Ep. 119 Fat Food Confessions Part 2: What We Eat Now
Last week we confessed what we used to eat. This week we’re showing you what’s in our kitchen now, from meal prep and go-to snacks to eating out and the foods we keep out of the house.
In this episode
- Breakfast: Overnight oats with protein and blueberries, egg white and turkey sausage wraps, avocado toast, and breakfast tacos
- Lunch and dinner: Protein, carbs, and veggies built from chicken, ground turkey, salmon, rice, sweet potatoes, and cruciferous vegetables
- Kitchen tools: Air fryers, cast iron skillets, and corn tortillas instead of flour wraps
- Meal prep: About an hour of prep, and how you split meals (roughly half shared, half separate)
- Snacks: Jerky, nuts, protein bars, popcorn, and sugar-free popsicles
- Drinks: Water, BCAAs, electrolytes, coffee with creamer, and Pepsi Zero
- Eating out: Once or twice a week at places like Cava, taco spots, and sit-down restaurants, not fast food
- Trigger foods: Why ice cream, chips, and Oreos stay out of the house, and how you support each other
- Lightning round: Foods we still enjoy (tacos, burgers) and foods we don’t miss (Chinese buffets, Subway, fried chicken, pork steaks)
Want the chili recipe? We make a pot every other week because it’s high in protein, low in carbs, and high in fiber. DM https://www.instagram.com/eveguzmanofficial/ on Instagram and we’ll send it.
RESOURCES
Free resource: Get our free 3-day nutrition course to calculate your macros and build a plan:
Need more help? Coaching is available for macros and meal planning: Nutrition Coaching
Next episode: Doing everything right and still not seeing results.
Want to become a coach?
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MacroU: Macro Mentorship Program → [link]
📲 Follow me on Instagram → @eveguzmanofficial
