NOTE: These menus are designed to give you meal ideas, not to tell you how many calories to eat per day. Please make sure to calculate your macros HERE and then adjust the menu items’ portion sizes as needed.
This week’s recipes:
- Tuscan Chickpea Scramble
- Five Spiced Beef & Broccoli
- Sheet Pan Salmon & Veggies
- Peanut Butter Chocolate Muffins
Don’t forget to leave a comment on each recipe to let us know how you liked them! We love seeing your photos in the Meal Prep Facebook group too!
How to customize:
- Tuscan Chickpea Scramble
- Chickpeas can be swapped for eggs if you aren’t following a vegan diet.
- Any potato can be used.
- Five Spiced Beef & Broccoli
- Swap the beef for thinly sliced tofu to make this dish vegan.
- Coconut aminos can be swapped with soy sauce.
- Brown sugar can be used in place of coconut sugar.
- Sheet Pan Salmon & Veggies
- Replace the salmon with tofu or tempeh to make this vegan. Plant-based chicken strips would also work.
- Any fish or chicken can be used.
- Use seasoning of choice.
- Peanut Butter Chocolate Muffins
- We haven’t tested this recipe with subs. If you try it, please let us know.
If you have any questions or need ideas for alternate swaps, head over to our Facebook Group to ask or email me at sarah@mealpreponfleek.com!
How to alter the macros:
- Tuscan Chickpea Scramble
- Increase the protein by using eggs in place of chickpeas.
- The fat can be reduced by using cooking spray in place of olive oil.
- Five Spiced Beef & Broccoli
- Reduce the fat by using thinly sliced chicken in place of the beef and leaving off the sesame seeds.
- You can increase the carbs by swapping the cauliflower rice for regular rice.
- Sheet Pan Salmon & Veggies
- Increase the carbs by serving with rice, quinoa, or potatoes.
- Peanut Butter Chocolate Muffins
- This recipe hasn’t been tested with alternatives.
*Please note that any changes to ingredients will alter the macros on each recipe.
