So my prep just got serious. I am 11 weeks out now and so transitioned this week from mass building to cutting. This means I will have less flexibility in my diet and will need to pre-plan much more to ensure that I hit my caloric and macro goals each day. The good news is that meal prep is meal prep is actually going to be easier and I am going to have less thinking to do.
If there is one big tip I can give you as you get closer to the stage it is to think less and do more. That means trusting the process, putting your head down and just plowing ahead. It isn’t easy to do that, but it is so critical in moving towards your goals. So that’s my new mantra for the next few weeks, “Less thinking, more doing.”
So what exactly will be changing? Well, for one, in order to ensure that I hit my macros, my bulk meal prep is going to be of critical importance. I am also going to start entering my meals into myfitnesspal at the beginning of the day rather than at the end. Unfortunately, I will lose some flexibility this way, but its a trade-off that I need to make in order to achieve greater accuracy.
In terms of specific changes to my diet, I have now decreased my caloric intake by about 300 calories, while increasing my protein and carb intake and significantly decreasing my fats. I am also cutting down on dairy and avoiding all processed sugars from this point on.
These diet changes mean my bulk meal prep day is going to be critical to my success, so I am writing myself a meal prep plan this weekend, which I will also film and share with your shortly. My goal is to make it more simple but to retain as much flavour and variety as possible. Can I do it? You will have to wait for the video and see…
The salad below is an example of one of my favourite prep meals, because it doesn’t feel like you are dieting. As for how I make the roasted turkey breast, I actually buy mine pre-seasoned at Farmboy and simply follow cooking directions on the package. I actually buy most of my pre-seasoned meat there because it’s always fresh and contains only meat and spices.
As for the macronutrient breakdown for this recipe, it is 406 calories, 36g carbs, 18g fat, and 31g of protein, which is pretty awesome for a meal that is so satisfying and filling. So, I hope you enjoy this salad as much as I did!
Turkey Apple Walnut Kale Salad
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Ingredients
- YOGURT DRESSING:
- 1/2 cup greek yogurt
- 4 tbsp sour cream
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 jalapeño pepper, seeded and chopped
- 1 - 2 tbsp honey, to taste
- sea salt and freshly ground pepper, to taste
- SALAD:
- 2 cups kale, chopped
- 1/4 avocado, cubed
- 1/8 red onion, finely chopped
- 1/8 cup blueberries
- 1 tbsp chopped and toasted walnuts
- 1/4 apple, cubed
- 4 ounces roasted turkey, sliced
- 3 tbsp Yogurt Dressing
Instructions
- In a food processor mix together all dressing ingredients until well combined. Taste and season with salt and pepper as desired. Pour into a glass jar, cover and store in the fridge.
- To make the salad, place kale on the bottom of your salad bowl, add the avocado and massage the avocado into the kale with your hands. Top kale with remaining salad ingredients, then drizzle desired amount of dressing on top. Enjoy!