Meals In This Prep
Steak & Egg Scramble
Garlic Shrimp & Plantain Chips
Ribeye & Slaw
Shrimp Omelette
Ribeye & Plantain Bowl
Garlic Shrimp & Slaw
5-Day Meal Plan
Day 1 — Monday
Breakfast: Steak & Egg Scramble
Lunch: Garlic Shrimp & Plantain Chips
Dinner: Ribeye & Slaw
Day 2 — Tuesday
Breakfast: Shrimp Omelette
Lunch: Ribeye & Plantain Bowl
Dinner: Garlic Shrimp & Slaw
Day 3 — Wednesday
Breakfast: Steak & Egg Scramble
Lunch: Garlic Shrimp & Plantain Chips
Dinner: Ribeye & Slaw
Day 4 — Thursday
Breakfast: Shrimp Omelette
Lunch: Ribeye & Plantain Bowl
Dinner: Garlic Shrimp & Slaw
Day 5 — Friday
Breakfast: Steak & Egg Scramble
Lunch: Garlic Shrimp & Plantain Chips
Dinner: Ribeye & Slaw
Daily Nutrition (Approx.)
Calories
2200
Protein
150g
Carbs
100g
Fat
130g
Fiber
18g
Step-by-Step Instructions
- 1
Sear ribeye in cast iron 4 min per side. Rest, slice thin.
- 2
Sauté shrimp in coconut oil with minced garlic 2-3 min per side.
- 3
Plantain chips: slice thin, fry in coconut oil until golden, salt well.
- 4
Shred cabbage, toss with lime juice, salt for slaw.
- 5
Avocado ranch: blend avocado with lime, garlic, water until smooth.
- 6
Portion across 15 containers.
Storage Tips
- Plantain chips store in airtight container 3 days
- Steak reheats best in hot pan
- Keep slaw dressing separate
Ingredients
- 2 lbs ribeye steak
- 2 lbs large shrimp
- 4 green plantains
- 1 head cabbage
- 5 avocados
- 3 tbsp coconut oil
- 1 head garlic
- 4 limes
- 10 eggs
- Salt, pepper, chili powder
Equipment Needed
Cast iron skillet
Sheet pan
Meal prep containers
Shopping List
- Ribeye steak 2 lbs
- Large shrimp 2 lbs
- Plantains 4
- Cabbage 1 head
- Avocados 5
- Coconut oil
- Garlic 1 head
- Lime 4
- Eggs 10
