beachbody · Meal Prep · postpartum · Recipes · self care · Ultimate Portion Fix

Ultimate Portion Fix – Plan C Meal Plan (with container counts)

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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)
    • Eggs
    • Siggis Yogurt (low in sugar, high in protein!)
    • Orgain PB Protein Powder
    • Turkey Bacon
    • Ground Turkey
    • Boneless, Skinless Chicken Thighs
    • Ricotta Cheese
    • Whole Chicken
    • Tonnino Tuna – yes this tuna is expensive, and yes it is worth it! I stock up whenever I find it on sale
  • Purple Container (Fruits)
    • Mandarin Oranges
    • Strawberries
    • Blueberries
    • Bananas
    • Apples
    • Lemon and Lime
  • Green Container (Veggies) – this list is the longest because we’ll eat more veggies than anything else!
    • Brussel Sprouts
    • Asparagus
    • Broccoli
    • Cucumber
    • Golden Beets
    • Bell Pepper
    • Bok Choy
    • Radish
    • Celery
    • Carrot
    • Spaghetti Squash
    • Red Onion
    • Cherry Tomatoes
    • Tomato Sauce (not pictured)
  • Blue and Orange Containers and Teaspoons (Healthy Fats)
    • Blue:
      • Feta
      • Almonds
      • Walnuts
      • Shredded Monterey Jack Cheese
    • Orange:
      • Olive Oil (to make healthy salad dressings) – can also be used as teaspoon for cooking
    • Teaspoon:
      • Fresh Ground Peanut Butter
      • Butter (not pictured)
  • Yellow Container (Healthy Carbs)
    • Sweet Potato
    • Oats
    • 16 Grain Bread
    • Quinoa
    • 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 –

  • Saturday:
    • 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.
  • Sunday:
    • 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!

Plan C Meal Plan

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

  • Servings: 2
  • Difficulty: easy
  • Print


INGREDIENTS
2 carrots, diced
2 celery stalks, diced
3 radish, diced
pickles or cornichons (optional) diced
1 jar tuna with 1 tsp packed oil
1 tsp mustard
salt and pepper

INSTRUCTIONS
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

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beachbody · Exercise · Meal Prep · postpartum · Recipes · Ultimate Portion Fix

Prepping for Ultimate Portion Fix

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As mentioned in my last post Ultimate Portion Fix! I am planning to start this program this coming Monday. One of the most important things when it comes to eating clean is preparation, and that is especially true for a Portion Fix (container based) program.

I know I am much more likely to stick to the healthy eating 100% if the food is prepped and ready to go. If too much work is required at the end of a hard day (and with an infant, aren’t they all challenging in some way?) then I am waaaay more likely to choose fast food, or make a quick grilled cheese or something that doesn’t contain a vegetable. So my main focus this week is to make a plan, and prep for that plan – that will help me be successful next week.

Due to the fact that I am breastfeeding, I fall under calorie Bracket C (1800-2199 calories) in the Ultimate Portion Fix Program. Now let me say when you are eating clean without any processed food, 1800 calories goes a long way! Here is my meal plan for next week.

My first thought when I finished laying this out was Holy Moly that’s a lot of food! This is a good thing, since I’ll also be incorporating daily workouts for the first time in quite some time (modified as appropriate). However my second thought was – wait this is going to require a LOT of prep! A few notes on that – first, I have 4 of the items already done and frozen from my Freezer Meal Prep I did in late February. Without these completed, I would not attempt this meal plan, because it would just be too much. Second, there are ways to simplify if you don’t find yourself with meals already prepped (and I will utilize these in coming weeks).

  1. Instead of targeting too many complete meals/recipes (like Taco Bake or Balsamic Chicken Salad) just go for basics – cook a bunch of chicken with just olive oil and seasonings and add this to salads, wraps, pasta or with veggies on the side all week long per your containers.
  2. Just roast a huge batch of veggies on Sunday and use them all week to pair with chicken or other protein.
  3. Make a big batch of quinoa and/or brown rice on Sunday and have it on hand to pair with veggies and chicken.

In this way, instead of worrying about creating specific recipes you are stocking your fridge with healthy bulk items (easy to prepare) and then you can throw together a meal easily day of.

I would still 100% advise you to create your meal plan ahead of time though so that you can be sure you’ve cooked enough staples to get you through and to eat all your containers!

It’s also very common for people to eat the same thing for all 5 weekdays. I myself will probably do this once I return to work. This also cuts way down on the complexity.

Once I’ve determined my meal plan, I list out my ingredients (this list pictured above doesn’t include any ingredients for the freezer meals that are already done) and then I make a plan of attack for prepping. Normally, I would do all the prep in one day, typically Sunday – but with two kids under 3 I’m going to try to spread it out since I’m not sure if I’ll be able to get a 3hr block of time to dedicate to prepping.

With all this planning for next week, I didn’t make a meal plan for this week. I had a bunch of leftover Easter food we’ve been eating, I also used my Chicken Teriyaki freezer meal paired with brown rice and asparagus for dinner Tuesday and Wednesday, and I’ve just been keeping it simple. Today for lunch I whipped up a healthy broccoli slaw salad – it took less than 5 mins and was delicious!

Quick Slaw Salad

  • Servings: 2
  • Difficulty: easy
  • Print


INGREDIENTS
1/2 bag Broccoli Slaw Mix
1 cup cherry tomatoes
1/2 cup sliced cucumber
1 stalk celery, sliced
1/4 cup walnuts
4 Tbs Primal Kitchen Greek Vinaigrette (or similar)
Squeeze of fresh lemon juice (optional)

INSTRUCTIONS
In a small bowl mix the tomatoes, cucumber, celery, walnuts, dressing and lemon juice.
In a serving/storage bowl place the broccoli slaw and pour the tomato mixture over the slaw.
Stir to coat
Enjoy!

The other prep I’m doing this week is physically. I won’t be fully cleared for exercise until next week, but I have been doing the post-natal workout on beachbody on demand (which is especially designed to start easing postpartum women into workouts) and have been making a special effort to get a full 1mile+ walk in each day. This will help me hit the ground running next week!

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