#Printable meal planner for 21 day fix skin#

Slice 3 kiwi in half and use a spoon to separate the fruit from the skin dice kiwi and set aside. When ready to eat, top each salad with ¼ diced avocado and 1 tsp. To 3 large storage containers, add ½ cup cauliflower rice, ¾ cup shredded rotisserie chicken, 1 cup chopped romaine lettuce, ¼ cup chopped tomato, ¼ cup chopped red onion, 2 Tbsp. Once cauliflower rice is warm and chicken is shredded, assemble the burrito bowls. Meanwhile, debone the rotisserie chicken and shred the meat. Microwave frozen cauliflower rice per package instructions. In a small bowl, toss diced avocado with ¾ cup pre-cooked shrimp and 1 container of dressing.Separate a sandwich thin and top each half with 1 cup chopped romaine lettuce, shrimp mixture, and top with 2 Tbsp. When ready to eat, dice ¼ ripe avocado and store remaining in an air-tight container for future use. Chop the pre-cooked shrimp into large pieces divide between 2 containers with ¾ cup shrimp going into each container. mustard, juice from 1 lemon, large pinch paprika, and ground black pepper, to taste divide dressing between 2 containers and store. When ready to eat, drizzle salad with juice from ½ lemon and 2 tsp. Store the lettuce on top of the tuna salad to keep from getting soggy. To each container, add 2½ cups spring lettuce mix, ½ cup chickpeas, ¾ cup tuna, ½ cup red bell pepper, and ¼ cup chopped parsley. Open and drain the chickpeas and 2 cans of tuna. Make the Tuna Antipasto Salad in 2 large storage containers.diced green onion, 2 slices of tomato, 3 slices deli turkey, and 1 hard-boiled egg. To each container, add 1¾ cup chopped romaine lettuce, 2 Tbsp. Make the Cobb Salad in 3 large storage containers.Store extra seasoning mix in the pantry and extra dressing in an air-tight container in the refrigerator for future use. seasoning to ⅓ cup (2%) plain Greek yogurt and ⅓ cup low-fat buttermilk mix until well combined. ground black pepper pulse until well mixed. Prep the Healthier Ranch Dressing for the Cobb Salad.Store any unused vegetables for future use. Rinse and loosely chop ⅜ cup (6 Tbsp.) cilantro. Rinse and dice ⅜ cup (6 Tbsp.) green onion. Rinse and cut 6 slices of tomato + 3/4 cup chopped tomato. Rinse, deseed, and dice 1 cup red bell pepper. Remove the skin from one red onion and dice into small pieces. Rinse spring lettuce mix and allow to air dry. Rinse romaine lettuce, allow to air dry, and chop 10¼ cups.

Printable meal planner for 21 day fix