Fail to plan ➡️ Plan to fail. Meal prepping has made all the difference when it comes to sticking to my diet. Having properly portioned meals ready to go has almost eliminated binging…now I just need to get rid of all the popcorn in the house :/ (binge trigger).

This week I’m having the usual steak, broccoli, and sweet potatoes, as well as fish and cauliflower “fried rice”…I’m still waiting to get sick of those two meals, but I haven’t yet. This week I’ve added turkey meatloaf and zucchini spaghetti with meatballs for more variety. For breakfast I usually have eggs, and avocado toast or oatmeal.

I’m not sure if you’ve heard about the magical effects of both Apple Cider Vinegar and Black Strap Molasses, (not to mention the super high iron and calcium content of BSM for all you veg*ans out there), they’ve been rumored to cure everything from acne to arthritis, cancer, warts, pretty much anything that ails you AND aid in weight loss :)

This is my own recipe that I try to drink at least once a day. It may take some getting used to at first, (imagine it as some weird kind of tea), I’ve grown to love it.

Check it out:

Lunch noms.

Rice with chicken and veggies.

One of my favorite meals for when I don’t have a lot of time.

I get a rotisserie chicken and pull it apart, grab a package of any kind of quick rice that’s already seasoned, and then add a whole bunch of veggies. I can usually get six or seven entrees out of it.

Edit: went back and looked at my receipt. All of the ingredients together cost me $11… Not too bad. That’s less than $2 a serving.

I’m in college, I have no money, and I love avocados. At my local grocery store avocados usually run about $2/avocado. So when I buy avocados it’s really a treat. This is how I make my avocados go further.


Take your favorite guac recipe and just add some quinoa. I usually take ¼ to ½ cup of cooked quinoa per avocado. Add seasonings to taste.

Packed with fiber, packed with protein, and so yummy!


Another spinach scramble this morning. 

Today I used spinach, eggs, onions, garlic, mushrooms, sweet potatoes, turkey, and monterey jack cheese. 

  • Used my chopper for the spinach, then added the eggs and pulsed a few more times.
  • Sautéd the onions, garlic, mushrooms, and sweet potatoes.
  • Added in the spinach/egg mixture, threw in the turkey, and let cook.
  • Put on the plate and added the cheese (personal preference, I feel like if you add the cheese while still cooking it gets too melty and you lose it into the other ingredients). You can cover to melt the cheese while you clean up the disaster that is now your kitchen.
  • Next step, enjoy :)

Mango & Chickpea Brown Rice Salad

Serving Size: ¾ cup

Calories: 136; Total Fat: 0.9g; Saturated Fat: 0.2; Cholesterol: 0mg; Sodium: 47mg; Carbohydrate: 29.4; Dietary Fiber: 4.5; Sugars: 3.3; Protein: 4.2

Watch your portions of chickpeas! The calories add up fast. One serving of chickpeas (½ cup) has about 140 calories.

This salad was DELICIOUS! I had some extra quinoa in the fridge so I tossed it in (not calculated into the nutrition info). Also, I’m not a huge mango fan, so I think I’ll sub in peaches next time.