You’ve made it to day four! We can’t tell you how exciting and inspiring your check-ins have been! From you’re sweaty #poundselfies, to your beautiful #balancedeats meals — you guys are killing it! Now that you’ve created your morning routines, let’s become Masters of Food Prepping. This task is the KEY to success! Take our word for it. With it, you’ll have a week with great options at your fingertips. Without it, you’ll be much more likely to give in to bad habits and unhealthy cravings.

If you’re feeling tired or you are short on time, it doesn’t matter because everything is already prepped and ready for you!

5 Steps To Prep For Success:

  1. If you haven’t already, pick up a bunch of great tupperware. We prefer to use Glass Mason Jars which you can get at most grocery stores, Michaels, or Target!
  2. Choose a day of the week to prep and go grocery shopping. Sunday usually works best for us (while the laundry is-a-spinnin’)!
  3. Plan your meals for the week using the Balance Guide or the Rose Ave Blog. Make a grocery list so you don’t forget anything! Use the grocery list from your POUND Tour To Summer Survival Guide to get a head start!
  4. Chop, cut and prepare all veggies and snacks. Place in bags or containers in a basket or easy-to-access compartment in the fridge. We like to fill ziplock baggies with cucumbers, peppers, celery, snap peas etc. — and we always bring hummus or almond butter when we’re feeling those 3:30pm cravings.
  5. Place as many meals as you can into containers. We ALWAYS prep breakfast, lunches and snacks because we like to cook dinner — but if you can do dinner too, do it. 🙂

Ok, so now you’re super inspired to prep, right? Perfecto! Here are three brand-spanking-new salad recipes to try next week! (With dressings too!) Salads are great because they’re easy to make, they’re BG approved AND suuuuper pretty! Afterall, you eat with your eyes! Pack a few extra jars for your kids and your hubby, too!

Kickin' Thai Salad!


Layer the following ingredients in a large mason jar.

2 stalks of baby kale, chopped
1 carrot, sliced
3 mini bell-peppers, sliced
1 T cilantro, chopped
1 scallion, chopped
1 T chopped cashews


Blend the following ingredients until smooth. Serving: 1T

⅓ C sesame oil
3 cloves garlic
3 T tamari
2 T water
2 T white distilled vinegar
2 T honey
1 T ginger
squeeze of lime juice

Spring Sing Salad!


Layer the following ingredients in a large mason jar.

handful baby spinach
½  avocado, cubed
handful blueberries
handful strawberries
1 T sliced almonds
1 T feta cheese
¼ C cooked quinoa

Blend the following ingredients until smooth. Serving: 1T

¼ C extra virgin olive oil
1T lime juice
2 tsp honey
1 T dijon mustard
pinch of salt

Salmon Salad


Layer the following ingredients in a large mason jar.

a few handfuls of arugula
2 – 3 stalks asparagus, blanched and chopped
3 baby potatoes, boiled and sliced
salmon fillet, pan-fried

Blend the following ingredients until smooth.

3 T extra virgin olive oil
4 T balsamic vinegar
1 T dijon mustard
squeeze half of a lemon
S + P to taste

This Salmon Salad is Scrumptious!

Someone once said “if you fail to prepare, you prepare to fail.” Be your own #1 supporter and give yourself the tools you need to succeed! Put on this playlist while you prep and enjoy putting together your meals for the week!! Dance around to the beat and think about how good you’re going to feel and how healthy your body will be — and take a few bites of veggies while you’re at it! 😉

Keep checkin’ in and show us your #balancedeats on prep day! Have a question for us now that we’re almost through Week 1 of Tour? Send it to us at [email protected] or comment below!

Prepped and feelin’ the tour bus rumble,
The POUND Girls

8 Responses

  1. These salads look delish! Whenever I make a salad in a jar, I “build” it from the top of the salad to the bottom of the salad – I first put into the jar whatever I want to have on the top of the salad; next I add the ingredient that will be under the topping, and so on down to the bottom of the salad (mixed greens or whatever you want as the base layer) which goes into the jar last. When I’m ready to eat it, I invert the jar over a large plate or bowl. Voila – a perfect salad, beautiful and ready to eat.

  2. I love the mason jar salad idea. I have been mixing up some quinoa salad — some nonstick cooking spray, some roasted garlic and half an onion sauteed in a pot. Then I add my quinoa and water. I cook it up and toss it into the apple cider vinegar dressing that is in your Pound nutrition booklet. I layer the quinoa, 1/2 an apple, and whatever veggies I’m in the mood for (or have on hand.) Then I top it all with a mix of kale and spinach. I grill salmon by the pound and take little containers of it to work. I dump everything in a bowl and heat the salmon a bit. I know you can put the salmon right in the containers, but I prefer it separate. It feels so good to just grab a jar and go in the morning. Worth every bit of prep!

    1. We totally agree – so worth the prep. We actually LOVE the prepping process. Just put on some good music and spend some time enjoying creating your food! Ahh yes! We love quinoa in salads 🙂

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