​

*For coffee drinkers: Coffee with half-n-half, or almond or coconut milk flavored creamers. 

• Snack 1 : Protein Oat Mousse or a Lara Bar (find in Target and grocery stores)

 

• Lunch: Ground Chicken Peanut Thai  Noodles  

• Snack 2:  1/4-1/2 cup hummus with 1 cup of chopped veggies (carrots, cucumbers, etc.)  

• Dinner meals: 

Monday: Garlic Bacon- BLT

Tuesday: Artichoke and Roasted Red Pepper Shrimp Scampi

Wednesday: Pizza (Click to read how you can build the best tasting pizza!)

Thursday: Brinner (breakfast for dinner) 
Try making 2 eggs your favorite way with whole grain toast or these Protein-Packed Waffles! Serve with a side salad or lightly saute some spinach or kale in olive oil with salt + ground pepper 

Friday: Grass Fed Beef Sliders (Click to read how you can build a healthy delicious burger!)

                     You got this!

        Always craving food,
                             Jillian ​

If you are having difficulties getting back on track with eating healthy and meal prepping, then welcome to MEAL PREP FOODCAMP! 

This Foodcamp is designed to kick your gut into shape! This camp will run for 4 weeks, telling you exactly what to prep/eat for breakfast, lunch, snacks and dinner.  Whether you like it or not, you will have to make time to prep food, and eat every 2-3 hours, or you will be banished to an unhappy place (cue scary music)!!  

This Sunday you will grocery shop, and prep your lunches for the week.  There are absolutely no excuses why you shouldn't be feeling as healthy and happy as possible! Remember that when you are feeling unmotivated and tired. 

Week 1 (Monday-Friday)

​Make your lunches for the week on Sunday. Boil eggs and chop veggies ahead of time if needed.  Remember to drink lots of water!
​

• Breakfast: Protein Shake

​Blend together: 9 oz. almond milk, 1/2 cup rolled oats, 1 banana or 1 cup berries, 1 tbsp natural peanut butter/almond butter, 1 scoop chocolate or vanilla protein powder

*For coffee drinkers: Coffee with half-n-half, or almond or coconut milk flavored creamers. 

• Snack 1 : Mason Jar Berry Yogurt Parfait

1 cup of plain Greek yogurt, 1 cup of berries or chopped fruit, 1/4 cup rolled oats, 2 tsp pumpkin seeds or nuts, 1 tsp cinnamon, 1 -2 tsp honey

• Lunch: Orange Ginger Chicken Stir Fry 

• Snack 2:  Egg Veggie Bowl

Mix altogether: 1 hard-boiled egg, chopped,  1 cup of raw veggies (cucumbers, tomatoes, carrots, etc.), 1 tbsp hummus, salt and pepper to taste

• Dinner meals: 

Monday: Tortilla Pizza 
Tuesday: Chicken Chorizo Enchilada Casserole
Wednesday: Leftovers from last night
Thursday: Chicken Sausage Broccoli Pasta
Friday: Brinner (breakfast for dinner) 
Try a Bacon Bacon Frittata or Maple Oat Waffles!

                     You got this!

        Always craving food,
                             Jillian 

I am always looking for new delicious ways to jazz up my ground chicken.  The combination of orange juice and ginger makes this chicken have a zesty Asian flavor that you can't get stop eating!  I used this recipe for meal prepping my lunches for my first week back to school.  This meal kept my taste buds happy and my stomach feeling satisfied.  But, you can gladly make this for dinner too!  

This recipe can absolutely be customized. Instead of using the vegetables I listed in the recipe, red pepper, peas, and broccoli, choose your favorites to personalize it for you.   Let's make everyone happy :). 

Orange Ginger Ground Chicken Stir Fry
(makes about 6-7 servings)

Ingredients:

• 2 lbs ground chicken
• 1 red pepper, chopped
• 1 head of broccoli, chopped
• 1 bag of frozen peas, cooked
• 2 tbsp sesame seeds
• 1 cup quinoa 
• 1/2 cup fresh basil, sliced into thin strips

Orange Ginger Sauce

• 1 medium orange, juice and zested (makes about 3/4 c.)
• 1/4 c. coconut aminos, or low sodium soy sauce
• 2 tbsp rice vinegar
• 1 tbsp toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• sea salt and pepper, to taste
• 1-2 tsp red pepper flakes, for spiciness

1.  Cook quinoa according to directions.

2.  In a large skillet or pan, cook ground chicken on medium heat.  Break the chicken into tiny pieces as it is cooking. 

3.  While chicken is cooking, prepare the Orange Ginger Sauce.  Mix all ingredients into a medium size bowl together.

4.  Once chicken has finished cooking, add sauce in the pan.  Stir carefully and let mixture simmer for 10 minutes. 

5.  Serve this flavorful chicken (1 serving is about 3/4-1 cup) on top of quinoa (1/2 cup), and chopped vegetables (1 cup), sprinkle with sesame seeds and basil strips. 

Enjoy!

          Always craving good food,
                          Jillian 

This protein-filled snack or meal is not only delicious, but it will keep you feeling fuller longer. Enjoy this creamy bowl for a fueling breakfast or as a snack around that dreaded 3:00 hour leading up to dinner time.  Personalize your mousse with your favorite fruit and some nuts too! 

Protein Oat Mousse with Banana

Ingredients:

• 1/2 cup rolled oats
• 1/4 cup plain Greek yogurt
• 1/4 cup plain almond milk
• 1 scoop vanilla protein powder
• 1 tsp cinnamon
• 1 banana, chopped

1.  In a medium size bowl, mix everything together until blended, except for the banana. 

2. After mixing thoroughly, add chopped banana, or whatever fruit topping you prefer on top and sprinkle with more cinnamon! 

Enjoy this tasty bowl at home, or pack it to-go in a mason jar.  

           Always craving good food,
                     Jillian 

Cheese enchiladas was one of my ALL time favorite meals to order out as a kid. Cheese, cheese and more cheese please! Unfortunately, that was when I knew nothing about nutrition and what my body needed to perform at its' best.  Enchiladas served in most Mexican restaurants near me are not the healthiest, because they usually contain TONS of cheese, little meat, and absolutely no vegetables.  Also, I admit that I have become quite the food snob since I began cooking most of my meals.  I tend to be judgmental when a meal doesn't have at least one fresh healthy vegetable option.  I need vegetables people!!   

So, if you are like me, an all-time enchilada lover, a health-conscious individual, but a slight food snob, then this recipe is just the ticket! If you aren't any of those things, then you should still try it anyways :).  

You're going to go absolutely crazy for the flavor that the Chorizo adds to this dish! Also, did I mention there is a Lime Cilantro Yogurt-Cream topping too?  Yummm! 

Chicken Chorizo Enchilada Casserole
​with a Cilantro Lime Yogurt-Cream

Ingredients:

• ​1 lb ground chicken
• 1 lb ground Chorizo
• 2 tbsp exra virgin olive oil
• 3 cloves garlic, finely chopped
• 3 shallots, chopped
• 1- 16 oz. can of organic crushed tomatoes
• 1 pepper (red, green, or yellow), chopped
• 1/4 c. red onion, chopped
• 1-1 1/2 cup bag of Mexican shredded cheese 
• 2 cups of baby spinach, chopped
• 1/2 avocado, sliced thinly
• 4 whole grain tortillas (depending on the size of your baking dish)

Lime Cilantro Yogurt-Cream

• ​2 cups of plain Greek yogurt or sour cream
• 1 lime, zested and juiced
• 1/4 cup of fresh cilantro, chopped 

1.  In a large pan on medium heat, fry the chicken and Chorizo altogether until cooked, breaking the meat into smaller pieces.  Drain the meat in a large colander and set aside. Save this pan though!

2.  Preheat the oven to 400 degrees.

3.  In the same large pan you used for the meat, add in olive oil, garlic and shallots. Cook until fragrant or about 2 minutes. 

4.  Then, add crushed tomatoes and stir. Simmer this for mixture for about 10 minutes. 

5.  In a large mixing bowl, add the cooked meat, spinach, red onion, and peppers. Mix this gently altogether until combined thoroughly. 

6.  In a large casserole or baking dish, lay and cover the bottom of the dish with 2 tortillas.  Add more tortillas if needed to fully cover the bottom of your baking dish.  
7.  Then, sprinkle some of the cheese on top, almost covering the tortillas completely.  Save some cheese for 2 more layers!

8.  Next, pour the meat mixture on top of the cheese and spread out evenly.  Then, top with more cheese.  

9.  Lay 2 more tortillas to cover this cheese layer, or however many tortillas it takes you. 

10.  Pour and spread the warm tomato sauce mixture evenly on top of the tortillas. 

11.  Finally, sprinkle more cheese and add avocado slivers for presentation. 

12.  Bake in the oven for about 15-20 minutes.

13.  While enchiladas are baking, mix all ingredients for Lime Cilantro Yogurt-Cream in a medium size bowl. 

14.  Serve this deliciously cheesy enchilada casserole with a heaping dollop of that cool and refreshing lime yogurt-cream.  

​Delish! 

Have leftovers?  Take this flavorful dish for your lunch meals for the week.  Your coworkers will be jealous! 


         Always craving good food,
               Jillian