22 Minute Hard Corps Meal Plan at the 1,200–1,500 Calorie Level

Now that you’ve committed to building a Boot Camp Body with 22 Minute Hard Corps, your Mission is to work out hard and eat right, so you can enjoy those results. Use this advanced food preparedness guide to prep your meals for the week!

Use the Initial Briefing Entrance Questionnaire (on pg. 2 of your Rations for Results Field Guide) to determine your recommended 22 Minute Hard Corps Ration Plan. This will tell you which calorie level you should follow and how many color-coded rations containers to eat each day.

Daily rations in this 22 Minute Hard Corps meal plan include three square meals and two snacks that will stimulate your palate and fuel your workouts for those eating at the 1,200–1,500 calorie level. If you are enlisted in another calorie level, simply double the number of rations in a recipe as needed, or combine additional rations to make more meals or snacks. You’ll notice that this meal plan also includes Shakeology and Beachbody Performance supplements to help you achieve maximum results.

 

The 22 Minute Hard Corps Meal Plan Menu:

Breakfast: Spinach Egg Cups with Steel Cut Oats and 1 cup sliced strawberries

Shakeology Snack: Shakeology with 1 cup frozen raspberries or ½ banana and 2 tsp. nut butter

Lunch (M/W/F): Sesame Chicken with Asparagus

Lunch (T/Th): Quinoa Shrimp Cocktail

Dinner (M/W/F): Bison and Broccoli Stir Fry

Dinner (T/Th): Grilled Turkey Lettuce Wrap

Snacks: 8 walnuts sprinkled with cinnamon and cayenne or hummus with lettuce

 

Here’s what your meal plan for the week will look like when you’re done.

 

BREAKFAST
Spinach Egg Cups with Steel Cut Oats and 1 cup sliced strawberries
(2 eggs, 1 cup spinach, ½ cup steel cut oats sprinkled with cinnamon and vanilla extract, 1 cup sliced strawberries = 1 red, 1 green, 1 purple, 1 yellow)

 

SHAKEOLOGY SNACK
Shakeology with 1 cup frozen raspberries or ½ banana  and 2 tsp. nut butter (1 red, 1 purple, 2 tsp.)

 

SNACKS
MWF: ¼ cup hummus with 2 lettuce leaves (1 blue)
T/Th: 8 walnuts sprinkled with cinnamon and cayenne  (1 blue)

 

LUNCHES
MWF: Sesame Chicken with Asparagus
(¾ rotisserie chicken breast, 5 roasted asparagus spears, ½ cup steamed snap peas, 2 Tbsp. sesame seeds, ½ cup brown rice sprinkled with cumin and chili powder, and chopped fresh cilantro = 1 red, 1 green, 1 yellow, 1 orange)

T/Th: Quinoa Shrimp Cocktail
(1 cup lettuce, topped with ¾ cup cocktail shrimp or cooked shrimp, ½ cup cooked quinoa, 1 chopped green onion, wedge of lime, chopped cilantro, drizzled with vinaigrette = 1 red, 1 green, 1 yellow, 1 orange)

 

DINNERS
MWF: Bison and Broccoli Stir Fry
(4 oz. ground bison, cayenne, garlic powder, 1 tsp. coconut oil, 1 cup broccoli florets = 1 red, 1 green, 1 tsp.)

T/TH: Grilled Turkey Lettuce Wrap
(4 oz. turkey patty with 2 lettuce leaves, 2 tomato slices, balsamic vinegar, 1 tsp. olive oil = 1 red, 1 green, 1 tsp.)

 

Here are the meals you’ll eat on Monday, Wednesday, and Friday.

 

Here are the meals you’ll eat on Tuesday and Thursday.

 

YOUR STEP-BY-STEP STRATEGIC GUIDE TO PREPARING YOUR PREP QUICKLY:
1. Deploying the right equipment will make this advanced meal preparedness more efficient. A rice cooker will make quick work of cooking the brown rice, quinoa, and if your cooker has a “porridge” setting, even the steel cut oats. If you do not have a rice cooker, all of these foods can be cooked on a stovetop. Start your meal prep by cooking ¾ cup brown rice in 1½ cups water, then set the rice aside to cool. Next, cook ⅓ cup quinoa in ⅔ cup water and then set aside to cool. Finally, cook 1 cup steel cut oats in 3½ cups water. Divide cooked oats evenly between five food containers, placing about ½ cup oatmeal in each. Set aside to cool.

2. While grains cook, bring a pot of water to boil. Fill a large bowl with water and ice. Place a steaming basket over the boiling water and steam 3 cups chopped broccoli for 2–3 minutes, then plunge broccoli into the icy water (this stops the cooking process and assures that your broccoli will be bright green when you eat it). Use a slotted spoon to remove broccoli from the ice water and set the broccoli aside. Using the same boiling water, steam 1½ cups snap peas. Plunge snap peas into ice water, then remove them with a slotted spoon and set aside.

3. Heat oven to 375° F. Coat a baking sheet with nonstick spray. Wash the asparagus, then chop about 2 inches off the ends and discard ends. Place asparagus on the baking sheet, season with salt and pepper if desired, then roast in the oven for 10–15 minutes or until tender. Leave oven on.

4. Heat a large pan over medium heat. Spray with nonstick cooking spray. Add 5 cups spinach, stirring frequently until spinach is wilted, about 3 minutes. Crack 10 eggs into a large bowl and whisk the eggs until the yolks and whites are combined. Add the spinach to the eggs and season with salt and pepper if desired. Spray a muffin tin with nonstick spray. Divide egg and spinach mixture evenly between 10 of the muffin cups. Bake in the oven for about 20 minutes, or until eggs are set. Place on a wire rack to cool, then remove egg cups from muffin tin. Add two egg cups to each of the containers that have oatmeal. Top each container of oatmeal with 1 cup sliced strawberries (or wait until after you reheat the oatmeal to add strawberries). Cover containers and place in fridge.

5. Sprinkle the brown rice with ½ tsp. cumin, ½ tsp. chili powder, 3 Tbsp. sesame seeds, and as much chopped cilantro as you’d like, then stir to combine. Fill three food containers with ½ cup each of the rice mixture. Top with ¾ of a rotisserie chicken breast, 5 spears of asparagus, and ½ cup snap peas. Sprinkle vegetables with 1 Tbsp. sesame seeds. Cover containers and place in fridge.

6. Fill two food containers each with 1 cup of lettuce. Top with ¾ cup cocktail shrimp (or cooked shrimp), ½ cup quinoa, 1 chopped green onion, as much cilantro as you want, and a wedge of lime. Cover containers and place in fridge. (Just before serving drizzle with vinaigrette.)

7. Divide 8 oz. ground turkey half, and shape each half into a patty; season with salt and pepper or other spices if desired. Heat a pan over medium heat and spray with nonstick cooking spray. Cook patties for 3–4 minutes, then flip. Cook for an additional 3–4 minutes, or until patties are no longer pink in the center. Set patties aside to cool.

8. Using the same pan, cook 12 oz. ground bison (or sliced bison steak, or lean ground beef) in 3 tsp. coconut oil until no longer pink, about 6 minutes. Sprinkle bison with cayenne pepper, garlic powder, salt, and pepper if desired. Divide bison evenly between three food containers. Add 1 cup broccoli to each container, cover, and place in fridge.

9. Place cooled turkey patties in two food containers. Add two leaves of lettuce and two tomato slices to each container. Cover containers and place in the fridge. (Just before serving drizzle with 1 tsp. olive oil and balsamic vinegar).

10. Prepare three small containers with ¼ cup hummus and 2 large lettuce leaves. Count out 2 servings each of 8 pistachios, sprinkle nuts with cinnamon and cayenne.

 

RATIONS LIST FOR THE WEEK:

Vegetables
5 cups spinach
2 heads lettuce
15 asparagus spears
1½ cups snap peas
1 bunch cilantro
1 bunch green onions
1 lime
3 cups broccoli florets
1 large tomato

Fruits
2 lbs. strawberries
1 banana
1 12 oz. bag frozen raspberries

Bulk
16 walnut halves
6 Tbsp. sesame seeds
¾ cup brown rice (or 1½ cups cooked brown rice)

⅓ cup dry quinoa (or 1 cup cooked quinoa)

1 cup steel cut oats. (or 2½ cups cooked steel cut oats)

Dry and Canned Goods
1 jar nut butter

Proteins
1 dozen eggs
1 rotisserie chicken (or 2 6oz. chicken breasts, cooked)
8 oz. cocktail shrimp (or 8 oz. cooked shrimp)
12 oz. ground bison (or bison steak, or lean ground beef)
8 oz. ground turkey

Deli
1 container prepared hummus

Pantry
cinnamon
cayenne
cumin
chili powder
garlic powder
vanilla extract
coconut oil
olive oil
balsamic vinegar