The Meal Prep Chronicles

I have a love/hate relationship with the New Year. Normally I’m EXCITED about starting a new year, a new season it’s always been my idea of a fresh take on one’s goals. The hatred comes through because people are so hard on themselves. Save this much, Eat this not that, pray 3x a day, go to church every Sunday, work out everyday, if you’re not sweating you’re not burning, and the list goes on and on.

With that said, I have this new found journey on being better to myself. Loving myself more and taking care of Adhari. This doesn’t mean that I am going to go on vacation every month, or spend frivolously on things I do not NEED (there is a difference). In my eyes this means, being better to me for me and trying to live my best life. I might sound like Oprah or Iyanla Vanzant but it’s ok because whatever I am doing it’s working I think.

I work full time, unlike many bloggers out there who are able to do this full time and make a living, that is not my situation. It takes a lot of time and dedication to post on this blog. I have 12-14hr days in total from the time I leave home until the time I lay my head down. I say all of this to say that as busy as I am, I have made poor choices in my eating habits. Whatever is convenient I grab it because I am always on the run. So…I started meal prepping. I tried this last year, it worked for a little while and then I was so drained because I would be in the kitchen all day on a weekend. I’m looking at if from a different approach this time around. It’s simple…just do it. I make time for things that I want to, and I’d like to be healthier overall. Not for an event I’m attending, or for the sake of a good Instagram photo..just overall health!

Let the meal prep commence.

I took the first step by ordering new containers for my meals from (I actually ordered them off

I started thinking and Pinning a multitude of meal prep ideas so that I was clear on what my weekly meals would be. That saves a lot of time and energy because if you wait to get to the supermarket you WILL waste time, buy foods that are less healthy, and spend more than you need to. Make a meal prep plan, write a shopping list and head to the store.

Currently 2 weeks strong on this here is what I made each week.

Week 1

Cantina Bowl – shredded chicken, black beans, chopped tomatoes, romaine lettuce, shredded cheese

This recipe is pretty simple. It’s all just a matter of the assembly, washing your veggies and cooking the chicken. I used a slow cooker because I wanted the chicken shredded.

One of the tips I note from meal prep is to limit the amount of salt you use (for obvious reasons). The point of meal prepping isn’t to just eat whatever, it really is meant to monitor the types of food along with the amounts you’re consuming per day. I am NOT a nutritionist but I’ve seen one before and from various readings and what I’ve learned this is about challenging yourself to do something different to garnish different results. There is no short cut unless you have load of cash or credit to spare for the ultimate body makeover. Remember: Abs start in the kitchen. (not that I really want those to be honest)



 Grilled Chicken with Roasted Butternut Squash and Fresh Green Beans

2lbs skinless/boneless chicken breasts

Pre-Chopped Butternut Squash (Thanks

1lb of fresh green beans

1 Tbsp of Olive Oil

In a roasting pan spray a nonstick spray (I used olive oil spray)

Toss the cubed butternut squash with pepper, garlic power and onion power and a pinch of salt

Bake on 375 degrees for 30minutes or until squash is fork tender

Soak the chicken in a bowl of cold water and ½ c of White Vinegar (this is the way I like to clean my chicken, the vinegar helps to cut the bacteria and salmonella if any)

Season the chicken as you wish. I used fresh black peppercorn and some sofrito I made weeks before.

On a stovetop grill pan let it heat up with the olive oil and then cook the chicken until golden brown. Slice the chicken once it has been fully cooked and cooled where the juices are sealed in.



 Shrimp over Cauliflower Rice with Sauteed Spinach and Red Peppers

 1 bag of frozen shrimp (I like jumbo and I like the Target brand A LOT)

1 tsp of freshly minced garlic

1 bag of Whole Foods Cauliflower Rice

1 Tbsp of Olive Oil

2 bags of fresh spinach

2 roasted red peppers (use the ones in the glass jar on the salad dressing aisle of any market)

Again super simple recipe.

Thaw and Drain the shrimp.

In a saucepan, heat the olive oil and then add the garlic into the pan to cook for a minute on med/low heat.

Add in the shrimp and sautee for another minute followed by the cauliflower rice

Mix in well with the garlic and then add the roasted red peppers

Once the cauliflower is tender (which will happen quickly) add in the spinach and mix until it is wilted.

I hope you enjoyed this post. I have had it saved for 2 weeks but haven’t had the chance to edit and make sure it was just right.

With a full fork,


*be sure to follow me on Facebook & Instagram @adharirenee 




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