Fan Girl Fitness: My Pre-Meet & Greet Meal Plan

If you've been following me on social media, you know that I LOVE a good concert, and a good meet & greet. I 100% believe in investing in experiences over things, and I've been blessed to have attended dozens of concerts and meet & greets over the years.

I love the fact that now in the 2010's you can actually PAY to meet some of your favorite music artists! Growing up I'd never had the option to do this, so when my favorite Boyband started allowing it for Fan Club members....I jumped on it.

There is a lot of preparation that goes into getting ready for a meet & greet photo. First off - this is a picture you are going to treasure for years to come. So you want to look and feel your best in it!

My friends always thought that I was silly, but these were the things I'd put into consideration prior to that BIG DAY of meeting my favorite artist:

1. Spray tan

2. Hair blow out

3. Makeup professionally done

4. New outfit

5. Some sort of a strict meal plan / workout plan leading up to the concert date

It may seem extreme to some, but I knew that the day I got to meet Nick Carter and Brian Littrell face-to-face, I wanted to look and feel MY BEST. And I slowly by surely started to get into a good routine for my health & fitness to lean out and make sure I felt my best in that photo I paid for.

Below is the simple meal plan I'd follow leading up to my Meet & Greet Photo.

Note: I follow the Portion Fix Containers to keep my portion control in check. Learn more about it here.

BREAKFASTS

Monday, Wednesday, Friday Tropical Overnight Oats: ½ cup raw oats, 2 tsp. chia seeds, 1 cup kefir (or Greek yogurt), ½ tsp. vanilla extract, 1 medium kiwi, ½ cup strawberries (1 purple, 1 red, 2 yellow, ½ orange)

Tuesday, Thursday 2 Hard-Boiled eggs, 1 Cup Watermelon (1 red, 1 purple)

SNACKS

Shakeology Smoothie: 1 packet Shakeology, water, and ice (1 red)

Apple with 1 tsp. Peanut Butter (1 purple, 1 tsp.)

LUNCHES

Monday, Wednesday, Friday Cobb Salad with Deli Turkey and Hard-Boiled Eggs: 3 slices deli turkey, 1 hard-boiled egg, 2 Tbsp. green onions, 2 Tbsp. diced tomatoes, 1¼ cups romaine lettuce, 2 Tbsp. Healthier Ranch Dressing (1½ green, 1 red, ½ orange)

Tuesday, Thursday Tuna Antipasto Salad: ½ cup chickpeas, ¾ cup tuna, ¼ cup red bell pepper, ½ lemon (juiced), ¼ cup chopped parsley, 1 tsp. olive oil, 2 cups spring lettuce mix (2½ green, 1 red, 1 yellow, 1 tsp.)

DINNERS

Monday, Wednesday, Friday Chicken Burrito Bowls: ¾ cup shredded rotisserie chicken, ½ cup cauliflower rice, ½ cup chopped romaine lettuce, ¼ cup chopped tomato, ¼ cup chopped red onion, 2 Tbsp. chopped cilantro, 1 Tbsp. sliced jalapeño, ¼ medium avocado, 1 tsp. olive oil (1½ green, 1 red, 1 blue, 1 tsp.)

Tuesday, Thursday Avocado Shrimp Rolls: ¾ cup pre-cooked shrimp, ¼ medium avocado, 1 tsp. mustard, freshly ground pepper, ½ lemon (juiced), pinch of paprika, 2 Tbsp. shredded unsweetened coconut, ½ cup romaine lettuce, 1 small whole wheat bun (½ green, 1 red, 1 yellow, 1 orange, 1 blue)

1. Prep the vegetables and herbs. Rinse romaine lettuce, allow to air dry, and chop 6¼ cups. Rinse spring lettuce mix and allow to air dry. Remove the skin from one red onion and dice into small pieces. Rinse, deseed, and dice ½ cup red bell pepper. Rinse and chop 1 cup + 2 Tbsp. tomato. Rinse and dice ⅜ cup (6 Tbsp.) green onion. Rinse and loosely chop ½ cup parsley. Rinse and loosely chop ⅜ cup (6 Tbsp.) cilantro. Rinse, deseed, and slice 3 Tbsp. jalapeño. Store any unused vegetables for future use.

2. Prep the Healthier Ranch Dressing for the Cobb Salad. In a food processor, combine 2 Tbsp. dried parsley, 2 tsp. dried onion flakes, 2 tsp. onion powder, 2 tsp. garlic powder, 1½ tsp. dried dill, 1½ tsp. dried cloves, 1 tsp. salt, and 1 tsp. ground black pepper; pulse until well mixed. Add 1 Tbsp. seasoning to ⅓ cup 2% plain Greek yogurt and ⅓ cup low-fat buttermilk; mix until well combined. Pour 2 Tbsp. dressing into 3 small containers. Store extra seasoning mix in the pantry and extra dressing in an air-tight container in the refrigerator for future use.

3. Make the Cobb Salad in 3 large storage containers. To each container, add 1¼ cup chopped romaine lettuce, 2 Tbsp. diced green onion, 2 Tbsp. chopped tomato, 3 slices deli turkey, and 1 hard boiled egg.

4. Make the Tuna Antipasto Salad in 2 large storage containers. Open and drain the chickpeas and 2 cans of tuna. To each container, add 2 cups spring lettuce mix, ½ cup chickpeas, ¾ cup tuna, ¼ cup red bell pepper, and ¼ cup chopped parsley. Store the lettuce on top of the tuna salad to keep from getting soggy. When ready to eat, drizzle salad with juice from ½ lemon and 1 tsp. olive oil.

5. Prep the Avocado Shrimp Rolls. Stir together 2 tsp. mustard, juice from 1 lemon, large pinch paprika, and ground black pepper, to taste; divide dressing between 2 containers and store. Chop the pre-cooked shrimp into large pieces; divide between 2 containers with ¾ cup shrimp going into each container. When ready to eat, dice ¼ ripe avocado and store remaining in an air-tight container for future use. In a small bowl, toss diced avocado with ¾ cup pre-cooked shrimp and 1 container of dressing. Fill 1 small whole wheat bun with ½ cup chopped romaine lettuce, shrimp mixture, and top with 2 Tbsp. shredded unsweetened coconut.

6. Prep the Chicken Burrito Bowls. Microwave frozen cauliflower rice per package instructions. Meanwhile, debone the rotisserie chicken and shred the meat. Once cauliflower rice is warm and chicken is shredded, assemble the burrito bowls. To 3 large storage containers, add ½ cup cauliflower rice, ¾ cup shredded rotisserie chicken, ½ cup chopped romaine lettuce, ¼ cup chopped tomato, ¼ cup chopped red onion, 2 Tbsp. chopped cilantro, and 1 Tbsp. sliced jalapeño. When ready to eat, top each salad with ¼ diced avocado and 1 tsp. olive oil.

7. Make the Tropical Overnight Oats. Slice 3 kiwi in half and use a spoon to separate the fruit from the skin; dice kiwi and set aside. Rinse and slice 1½ cups strawberries. In a large bowl, combine 1½ cups old-fashioned oats, 6 tsp. chia seeds, 3 cups kefir (or Greek yogurt), 1½ tsp. vanilla extract, 3 diced kiwi, and 1½ cups strawberries. Mix until well combined; divide mixture between 3 storage containers and refrigerate.

8. Prep Watermelon and Egg breakfast. Cut 2 cups watermelon into bite-sized pieces. Divide between 2 storage containers. Serve with 2 hard-boiled eggs.

9. Prep the Apple with Peanut Butter snack. Portion 1 tsp. peanut butter into 5 storage containers. Serve with medium apple.

Your Pre-Meet & Greet Grocery List:

Protein 3 cups (24 oz.) plain kefir (or an additional 24 oz. plain 2% Greek yogurt) 7 hard boiled eggs 1/3 cup (2.7 oz.) plain 2% Greek yogurt 1/3 cup (2.7 oz.) low-fat buttermilk 1 package sliced deli turkey (9 slices) 1 rotisserie chicken 6 oz. pre-cooked shrimp

Fruit 3 medium kiwi 1 1/2 cups strawberries 2 cups watermelon 5 medium apples 2 lemons

Vegetables 1 bunch green onions 1 large tomato 6 1/4 cups romaine lettuce (about 1 large head) 1 small red bell pepper 1 bunch parsley 4 cups spring lettuce mix 12 oz. package cauliflower rice, frozen 1 medium red onion 1 bunch cilantro 1 large jalapeño 2 medium avocados

Dry and Canned Goods 1 1/2 cups old-fashioned oats 15 oz. can chickpeas 2 (5 oz.) cans tuna, packed in water 2 small whole wheat buns

Pantry 6 tsp. chia seeds vanilla extract 5 packets Shakeology 5 Tbsp. peanut butter dried parsley dried onion flakes onion powder garlic powder dried dill dried cloves salt black pepper olive oil mustard paprika 4 Tbsp. shredded unsweetened coconut