Shift Shop is Beachbody’s newest program and it does NOT disappoint!
It is geared for ALL fitness levels. There are modifications for beginners and there are hard core moves for fitness gurus.
Chris Downing is the newest super trainer for Beachbody and he is genuintely motivating and encouraging. He lifts you up. He makes you feel good. He makes you feel like you CAN.
He pushes you. He works with you. He gives you EVERYTHING you need to get RESULTS – fast!
Here is the official blurb:
Using a breakthrough “ramp-up” method, Chris starts you out slow in Week 1 with 25-minute cardio and strength workouts you can really do, and a nutrition plan you can stick with. In Week 2, you push harder with 35-minute workouts, and consume more protein to fuel the burn. But it’s nothing you can’t handle. Finally, in Week 3, you kick your shift into high gear: 45-minute workouts and clean eating.
Can you really get results in 3 weeks? YES!
This is me…16 days into Round 1!
Now…I’ll be honest with you (because you can always get that from me). I didn’t stick to the meal plan all that well.
I’ve been traveling. I’ve been staying with my in-laws for the past few weeks BUT I’m not saying I’ve been eating like crap either. I have been doing my best. I have been drinking Shakeology daily. I have been eating clean (the majority of the time).
I think that if I stuck to the meal plan that is prescribed with the exercise program I would have seen even BETTER results in 16 days.
So, with that being said…I am about to start Round 2 on Monday, August 7th along with a whole bunch of other ladies who are ready to get it in gear and MAKE THE SHIFT to a healtheir, more confident version of themselves.
For Round 2, I will be more dilignet about sticking to the meal plan. (I will still be out of town for the first week, BUT I will do my damndest regardless).
Why am I telling you this? To hold myself accountable! It’s one thing to say it in my head but it is a completely different thing to say it out loud….to put it out there on the internet for all to see.
To honor the fact that I am planning to really ramp up my nutrition (along with my fitness) – I wanted to share a few of the recipes that are in the Shift Shop meal plan (These recipes are approved for Week 1):
Your weekly dinner recipes are hereeeeeeeee!!! These are all delicious, family-friendly and of course…HEALTHY!!! Not only am I going to share four, that’s right, FOUR recipes with you…I’m going to give you a bunch of meal prepping tips to make it EASY-EASY-EASY! All you have to do is go to the grocery store and get cookin’. And of course, share these recipes and this blog with others J
About 3 years ago, when I first started looking into this elusive meal prepping thing (this is when I did my first Whole30), I thought- who has time for that? How do people not only plan their entire menu for the week, but also prep everything for it? I only had one child at the time and the thought, to be honest, was totally overwhelming. Besides, people talked about “meal prepping” like it was a buzz word. They threw it around just like people throw around the word “self-love” without really understanding what it actually MEANS.
Since I started this health and fitness journey 6 months ago, I began to TRULY understand what it means to meal prep. I found that many times people told you to meal prep, but did not tell you what you actually needed to do and for someone who is the complete opposite of organized, I found that very frustrating!
So, with all that being said, I’m not only going to help you out with the dinner menu for this week, but I’m going to offer you a meal-prepping guide as well. WOO-HOO!
*Side Note- I typically do my meal-prepping on Sunday afternoon. Yes, it takes a couple of hours BUT then I have everything done for the rest of the week and is that worth it? OH YEAH.
Here are all the recipes!!! (They are from the Cooking Light Magazine)
Buffalo Quinoa Burgers
Serves 4 (1 burger each)
7 teaspoons canola oil, divided
3/4 cup finely chopped onion
1/2 cup finely chopped peeled carrot
3 garlic cloves, minced
3/4 cup water
1/3 cup uncooked quinoa
1/2 cup panko (I use whole wheat panko)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups canned unsalted chickpeas, rinsed and drained (I use organic!)
Heat a saucepan over medium-high heat. Add 2 teaspoons oil; swirl to coat. Add onion, carrot, and garlic; sauté 3 minutes. Add 3/4 cup water and quinoa; bring to a boil. Cover, reduce heat to medium, and simmer 18 minutes or until liquid is absorbed. Spoon cooked quinoa onto a large plate; cool 5 minutes. Combine quinoa mixture, panko, salt, pepper, chickpeas, and egg in a food processor; pulse until chickpeas are slightly mashed and mixture comes together. Shape quinoa mixture into 4 (1/2-inch-thick) patties.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add patties to pan; cook 3 minutes on each side or until lightly browned.
Combine remaining 2 teaspoons oil and hot sauce in a bowl. Place patties on bottom halves of buns; top evenly with hot sauce mixture, lettuce, tomato, and top halves of buns.
Tip: Use a Flat Out Wrap, Sandwich Thin, or Romaine Lettuce Leaves in place of a bun for a low-carb option
Another tip: Serve this with a side of green beans and dilly sauce (1/3 cup plain Greek yogurt, 2 TBSP plain almond milk, 2 tsp chopped fresh dill, 1 tsp fresh lemon juice, ¼ tsp paprika)
**MEAL PREP PLAN**
Make the patties ahead of time (1-2 days), wrap them in plastic wrap and refrigerate. They will hold their shape better once you cook them.
Make the dilly sauce ahead of time and keep in the fridge.
Slice the tomatoes and keep them in a Ziploc bag.
Wash and chop lettuce and put in a Ziploc bag.
Sheet Pan Chicken
Serves 2 – double it to feed more
8 ounces small Yukon gold potatoes (about 1 inch) (you could also sub white sweet potatoes, diced up; fingerling potatoes or even sunchokes instead)
1 1/2 tablespoons extra-virgin olive oil
1 tablespoon whole-grain mustard
1 tablespoon minced fresh tarragon
1 tablespoon dry white wine
1 1/2 teaspoons minced fresh thyme
1 teaspoon honey
2 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 teaspoon canola oil
Place a jelly-roll pan in oven. Preheat oven to 500° (leave pan in the oven as it preheats)
Carefully remove pan from oven. Coat pan with cooking spray. Add potatoes to the pan; bake at 500° for 10 minutes.
Combine olive oil and next 5 ingredients (through honey) in a small bowl, stirring with a whisk. Sprinkle chicken with 1/8 teaspoon salt and 1/8 teaspoon pepper. Heat a large skillet over medium-high heat. Add canola oil to pan; swirl to coat. Add chicken to pan; cook 5 minutes. Turn chicken over; drizzle chicken evenly with about 2 tablespoons mustard mixture.
Add chicken to jelly-roll pan with potatoes; bake at 500° for 10 minutes or until potatoes are tender and chicken is done. Drizzle potatoes with remaining mustard mixture; sprinkle with remaining 1/8 teaspoon salt and remaining 1/8 teaspoon pepper.
Bring stock and salt to a boil in a medium saucepan over medium-high heat. Gradually add polenta, stirring constantly with a whisk. Reduce heat, and simmer 25 minutes or until liquid is absorbed and polenta is thickened. Add butter, stirring until melted.
Combine turkey and sesame oil in a medium bowl. Divide and shape turkey mixture into 20 meatballs. Heat a large skillet over medium-high heat. Coat pan with cooking spray.
Add meatballs to pan; cook 6 minutes, turning to brown on all sides. Remove meatballs from pan.
Add 1/4 cup water and remaining ingredients to pan, stirring with a whisk; bring to a boil.
Return meatballs to pan. Cover, reduce heat, and simmer 5 minutes or until meatballs are done.
Serve over polenta.
Tip: You could serve this with brown rice or quinoa instead of polenta