Three-Day Weight Loss Meal Prep

BREAKFAST: Green Smoothie

Ingredients:
3 cups pineapple
3 green apples
6 cups spinach
3 cups of coconut water or water

Method:
Cut the pineapple and green apples into blender-friendly chunks.
Divide the pineapple, green apple, and spinach equally between three resealable glass jars.
Add 1 cup of coconut water (or plain water, if you prefer) to each of the jars.
Close the jars and put them in the fridge until you’re ready to use them!
Each morning, empty the contents of one jar into your blender and blend until smooth. Just like that, you have a delicious, nutritious green breakfast smoothie!

LUNCH: Corn Salad

Ingredients:
1 red bell pepper
10 cherry tomatoes (or 3 roma tomatoes)
1/2 red onion
1 lime
1 1/2 cups corn
salt, pepper and chipotle powder to taste
6 cups romaine lettuce
1 1/2 avocados

Method:
Dice the bell pepper. Halve the cherry tomatoes (or cube the roma tomatoes). Thinly slice the red onion. Juice the lime.
Mix the corn, bell pepper, tomatoes, onion, lime juice, salt, pepper, and chipotle powder together.
Divide the romaine lettuce equally between three resealable containers. Add 1/3 of the corn salad to each container, on top of the lettuce.
Put 1/2 avocado on the side of each salad. Seal the containers, refrigerate, and enjoy one each day for lunch!

DINNER: Lentil-Stuffed Zucchini

Ingredients:
1 small red onion
3 tomatoes
paprika, cumin, dried oregano, garlic powder, salt, and pepper to taste
1 1/2 cups cooked lentils
3 medium zucchini

Method:
Preheat your oven to 350 degrees Fahrenheit.
Dice the red onion and tomatoes.
Put the red onion and tomatoes in a medium-sized saucepan over medium heat. Add the paprika, cumin, dried oregano, garlic powder, salt, and pepper to taste. Mix well and cook until the onion and tomatoes begin to soften.
Add the lentils to the saucepan and cook for 5-10 minutes or until heated through, stirring regularly.
Meanwhile, cut both ends off each zucchini, then cut each on in half lengthwise. Scoop out the seedy center section with a spoon to create a zucchini boat.
Divide the lentil mixture between the zucchini halves, stuffing each one evenly.
Bake the stuffed zucchini halves at 350 degrees Fahrenheit for 20 to 30 minutes.
Allow the stuffed zucchini to cool, then divide between three resealable plastic containers. If there’s leftover lentil mixture, add that on the side!
Refrigerate until you’re ready for dinner each day.

If you liked these recipes, you’ll LOVE my 21-Day Weight Loss and Self-Love Challenge! It’s designed for people who want to lose 10 pounds or more, and it’s packed full of amazing, delicious, vibrant recipes like these. If you’re ready to dig deeper into your weight loss or transformation journey, go check it out!

Here’s a great tip: one of the absolute best things you can do to lose weight is to prep your meals in advance. This way, you’ll have your portions already laid out for you, so it’s a lot harder to accidentally eat more than you should because you’re hungry! It also helps you avoid making bad spur-of-the-moment decisions to eat junk foods, because you know you have delicious, healthful meals waiting for you.

Love you,

Yovana