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Meal Prep

Sports Bra: Lululemon / Yoga Pants: Lululemon

Food Prep Containers: Amazon

Hey y’all, so I received a lot of request for my meal prep recipe that I posted on Instagram! I have never been a huge fan of cooking, mainly because I think it takes so long. With meal prepping, you just take it out of the fridge, heat it up, and you’re good to go for the day! Also, if you don’t have self-control, then meal prepping is perfect, because it holds you accountable. I LOVE going out to eat, but when I already have a meal prepared, it helps me stick to my meal plan. Also, you don’t have to be good at cooking, because this meal prep is extremely EASY! Trust me, I have burned lean cuisines before, so don’t worry. I purchased my meal prep containers from Amazon and will link it HERE. They are not expensive and you get 20!

My lunch meal prep is super simple: sweet potatoes, zucchini, and squash. I like to eat smaller lunches because I am not finished with school until 1:30pm, therefore by the time I get home, it is a late lunch. Besides breakfast, my next favorite meal is dinner, so I like the save up.

Lunch: Roasted Vegetables

Servings: 4


2 small zucchinis

2 small yellow squash

2 sweet potatoes

Himalayan salt


Mrs. Dash: Garlic and Herb seasoning (Salt-free)

Coconut Oil cooking spray

Preheat oven to 400 degrees. Cut the zucchini and squash in 1/4-inch-thick slices. Cut the sweet potato into small pieces. Spray a baking sheet with coconut oil cooking spray. Line the zucchini, squash, and sweet potatoes into an even layer. Spray veggies with coconut oil. Sprinkle with salt, pepper, and seasoning. Cook for 10 minutes then flip the veggies over. Sprinkle again with seasoning. Cook for another 15 minutes or until veggies are tender. Evenly distribute into 4 food containers.

For dinner, I make a turkey taco bowl. If you would rather eat a bigger lunch, then you can switch the meals! As you can see in the ingredients, I love spicy food, so feel free to leave those items out!

Dinner: Turkey Taco Bowl

Servings: 4


Olive Oil

2 pack of brown rice and quinoa (as shows in picture)

1 pound organic ground turkey

1 pack of taco seasoning (I get mild or hot)

1 pack of Stoplight Peppers (Red, Green, Yellow Pepper)

1 red onion

1 Jalapeno (optional)

Himalayan Salt


1 can organic corn

1 can organic black beans

1 jar salsa

2 avocados

2 limes

Mexican style shredded Cheese (optional)

Sriracha (optional)

Slice the red, green, and yellow peppers in half. Put away the other half (I dip the peppers into hummus as a snack!). Cut the peppers and half the onion into small slices. Scrape out the seeds of the jalapeno and cut into little slices. This makes it super spicy, so be careful! Heat oil in a small skillet over medium-high heat. Add the peppers, onions, and jalapeno to the pan and season with salt and pepper. Cook, stirring occasionally, until vegetables have softened. While the veggies cook, heat oil in a large skillet. Add the ground turkey. Break apart to separate. Once cooked, season with taco seasoning (directions are on the back of taco seasoning packet). Cook until the meat has browned.

To assemble the taco bowls, add 1 cup of brown rice and quinoa to 4 food containers. Next, add 2 spoonfuls of corn and black beans to each container, then evenly distribute the rest. Add a scoop of the pepper mixture and taco meat. Top with a tablespoon of salsa, 1 half avocado, and 2 wedges of lime. Sprinkle with cheese if desired and top with hot sauce (optional).

I put the lime wedges and avocado in a bag, because I heat up the bowl before adding the toppings. This meal can be kept refrigerated up to 4 days.

Like I said, this is super easy and you can cook both meals at the same time! You are good to go for 4 days! I make a variety of meal prep combinations, so I will make sure to keep updating you on new recipes!


Alex Rinna

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