At CrossFit Spur we offer nutrition coaching where our goal is to simplify eating. We teach you to navigate the sea of quick-fix diets, 30 day challenges and junk disguised as health food.
One of the biggest hurdles to overcome is planning your meals, otherwise known as the dreaded meal prep!
Here are two of my go-to lunch recipes that are easy to make and get me through a whole week.
Crock Pot Pulled Chicken
What you’ll need:
– 2.75lb Boneless Skinless Chicken Breast
– 1 Medium White Onion, Chopped
– 3 Red Bell Peppers, Chopped
– 8oz. Philadelphia Cream Cheese
– 16oz. Herdez Salsa Verde
How to Prepare:
- Spray or coat the bottom of the crock pot with olive oil (any non stick spray will work).
- Place the whole chicken breasts in the bottom of the crock pot.
- Toss in the cream cheese, chopped onion, chopped pepper and salsa.
- Cover the crock pot and cook on low for 8 hours.
- Let it cool for a bit then use two forks to shred the chicken and mix it all up.
Once it’s done we put it in a large Tupperware then weigh it out each day for lunch. You can make tacos, rice bowls, add in extras like guacamole, hot sauce, etc. There are a ton of ways to make the same meal taste different if you’re the type who can’t eat the same thing every day.
Each 100g serving of pulled chicken contains;
– 15g Protein
– 3g Carbohydrates
– 5g Fat
The second most common lunch item on my menu is taco bowls. This one is SUPER easy.
Cook 1 to 2 pounds of ground chicken (depending on how much you need for the week) seasoned with pre-packaged taco seasoning or taco spices of your choice. Thats it!
Then, just like the crock pot chicken I’ll put it in a large container and measure it out each day for lunch.
I use Purdue ground chicken and each ounce (cooked weight) contains;
– 5.6g Protein
– 2.3g Fat
– 0.0g Carbs
You can add rice, vegetables, salsa, cheese, guacamole, etc. If you’re tracking, simply add the nutrition info from all your extra toppings and you’re good to go!