Rough Around The Edges Meal Prep for Nutrition Plan Blue
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Hollywood stunt actors are a bit of an athletic anomaly, so it’s no surprise stuntwomen follow a pretty rigorous training schedule. How else would they be able to fall off buildings, wield heavy swords, and perform impressive punching combinations? And of course, all that training goes hand in hand with healthful diet.
Now, maybe you don’t want to be a stunt actor yourself. Maybe you just want to look like one and feel like a badass! Rough Around The Edges from Openfit can help you do just that. This series of high-octane workouts — led by an inspiring tribe of six professional stuntwomen, athletes, and martial artists — is designed to leave you feeling fit, fierce, and incredibly powerful. To give you the energy to kick, jump, and punch your way through these workouts, we created a killer meal prep menu.
Why should you bother meal prepping? Not only does it make sure you always have healthy foods on hand, but it can also save a ton of time! Long day at work? Don’t feel like cooking? No problem! Whip up five days’ worth of meals all at one time, and then pull them out of your fridge when you’re ready to chow down.
Rough Around The Edges Meal Prep – Nutrition Plan Blue
To help you eat like a stuntwoman, we went straight to the source! We asked the Rough Around The Edges trainers — Anisha Gibbs, Amy Johnston, Michelle Jubilee, Caitlin Dechelle, Thekla Hutyrova, and Corinne van Ryck deGroot — what they like to eat to stay fueled and fit. You’ll find some of their favorites in the menus below. We think it’s most exciting to alternate the menu between days for variety – Menu 1 on Monday, Wednesday, and Friday, Menu 2 on Tuesday and Thursday – but you can enjoy them how you please!
This meal prep fits into the Openfit Nutrition Plan Blue, which gives you 1,200–1,499 calories per day. If you fall into a higher calorie range, you can still enjoy these tasty recipes! Just add more food from the approved food groups in your plan.
Take a look at the overview of the two menus, and then get the details for each recipe below!
Menu 1 (Monday, Wednesday, Friday)
Breakfast: Blueberry Overnight Oats, inspired by Caitlin
(1 Fruit & Vegetable, 1 Protein, 1 Fat, 2 Other Carbohydrates)
Snack 1: Jicama Lime Sticks, inspired by Anisha
(1 Fruit & Vegetable, .5 Protein)
Lunch: Burger and Baked Fries, inspired by Corinne
(2 Fruits & Vegetables, 1 Protein, 1 Fat)
Dinner: Kale and Beet Salad with Chicken, inspired by Corinne
(2 Fruits & Vegetables, 1.5 Proteins, 1 Fat)
To include Openfit Recovery Post-Workout Formula, take out the hard-boiled egg in the snack and change to 4-oz. raw chicken breast for dinner.
Menu 2 (Tuesday, Thursday)
Breakfast: Scrambled Eggs and Avocado Toast, inspired by Michelle and Thekla
(1 Fruit & Vegetable, 1 Protein, 2 Fats, 1 Other Carbohydrate)
Snack 1: Watermelon and Feta Salad, inspired by Caitlin
(2 Fruits & Vegetables, 1 Fat)
Lunch: Salmon with Asparagus and Cauliflower Rice, inspired by Amy
(2 Fruits & Vegetables, 1.5 Proteins)
Dinner: Stuffed Bell Peppers, inspired by Anisha
(1 Fruit & Vegetable, 1.5 Proteins)
To include Openfit Recovery Post-Workout Formula, change lunch to 4-oz. raw salmon fillet and dinner to 4 oz. raw ground turkey.
Menu 1 Recipes
Blueberry Overnight Oats, inspired by Caitlin
NOTE: Our recipe uses Greek yogurt, which Caitlin would swap out to match her vegan diet.
- ½ cup dry old-fashioned rolled oats
- 6 oz. reduced-fat (2%) Greek yogurt
- ½ cup plus 2 Tbsp. unsweetened almond milk
- 1¼ tsp. chia seeds
- 1 cup blueberries
- cinnamon (to taste)
- Combine all ingredients in a jar. Shake well.
- Refrigerate overnight.
Jicama Lime Sticks, inspired by Anisha
- fresh lime juice
- chili powder
- 1¾ cups jicama, sliced into sticks
- 1 large hard-boiled egg
- Drizzle lime juice and chili powder on top of the jicama sticks (to taste).
- Serve egg separately.
Burger and Baked Fries, inspired by Corinne
NOTE: Corinne only eats fish as a meat protein source and would prefer a Beyond Burger if she were making this dish herself.
- 4-oz. raw beef or turkey patty (or veggie burger)
- nonstick spray
- 2 large lettuce leaves
- ¼ onion, sliced
- ½ red bell pepper, sliced
- served with 1 cup cucumber slices
- ½ medium potato
- 1 tsp. olive oil
- seasoning (as desired)
- Cook patty using nonstick cooking spray, if needed.
- Place patty between lettuce leaves.
- Sauté onion and pepper with nonstick cooking spray, and place on top of burger. Serve with cucumber slices and fries.
- Fries: Slice potato into shoestring fries, toss with 1 tsp. olive oil, season (as desired), and bake 25–30 minutes at 400° F.
Kale and Beet Salad with Chicken, inspired by Corinne
NOTE: Corinne only eats fish as a meat protein source and would prefer salmon or tuna if she were making this dish herself.
- 6-oz. raw chicken breast
- 2 cups kale, chopped
- 2 cooked beets, peeled, chopped
- 1 tsp. olive oil
- 1 tsp. Dijon mustard
- 2 Tbsp. balsamic vinegar
- Place chicken in a saucepan and cover with cold water (just enough to submerge it).
- Over medium heat, bring the pot to a gentle simmer. Do not boil.
- When liquid begins to simmer, reduce heat to low and cook for 10 to 12 minutes, until chicken reaches an internal temperature of 165° F.
- Combine kale, cooked beets, and cooked, sliced chicken in a bowl, and drizzle with dressing.
- Dressing: Whisk to mix together thoroughly.
Menu 2 Recipes
Scrambled Eggs and Avocado Toast, inspired by Michelle and Thekla
- 2 eggs, scrambled
- nonstick cooking spray
- ¼ avocado
- 1 slice whole-grain toast
- 15 strawberries
- Cook eggs using nonstick cooking spray.
- Serve eggs on top of or to the side of the avocado toast, with a side of strawberries.
Watermelon and Feta Salad, inspired by Caitlin
NOTE: Caitlin would swap feta for olive oil to match her vegan diet.
- 1¾ cups watermelon, diced
- 2 Tbsp. crumbled feta (or 1 tsp. olive oil for vegan)
- 2 cups arugula
- basil or mint leaves
- Combine all ingredients.
- Toss to combine.
Salmon with Asparagus and Cauliflower Rice, inspired by Amy
- 1 (6-oz.) raw salmon fillet
- 20 large spears asparagus
- sea salt (or Himalayan salt) (if desired)
- black pepper (if desired)
- lemon (if desired)
- 2 cups cauliflower rice
- Season the salmon (as desired). Bake at 350° F for 15–18 minutes.
- Grill or roast the asparagus with salt, pepper, and lemon, using nonstick cooking spray, if needed.
- Rice the cauliflower at home (try out one of these simple methods) or pick up some cauliflower rice at the store.
Stuffed Bell Peppers, inspired by Anisha
- ¼ onion, chopped
- 1 clove garlic, minced
- 6 oz. raw 93% lean ground turkey
- nonstick cooking spray
- ⅓ cup black beans, drained, rinsed
- 2 Tbsp. fresh (or 1 tsp. dried) parsley or basil
- ¼ cup tomato sauce
- 1 bell pepper, cut in half
- 1¼ cups green beans
- To make peppers, sauté onion, garlic, and turkey until turkey is no longer pink (about 5 minutes) using nonstick cooking spray.
- Add beans, 2 Tbsp. chopped fresh herbs (like parsley or basil), and tomato sauce.
- Fill 1 bell pepper, bake 20 minutes at 350° F, or until pepper is done to your liking.
- Steam the green beans and serve on the side.
Photography by Anguel Dimov, AB Creative