Food Prep Madness

It has been awhile since I posted about foods I am eating. Since I’m competing next year I’ve started tightening up what goes in this body. My goal right now is to stay tight and build what muscle I can.

I love this menu and it’s got good things on it that are clean and flexible enough to make tasty. I started it two weeks ago and haven’t gotten bored yet. Again, I change things up a tad with how I prepare stuff and that helps a lot.

Oatmeal, egg whites and two whole eggs. The original menu has a piece of toast but I have been enjoying an apple since Honeycrisps are in season. They are my absolute favorite apple and the are good for you. Nobody gets fat off fruit!

I boil 42 eggs every Sunday and peel them. All but 12 get cut in half and the yolk tossed. Then I baggie them up individually and heat in the microwave each day. Much cheaper than the carton. Who says eating clean is expensive!

I cook up my oats, chop up my eggs and eat. Delicious! I love oats so I could eat this everyday for a year.


Snack 1012
006Chicken breast and sweet potato. This week I did a buffalo crockpot chicken. Whomp it’s good. I threw the breasts and Franks Wing Sauce in the crockpot. The last 30 min. of cooking I added a half tub of fat free cream cheese and shredded the chicken with two forks.

The sweet potatoes I sliced and baked. I sprayed with butter spray, sprinkled pumpkin pie spice on them, a little salt and cooked for about 40 min. on 400. They are so stinking good. I bagged them up and it’s good cold or hot.


Ground beef or turkey meat with an Ezekial or bread, cilantro, salsa, lettuce, and black beans. I bag up the ground beef and then place it on a bed of salad. Then I put the black beans on top and add a little salsa. Then I either toast or just eat the bread/wrap on the side. Yummy.

When I brown my meat I add in diced red and green peppers, cilantro, green onion, chopped spinach, cumin, Adobo seasoning, chili powder and garlic powder. 009

Snack 2
It’s supposed to be flank steak and greens but I switched to more chicken this week because I didn’t have time cook up flank on prep day. I had traveled this weekend so I had to have all my food cooked, prepped, and bagged in about two hours.

So, I roasted two pans of broccoli for my main vegetable and made a pot of Jamaican collard greens. The broccoli is just balsamic vinegar, garlic powder and salt cooked for 40 min. at 400.

The Jamaican collards are easy. Boil the collards for 10 min. (fresh bagged collards). Pour out half the water. Dump a can of Rotel cilantro and lime in the collards. Squirt some lime juice in there. Put 2 tbsp of honey or Splenda in the pot. Stir really good. Add in a little cinnamon! Then put about a 1/4 cup of balsamic vinegar in with it all. Simmer for about an hour while all your other stuff is cooking.

I love both of these greens. I put my chicken, flank, fish, whatever right on top of it and it’s a meal Iook forward to every  afternoon.

This week I am doing the lunch except I’m dropping the black beans and having rice. It is supposed to be salmon, rice, and greens, but they didn’t have good salmon this week and I didn’t want to eat the frozen. I do add a touch of EVOO to the rice to have some of that healthy fat I’m missing in the salmon.

And, before bed I do a 40 gram casein shake. Sometimes I drop the rice at dinner and move it to oats with the shake. Seems like I can keep from getting hungry over night when I have some slow digesting carb with my night snack.

There you go. A few hints and sneaky peak at my food.

  • Kay says:

    Thanks to Corinne I am doing my food prep. I do most of mine on Friday because it helps me not to have a “weakend” . Anyway I made a pot of brown rice and put a package of spinach in – it was so great. That may be another option to go with a meat.

  • Corinne says:

    Leaner meats I eat around 6 oz. Fattier meats 4-5 oz. Remember, I’m 5’6, very active, and trying to build muscle so I’m not using this is a lean out. It’s to put on some weight BUT NOT MUCH. I want to put on just a tad and keep tight as possible.

  • Meagan says:

    Hey Corinne – I’m wondering about the actual amounts of meat, like ounces??

  • Maggie says:

    Thank you Corinne! I’ve tried the ice bath after cooking but never vinegar, and I just crack them any old place. I’ll try peeling from the top. Thank you much. 🙂

  • Corinne says:

    BTW…for search purposes…that was for peeling hardboiled eggs.

  • Corinne says:

    It took me a couple of weeks to get it down but I did this week. I only had one or two out of 42 that I lost a lot of white. Those I usually save for the whole egg portion.
    Put some salt and white vinegar (I just pour some in) to the water of the eggs and then boil.
    When they are done, drain the hot water and fill with ice and then water. Let them get good and cold.
    When you crack them, hit them on the skinny top side of the egg first. There is a membrane bubble inside the egg and doing this cracks the bubble. Then roll around a little on the top.
    I start with peeling from the top and this week it went really good.

  • Maggie says:

    Great post! Thanks for all the yummy ideas.
    42 eggs??? That would be an all day prep in itself for me. I need some shell removal tips. I end up losing more egg than I get to keep and just get frustrated. What’s your secret? 😉

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