I just completed my 21 days of Ultimate Portion Fix (UPF) partnered with the 21DF Extreme workouts, and I’m hooked! I feel so much better and healthier. I haven’t been perfect in terms of sticking to the eating plan, but I have cleaned up my eating significantly and cut way back on processed food. I’m so glad to be back in the swing of Beach Body programs again, and back in my fit life.
Here are my results from the first 21 days:
- Starting Point, 5 weeks Postpartum:
- Waist: 34.7″, Hips: 36.5″
- Mid-point, 6.5 weeks Postpartum:
- Waist: 32.5″, Hips: 34.5″
- “End” Point, 8 weeks Postpartum:
- Waist 32″, Hips: 34.5″
- Weight: Lost 3lbs (but feel much more toned, added muscle)
I’m happy with the inches lost around my midsection, but more so I’m happy with how I feel – I feel healthier, stronger and determined to continue!
Now, I’m planning to continue with the Ultimate Portion Fix eating plan but move on to other workouts, I’m not sure which workout program I’ll tackle next, but this week I’m going to just do a variety from different trainers all on Beachbody on Demand. Monday I did the ‘Obsessed with Fix’ and it was an awesome workout, Tuesday I did T25 Cardio and it was killer!
Now, back to the meal plan. I really wanted to streamline this week, since I only have a couple weeks before I have to go back to work! I will have very little time to plan, prep and cook meals at that point – so I’m getting back into that mode. Rather than picking recipes to make, I just went for staples.
Here’s the food I bought for each of the container categories this week, and this will feed myself, my husband and our 2 yo for the week (and technically my baby girl too since she is nursing).
- Red Container (Protein)
- Purple Container (Fruits)
- Mandarin Oranges
- Lemon and Lime
- Green Container (Veggies) – this list is the longest because we’ll eat more veggies than anything else!
- Brussel Sprouts
- Golden Beets
- Bell Pepper
- Bok Choy
- Spaghetti Squash
- Red Onion
- Cherry Tomatoes
- Tomato Sauce (not pictured)
- Blue and Orange Containers and Teaspoons (Healthy Fats)
- Shredded Monterey Jack Cheese
- Olive Oil (to make healthy salad dressings) – can also be used as teaspoon for cooking
- Fresh Ground Peanut Butter
- Butter (not pictured)
- Yellow Container (Healthy Carbs)
- Sweet Potato
- 16 Grain Bread
- Whole Wheat English Muffins
I am the only one in my house who eats wheat bread, my husband and son go for white bread and pasta. So I freeze at least half of the bread and english muffins when I get home from the store – they freeze really well and this way I don’t waste any!
My prep plan of attack –
- Chopped a bunch of veggies (radish, cucumber, celery, carrots, pepper, sliced red onion)
- Prepped Broccoli Salads
- Prepared Orange Chicken marinade (see recipe below) on Saturday.
- Roasted beets, sweet potato and spaghetti squash
Since I’m still on maternity leave, I didn’t actually grill the chicken thighs until Monday, but you could easily cook these Sunday along with the ground turkey to be able to throw dinner together quickly Monday and Tuesday!
This week I used jarred tomato sauce (ok if you buy a brand with no sugar added and basically veggie only ingredients) but Fixate has a great recipe for Quick Marinara that you could make to be 100% clean.
For the whole chicken, I suggest cooking it Wednesday (as I did). You can make this in a slow cooker, instant pot, or roast in the over depending on what works best for you (and how much time you have available) so there’s not a big reason to cook days ahead.
Here’s this week’s meal plan (and container counts) with a few recipes and tips below!
Reach out via comments if you want to learn more about Ultimate Portion Fix or to start your fitness journey today!
Some of the week’s highlights so far:
Orange Chicken Thighs
This recipe is from Little Broken Blog, and super easy to make. The only change I made was to substitute Coconut Aminos for the Soy Sauce to get that same umami taste without any soy. It happened to rain the day I made this, so I broke out my handy indoor grill (great for food prepping in New England given the unfriendly weather!)
Veggie Packed Tuna Salad
Veggie Packed Tuna Salad
After collecting 1 tsp of the oil, drain the tuna and place in a large bowl. Add reserved oil, mustard, veggies and sprinkle with salt and pepper to taste. Mix well. Serve on wrap, wheat bread or top on a garden salad!
How to Cook Spaghetti Squash
Spaghetti Squash is so easy to prepare and holds up well for 3-5 days if stored in an airtight container, making it perfect for meal prep! I have found this to be the easiest way to prepare:
- Preheat oven to 400
- Line a baking sheet with aluminum foil
- Cut the squash in half the long way. Be careful when slicing because it can be hard to get through!
- Clean out the seeds and stringy substance
- Place the squash on baking sheet flesh side up
- spray lightly with EVOO and season with salt and pepper
- Cook 35-50 minutes depending on the size of the squash (squash should be soft but not fold in on itself when grabbed).
- Allow to cool enough to handle
- Using a fork, scrape/shred the inside of the squash creating ‘noodles’
- Divide into 4 containers to portion out
- Serve immediately or store in an airtight container for up to 5 days