20 Easy Weight Watchers Recipes (With 7 Points Or Less)
Losing weight doesn't mean you have to live a life full of bland chicken and broccoli every day. You can enjoy all of the foods you love like avocado and egg toast, pancakes, shrimp spring rolls, and mouth-watering chocolate cake with these 20 Easy Weight Watchers Recipes With 7 Points Or Less.
From filling breakfast recipes to easy to prep lunches and family-friendly weeknight meals, we've got all the inspiration you need to make eating (and losing weight) healthy and delicious! And don't worry, we didn't forget about dessert!
Easy Weight Watchers Recipes With 7 Points or Less
Weight Watchers Breakfast Recipes
Blueberry Cheese Danish (6 points)
Avocado Toast With Sunny Side Up Egg (6 points)
Blueberry Baked Oatmeal Singles (3 points)
Skinny One Point Pancakes (1 point)
Breakfast Burrito Bowl (5 points)
Weight Watchers Lunch Recipes
Skinny Bang Bang Shrimp (4 points)
Shrimp Summer Rolls (4 points)
Thai Chicken Skewers With Peanut Sauce (5 points)
Apple Cheddar Turkey Wrap (7 points)
Zucchini Noodles With Lemon Garlic Shrimp (6 points)
Weight Watchers Dinner Recipes
Veggie Loaded Mac & Cheese (6 points)
Pesto Zucchini Noodles & Sausage (5 points)
Chicken Taco Casserole (6 points)
Teriyaki Chicken & Rice Casserole (7 points)
Skillet Lemon Chicken With Olives & Herbs (7 points)
Dessert
Skinny Cake Batter Blondie (7 points)

Strawberries and Cream Crepe Cake (7 points)
Single Serve Chocolate Chip Gingerbread Mug Cake (5 points)
Lowfat Chocolate Mug Cake (3 points)
Mixed Berry Tartlets (5 points)

Nutty Peanut Butter Trail Mix Bars
Nutty Peanut Butter Trail Mix Bars are a combination of high-protein peanut butter, dried fruit, nuts, and seeds. They are an easy, no-bake, gluten-free snack that is packed full of superfoods.

Nutty Peanut Butter Trail Mix Bars. When salty meets sweet. 😉 We love granola bars. When we were growing up more often than not we always had a Quaker chewy granola bar in our bag. But, today there are so many granola bars on the market. Many made with unhealthy or processed ingredients. Oh, and did we mention that many of them are expensive too? Like $3.50-$4 for a single bar, sometimes? Who are these people kidding! If we are going to spend $4 it is going to be for a full meal, not just a snack. Plus, with the store bought bars you can't customize them to include all of your favorite superfoods. Sigh.

Let's solve all of those problems and take the (no-bake) granola bar making to our own kitchen, shall we? Just take a look at the ingredients:

Does it get any healthier? You can swap the peanut butter for any nut or seed butter, you can swap the nuts and seeds for any combination of either/or you like, you could replace the honey with maple syrup or agave and use any dried fruit your heart desires. PLUS, you could opt to add in something sweet like chocolate chips to really take it up a notch. Or maybe even a chocolate drizzle on top? Yeah, that sounds perfect actually. We did say that dark chocolate is healthy, didn't we?
If made with an all natural nut or seed butter instead of the high-protein version these bars would be dairy free, vegetarian, gluten-free and vegan (if you swap the honey for agave). Total win!
Nutty Peanut Butter Trail Mix Bars Ingredients:
- 1 ½ cup rolled oats
- ⅔ cup whole almonds
- ⅔ cup dried fruit (any combination of raisins, blueberries, cherries, cranberries, etc. no-sugar-added, if desired)
- ¾ cup whole cashews
- ½ cup pepitas
- ⅓ cup ground flax
- ¼ cup sunflower seeds
- 1 cup high-protein peanut butter
- ⅓ cup honey (or sweetener of choice)
- pinch sea salt





And if you like this recipe, you're going to love these peanut butter chocolate bars!!

Ingredients
- 1 ½ cup rolled oats
- ⅔ cup whole almonds
- ⅔ cup dried fruit medley
- ¾ cup whole cashews
- ½ cup pepitas
- ⅓ cup ground flax
- ¼ cup sunflower seeds
- 1 cup high-protein peanut butter or nut butter of choice
- ⅓ cup Honey or liquid sweetener of choice
- pinch Sea Salt
Instructions
- Line a 9x9 in baking pan with parchment paper. Leave some paper hanging over the edges.
- Place almonds and cashews in a food processor and pulse until roughly chopped
- Add chopped nuts, oats, dried fruit, seeds, flax and sea salt to a bowl
- In a separate bowl combine the honey and peanut butter
- Microwave in 20 seconds increments until runny
- Add the honey/peanut butter mixture to the bowl with the nuts/seeds/oats.
- Mix well
- Press the mixture into your lined pan and chill in the refrigerator for 1-2 hours
- Slice into desired size bars
- Store in a sealed container in the refridgerator for 10-14 days. (If they last that long!)
Video
Notes
Nutrition

How To Burn 300 Calories
It can be helpful to think about calorie burn in increments because sometimes we only have a certain amount of time to get some good exercise in and build strength. Here's how to burn 300 calories!
Are you looking for simple, at-home workouts you can do to amp up the output and burn 300 calories, to be precise- and ALSO crush your weight loss goals?
Well, lucky for you, that's precisely what we are here for.
Meal prepping and exercise go hand in hand in creating a sustainable weight loss program. Exercising has countless benefits including cardiovascular health, muscle endurance, long-term health, mental health, and so much more, but one of the biggest reasons people exercise is to lose weight.
How Does Exercise Help With Weight Loss?
Exercise helps us lose weight in two primary ways. First, it burns calories while we are moving and performing our workout. Burning 300 calories, for example, helps you stay in a caloric deficit which allows you to lose weight, and, when done right, primarily fat.
Second, specific exercises help us build muscle. By building muscle and losing fat, we essentially trade wasted weight for weight that is active. That's because fat doesn't really burn calories on its own; however, muscle actively burns more calories throughout the day as it functions.
So, how do we do this and more specifically, burn 300 calories? Great question. The workouts below will help you not only burn calories but also build muscle. And lean muscle mass can help you with the afterburn!
Three Workouts That Will Help You Burn 300 Calories
Note: Total calories burned based on a 30-year-old, 200-pound man.
Tabata Circuit
Tabata:
- Pushups (20 sec. work/10 sec. rest) x 8
- Air Squats (20 sec. work/10 sec. rest) x 8
- Lunges (20 sec. work/10 sec. rest) x 8
- Rest for 1 minute, then repeat.
Tabata is a fancy word for 8 rounds of 20 seconds of work and 10 seconds of rest. Tabatas are great for getting your heart rate high and then allowing you to recover and do it all over again. Feel free to modify the pushups and work from your knees if you need to.
Every Minute on the Minute Circuit
EMOM (24 Min.)
- 20-30 Step ups
- 20-30 Slow Russian twists
- 10-20 Couch Dips
- 10-15 Burpees
Every Minute on the Minute (EMOM) training is perfect for keeping you on track during your workout. If you are anything like me and get distracted during your workouts, this may be a helpful approach.
The goal is to work for about forty-five seconds out of every minute. So at the start of the time (0:00), you would do 20-30 step-ups, then at the 1-minute mark, you would do 20-30 slow Russian twists, etc. For the step-ups, you can use your front porch steps, a sturdy wooden box, or anything that allows you to step up between fifteen to twenty inches. You will do each exercise six times.
Dumbbell or Kettlebell Circuit
30-Minute Strength Training Circuit:
- Goblet Squat 3x10
- Single Arm Standing Shoulder Press 3x10
- Reverse Lunge 3x10
- Single Arm Row 3x10
If you have access to a moderate-weight dumbbell or kettlebell, this workout is sure to build strength. Unlike the previous workouts, it's not timed per se. Aim to spend about thirty minutes on this activity, however, so choose your weight accordingly.
Here's how to read this. You'll do each set of exercises in sequence, ten times, and repeat the sequence three times. So, after your first set of squats, do your first set of shoulder presses on each arm, alternating back and forth. With the squat and lunge, be sure to hold the weight with both hands right underneath your chin. On the dumbbell row, you want to hinge at your hips, rest the hand that is not lifting the weight on a couch or bench, keep a flat back, and pull the weight up underneath your armpit.
Completing these three exercises should help you burn 300 calories in about an hour or so, but it'll also build a lot of functional strength and mobility.
How to Burn 300 Calories and Keep Yourself Motivated
Adding these exercise sessions that target strength can help you with your overall weight loss efforts. The process can sometimes be difficult, mysterious, and frustrating, but it is worth it! Stick to the basics of meal prepping, tracking calories, exercising, and sleep. Also, after your hard work, be sure to consume some protein to help your muscles recover and grow stronger. Most importantly? Don't forget to hydrate, as that helps with recovery.
READ MORE: Want some ideas for easy-to-make, high-protein meal ideas?
As always we are here for you on this journey, and can't wait to see you reach your health and fitness goals-burning 300 calories at a time, perhaps! How's it going for you? Let us know in the comments!
A Balanced Approach to Fitness
Remember, working out is just a way to burn energy. If you're not pairing a solid exercise routine with a balanced diet, you're fighting an uphill battle. I would suggest pairing a weekly meal plan with your exercise routine to maximize your results and maintain a healthy lifestyle.
Sources
Kaminski, Jacqueline. "Metabolic Equivalents: What Are They & How To Calculate Them." NASM, https://blog.nasm.org/metabolic-equivalents-for-weight-loss.
Shaikh, Dr. Jasmine. "How Do You Calculate Calories Burned During Exercise?" MedicineNet, MedicineNet, 20 Oct. 2021, https://mealpreponfleek.com/counting-calories-101/
10 Tips to Speed Up Weight Loss
Hint: You can do 70% with food!
There are thousands of weight loss formulas circulating the internet right now and most are touted as the real deal. When starting a weight loss program, it's important to keep in mind that your success (or lack thereof) may very well be determined by things like your genetics, age, gender, and sheer willpower. The information outlined in this article is meant to help you achieve a number of things including:
- Reduce your appetite
- Generate weight loss quickly
- Boost your metabolism so you burn more fat
We've assembled a list of ten simple things that you can do today to speed up weight loss without investing too much of your time or energy.
Plan a healthy diet
Each one of your meals should include a protein source, healthy fats, and low-carb vegetables to give you a
fuller nutrient experience. If you set your meals this way you will lower your carb intake to the recommended range of 25-50 grams per day. Your protein sources include:
- Meats: beef, chicken, pork, bacon, lamb, etc.
- Fish and seafood - this includes salmon, trout, shrimp, lobster, etc.
- Eggs - the best type are pastured eggs or ones enriched with omega-3
The importance of protein in your diet cannot be overstated. Multiple studies (1,2,3) have shown a correlation between a protein-rich diet and high metabolism. Also, protein helps to reduce obsessive thoughts about food by over 50%, and it makes you feel fuller during the day so that you automatically eat fewer calories. Here's a list of low-carb vegetables to include in your diet:
- Spinach
- Kale
- Broccoli
- Brussels sprouts
- Cauliflower
- Cabbage
- Lettuce
- Celery
- Cucumber
Feel free to load your plate with these low-carb vegetables - you can eat large amounts without exceeding the recommended amount of carbs per day.
A diet that includes meats and vegetables contains high amounts of minerals, fiber, and vitamins - which means there's no physiological need to eat grains.
Your fat sources include:
- Butter
- Olive oil
- Avocado oil
- Coconut oil
- Tallow
Eat breakfast
If you don't eat a healthy breakfast every day, your body automatically goes into starvation mode, so your metabolism slows to a crawl as a way to conserve energy.
A nutrient-dense breakfast strengthens your metabolism. A study was first published in the Journal of Epidemiology that showed that people who skipped breakfast were 4.5 times more likely to suffer obesity as those who took time to eat in the morning. So what should you have for breakfast?
Foods that are slow to digest are the best. You may try combining lean proteins with fats and complex carbohydrates, such as found in this particular power breakfast: one omelet (1 egg, 2 eggs whites), a half cup of onions and mixed peppers, half cup of cooked steel-cut oats combined with frozen berries and a teaspoonful of omega-3 fish oil.
Eat smaller meals
To lose weight successfully, you need to burn more calories than you consume; which means you have to control your portions. Portion control doesn't necessarily mean you're doomed to a growling stomach. It's a way to make sure you eat fewer calories. Here's how to eat smaller meals:
- Start with a glass of water. Before you sit down to eat, drink a large glass of water. According to Dawn Jackson
Blatner, author of The Flexitarian Diet, filling up on water will make it much harder to overeat. - Put on form-fitting clothes. You don't have to squeeze into pants that don't fit; however, wearing a comfortable
outfit with a waistband can serve to remind you to slow down and evaluate how you feel when eating. When your clothing gets a bit snugger, it can keep you from overeating. - Include vegetable fillers. Veggies are great for bulking out your meals and reducing calories. You can use spinach
on your sandwich or add valuable nutrients and fiber to stir-fries and pasta. Alternatively, you can add diced pineapples to oatmeal or switch white bread with whole-wheat pita. - Use dinnerwear that encourages you to lose weight. Did you know that the color of your plate can influence how
much food you eat? One study done by Cornell University showed that when people use a plate with a low color contrast they were more likely to serve more food (by up to 22%) than when they used a lighter-colored plate. - Improve the scene for more fulfilling meals. Listen to cool, relaxing music and dim the lights as you take
your meals. This will allow you to enjoy the meal and it also helps to reduce portions. To make the meals last longer, chew slowly and sip some water between bites.
Daily workout
You don't always have to exercise to lose a few pounds, but it is highly recommended. For the best results, go to the gym at least 3-4 times a week and include warm-ups, stretches and weight lifting. When you lift weights you burn more calories and your metabolism will stay relatively high (4). Other studies show that you can build muscle and lose a significant amount of body fat (5).
It's important to mix things up in order to attain your fitness goals - and this is particularly true when working out. To burn more calories in a short amount of time, you may have to step up your intensity. Bursts of speed can cause a powerful fat-burning response in your muscles - so find a way to incorporate short sprints into your workout.
Combining your workouts with fish-oil supplements can also increase your ability to burn fat according to a study published in American Journal of Clinical Nutrition. In the study, volunteers supplemented on six grams of fish oil every day and exercised three times a week. They lost an average of 3.4 pounds after 12 weeks while those who didn't use any fish supplement saw little shrinkage.
Be creative
Effective dieting is an art. Consider the level of creative output we use when trying to lose weight, and the sheer purpose we put behind every effort. Creativity allows your mind to explore different possibilities and to come up with solutions for any problem. In this case, it helps take your mind off negative thinking, weight gain, fat, and food. As a matter of fact, a keen, positive focus makes all the difference in the world for anybody trying to lose weight.
Exercising creativity also boosts your self-esteem and gives you a sense of pride when you see something that you created with your own hands. So what do you like? You can try coloring books, scrapbooking, collage, sewing, photography, etc. Anything that gives you great enthusiasm can work for your benefit as you take up the challenge to tone your body - and it's also a good way to meet like-minded people.
Sleep more
We have the misfortune of living in a world where sleep is associated with being sluggish. But this isn't the case. We know from modern science that sleep is a key contributor to a healthy metabolism, so the more you give in to quality sleep, the more equipped your body will be to burn fat. Your body also regulates hormones that influence appetite and energy production so when you don't get enough rest you inevitably produce low leptin and high amounts of ghrelin, a hormone that triggers food cravings.
If that's not reason enough to get 8 hours of shut-eye, researchers have shown that lack of sleep is connected to stress - and both are causes of early deaths through strokes and a compromised immune system.
Avoid sugary snacks
This is one of the most important things you can do to lose weight. Sugars and starches stimulate the secretion of insulin - a major fat-storage hormone in the body. When insulin levels drop, the body has an easier time burning fat that is stored in fat reserves. There's another reason to reduce the amount of insulin in your blood; it allows the kidneys to lose excess amounts of sodium and water, effectively reducing bloating and water weight (5,6).
It is possible to lose over 10 pounds in the first week of eating this way as your body sheds both fat and
excess water (7). Reduce the carbs, lower your insulin levels and you will find that you eat fewer calories and feel fuller for longer (8).
Drink more water
Drinking more water can help you lose a few extra pounds especially when combined with exercise and a balanced diet. By drinking water you can avoid eating large amounts of food and you're less likely to consume sugary beverages (which by the way account for over 20% of American's energy intake).
Cold water can speed up your metabolism (albeit slightly) due to the energy your body uses to warm the water.
Water is a good accessory for weight loss. Drinking enough water every day contributes to a healthy body in general. That said, we don't mean that you should go around guzzling water all day to prevent dehydration (though it's not common, it is possible to drink too much water, especially if you're forcing yourself to drink even when you're not thirsty).
Don't eat late night
Most fitness experts recommend limiting the number of carbs you eat at night because as you fall asleep, your metabolism slows down and the carbs you eat have a higher chance of being stored in your body as fat. When you eat early in the day, your body will transform this food into energy; however several metabolic processes are altered during sleep including insulin sensitivity which slows down at night, changing your carb-storing process towards fat.
Reduce stress
Your body responds to stress in a harmful (and predictable) manner. When you have a stressful day, your brain
sends a message to the cells to release potent hormones like adrenaline - which retrieves stored energy to power the fight-or-flight reaction. As this is happening, your brain is also telling the cells to produce cortisol so you can replenish this lost energy. This is what causes those hunger pangs and causes you to eat nonstop.
To relieve this hunger, many of us reach for sugar-filled snacks and fatty foods as a comfort because they help
release pleasure chemicals that ease the tension. Soon this becomes an unhealthy cycle of tension and feeding, and it causes weight gain. We have a few tips for managing stress in our hectic day-to-day routines:
- Avoid alcohol and caffeine (and nicotine)
- Exercise more
- Get enough sleep
- Do meditation
- Talk to someone
- Find ways to manage your time
- Eat well-balanced meals
- Take deep breaths
- Limit internet and phone use
- Stretch
As with all well-meaning weight loss guides, take what works for you and leave the rest. Remember no weight loss strategy works if you find it unpleasant. So if you find that you need to tweak this strategy to accommodate a few of your own choices, go ahead, as long as you're not jeopardizing your own health.
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Lydia is a NASM Certified Personal Trainer at fitnessgoals, with a passion for writing and a love for chocolate. She enjoys long walks with a breeze and finding ways to make dessert healthy.
15 Foods To Help Naturally Balance Your Hormones
How to Naturally Balance Your Hormones
Hormones are essential chemicals in your overall health. Lately, I have been seeing more and more signs of hormone imbalances in my clients. Some of the signs/complaints include the following:
- Feelings of fatigue or exhaustion all the time
- Low sex drive
- Digestive issues
- Hair loss
- Unexplained weight loss or weight gain
- Anxiety
- Depression
- Irritability
- Cravings
The list could go on and on. The degree to which each of these signs impacts my clients is different. Perhaps some of these issues resonate with you. But, the one thing they all have in common? These issues stem from a lack of proper nutrition.
We all need a good balance of protein, carbs, and healthy fats. More often than not, we cut back on fat first because it has the most calories and we think eating less fat will help us lose weight more quickly, which can be true in some instances. However, by cutting out a significant amount of fat we do more harm to our bodies than good. It's tempting, and we certainly have had periods of time in our culture in which we believed that fat was the enemy; all those low-fat diet fads are a testament to such thinking.
READ MORE: 10 Reasons Why You Are Having Food Cravings
But here's the thing. Fat is the most important macronutrient for balancing hormones because they are produced from fatty acids and cholesterol. So, when we cut back our fat we are basically depriving our bodies of the elements it needs to keep our hormones in balance. Yikes! That's not something anyone wants.
By structuring your meals around a solid foundation of all three macronutrients-carbohydrates, protein, and fats-your body will really begin to flourish because your hormones will be balanced.
15 Foods To Help You Naturally Balance Your Hormones
Start by adding one or two, and then slowly increase from there.

Protein Sources
Try to stick with organic, grass-fed, or wild-caught for the following:

Carbohydrates
- Quinoa
- Lentils
- Dark leafy green vegetables
- Kale
- Spinach
- Broccoli
- Asparagus
- Bright-colored vegetables (also loaded with antioxidants)
- Peppers
- Tomatoes
- Carrots
- Cabbage
- Starchy Vegetables
- Sweet Potatoes
- Squash varieties
- Beets
- Parsnips

Healthy Fat
These will be the most important. Try to aim for a variety of healthy fat sources each day. You can always keep some nuts handy as a snack, in your car or in a backpack. Try cooking with coconut oil or ghee if it's unfamiliar to you. (Or make these coconut fat bombs!)
- Avocado
- Coconut Oil
- Ghee
- Nuts/Seeds
- Egg Yolks
READ THIS NEXT: 13 Tips for Cutting Calories the Right Way

Additional Items
Other things such as spices and seasonings can go a long way too! Try adding:
- Cinnamon (great in your coffee or morning oatmeal)
- Tumeric (add some to rice)
- Cayenne
- Ginger
- Garlic
- Onion
- Cumin (it's essential to any taco dish with ground beef!)
Including a variety of these foods gives your body the nutrients it needs to really flourish. You will be amazed at how quickly our bodies can heal from a lack of nutrients, thanks to a few small daily changes.
If any of this strikes a chord with you, it's always a good idea to consult your physician.
Sheet Pan Chicken and Veggies
This is another winner of sheet pan chicken and veggies dinner! Yes! Endlessly customizable, healthy, and loaded with protein. We're here for it!
We'll never stop going on about our love of sheet pan dinners. They just make so much sense. You take a protein and some veggies, toss it in a little oil with salt, pepper, and other seasonings, and dinner is ready in a half an hour. You've got one pan to clean afterward, along with a knife and a cutting board. It's a game changer, a time saver, and all sorts of other great things! (Make sure you check out our top sheet pan dinners for 2023.)
This recipe is friendly toward gluten free, paleo, and keto diets, depending on the veggies you pick. Consider this a template for cooking dinner and mix it up to find your favorite combinations of veggies and protein. (Salmon and pork are great here, too!)
Sheet Pan Chicken and Veggies Ingredients:
- 4 chicken breasts (about 1 to 1 ½ pounds)
- 1 whole zucchini, about 6 inches long
- 1 ½ cups grape tomatoes
- 2 cups broccoli
- ½ red onion
- Garlic cloves to taste
- Equal parts salt, pepper, and paprika
- Olive oil
How to Make Sheet Pan Chicken and Veggies
You combine all the ingredients on a sheet pan and season accordingly with garlic and a tasty combination of salt, pepper, and paprika. Chicken just LOVES paprika.
How to Store Sheet Pan Chicken and Veggies
This is a classic meal prep that will keep in the fridge for up to 4 or 5 days. Reheat in the oven, tented with foil, until hot. (You can also use the microwave but that is sometimes a dicier proposition with chicken because it can get rubbery that way.
If you'd like to freeze the chicken and veggies, that's also possible. We like to use zip-close plastic bags for this job and then defrost the food in the fridge overnight before reheating.
Substitutions and Alterations
For this sheet pan recipe with chicken and veggies, you can make a lot of swaps.
- Use chicken thighs instead of breasts.
- Roast cauliflower instead of broccoli, or go for a classic-sweet potatoes or Yukon gold potatoes, perhaps.
- Brussels sprouts are also great here, along with yellow squash instead of zucchini.
- We'd recommend keeping the onion, regardless of what other swaps you make. So much flavor!
- Skip the tomatoes altogether if desired.
- Change the seasoning at will and add dried thyme, rosemary, or parsley, for example. Or incorporate fresh versions of any of those herbs to sprinkle on before serving.
Tips for Sheet Pan Success
It's never a bad idea to break up a sheet pan dinner onto two different pans if you load it up and things look crowded. This chicken and veggiges sheet pan dinner is pretty loaded! You want everything to cook evenly and the veggies to get a little color and if they're all close together, they'll steam and get a little mushy, rather than roast. It's still easy clean up with two pans and minimal prep equipment.
READ MORE: We think you'll love these Sheet Pan Chicken Fajitas. Let us know!



Ingredients
- 1 lb chicken breast cubed
- ½ ea red onion sliced into half moons or chunks
- 2 cups broccoli chopped
- 1 ½ cup cherry tomato halved
- 5 ea garlic cloves minced
- 1 ea whole zucchini cubed
- 2 tablespoon olive oil
- 1 tablespoon salt
- 1 tablespoon pepper
- 1 tablespoon paprika
Instructions
- Preheat the oven to 425°F and place foil over a large sheet pan with rimmed sides.
- Combine all the veggies and chicken right in the pan. Drizzle the olive oil over the top and add the salt, pepper, and paprika. Toss to combine using a wooden spoon or spatula.
- Cover the top loosely with foil and bake for 20 minutes. Check to make sure the chicken has cooked through. Remove the foil and then bake for another 5 minutes to crisp up the veggies.
- Remove the pan from the oven, serve immediately, or distribute among 4 meal prep containers.
Notes
Nutrition
Pro Tip: Habit forming is the key to effective, lifelong, health and wellness success. Check out this Habit Forming workbook, which guides you through a process and strategy to help you make the most of your day/week/month. Best of all? It's FREE!
What are your favorite veggies to pair with chicken for a sheet pan weeknight dinner? Let us know in the comments!
Smoked Salmon & Lentil Breakfast Salad
Smoked salmon & lentil breakfast salad is a no-cook meal prep packed with high-protein, high-fiber lentils, smoked salmon, and fresh vegetables. Easy, fast assembly, and gluten-free!
This smoked salmon & lentil breakfast salad puts together ingredients you might not have considered to string together, for a dish that may at first not seem very breakfast-y. We know. You are probably thinking, who eats lentils for breakfast? Lentils are for soup, right? We don't, normally, but we were craving some smoked salmon one morning and had extra lentils in the fridge. So, we tossed all of this on a plate and were blown away by the flavors! They were too good not to recreate. So, we meal-prepped it to test it out and now we are craving this Smoked Salmon & Lentil Breakfast Salad for lunch and dinner, too!
The best part, other than the ease? It's a breakfast recipe that can be made in 5 minutes, and that is no small thing because we all know mornings can be hectic sometimes. Plus! This lentil breakfast salad packs in 28g of protein, 11g of fiber (almost half of your daily intake), and tons of healthy omega-3 fats! It's the ideal ratio of carbs, protein, and fats to keep you fueled all morning long.


Smoked Salmon & Lentil Breakfast Salad Ingredients
- 1 package steamed fresh lentils
- 2-3 cups baby spinach
- ¼ small onion, sliced
- 2 small tomatoes, sliced or chopped
- 4 oz smoked salmon
- Handful of capers, optional
- 2 tablespoon avocado oil
- 2 tablespoon white balsamic vinegar (can sub regular)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- Salt & pepper, to taste
How to Make Smoked Salmon & Lentil Breakfast Salad
Ok, so you can totally shortcut this salmon and lentil salad and buy pre-cooked lentils, like the ones we've pictured here. But you can also cook them as part of your weekly meal prep activities in the kitchen and they'll be ready. Smoked salmon needs no help. We love the Dijon-based salad dressing, which gives us a good acidic hit to balance out the rest of the flavors with white balsamic vinegar, lemon juice, and Dijon mustard. Slice up some red onion and tomatoes and serve on top of the greens.
How to Serve Smoked Salmon & Lentil Breakfast Salad
You better believe this also works for both of those meals, as well! Lunch. Check. Dinner. Check. You can even make it into 4 portions and make it a side dish for a party or turn it into a 'build your own' smoked salmon plate at a weekend brunch (and then just save the leftovers for meal prep). This is just another one of those easy meal prep recipes to always keep in your back pocket for when you need something quick. And if you're into it, a nice big slice of crusty bread pairs so well with this.
Substitutions and Alterations
Brown or green lentils work great here. The most ideal lentils for a salad like this are the French ones, which stay firmer when they're cooked; they're also smaller. Steer clear of red lentils, because they break open quickly and don't really hold their shape during cooking.
Baby kale or arugula would also taste great with the dressing and the other ingredients.
If you don't have white balsamic vinegar or can't find it, feel free to substitute apple cider vinegar or white wine vinegar instead. The dressing would also taste great with a tablespoon of honey added to it.
If you aren't using this awesome product of steamed lentils from Melissa's Produce, cook the lentils ahead of time. You'll need about a cup, dried. Anything you don't use in this recipe you can freeze in zip-close bags you can label, for later. Or keep the lentils in the fridge for making soup later in the week.
READ MORE: Broccoli Lentil Quinoa Casserole, because lentils are delicious!




Ingredients
- 1 package steamed fresh lentils
- 3 cups baby spinach
- ¼ small onion sliced
- 2 small tomatoes sliced or chopped
- 4 ounces smoked salmon sugar free
- capers optional
Dressing
- 2 tbs avocado oil
- 2 tbs white or regular balsamic vinegar
- 1 tbs Dijon mustard
- Fresh lemon juice
- Salt & pepper to taste
Instructions
- In a small bowl, whisk together all ingredients for the dressing and set aside.
- Evenly divide remaining ingredients between 2 meal prep containers.
- Put the dressing in a container on the side to prevent the salad from gettng soggy.
- Cover and refrigerate for up to 4 days. You can eat this at room temperature.
Notes
Nutrition
Cheeseburger Pizza Chicken Meal Prep
Cheeseburger Pizza Chicken Meal Prep sounds like a lot of tasty buzzwords! This keto recipe is a mashup of pizza and cheeseburgers. Say no more!
This incredible comfort food meal prep idea is what you get when you combine two favorites, pizza, and cheeseburgers. Whodathunkit? It's gluten-free, low-carb, and ketogenic, and it can be yours tonight (and the night after that, and after that . . . you get the idea.) Instead of bread as the base, it's chicken!
This healthy meal prep is so hearty and filling you won't miss the bread at all. Serve it over top a large lettuce leaf if you want to simulate bread, or pick it up with one hand. But you might find it's a lot easier to eat this with a knife and fork. You do you!

Cheeseburger Pizza Chicken Meal Prep Ingredients
- 1 pound boneless skinless chicken breasts, pounded thin
- ½ cup Sir Kensington special sauce
- 4 ounces Colby Jack cheese
- 4 to 6 ounces ground beef, cooked
- ½ small red onion, thinly sliced
- ⅓ cup dill pickles, drained
- Salt & pepper, to taste
- 2 cups broccoli

How to Make Cheeseburger Pizza Chicken Meal Prep
It goes like this. The chicken breast is the bread. The cheese goes on top (that's the "pizza"), and the ground beef goes on top of that. Then you add more cheese, and the toppings, which include red onion, along with some salt and pepper to taste. Serve with a side of steamed broccoli and pickles, if you like. And that is your cheeseburger pizza chicken mash-up keto meal prep, friends. Oh, and let's not forget the special sauce!
Perhaps you've seen such an ingenious idea before with our Pizza Chicken Meal Prep Recipe?
What's Sir Kensington's Special Sauce?
So, we love anything called "special sauce," right? Sir Kensington is a condiment brand we're fans of because the ingredients are pronounceable and they tend to work well with keto and paleo diets. This one is plant-based, too-it's basically a seasoned mayo with paprika, mustard, and some other seasonings. We don't want to ruin the surprise, because then it wouldn't be special, would it?

How to Serve Cheeseburger Pizza Chicken Meal Prep
We like to prep this meal as directed and keep it in the fridge, as usual, in a sealed meal prep container. When it's time to reheat, put it in the oven briefly under high heat so the cheese re-melts a bit. Or, if you're so inclined, add more cheese and let it melt under the broiler.
We have specified serving this with a side of steamed or roasted broccoli (you can add the broccoli to the baking sheet if you like), but a green salad is great, too.
For those who aren't worried about carbs but who don't eat gluten, serve this with some homemade steak fries or roasted potatoes.

Substitutions and Alterations
Oh, this is a fun one to mess around with. Think about how you like cheeseburgers, and take it from there!
- Use ground chicken, turkey, pork, or veal instead of beef, or come up with your own combination of ground meats for your favorite and best results, like you'd do with meatballs.
- Use American cheese, cheddar, or maybe even jalapeno cheddar cheese instead of Colby Jack cheese.
- For the full burger effect, garnish with sliced tomatoes and lettuce, or serve them alongside, like deconstructed toppings, with some of the special sauce drizzled over the top.
- Swap red onion for white or yellow onion, based on what you've got on hand.
- Use ketchup (sparingly, if you're watching carbs) or mustard if you can't find or don't like the special sauce.
READ MORE: Low-Carb Pizza Meal Prep Recipe Is Next On Your List!


Ingredients
- 1 pound chicken breast pounded thin
- ½ cup Sir Kensington special sauce
- 4 ounce Colby Jack cheese
- 4-6 ounces lean ground beef cooked (nutrition calculated using 4 ounces of 93% lean ground beef)
- ½ small red onion thinly sliced
- ⅓ cup dill pickles drained
- Salt & pepper to taste
- 2 cups broccoli steamed or roasted
Instructions
- Preheat oven to 375 degrees F.
- Season chicken with salt and pepper, top with some special sauce, and transfer to a rimmed baking sheet.
- Bake for 8-10 minutes. Remove from the oven, and top the chicken with cheese, ground beef, and sliced onions.
- Bake for an additional 6-10 minutes or until the cheese has melted and onions are tender.
- Remove from the oven and top with sliced pickles. Serve with a side of broccoli or a green salad.
Notes
Nutrition
Vegan Mushroom Quinoa Breakfast Hash
This Vegan Mushroom Quinoa Breakfast Hash replaces traditional eggs with quinoa, a complete protein. Quick to make and gluten free.
Just because you're following a plant-based diet (or maybe dabbling with one) doesn't mean that you can't have a filling and healthy breakfast meal prep. This one involves cooked quinoa, some tomatoes, mushrooms, and kale. You could even eat this for dinner if you wanted to. Or lunch! It's also pretty adaptable based on what you have on hand in the fridge, pantry, or freezer.

Vegan Mushroom Quinoa Breakfast Hash Ingredients
- 2 cups cooked quinoa
- 1 (15 oz) can diced tomatoes, liquid drained
- 1 (6 oz) jar mushrooms in water, drained
- 1 ½ cups kale, shredded
- 1 tbsp. white wine vinegar
- 1 tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp. sage
- Salt & pepper, to taste
How to Make Vegan Mushroom Quinoa Breakfast Hash
Start off by cooking the quinoa; that's the base for this recipe. Then, you'll saute some garlic and mushrooms in a skillet, along with some white wine vinegar until the garlic becomes fragrant. Add in the tomatoes, sage, salt, and pepper, and let it simmer for a couple of minutes. Finally, add in the kale and the quinoa and stir it all together. This cooks very quickly.
How to Serve and Store Vegan Mushroom Quinoa Hash
We like to serve this vegan mushroom hash as is for breakfast, or maybe with some crusty bread on the side that you've drizzled with a little olive oil. You can also eat this for lunch or dinner, alongside some roasted potatoes, if desired. It's also good with a soup like our vegan minestrone soup, or even with rice added in. You can use brown or white rice, or even our cauliflower rice.
If you're going to make this as a meal prep recipe, once it's cooked portion it into individual air-tight containers and store it in the fridge until you're ready to eat it. It's good for 4 to 5 days. You can eat this at room temperature or reheat it in a skillet over medium heat until it's hot all the way through. You can also freeze this (yes, quinoa freezes well) and defrost it right in a hot skillet. It will be ready quickly.
Substitutions and Alterations
Feel free to use fresh mushrooms if you like. They'll cook down considerably; just keep that in mind if you're using fresh ones. Just chop them to bite-size so that everything in the hash is close to the same size. Similarly, you can use fresh tomatoes if it's summertime when you're making this and your garden is overflowing with tomatoes.
Cooked cubed sweet potatoes would be delicious in this vegan breakfast hash, or roasted Yukon gold or new potatoes.
Kale is awesome, we love it, but spinach works here, too, or even Swiss chard. You can use almost any kind of greens here (even beet greens). The mushrooms are pretty earthy and they'd pair well with chard in particular. Arugula is good, too, if you'd like a peppery kick to this dish.
Use any of your favorite seasonings, whether it's paprika, rosemary, oregano, or thyme. All of them would complement this dish.
READ MORE: If you eat eggs, try this Sheet Pan Breakfast Hash and Eggs!

Click here for more Vegan Meal Prep Recipes




Ingredients
- 2 cups cooked quinoa
- 15 ounces diced tomatoes liquid drained
- 6 ounces jarred mushrooms in water drained
- 1 ½ cups kale shredded
- 1 tbsp. white wine vinegar
- 1 tablespoon olive oil
- 2 cloves garlic minced
- ½ tsp dried sage
- Salt & pepper to taste
Instructions
- Bring a large skillet to medium heat with extra virgin olive oil.
- Add minced garlic, mushrooms, and white wine vinegar. Sauté until garlic is fragrant 2-3 minutes.
- Add tomatoes, sage, salt and pepper. Cook another 3-4 minutes.
- Next add the shredded kale. Sauté just until it begins to wilt, about two minutes.
- Stir in the quinoa and cook another 2-3 minutes. Serve immediately while hot or transfer into meal prep containers.
Notes
Nutrition

How To Meal Prep Exactly Like Snoop Dogg
This might not be a phrase you ever thought you'd encounter--how to meal prep exactly like Snoop Dogg--but the man knows a few things about prepping. Must be all that time hanging out with Martha.
Snoop Dogg Meal Prep Challenge
If you've ever caught an episode of Martha & Snoop's Potluck Dinner Party, then you already know that Snoop Dogg is pretty comfortable in a kitchen. And because of that, we're going to tell you how to meal prep exactly like Snoop Dogg.
Now trying to live his best life, Snoop says: "I never knew how good working out was for you. Gotta take care of your body, man you just gots to." Part of that caretaking involves eating good food, and planning for it. He also explained how motivation and inspiration, together with protein shakes and meal preps for weight gain, have made him "try to be better." You can try to be better, too, if you could master How To Meal Prep Exactly Like Snoop Dogg.
Shoot... we could all take a lesson or two from Snoop!
It just goes to show you: Inspiration can come when you least expect it and from the most surprising sources.

Breakfast Meal Preps Like Snoop Dogg:
Snoop starts his day with egg, sausage, lettuce, tomatoes, and English muffins. Try it!
That's a pretty solid breakfast, but if you want to switch it up... here are some of our Breakfast Meal Prep Recipes that can also get you going!
Lunch Meal Preps a la Snoop Dogg:
We are pretty stoked to see that Snoop's lunch prep follows along with our recommended Protein + Carb + Veg combo for the perfect meal prep. He prepped chicken, brown rice, and seasoned carrots for lunch.
Here's some advice. When someone else preps for you, it's wise to not ask questions. Just eat it and be thankful! K? Gratitude: another way to prep exactly like Snoop Dogg. (And isn't this a lesson we should have learned as kids? Lol!)
Not into meal-prepping lunch exactly like Snoop Dogg? Check out some of our original lunch meal prep recipes!
Dinner Meal Preps like Snoop Dogg:
You got that asparagus, salmon, greens, and biscuits for dinner?
READ MORE: 'Cause we all need more salmon, try 35 Simple Salmon Meal Prep Recipes
Without further ado, we bring you the ultimate meal prep exactly like Snoop Dog with this recipe. Are you ready?
Snoop Dogg's Baby Back Ribs Recipe:
Prep time: 5 minutes
Total time: 2-2 ½ hours
Servings: 6
Ingredients:
- 2 racks baby back ribs
- 2 Tbsp. onion powder
- 2 Tbsp. garlic powder
- 2 Tbsp. Johnny's salt
- 2 Tbsp. Lawry's seasoning salt
- 2 Tbsp. ground black pepper
- 4 cups BBQ sauce (Reo's)

Meal Prep Snacks, Exactly like Snoop Dogg:
Believe it or not, fresh fruit is a great way to stay hydrated-and get those vitamins in! That's why it tastes so good when it's hot out.
Snoop Dogg's Perfect Cheat Day:
And when you've been going hard all week and you want to relax for breakfast, we feel your pain. Here is how to Meal Prep Exactly Like Snoop Dogg for breakfast:
Bet you weren't expecting that twist?
What's Snoop Dogg taught you here today? Share in the comments below!
Zesty Gluten-free Chex Mix
This zesty gluten-free Chex Mix gets its ranch flavor from dried buttermilk and herbs such as garlic, dill, and chives. Heart-healthy almonds add a dose of good-for-you fats that satiate.

Do you remember Chex Mix? Did you have this as a snack growing up? It was such a popular snack, with pretzels and peanuts and sometimes even things like cashews and chocolate chips, depending on who's putting it together. Are you surprised they even still make Chex cereal? Are we asking too many questions? Ha!
Whatever your answer to these questions, this isn't your mom's Chex Mix. No way. Or not even your grandma's! This is a zesty, gluten-free Chex Mix for a new age!
How to Make Zesty Gluten-Free Chex Mix
Chex Mix is easy to assemble, that's for sure. But this one takes on a ranch flavor. And it feels a little bit retro and also kinda grown up, too at the same time. All you need is gluten-free Chex and a big bowl to start. Keep in mind that all Chex cereals are gluten-free (rice and corn, we're looking at you), with the exception of the wheat version.
Toss it with some melted butter, dried buttermilk, gluten-free pretzels, and dried herbs such as dill and chives. A smidge of salt and garlic powder go a long way toward a really tasty snack. 'Cause sometimes you want fruit and veggies, and other times you want a savory, salty crunch-fest for a snack.

Substitutions and Alterations
Anything that's tiny, salty, and gluten-free would work in this mix. But we're definitely partial to it as written.
- Swap out other nuts if desired. Almonds are heart-healthy, but you could also use cashews or peanuts, or a combination of both. Or all three.
- Turn this into a vegan snack by using a vegan butter such as Earth Balance or something similarly plant-based. Use a vegan-based dried buttermilk if need be.
- People also sometimes add Cheerios or a similar round oat-based cereal to this recipe. They're gluten-free, naturally! (Did you know?)
- Conversely, use whatever kind of pretzels you have on hand if you don't need this snack to be gluten-free.

Tips for Chex Mix
You can easily double or triple this recipe. Just make sure you've got enough rimmed baking sheets to accommodate the increase.
Of course, this is a great snack, but you might consider also giving some out as gifts around the holidays, or doubling the recipe when you're having a party. People will wonder how you got it to taste like ranch dressing, but without a bit of dressing in sight!
If you have never used powdered buttermilk before, you can usually find it in the baking aisle. Barring that, it's available online. (But then again, what isn't?)
How to Store Zesty Gluten-Free Chex Mix
This tasty snack will keep in meal prep containers for 4 or 5 days. You'll want to store it at room temperature. It might be tempting to just put it all in one airtight container instead of prepping it, but unless you've got incredible willpower, prep it and forget it!
READ MORE: Because snacks are life, try Candied Nut Mix for the Holidays (or anytime, really!)

Zesty Gluten-Free Chex Mix Ingredients:
- 2 cups gluten-free Chex cereal
- 1 ½ cups gluten-free pretzels
- ½ cup raw almonds
- 3 tablespoon unsalted melted butter
- 1 teaspoon powdered buttermilk
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder



Ingredients
- 2 cups gluten-free Chex cereal
- 1 ½ cups gluten-free pretzels can use regular pretzels if not gluten free
- ½ cup raw almonds
- 3 tablespoon unsalted melted butter sub with vegan butter, if needed
- 1 teaspoon powdered buttermilk use a vegan alternative, if needed
- ½ teaspoon dried chives
- ¼ teaspoon dried dill
- ¼ teaspoon salt
- ⅛ teaspoon garlic powder
Instructions
- Preheat the oven to 250ºF and line a 9x13 rimmed baking sheet with parchment paper.
- Add Chex cereal, pretzels, and almonds to a medium bowl. Stir together melted butter, buttermilk, salt, dill, chives, and garlic powder in a separate small bowl. Pour butter mixture over Chex mix and stir with a rubber spatula to coat.
- Spread mixture evenly on the baking sheet and bake for 25-30 minutes, stirring after 15 minutes to make sure it's toasted evenly. Cool on a baking sheet for 10 minutes.
- Divide Chex mix among 4 snack containers. Snack to your heart's content!
Video
Nutrition

Lemon-Pepper Chicken Drumstick Recipe
Lemon-Pepper Chicken Drumsticks are an inexpensive slam dunk of a dinner for adults and kids alike. Serve with green beans and quinoa for a high-protein meal.
So, we have to admit that chicken breasts and, to a lesser extent, chicken thighs get a lot of attention. But drumsticks are fun to eat, kids tend to like them, and they're inexpensive. Way inexpensive. There's plenty to go around for this meal! And honestly, sometimes simple meals are the best meals. This lemon pepper chicken drumstick recipe is a quick and easy meal prep for lunch or dinner, because it relies on two things: freezer and pantry staples.
Lemon-Pepper Chicken Drumstick Ingredients
- 1 to ½ pounds chicken drumsticks
- 1 (16-ounce) bag frozen green beans
- 2 cups quinoa, uncooked
- Lemon-pepper seasoning (Yeah, we like Mrs. Dash. It's old school, but it works!)
How to Make Lemon-Pepper Chicken Drumsticks
This recipe comes together easily using a lot of things you may have on hand-assuming chicken drumsticks is one of them. Regardless, if your freezer is well stocked, we especially like this dish with green beans.
We've written this for the grill if you're game to fire it up, but you can also cook this on a very hot grill pan right inside your house. Your call!
Is this surprising to you, that we're saying to GRILL? If you think you can't meal prep on the grill, think again!
While the chicken cooks, you can cook the green beans (which you've defrosted) in a skillet with some olive oil. We kind of like them to get a little bit of a char on them if you turn the skillet it up to medium-high; it's up to you. You can cook them right from frozen. The quinoa cooks in about 10 to 15 minutes, so you can start that after the chicken hits the grill.
But the best part? The lemon chicken seasoning! We're using an old-school seasoning that used to go by the name Mrs. Dash (now it's just . . . Dash???) but it imparts the same great lemon-pepper flavor. These blends are often without salt, so just read the label carefully and add a little salt if you'd like. And that's how you get lemon chicken drumsticks. Easy!
How to Store Lemon Chicken Drumsticks
The grill is your friend here! These will easily keep for meal prepping for 4 to 5 days. You can also freeze meat that's been grilled. Just defrost it overnight in the fridge and then transfer to moderate oven to heat it up and crisp it through. Or, take it right from the freezer and reheat it in a low oven, wrapped in aluminum foil. It's a good idea to then take it out of the foil once it's heated through, turn up the temperature to about 400, to crisp it up all the way around!
Substitutions and Alterations
Feel free to use chicken wings and thighs, or a combination of different chicken parts; it'll still be lemon chicken. Consider this recipe a template for the protein itself. You can even use chicken breasts; you'll just need to make sure the chicken doesn't overcook because dark meat like thighs and drumsticks is more moist.
Broccoli is always great with chicken for some mysterious reason, so if you've got a bag of frozen florets kicking around in your freezer, by all means pull it out.
Tips
You can cook the veggies right from frozen if you like; the heat of the skillet will cook off any extra moisture if you cook them at medium-high
If you want to grill the green beans, put them all in a grilling basket and do it that way. This piece of equipment can be very handy if you grill frequently and don't want to lose your veggies in between the grill grates!
If you love lemon, serve these lemon chicken drumsticks with a couple of lemon wedges alongside, to boost the flavor.
READ MORE: More drumsticks, please! How about these Caribbean Drumsticks?



Ingredients
- 4 ea chicken drumsticks
- 12 ounces green beans frozen (1 bag)
- 2 cups uncooked quinoa
- Mrs. Dash Lemon Pepper seasoning
Instructions
- Heat the grill to 450°F and season the chicken thighs with Mrs. Dash Alternatively, heat a grill pan or nonstick skillet over medium high heat.
- Place the chicken on the grill and cook for 15-20 minutes, flipping the chicken halfway through.
- While the chicken cooks, heat olive oil in medium skillet over medium-high heat. Add the green beans, and season with a bit of salt nad pepper. Heat a cooking pan with olive oil and add the green beans, season with salt and pepper and cook until desired tenderness.
- Following the directions on the quinoa package, cook the quinoa in a covered pot until the water has been absorbed. This usually takes about 10 to 15 minutes.
- Once everything is cooked, divide it out into meal prep containers and enjoy throughout the week.
Notes
Nutrition

Slow Cooker Keto Pork Carnitas Bowls
Slow Cooker Keto Pork Carnitas Bowls are incredibly juicy and full of flavor thanks to a zesty citrus marinade and the use of a slow cooker. Layer the shredded pork over cauliflower rice, and add on your favorite burrito toppings!

The slow cooker is the ultimate set-it-and-forget it meal prep helper. But whether your call it a slow cooker or a Crock-Pot (that's the brand name!), it's worth having this appliance. And it does such amazing work with all different kinds of cuts of meat, turning them incredibly flavorful and moist over the course of several hours. Plus, let's not forget the incredible smell, too, wafting around your kitchen as this cooks away.
This pork dish is no exception, and it's ideal for a keto diet. There's nothing in here that's off-limits for those on this plan.

Slow Cooker Keto Pork Carnitas Bowls Ingredients
For the carnitas
- 2 lbs pork
- ¼ cup orange juice, fresh squeezed
- 2 tablespoons olive oil, divided
- 2 tablespoons tomato paste
- 2 tablespoons lime juice, fresh squeezed
- 2 tablespoons coconut aminos
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon chili powder
- ½ teaspoon oregano
And the Cauliflower "Rice" . . .
- 1 cauliflower
- ½ tablespoon olive oil
- ¼ teaspoon cumin
- 1 tablespoon lime juice, fresh squeezed
- Sea salt, to taste
Who can forget the toppings. . .
- 2 cups baby greens
- 1 cup cherry tomatoes
- ½ cup black olives
- ½ cup cheddar cheese
- Salsa, to garnish
- Diced jalapeno, to garnish
How to Make Slow Cooker Keto Pork Carnitas Bowls
It's just a matter of assembly, really. Sear the pork in a hot pan and then transfer it along with all the carnitas ingredients right into the slow cooker. While it does its thing (it'll take hours!), you can go about your business. Then, about a half hour before you're ready to serve these (or meal prep them and stash them away), make up the cauliflower rice, which comes together thanks to a food processor and your skillet, along with some seasonings.
READ MORE: Can't Get Enough Carnitas? Chicken Carnitas Nachos Are Amazing!
How to Serve Slow Cooker Pork Carnitas Bowls
When you're ready to assemble these bowls, add on as many delicious toppings as you want, such as baby greens, cherry tomatoes, cheddar cheese, peppers, olives, and salsa. Oh, and avocado too, if you want. Because we at MPOF just loooove recipes with avocado.
How to Store Pork Carnitas Bowls
These will keep just great for 4 to 5 days in their meal prep containers. You can also freeze the meat all by itself, as long it's in a sealed container that's ideal for the freezer. Defrost in the fridge overnight and reheat, or simply pop the frozen meat in a saucepan over low heat. Alternatively, you can reheat the meat in the oven. Just be sure to cover it a bit with foil so it doesn't dry out. You can even freeze the cauliflower rice, too, if you want. This frozen meal should keep for at least 3 months.
Tips for Cauliflower Rice
The key to making fluffy and not watery cauliflower rice is to cook it over very high heat, and to only cook it for a few minutes, so the moisture doesn't begin to come out of it.
Substitutions and Alterations
You can use pork shoulder if you like, even though this recipe calls for a roast. A typical pork shoulder will yield more than 2 pounds of meat, so just keep an eye out as you're putting it together. You might need to up the rest of the ingredients that go with the pork. No biggie, though!
If you're not following a keto diet, you can use regular rice (white or brown) and serve the carnitas right over the rice. Or, pile all the ingredients into a tortilla and roll it up like a burrito!
READ MORE: Try our Asian Style Slow Cooker Pot Roast Meal Prep-it's crazy flavorful!



Ingredients
Carnitas
- 2 pounds pork
- ¼ cup fresh orange juice
- 2 tablespoon olive oil
- 2 tablespoon tomato paste
- 2 tablespoon lime juice
- 2 tablespoon coconut aminos
- 1 teaspoon cumin
- 1 teaspoon sea salt
- ½ teaspoon chili powder
- ½ teaspoon oregano
Cauliflower Rice
- 1 large head cauliflower
- ½ tablespoon olive oil
- ¼ teaspoon cumin
- 1 tablespoon lime juice
- Sea Salt
Toppings
- 2 cups baby greens
- 1 cup cherry tomatoes
- ½ cup black olives
- ½ cup cheddar cheese
- salsa optional
- jalapenos optional
Instructions
- Heat a skillet over high heat, and add olive oil. Quickly sear the outside of the pork roast on all sides.
- In a small bowl, stir together the rest of the carnitas ingredients for the marinade.
- Add the browned pork and the citrus marinade to the slow cooker. Cook on low for 3-4 hours.
- When the pork is tender, remove from the slow cooker, and shred with 2 forks. Return the pork to the slow cooker to soak up the marinade.
- Chop the cauliflower into small pieces, and transfer to a food processor bowl. Process the cauliflower in pulses until it resembles rice, but don't overprocess it. Otherwise, it will get mushy while cooking.
- Heat a large frying pan on high heat with 1 tablespoon olive oil or cook in batches in smaller skillets. Season with sea salt, cumin, and lime juice. Cook the cauliflower rice quickly, stirring regularly. It will soften a bit and absorb the flavors, in a matter of a few minutes.
- Transfer to meal prep containers with the rice, pork, and toppings in separate sections, or serve immediately over rice with the toppings alongside.
Notes
Nutrition

Popcorn Chicken with Rice Noodles and Gochujang Sauce
Popcorn chicken is lightly fried Korean chicken served with a spicy sauce over brown rice noodles. Healthier than takeout and just as delicious!
Popcorn chicken isn't popcorn at all. A bit of a misnomer, yes! It's bite-sized pieces of chicken lightly fried to crispy perfection. If you're looking for something different for dinner, make this easy meal prep recipe tonight. The chicken gets tossed in a popular Korean cooking condiment called gochujang, which is a savory, sweet and spicy fermented red chili paste. (Most grocery stores have this, in case you haven't seen it before!) Make this dish made gluten-free (swap out the soy sauce for tamari) if needed.

Popcorn Chicken with Rice Noodles and Gochujang Sauce Ingredients
For the chicken:
- 3 chicken breasts, cut into ½ inch pieces (about 1 ½ pounds)
- 8 ounces brown rice noodles
- 2 cups tapioca flour
- 1 tbsp. rice wine vinegar
- ½ tsp. paprika
- 1 tsp. ginger powder
- ½ tsp. garlic powder
- Salt & pepper to taste
- 2 cups sesame or canola oil for cooking
- Green onions, sliced for garnish
- Sesame seeds for garnish
For the Sauce:
- ½ cup ketchup
- 3 tbsp. coconut sugar
- 1 tbsp. soy sauce
- 3 tbsp. gochujang (Korean chili paste)
How to Make Popcorn Chicken
The chicken gets cooked in sesame oil with a bunch of awesome spices including paprika, garlic, and ginger. Then you toss it in tapioca flower (making this dish gluten-free!) and quickly pan fry it. Remove to a paper towel to drain.
Meanwhile, your noodle will cook in another pot. You can make the sauce ahead of time if you like, as it just consists of ketchup, coconut sugar, soy sauce (or tamari if gluten-free), and gochujang. Play with the amounts if desired to get your ideal balance of flavors.
Substitutions and Alterations
- Not sure how you feel about gochujang? Simply reduce the amount you add to the sauce and increase the amount of ketchup.
- Use shrimp or pork if you don't have chicken. Popcorn steak could work, too.
- Use regular pasta (spaghetti would work) instead of rice noodles, or soba noodles if you don't have rice noodles but need to keep this gluten-free.
- Double this recipe and freeze the chicken for future use!
How to Store Popcorn Chicken
We've got you all set for this chicken dish as an easy meal prep recipe. Portion the chicken into one side of the container and the noodles in the other. Done and done! This keeps in the fridge for 4 or 5 days provided the containers are sealed properly. Reheat in the microwave or right in a hot pan to which you've added a smidge of oil (just so the noodles don't stick or dry out!).
We also love to double the chicken for a recipe like this and freeze it. You can freeze the chicken before or after cooking. Just transfer to a zip-close plastic bag and label it with the contents and date, so you know what's what when it's time to excavate that bag from the freezer! Defrost in the fridge (overnight if you can, it's very helpful!) before cooking it, and defrost before reheating.
How to Serve Popcorn Chicken
This meal prep recipe is a complete dinner in and of itself. However, you can add a few things if desired.
- A bright and crunchy green salad with an orange-ginger dressing works well.
- Coleslaw is a great balance-cooling, raw and crispy-to the heat of the popcorn chicken.
Need more inspiration: Find 30+ more meal prep recipe videos here!





Ingredients
For The Main
- 3 medium Chicken Breast cut into ½ inch pieces
- 8 ounces brown rice noodles
- 2 cups tapioca flour
- 1 tablespoon rice wine vinegar
- ½ teaspoon paprika
- 1 teaspoon ground ginger powder
- ½ teaspoon Garlic Powder
- salt & pepper to taste
- 2 cups sesame oil for cooking
- green onions for garnish
- Sesame Seeds for garnish
For The Sauce
- ½ cup ketchup
- 3 tablespoon Coconut Sugar
- 1 tablespoon Soy Sauce
- 3 tablespoon Korean chili paste
Instructions
- Place oil in a large sauté pan and bring to a high heat until bubbling.
- While the oil heats, place the cut chicken in a bowl with vinegar, paprika, ginger, garlic, salt and pepper. Let the mixture sit 10 minutes.
- Prepare a large plate with the tapioca flour.
- Place the chicken on the place and coat generously with the flour.
- Place ¼ of the chicken in the pot of oil. Cook 3-5 minutes until golden brown. Transfer the chicken to a plate lined with paper towels then add another ¼ of the chicken to the skillet. Repeat until all the chicken has been cooking.
- While the chicken is cooking, prepare a pot of boiling water and cook the brown rice noodles until tender. Drain the water and run under cold water.
- Place the ingredients for the sauce in a bowl and mix together.
- Once the chicken is done, place it in a new skillet with the sauce and bring to medium heat. Cook 5 minutes until warm.
- Add sliced green onions and sesame seeds and serve with brown rice noodles.
Video
Notes
Nutrition
Paleo Chicken Soup with Kale
Paleo Chicken Soup with Kale combines the benefits of a comforting soup with the nutrition of kale, all in your Instant Pot!
It's wintry cold and you want something warm and cozy to eat ASAP. You also want to stick to your nutrition goals. What do you do? Pull out your Instant Pot and make paleo chicken soup with kale! This is a recipe for exactly what you need: a delicious comfort food soup that is loaded with flavor and nutrients. Kale makes this paleo chicken soup even better, adding a touch of bitterness, along with lots of nutrition. With any luck, you may find yourself reaching for seconds. We think this soup is auditioning for the role of "new favorite comfort food for the colder months." Give it a try!
We love it just as it is, because it's so delicious, but if you want more veggies, a green salad is never a bad idea alongside some soup.
Paleo Chicken Soup Ingredients
- 2 tbsp avocado oil
- 1 ½ cups medium onion, chopped
- 1 ½ cups carrots, chopped
- 2 cups chopped kale
- 8 celery stalks
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
- ½ tsp dried thyme
- ¼ tsp dried oregano
- 4 cups chicken broth
- 1 whole chicken
How to Make Paleo Chicken Soup in the Instant Pot
The beauty of a pressure cooker such as the Instant Pot is that everything cooks right in the same pot and it happens more quickly than it would take otherwise if you were just simmering a soup on the stove.
You start with the saute function and add the avocado oil and veggies, along with seasonings. Add the whole chicken, set the Instant Pot, and walk away! Once it's ready, release the pressure and remove the chicken to a cutting board. Then, remove as much meat from the bones as possible. It's as easy as that!
How to Store Paleo Chicken Soup
Soup is one of those things, like stew, that tastes better the second or third day. Keep leftovers stored in an airtight container in the fridge for up to 5 days.
Freeze any leftover soup. As we like to say around here, future you will be so happy you did that. Freeze in individual servings if that makes the most sense for you, or in 2 or 4-cup increments, which can also be helpful depending on the size of your household. It should keep for up to 6 months. Defrost overnight and reheat on the stove, or use the microwave to speed things along.
Benefits of Kale
Often referred to as a "superfood," kale offers high levels of many vitamins and minerals, which are essential for normal body function. The nutrients in a serving of kale will support your immune system, brain, eyes, skin, muscles, heart, and many other pathways within your body. Kale has anti-inflammatory and antioxidant properties, making it helpful for preventing and fighting many diseases including heart disease and cancer. Kale contains iron, too, which is doubly important for vegetarians and vegans.
As with most vegetables, kale is low in calories and high in fiber, which helps you stay full and helps digestion, and contributes to healthy cholesterol levels. Did you know adults need at least 25 grams of fiber per day? Many of us fall short. Eating something like this paleo chicken soup with kale makes it easier to get your good green veggies into your diet-and the fiber they bring, too. (Sources Dr. Axe; National Institute of Health, Arthritis Foundation, Healthline)
Substitutions and Alterations
Feel free to use chicken parts, whether that means chicken breasts, thighs, drumsticks and/or some combination of any of those pieces.
If you're not a fan of kale, spinach works great here, and so does Swiss chard. In a pinch, beet greens would do, too. Anything dark green and leafy is a nutritional win!
Tips for Paleo Chicken Soup
You can take the leftover chicken carcass and use that to make stock if you like. Kitchen efficiency at its best. Then, transfer it once it's cool to containers you can label with the date and contents. Freeze if you like, or leave it in the fridge to make more soup-paleo chicken or something else.
READ MORE: Set it and forget it with this Slow Cooker Lentil Soup!

Equipment
- 1 Pressure Cooker
Ingredients
- 2 tablespoon avocado oil
- 1 ½ cups medium onion chopped
- 1 ½ cups carrots chopped
- 2 cups chopped kale
- 8 celery stalks
- 1 teaspoon salt or more, to taste
- ½ teaspoon black pepper or more, to taste
- ½ teaspoon dried thyme
- ¼ teaspoon dried oregano
- 4 cups chicken broth
- 4 cups water
- 1 whole chicken
Instructions
- Place the oil, onion, carrots, kale, and celery in the Instant Pot, along with the salt and pepper. Turn on the "saute" function and cook for a few minutes, stirring with a wooden spoon.
- Turn off the saute feature. Then, add the chicken, 4 cups of chicken broth, and 4 cups of water.
- Seal the lid and set the timer for 25 minutes.
- Release the pressure when it's finished cooking. Then, transfer the chicken from the pot to a cutting board. Remove the meat from the bones and add the meat back into the pot.
- Stir the soup to recombine the ingredients. Serve and enjoy!
Nutrition
Tomato and Chickpea Rice with Beef Patties and Steamed Broccoli
Tomato and Chickpea Rice with Beef Patties and Steamed Broccoli is a delicious way to use ground beef and it's loaded with protein!
This hearty Tomato and Chickpea Rice with Beef Patties and Steamed Broccoli meal prep is bursting with flavor! Packed with protein from both lean ground beef and chickpeas, this is one meal prep recipe that will keep you feeling satisfied and fueled all afternoon long! No 3pm slumps around here, thanks to the good balance of fats, protein, and carbs. It's also easy as far as a make-ahead meal prep is concerned. You can break this down into as many steps as you like since they're pretty distinct.

Tomato and Chickpea Rice with Beef Patties and Steamed Broccoli Ingredients:
For patties:
- 16 oz lean ground beef (I used 85% lean)
- ½ white onion, chopped
- 1 handful chopped parsley
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- ½ teaspoon chili powder
- Cooking spray (optional)
For the rice and the rest:
- ½ cup long-grain white rice
- ½ cup canned chickpeas
- ⅔ cup chopped peeled tomatoes
- 1 large head broccoli
- 1 teaspoon ghee
How to Make Tomato and Chickpea Rice with Beef Patties and Steamed Broccoli
You first make the patties by combining the ground beef, onion, and seasonings in a large bowl. Scoop them into evenly-sized small patties and set aside. Cook the patties over medium heat in a skillet and then take them off the heat. Finally, cook the rice in a deep skill or a saucepan until the water has been absorbed, and add in the tomatoes and chickpeas. Meanwhile, as the rice cooks, you can steam the broccoli and it's all ready around the same time.
If you want to break this down further into its own steps, making the broccoli ahead of time is an easy step. Prepping the beef patties is smart, too; just keep them in an airtight container after you cook them. Sometimes you have to get really granular with meal preps, and that's ok. Whatever it takes to get a good meal on the table.
How to Serve Tomato and Chickpea Rice
This is a great meal prep because everything fits neatly into prep containers and can store for up to 4 or 5 days in the fridge. Simply reheat it all wrapped in foil in the oven for 10 to 15 minutes. You could even eat the beef patties cold if desired. It's pretty complete in terms of a meal as is, but if desired, add a salad or some crusty bread if those items fit with your dietary plans. You can also freeze every part of this dish in an airtight container for up to 3 months. Defrost overnight or in the microwave, or right in a hot skillet with a bit of butter or olive oil.
Substitutions and Alterations
You can make this dish with other ground meat such as turkey, chicken, or pork. They might not be as moist as beef, thanks to the lower fat content, but the dish will still taste great.
Similarly, feel free to use white beans of any kind, which will complement this dish well.
You can also vary the types of dried seasonings, too. Oregano is great with beef, and so is rosemary. Paprika would pair well along with the cumin and chili powder, and maybe even a little dried coriander, too.
Swap out the white rice for brown rice if desired, or cauliflower rice.
Make any other veggie instead of broccoli, such as green beans, Brussels sprouts (roasting them would be great), or even sauteed bell peppers.

Ingredients
Patties
- 16 oz lean ground beef 85%
- ½ medium white onion chopped
- 1 handful parsley chopped
- ½ tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. cumin
- ½ tsp. chili powder
- cooking spray optional
Rice & Veggies
- ½ cup long grain white rice
- ½ cup chickpeas
- ⅔ cup tomato chopped
- 1 tsp. ghee
- 1 large head broccoli
Instructions
- In a large bowl combine ground beef, chopped onions, chopped parsley, and all seasonings. Mix with a spatula or your hand. Scoop evenly-sized small patties with a measurement scoop/cup/spoon.
- Spray a nonstick pan with cooking spray and preheat the pan over medium heat. Cook the patties over medium heat, 5 minutes per side. Remove from the pan and set aside.
- In a deep medium-sized pan, combine ½ cup long grain white rice and 1 cup water. Cook over medium-low heat for about 20 to 25 minutes, or until the rice absorbs the water.
- In the nonstick skillet you used for the beef patties, heat the ghee over medium heat. Stir in the cooked rice and cook with the ghee for about 3 minutes. Stir in the tomatoes and chickpeas and cook for 3-4 minutes.
- 6- Distribute the food evenly among meal prep containers and refrigerate until ready to eat.
Notes
Nutrition
Greek Egg Bake
This Greek egg bake is so easy and a great way to get a lot of veggies and protein into one meal prep recipe. So good with fresh tomatoes, too.
It's not an omelet, and it's also not quite a frittata, but this Greek egg bake is an easy egg dish that delivers a lot of protein and veggies, too. We like this bake because it's a cool way to use up a lot of what's left in your fridge when it comes to vegetables; who doesn't love a good fridge clean-out recipe? Ultimately, a bake like this with eggs is a template that you can use to customize the dish to your liking.
And ultimately, we love any kind of breakfast meal prep that takes the guesswork and chaos out of the morning. But for real? We can eat this for lunch or dinner. Because eggs are always a winner for any meal. This recipe is gluten free and keto, and low-carb, too. Take out the cheese and it's both paleo and Whole30-friendly.
READ MORE: 25 Grab & Go Make Ahead Breakfast Ideas
Greek Egg Bake Ingredients
- 1 dozen eggs
- 1 cup chopped kale
- ¼ cup sun-dried tomatoes
- ½ cup feta cheese
- ½ teaspoon dried oregano
- Salt and black pepper, to taste
How to Make a Greek Egg Bake
This Greek egg bake is fast! We love it. Whisk together the eggs in a large bowl and add the salt and pepper to taste, along with the dried oregano. Add in the chopped kale, tomatoes, and feta and transfer to a foil-lined baking dish. (The foil makes it easier for you to remove the egg bake when it's ready; it makes a little "sling" for the food so you can lift it out afterward and then slice it without it sticking to the pan.)
How to Store Greek Egg Bake
Once this is prepped it will keep in the fridge for up to 4 or 5 days. Just make sure it's in a sealed airtight container. Reheat in the oven (we like wrapping egg bakes in foil) or in the microwave, gently-sometimes eggs get rubbery in the microwave.
How to Serve Greek Egg Bake
We like this with a small side salad with fresh veggies. If you're a tomato lover, slice up some fresh multicolored grape tomatoes. You could also serve this with hash browns or roasted potatoes of some kind. If you're feeling particularly adventurous, quinoa or even cauliflower rice would work, too. If you're the sort who meal preps roasted or grilled veggies, just to have on hand, those can serve as a side if need be.
Substitutions and Alterations
Don't like kale? Spinach is a great substitute, and so is Swiss chard (just make sure you remove the stems from the chard first). You could even use arugula, although that would give the dish a bit of a peppery bite.
Feta is a classic Greek cheese, but you could use goat cheese instead and it would impart a similarly tangy flavor.
Chop up ¼ cup of kalamata (or other) olives to amp up the Greek flavors in this egg bake.
Use fresh oregano if you've got it, by all means. Use about 1 ½ teaspoons of fresh herb to the ½ teaspoon dried specified here.
Skip the sundried tomatoes altogether and opt for sliced fresh grape tomatoes, or roughly chopped heirlooms (if it's summertime).
READ MORE: Keto Pizza Frittata Meal Prep is calling your name









Macros for 1 out of 6 servings:
Protein: 15g, Fat: 11g, Carbs: 5g, Calories: 175
Nutrition Tip: SUN-DRIED TOMATOES
Contain 20 percent more lycopene per serving than their fresh counterparts. These intensely flavored, sun-kissed beauties are a concentrated source of nutrients. They provide vitamins C and K, iron, and lycopene, an antioxidant associated with a lower risk of certain cancers.

Ingredients
- 12 ea eggs
- 1 cup kale chopped
- ¼ cup sun dried tomatoes
- ½ cup feta
- ½ teaspoon oregano
- Salt and Pepper to taste
Instructions
- Pre-heat the oven to 350 degrees
- Whisk together eggs
- Add in kale, tomaotes, feta and spice
- Line a baking pan with foil (makes it easier to remove from the pan)
- Spray with non stick spray
- Bake in the oven for about 25 minutes
- Slice and serve...or portion out for the week. Will keep in the fridge for 4-5 days
Video
Nutrition
How to Intermittent Fast with Meal Prepping
Meal prepping can really help with your intermittent fasting goals. Here's how!
As it's most commonly practiced, Intermittent fasting is a method of only eating within certain windows of time. However, there are a few types of intermittent fasting including alternate-day fasting, periodic fasting, and daily time-restricted fasting. People normally pick the option they can commit to, with the primary goal of fat loss in mind.
- Nearly 42 percent of Americans suffer from obesity.
- Anyone that wants to lose weight and improve their health can possibly benefit, while meal prepping can make it even easier.
- In this post, we'll explain why intermittent fasting is important, explain how to intermittent fast with meal prepping, and provide 3 suggestions if you're new to intermittent fasting.
What is Intermittent Fasting, and Why Does it Matter?
Intermittent fasting is a diet plan that considers windows of time for eating, whether that be taking every other day off from eating, eating 5 days per week while taking two days spread out through the week to fast, occasionally fasting, or only eating within certain hours every day. We will even be as bold as to say that not everyone can or should use intermittent fasting. Some people can easily make it a day without eating, but most people prefer having an established daily window of time dedicated to eating.
The most popular hour ratios for intermittent fasting are as follows:
16:8 method, which is 16 hours of not eating and an 8-hour window that allows for limited eating.
20:4 method, which is 20 hours of not eating, and a 4-hour window for eating.

Should you try Intermittent Fasting?
People typically either use intermittent fasting to lose fat, control their blood sugar levels, feel rejuvenated, or as a spiritual or religious act. It is quite normal for those within a religious group to fast, and then donate the money they would have spent on those meals to a charity that feeds those in need.
According to personal trainer (and meal prepper!) Airon Mallars, "I intermittent fast every day. I'd say the best time for fasting is before bed, it's easiest, too. Have your last meal at 8pm and don't eat until late morning or around 12 noon." He likes this idea especially for beginners, just because you're sleeping while you're doing it. "You don't have to worry about getting hungry while you're asleep!" he says.
He says a reduction in excess fat typically indicates a correlated reduction in the risk of cancer, diabetes, joint pain, heart disease, heart attack, stroke, immobility, better sleep, and more. Maintaining a healthy weight can also make us feel better, and provide inspiration to others as a positive externality. Intermittent fasting is an easy way to accomplish this weight loss, while meal prepping makes intermittent fasting even easier!
How to Intermittent Fast with Meal Prepping
Knowing your personal energy levels, blood sugar, and capability of accomplishing your goals is important for your success with intermittent fasting. Some people cannot do an every-other-day fast, or a 20:4 fast, but they might be able to do a 16:8, or another variation. If someone is active, working out a lot, using a lot of cognitive thinking in their daily life, etc., they especially may need to find a balance that works best.
Once you have the hours figured out, you'll want to balance your diet with the proper amount of macros and nutrients your body needs. Meal prepping while intermittent fasting makes the latter process easier: you give yourself the peace of mind that you are getting the right foods when it's time to break the fast.
When you understand how much energy you need per day to reach your goal, your meal prep planning and the Meal Prep on Fleek meal prep macros calculator will become invaluable.
Prepping your meals ahead of time allows you to eat easily without stopping to prep, when you are ready to break your fast. Cooking when you are hungry can be frustrating and torturous at times. Meal prepping while intermittent fasting can also help save additional money you'd normally be spending on those skipped meals, and it can save more time throughout the week. Using meal prep to your advantage can help deter spontaneous destructive eating choices or habits. It can also create a greater sense of personal responsibility while pursuing your goals.

3 Tips and Reminders for Intermittent Fasting
- Plan. Know your BMI, your goals, and calculate your macros. This requires you to step on a scale, plug in your basic information, and look into which meal prep recipes will work with your newly created plan to help hold yourself accountable.
- Patience. Patience is key to this body transformation process. When you beat yourself up because you ate something you weren't supposed to or splurged during the holidays, you discourage yourself. Handle yourself with care, understanding, and love; you'll naturally encourage your growth, stick to your goals, and signal to others that they can do it, too. All without judgment. Incremental success and delayed gratification are necessary components for any long-term success. Trust the process.
- Persist. Imagine yourself embodying these changes to ensure the results you worked so hard to achieve can actually stay. Think past the time frame required for weight loss. Perhaps the plan changes from losing fat to maintaining, or muscle gaining, but stick with it. Too many people go on diets and go through destructive cycles, which inevitably means their weight bounces back up to what it was-or worse. Shoot for the stars to reach the moon.
You've Got This!
Once you are ready to start your body transformation through intermittent fasting with meal prepping, be sure to check our recipes that are dedicated to your goal plans. Dieting does not have to cause suffering! It can be a legitimate step in the right direction of a healthier lifestyle that has you looking and feeling great, and living longer!
Understanding Hunger: Physical vs. Emotional
Understanding hunger, physical versus emotional, can be tricky. There are a few ways to develop this skill.
For most of us, it is not easy to know the difference between physical and emotional hunger. Understanding our hunger can be hard. It can sometimes overwhelm us, but it's actually not very difficult, with a little bit of practice and some mindfulness put toward the effort.
When you get home after a long day of work, and you see the cupcakes that you made on Sunday sitting on the counter calling your name, is it physical hunger or emotional hunger? Or maybe a little bit of both? Most of us don't know, because our tendency is to head straight to the cupcakes and dive right in. One, two, or three cupcakes later, and we are either feeling satisfied or upset with ourselves for eating them. Or maybe some mix of both?
READ MORE: 10 Reasons Why You Are Having Food Cravings
But what would happen if you paused for a moment before eating the cupcakes and said to yourself, "Am I actually hungry right now? Or would those cupcakes just make me happy?" Is it hunger, or a craving? (Well, that's probably another topic for another post, right?) Would you be able to detect if you were physically hungry or were eating to satisfy an emotion? And if so, how?
Here's how to begin understanding hunger.
Understanding Hunger: Physical vs Emotional

Physical Hunger:
This is real hunger. The kind of hunger that makes you want to chew your arm off. Have you heard the term "hangry" before? Well, this is it. You don't care what you eat, you just need to eat. When you are physically hungry even boiled chicken and broccoli would taste good.
Some signs of physical hunger include:
- Comes on gradually
- It is a hunger that comes from your stomach
- It can be satisfied with any food
- You are able to stop eating when you are full
- Occurs out of a physical need
- Your eating is deliberate and is done with awareness

Emotional Hunger:
This is the kind of hunger when you crave something specific like homemade cupcakes. It is usually a craving for the foods that you don't allow yourself to have because they are on your "bad foods" list.
Some signs of emotional hunger include:
- It comes on suddenly
- It is a hunger that comes from your head or heart
- It is a craving for a specific food
- You continue to eat even after you are full
- Occurs out of an emotional need
- Your eating is automatic and absent-minded
- You feel guilty after eating
At the end of the day, it is not about the food. If you just found yourself saying, "This is me" to more than one bullet in the emotional hunger category then it may be time to start diving into your feelings and finding a healthy way to express them in a nurturing way. You can start by keeping an emotional eating journal to see if you have any patterns. Then begin by improving your relationship with food with these 5 tips. Finally, find support. It is the best thing you can do for yourself.
READ MORE: 5 Reasons Why Exercise Will Change Your Life
Meal Prep Menu - 2023 (Week 1)
Baked Lentil Sweet Potato Falafel with Avocado Cream Sauce
Baked lentil sweet potato falafel (with avocado cream sauce!) is a healthy twist on a fried favorite. Pair with a big salad for a light lunch or dinner.
Look at all the green in this recipe. So good, right? Falafel is so good, what with all the chickpeas and spices and fried goodness. But we gave traditional falafel a makeover, for a baked recipe that’s high in beta-carotene and iron.

Baked Lentil Sweet Potato Falafel with Avocado Cream Sauce Ingredients
For the Falafel
- 2 cups lentils
- 1 (15-ounce) can sweet potato puree
- ¼ cup coconut flour
- 2 tbsp. minced garlic
- 1 tsp. cumin
- ½ tsp. paprika
- ¼ tsp. cayenne pepper
- Salt and pepper, to taste
For the Avocado Sauce
- 1 large avocado, pitted
- 2 tbsp. unsweetened coconut milk
How to Make Baked Lentil Sweet Potato Falafel
This recipe comes together fairly quickly. It requires you to cook the lentils, which can take a little bit of time. You can certainly make the lentils ahead of time and store them in the fridge if you want to break this meal prep into even smaller steps. Otherwise, make the lentils, and then drain them. Then, combine them with the sweet potato puree, along with some garlic, cayenne, paprika, coconut flour, salt, and pepper in a food processor or a high-speed blender.
Form them into patties and then transfer them to a baking sheet lined with parchment. While that's happening, make the cream sauce with the avocado and some unsweetened coconut milk. It's so delicious, you'll figure out ways to put it on all kinds of things other than as a bit of a garnish for this baked lentil sweet potato falafel.
How to Serve and Store Baked Lentil Sweet Potato Falafel
We've suggested a good salad alongside this baked falafel meal prep. We like it with kale or spinach, and some cut-up pieces of cucumbers, peppers, and grape tomatoes, for example.
Once it's been prepped and stored in containers in the fridge, it will keep for 4 days or so. You can eat all of this cold or even at room temperature, if desired, if you're taking the meal preps on the go with you. But if you'd rather, you can heat each falafel patty up in a hot skillet, or wrap them in foil and pop them in a 350 F oven for about ten minutes.
Substitutions and Alterations
Sometimes sweet potato puree can be hard to find. Feel free to substitute pumpkin puree (not canned pumpkin pie puree).
You can make this with regular brown lentils, or use red lentils; the latter cook more quickly. The French kind, Puy lentils, will take much longer and may not puree as well as the other types; they tend to hold their shape longer and are best used for salads and room-temperature dishes.
Tips for Avocado Cream Sauce
You can use the canned coconut milk (just shake the can well, it's thick!) or the type that comes in the refrigerator section that's meant to be used more as a plant-based milk substitute. Either will work; the consistency will be a little different (i.e., thicker) with the canned milk. But it's up to you!
Double the recipe if desired and use the cream sauce on the salad you might eat alongside this healthy meal prep.
READ MORE: Easy Falafel Meal Prep





Ingredients
Falafels
- 2 cups lentils
- 15 ounces sweet potato puree canned or baked and then pureed
- ¼ cup coconut flour
- 2 tablespoon Minced Garlic
- 1 teaspoon cumin
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- salt & pepper to taste
Avocado Sauce
- 1 large Avocado pitted
- 2 tablespoon unsweetened coconut milk
Instructions
- Preheat oven to 375 F. Prepare a large baking sheet with parchment paper.
- Place lentils in a pot of boiling water. Boil 10 until tender and drain.
- Place the lentils in a high-speed blender or food processor with the other ingredients for the falafels. Blend on high until smooth.
- Scoop ¼ of the batter onto the prepared baking sheet to form a patty. Repeat for the remaining batter until there are 12 patties.
- Bake at 375 F 25-30 minutes until golden and edges are slightly crusty.
- Remove from the oven and cool on the baking sheet while you prepare the avocado sauce.
- Place the avocado and milk in a blender and blend until smooth. Add more milk to obtain desired consistency.
- Serve falafels with avocado cream sauce over a salad with your favorite veggies.
Notes
Nutrition
Jalapeno Sliders With Sweet Potato Bun Meal Prep
These Jalapeno sliders have a spicy kick! Made with diced jalapenos and placed on a sweet potato “bun” for Paleo-friendly meal on the go!

Hello, hello!
Watch as we 'slide' right on into your day with this Jalapeno Sliders With Sweet Potato Buns Meal Prep recipe. Just imagine kicking up your feet at lunchtime and relaxing with a container full of spicy burgers! It's like being at your best friend's summer BBQ, while working!
Ok, we are back from our daydream. But seriously, make these—regardless of the time of year.
This recipe is Whole30 compliant, gluten-free, dairy-free, and beyond easy. Plus, the spice is enough to give you an energy kick to finish out your afternoon!
Jalapeno Sliders With Sweet Potato Bun Meal Prep Ingredients
- 1 large, thick sweet potato
- 1 lb. lean ground beef
- 1 small jalapeno, finely diced
- ½ tsp. garlic powder
- ½ tsp. cumin
- 1 tbsp. extra virgin olive oil
- Salt & pepper to taste
How to Make Jalapeno Sliders with Sweet Potato Bun
This flavorful recipe for sliders comes together with just some lean ground beef, a small jalapeno pepper, and some seasonings. That's it. Grill it outside or on your grill pan. And instead of using a bun, make this paleo by cutting a sweet potato into slices that are thick enough to serve as a bun. The slices roast in the oven while the sliders cook.
How to Serve Sliders
We love these with the standard accompaniments such as lettuce, tomato, and maybe even a pickle. It's a pretty well-rounded meal as is, but a green salad is always a good addition to healthy meal prep. These burgers are pretty filling, though! You might not need anything else. A good paleo mayo like one from Primal Kitchen would be delicious if you like mayo on your burgers; the creaminess of mayo tastes great against the spice of these sliders.
How to Store Jalapeno Sliders With Sweet Potato Buns
Once these are prepped, they can stay in the fridge for 4 to 5 days. You might want to reheat the slices of sweet potato just slightly to take the edge off the cold from the fridge. A skillet over medium heat would do the trick.
You can also make the elements of this meal, namely, the burger and the "buns," ahead of time and freeze them. Defrost in the fridge or wrap the items in foil and reheat in the oven. A microwave might make the beef "cook" unevenly when it defrosts unless you've got a good sense of how your microwave works. They can be unpredictable. Frozen, however, the sliders will keep well for 3 months along with the sweet potato slices. They will likely need some re-crisping up in a hot pan once they're defrosted.
Tips for Sweet Potato Bun
Make sure your sweet potato is large enough in diameter to accommodate a slider. It should be a few inches or so; it will shrink a little in the oven, but not much.
Tips for Burgers
Use your hands! It's never a bad idea to use your very clean hands to mix together seasonings and ground meat when you are forming burgers. It better distributes the seasonings within the meat, and it also helps to avoid overmixing, which can very easily happen when you're using a spoon or spatula. The end result? A more tender, juicy burger that doesn't taste tough.
Prep Ahead! Mix these burgers up the night before and keep them covered in the fridge until you're ready to cook them. Just bring them to room temperature beforehand so they cook more evenly once they hit the grill or your grill pan.


Ingredients
- 1 large cooked sweet potato (about 200g)
- 1 pound 93% lean ground beef
- 1 small jalapeno finely diced
- ½ tsp. garlic powder
- ½ tsp. cumin
- 1 tbsp. olive oil
- salt & pepper to taste
- sides as desired
Instructions
- Preheat oven to 425 F. Prepare the sweet potato by washing the outside well then slice horizontally into thick slices.
- Place the sweet potato on a medium baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and pepper. Bake for 20 minutes.
- While the sweet potato is baking, heat a grill or grill pan to medium heat.
- Combine ground beef in a large bowl with jalapeno, cumin, and garlic powder. Using your hands, break up the meat and mix the ingredients together.
- Form the mixture into 4 patties and transfer to a plate. At this point you can cook them immediately, or cover and refrigerate until you're ready.
- Grill them for 4 minutes then flip and cook another 4 minutes for a medium-well slider.
- Remove the sweet potatoes from the oven, and sliders from the grill.
- Transfer to 2 meal prep containers and place 2 burgers in each one along with roasted sweet potato “buns” along with your desired sides!
Notes
Nutrition
3 Easy Weekend Parfait Combos
Parfait combos are endless and so much fun to come up with. It's all about layers of flavor!
Our family loves yogurt, granola, and fruit, at any time, and they love it even more when it all comes together in one delicious spoonful. And guess what? It only takes an extra few minutes to prepare it that way. It looks pretty and it's ready to eat when you're ready to enjoy it. You can customize this to your heart's content, too, and make it vegan and/or gluten-free if need be! It's an easy meal prep or a healthy snack.
Here are 3 of our favorite go-to weekend parfait combos for on-the-go breakfasts.
What is a Parfait?
In the United States, parfait refers to either the traditional French-style dessert or to a popular variant, the American parfait, made by layering parfait cream, ice cream, and/or fruit, usually in a tall clear glass. (It can also be in a shorter glass, depending on how big your parfait wants to be). The clear glass displays the layers of the dessert, much like an English trifle bowl does for the layers of a trifle dessert. The topping is created with whipped cream, fresh or canned fruit, and/or liqueurs.
How to Make A Parfait
A yogurt parfait with granola is easy: You just layer yogurt with granola, nuts, and/or fresh fruits such as peaches, strawberries, or blueberries. This version is sometimes called a yogurt parfait or fruit parfait and is often served for breakfast. But you can eat it any time of day; it also happens to make for a great afternoon snack, thanks to the protein.
Now I realize this looks nothing like a traditional French parfait. These parfait combos are sweet, bursting with flavor, creamy, vanilla-y, and crunchy, thanks to the granola. They're lightly sweetened. You can feel good about including this option in your weekend meal prep!
Parfaits make for some sweet grab-and-go meal prep, whether you eat this for breakfast, as a snack, as a light dessert, or even lunch. The ingredients in these combos are listed from bottom to top, and you just repeat the layers until the jar or glass is full.
Yogurt with Granola, Strawberries, and Pineapple
- Greek yogurt
- Granola
- Pineapple and sliced strawberries
Yogurt with Granola and Berries
- Greek yogurt
- Granola (or crushed up Clean Snax for extra flavor)
- Blueberries and raspberries
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Mango + Raspberry + Chia Seed
This one's vegan and comes to us from Crazy Vegan Kitchen!

Ingredients for Mango, Raspberry, and Chia Seed Yogurt
1 ½ cups soy milk (or other plant-based milk)
2 tablespoons, plus ½ teaspoon maple syrup, divided
Pinch of sea salt
1 teaspoon pure vanilla extract
6 tablespoons chia seeds
1 mango, chopped
½ cup fresh raspberries
Substitutions and Alterations
Oh, parfaits are so easy to customize. We love fresh berries but frozen ones work great, too, especially if you are prepping ahead of time. They'll slowly defrost in the fridge.
We like to stick with plain, whole-milk Greek yogurt because it has more protein and less sugar, and it's a good idea to have some dietary fat with your dairy. Not everything has to be so low-fat all the time.
Almost any kind of fruit works well here, but ones that are juicy get extra points, we think. Pears and apples will taste good, but we love berries and tropical fruits such as mango, pineapple, papaya, and so forth. And oh, dare we mention peaches, nectarines, apricots, and plums? Their sweetness works so nicely against tart and creamy yogurt.
If you're out of granola, you can use any kind of crunchy, sturdy cereal with a yogurt parfait, or even just a layer of chopped nuts.
Tips for Parfait Combos
It's really easy for something like this to become very sweet and sugary, especially if you are looking at a granola that has a lot of sugar in it. If this is something you pay attention to, just be sure to read the label. The same advice goes for yogurt; it's why we stick with plain yogurt as much as possible because your average fruit-flavored yogurt has upwards of 15 grams of sugar; granted, about 5 of them are natural milk sugars, but much of it is added.
READ MORE RECIPES WITH YOGURT AND GRANOLA!
Greek Yogurt Cookie Dough Fruit Dip:
Easy Gluten-Free Fall Breakfast Granola
Peanut Butter Chocolate Chip Granola Recipe--also gluten free!
A Beginner’s Guide to Mobility
Food is part of the equation, without a doubt, but what about movement. Check out this guide to mobility--it can help you reach your health and wellness goals!
You are doing everything right, from meal prep to exercise and everything in between. But you just can't move the way you want to. Maybe it's a tight back, stiff knees, or locked-up hips.
Maybe you've even heard a little bit about mobility training, but you aren't sure what to do or even what it is. It has become somewhat of a buzzword in the health and fitness space, but what exactly does it mean? Are we talking about taking a weekly yoga class? Do chiropractor visits count? I'm sure you're hoping I don't tell you to touch your toes like you are in PE class again, right?
And furthermore, you might even be thinking, I'm fine. Nothing hurts right now. Why should I care about this right now? Why do we even need a guide to mobility?
While all these things have their place and can be a part of a mobility program, simply put, mobility goes far deeper.
It is worth noting that there are entire books written on mobility, so this is a condensed overview of what mobility is, why it matters, and how we can begin to improve it.
So What Is Mobility?
Mobility is the ability to move your body pain-free through full ranges of motion.
Mobility goes hand in hand with strength. We not only want to be able to reach the end ranges of our motion but want to be able to control our bodies in these positions. Having muscle control when, for example, you're in the bottom of a squat, means that you truly own that position.
Just as with exercise, nutrition, and our health in general, this is all very individual. Mobility needs are dependent on the person, where they are at in their journey, and what they want to achieve. For some people, it means simply moving in basic exercise. For others, it may be active stretching or banded joint mobilizations. It may also include muscle strengthening using weights, bands, or even your own body weight. Mobility measures can be designed to tailor specific imbalances in the body, strengthen one area, and alleviate pain. It's complex! It can even help prevent injury.
This is why we need a guide to mobility.
Why Mobility Matters?
Simply put, mobility is movement.
As we age, our mobility and muscle mass begin to decrease. We begin to lose the ranges of motion we once had access to as kids and even young adults. Think back to the last time you saw kids playing at a playground. Do they struggle to move? No, quite the opposite. Kids often are seen sitting in the bottom of a squat quite comfortably. However, at some point, whether we blame sitting all day or just getting older, we no longer have access to these positions in a pain-free way. This is where mobility training comes in.
As mentioned above, mobility has two major components.
The ability to move. No matter how hard we try, many of us cannot get into basic positions, whether it's the aforementioned bottom of a squat or stretching our arms up straight over our heads. You may be thinking, "You're right, but does it really matter if my squat doesn't break parallel or my arms can't fully extend?"
It absolutely does. As we age, we lose mobility. So, as you grow older your problem can go from not being able to sit at the bottom of a squat to not being able to do a quarter squat. Maybe you're asking, what is even a quarter squat? Think about simple everyday tasks like using the restroom or getting off the couch. If your mobility is impaired, doing those simple tasks is considerably more difficult.
The ability to move without pain. This is the goal. We want you to move fully and without pain. Pain is different than discomfort and it is important that you determine which one you are feeling day-to-day when performing a mobility routine. Mobility training can be difficult at times, but it should feel similar to exercise discomfort or even mild pain-definitely not sharp pain.
How to Improve Mobility?
I know you are sold at this point on this whole guide to mobility and amping it up!
For the vast majority of people, rather than spending ten minutes touching your toes or doing a chest stretch, mobility should begin with full ranges of movement in your exercise training. Whether it is an air squat, pushup, or pull-up, be sure to control the entire movement and move through the full range, without pain.
So much of what we do with our bodies is connected, whether it's our diet, mental health, exercise, or stress. Some of your mobility issues could be partially due to inflammation in the body.
READ MORE: Fight inflammation and improve mobility with the top ten inflammation-fighting foods.
Mobility training can be daunting to start and we certainly don't want to leave you high and dry. Here are some specific mobility routines for some of the most common problem areas:
Try these out and let us know what you think. We are here for you in your health, fitness, (and now mobility) journey!
Sources
Eriksson, Keenan. "How to Master Your Mobility in 15 Minutes a Day." Medium, Better Humans, 12 Oct. 2021, https://betterhumans.pub/how-to-write-yourself-a-15-minute-mobility-pres cription-c6c0067b926f.
Vegan Minestrone Soup
Vegan minestrone soup is loaded with beans and lots of veggies for a high-protein and healthy lunch or dinner.
Minestrone on its own is healthy, but if you make it vegan it can be even healthier. It's hearty and one of those soups that taste good all year round, but like most warming foods, is best in the winter. Vegan minestrone is also endlessly adaptable, a soup to make with a few key ingredients but a recipe that is good with other veggies as you see fit.
Vegan Minestrone Soup Ingredients
- 2 tbsp. extra-virgin olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 2 tablespoon fresh cilantro
- 1 teaspoon dried oregano
- 1 (14-ounce) can no salt-added diced tomatoes
- 1 (28-ounce) can crushed tomatoes
- 6 cups low-sodium vegetable broth
- 18 ounces steamed red kidney beans
- 18 ounces steamed garbanzo beans
- 1 cup elbow pasta
How to Store and Serve Vegan Minestrone Soup
This soup is easy to make (watch the video below); it's a simple assembly job with some simmering. But once you've made it, you can serve it right away of course, with a great salad and maybe a nice hunk of crusty bread.
You can certainly keep this in the fridge for 4 to 5 days and it will freeze well because there is no dairy. Soup like this will be good in the freezer for up to 6 months. It's helpful to freeze it in serving sizes so you can just defrost what you need quickly and reheat and eat; two-cup increments tend to work well.
Substitutions and Alterations
Minestrone is awesome because it can be so easily adapted. This recipe calls for pre-cooked/steamed kidney beans and chickpeas, but you can use canned if need be, or cook your own beans from dried. (Hint: cook a big batch and freeze some for future recipes!)
Feel free to use fresh parsley instead of cilantro if desired; we know how divisive cilantro can be.
You can also add some freshly chopped spinach, kale, or Swiss chard into this soup, but be sure to stir it in toward the end and not the beginning because it will wilt too much and lose its flavor. Fresh greens cook quickly!
Use any kind of onion if you like; red works well here and adds some sweetness.
Make this gluten-free by using a plant-based pasta such as rice, corn, quinoa, lentil, or chickpea. The latter three types will also bump up the protein considerably.
If it doesn't need to be vegan, sausage would be really tasty here. You can cook it in a hot skillet while the soup simmers and then set it aside briefly. Slice it thinly and add it to the soup so the flavors can meld. Leftover shredded chicken also works great here.
MORE SOUP! SOUP IS GOOD FOOD!
- Cauliflower and White Bean Soup with Shrimp Meal Prep
- Paleo Chicken Soup with Kale
- Minestrone Soup with Spinach and Parmesan


Minestrone is my fave soup, especially for a gloomy day. It's a classic recipe that leaves you feeling full and warm. It comes together easily with some onions, carrots, and celery in a large pot, with oil. And then everything gets added, bit by bit, afterward. Watch how to make it here:
Recipe adapted from Feel Good Foodie

Ingredients
- 2 tablespoon extra-virgin olive oil
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 stalks celery, diced
- 2 large carrots, diced
- 2 tablespoon fresh cilantro
- 1 teaspoon dried oregano
- 14 oz No-salt-added diced tomatoes, canned
- 28 oz crushed tomatoes, canned
- 6 cups low-sodium vegetable broth
- 18 oz steamed red kidney beans
- 18 oz steamed garbanzo beans
- 1 cup elbow pasta
Instructions
- In a large pot, heat olive oil, add onions, carrots, celery, herbs, salt/pepper and sauté for a few minutes.
- Add garlic and mix with veggies for 1 minute.
- Add diced and crushed tomatoes and vegetable broth and bring to a boil, then simmer for 15-20 minutes.
- Stir in beans and pasta and simmer for 10 minutes.
- Serve with fresh parsley and croutons (optional)
Video
Nutrition
One Pan Paleo Sticky Sesame Chicken Thighs
One-Pan Paleo Sticky Sesame Chicken Thighs makes a quick and easy weeknight meal! Serve over cauliflower rice for a full ‘take-out’ style meal any night of the week.
We love a good sesame chicken recipe, and it's a go-to for a lot of people for takeout. But if you are following a paleo diet you know that takeout means can be a minefield of unknown and likely forbidden ingredients that will get you off track. With this sticky chicken thigh recipe, you can make your own paleo sesame chicken recipe at home and control the ingredients.
One Pan Paleo Sticky Sesame Chicken Thighs Ingredients
- 1 ½ pounds chicken thighs, cubed
- 6 tablespoon cassava sweetener or sweetener of choice
- 3 tablespoon coconut aminos
- 1 ½ tbsp. ketchup or bbq sauce
- ½ tsp. garlic powder
- ½ tbsp. sesame oil
- 2 tbsp. coconut flour
- Sesame seeds, for garnish, optional
How to Make Paleo Sticky Chicken Sesame Thighs

This easy, quick and flavorful meal comes together with only a few simple ingredients that you can find at any local grocery store. If you aren't following a paleo diet, then feel free to use any brand of these products that you would like!

Add your chicken and oil to the pan and cook for 6 to 8 minutes.

Next, mix together the coconut aminos, sweetener, and ketchup. Add the sauce to the chicken.

Cook the chicken for an additional 2 to 3 minutes and then stir in the coconut flour to thicken.

Mix and let the chicken sit, covered, for 2 to 3 minutes while the sauce thickens.

Mix well and serve over cauliflower rice.

How to Store and Serve Paleo Sticky Sesame Chicken Thighs
We love this right over cauliflower rice but you can serve it with plain white rice, jasmine rice, or try one of these other rice alternatives. Serve it right out of the pan for dinner (recipe yields 4 generous servings, or 6), or divide it into your containers for a take-out style lunch all week.
You can freeze the chicken very easily and even the rice, too, if you like. Transfer to a zip-close bag and press out all the air, or store in the freezer. Defrost in the microwave, in the refrigerator overnight and reheat in a hot skillet.
You might consider serving these sticky sesame chicken thighs with a side of steamed broccoli. Drizzle it with a little bit of sesame oil and sprinkle with sesame seeds before serving. Steamed green beans would also complement this dish well, or perhaps sauteed bell peppers.
Substitutions and Alterations
This sauce is adaptable very easily to other proteins. Try this paleo sticky sauce with tofu or shrimp, or some lean pork or steak. Tofu and shrimp will cook much faster than chicken, though, so keep that in mind.
You can make this sticky sesame chicken recipe without the paleo-leaning ingredients if you need to. Swap the coconut aminos for soy sauce, for example, or regular flour for the coconut flour. Agave would work in place of honey or cassava.
RELATED: More Sticky Chicken Dishes! Lighter Mango Chicken Sticky Rice Meal Prep! Or how about Sesame Chicken & Broccoli Stir Fry Meal Prep!

Ingredients
- 1.5 lbs chicken thighs, cubed
- 6 tbsp. cassava syrup or honey
- 3 tbsp. coconut aminos
- 1.5 tbsp. ketchup
- 0.5 tbsp. sesame oil
- 1.5 tsp. garlic powder can sub crushed garlic
- 2 tbsp. coconut flour
- sesame seeds optional
Instructions
- Heat oil in a skillet over medium-high heat. Add in diced chicken thighs and cook for 6-7 minutes, stirring frequently.
- In a small bowl, whisk together sweetener, coconut aminos, ketchup, and garlic powder. Add the sauce to the chicken and cover, cooking for 2 to 3 more minutes.
- Stir the coconut flour into sauce if you'd like it to be a little thick; if not, you can skip this step. Let it sit for a minute or two to combine.
- Sprinkle the dish with sesame seeds. Serve as desired.
Nutrition
Breakfast PRO Power Bowl
Loaded with protein and produce (see what we did there?), this breakfast PRO power bowl will fill you up!
Make breakfast count with a Breakfast PRO Power Bowl loaded with produce and protein! What does this mean? It means this breakfast meal prep is guaranteed to jumpstart your day. With eggs, quinoa, avocado, and veggies, it's a healthy meal prep recipe.

Breakfast, hands down, is our favorite meal of the day. Especially when it starts with a Greek egg bake, waffles or this breakfast pro power bowl.
This breakfast pro power bowl recipe is power packed for you with healthy fats, protein, and complex carbohydrates that will equip your body and mind with what it needs to face the day. It contains everything you need, macro wise, to stoke your digestion and keep you satiated until lunch. (Or dinner, if you're eating this for lunch!)
How to Make Breakfast Pro Power Bowl
This is a simple assembly job at its best. If you've already prepped hard-boiled eggs, you're part of the way there. Batch cooking lentils and quinoa helps, too; whatever you have left over from making this dish you can freeze. Or maybe you've got some frozen lentils or quinoa you can pull out like a magician to help speed up this healthy meal prep.
How to Serve Breakfast Pro Power Bowl
This meal prep recipe can quickly be made ahead of time. It's good either warm or cold, depending on your preference, for breakfast or lunch. Heat up the lentils and quinoa if desired; otherwise, this meal prep is perfectly delicious at room temperature or chilled.

How to Store Breakfast Pro Power Bowl
It'll keep in airtight containers in the fridge for 4 or 5 days. You can freeze some elements of this dish, if needed, with the exception of the egg and avocado. They won't really freeze well.
Substitutions and Alterations
Add in 3 ounces of cooked chicken breast (we love a good rotisserie for this reason) and you have a second meal option, also ready in minutes.
Use any kind of lentils you like, but the French green ones will hold their shape the best in cooked salad situations like this.
Serve this over a bed of greens if cabbage and carrots aren't your things. Cauliflower rice would work, too, as another veggie to load up on in the morning.
Drizzle some high-quality extra-virgin olive oil (or even avocado oil) over this breakfast pro power bowl before serving. It perks up all the flavors and adds a little bit of fat, which will help your body absorb all those nutrients.
Top with a handful of chopped almonds or walnuts, or a couple of tablespoons of hemp seeds or pumpkin seeds for extra nutrients.
Tips for Prepping
For this easy meal prep recipe, make the hard-boiled eggs ahead of time, along with the quinoa and the lentils. Hard-boiled eggs can sit right in your fridge, unpeeled, in a bowl, until you're ready to use them. Keep the quinoa and lentils in airtight containers in the fridge.
READ MORE: We love a good bowl! 3 Easy Power Salad Bowl Meal Prep Recipes!

Ingredients:
- 6 large eggs, hard-boiled
- 2 cups quinoa, cooked
- ½ cup lentils, cooked
- 1 cup red cabbage
- 1 cup shredded carrots
- 1 avocado
- ½ teaspoon garlic powder
- ¼ teaspoon cumin

Ingredients
- 6 large eggs hard boiled
- 2 cups quinoa cooked
- ½ cup lentils cooked
- 1 cup red cabbage shredded
- 1 cup carrots shredded
- 1 medium avocado sliced
- ½ teaspoon garlic powder
- ¼ teaspoon cumin
Instructions
- In a large bowl, combine the cooked quinoa and lentils with garlic powder and cumin.
- Divide the mixture in half, among three meal prep containers. Do the same with the cabbage and carrots.
- Halve the hard-boiled eggs and top the prepped containers with the halved eggs and sliced avocado. Add salt and pepper to taste.
Video
Notes
Nutrition
Beef Patties-Sweet Corn Rice and Sautéed Veggies
Beef Patties-Sweet Corn, Rice, and Sauteed Veggies: Do you need more than that for a balanced meal prep loaded with veggies and protein?
The key to successful meal prep is to have a plan, keep it simple and make it taste good! This Beef Patties-Sweet Corn, Rice, and Sauteed Veggies meal prep does just that!
With just a handful of wholesome ingredients, you can be enjoying one of the summer's favorite foods - burgers with a balance of healthy carbs and the freshest veggies! We love these for so many reasons, but mostly they're delicious and versatile, and the recipe yields about 16 patties.
Beef Patties-Sweet Corn Rice and Sautéed Veggies Ingredients
For the patties:
- 16 oz lean ground beef (I used 93 percent lean)
- 1 cup chopped red onion
- 2 garlic cloves
- 1 handful chopped parsley
- ½ teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
The rice:
- 2 cups cooked brown rice
- ¼ cup sweet corn (frozen/canned)
And the veggies:
- 4 to 5 medium size mushrooms
- 4 handfuls baby spinach
- 8 to 10 cherry tomatoes
- Coconut oil
How to Make Beef Patties-Sweet Corn, Rice and Sauteed Veggies
Simply combine the ground beef with the onions, garlic, parsley, and all the seasonings. Then you portion them out with a measuring spoon. They're cooked quickly in a nonstick pan (no oil needed), for about five minutes per side. Very easy. The rest of the prep involves cooked brown rice, corn, mushrooms, tomatoes, and spinach.
How to Store Beef Patties with Sauteed Veggies
This meal prep keeps well for the usual duration in an airtight container for four to five days in the fridge. You can also freeze the patties ahead of time and even the veggies and rice, too, if desired. (Yes, you can freeze rice). Defrost in the refrigerator overnight and serve slightly warm or at room temperature.

Substitutions and Alterations
Lean ground beef is what this recipe calls for (about 93 percent), but feel free to combine beef, veal, and pork, or some combination thereof if you want some savory diversity. If you opt for something like turkey or chicken, just know that the fat content won't be quite as high and they might not be quite as moist. They'll still be good, though!
A bit of garlic or onion powder will amp up the flavor.
Use white rice instead of brown, or skip it altogether and boil up some quinoa if desired. These beef patties with corn and rice will be delicious even if you're not using rice, but some other grain or grain-like ingredient (quinoa isn't actually a grain but a pseudograin!).
Tips for Making Beef Patties
You can use a spatula or a spoon to combine the ingredients for the beef patties, but we suggest using something else: your hands. Using your hands for patties (or meatballs!) means you're less likely to overmix the ingredients, and it's more likely the ingredients get combined evenly. Overmixing can result in tough patties.
This recipe is a great way to use up leftover rice because it calls for cooked rice.
Canned or frozen corn can be used. If using canned corn, drain and rinse it first, though.
If you've never grated garlic, use the smallest holes in your box grater, or try a microplane grater instead to get the garlic nice and grated.
READ MORE: Tomato and Chickpea Rice with Beef Patties and Steamed Broccoli is calling your name!

Ingredients
Beef Patties
- 16 ounces lean ground beef 93%
- 1 cup onion chopped
- 2 cloves garlic grated
- 1 handful parsley
- ½ tsp. salt
- 1 tsp. cumin
Rice
- 2 cups brown rice cooked
- ¼ cup sweet corn frozen or canned
Veggies
- 5 medium mushrooms sliced
- 4 handfuls spinach
- 10 cherry tomatoes
- Coconut oil as needed
Instructions
- In a large bowl combine ground beef, chopped red onions, grated garlic cloves, chopped parsley, and all seasonings. Mix with a spatula. Scoop the mixture into small patties evenly sized; you should get about 16 altogether.
- Preheat a large nonstick pan (no oil needed) and cook the patties over medium heat, about 5 minutes per side. Remove from the pan and set aside.
- Wipe out the same nonstick pan with a paper towel and add the cooked rice with corn. Cook over meidum heat, about 5 minutes.
- Preheat about 1 teaspoon coconut oil in a pan. Add the mushrooms and cook until both sides are brown, just a few minutes until tender. Remove from the pan and set aside.
- Melt 1 more teaspoon coconut oil for baby spinach. After the coconut oil is melted, toss baby spinach in the pan and turn the heat off. Salt to taste. Serve this dish slightly warmed.
Notes
Nutrition
Spaghetti Squash and Turkey Meatball Meal Prep
Spaghetti squash and turkey meatball meal prep will give you all the cozy feels of the classic dish it's inspired by, spaghetti and meatballs, but with lower carbs and fat.
Cutting out starchy pasta is a great way to save calories, but you need to replace those noodles with something that's like noodles, but also tasty! Spaghetti Squash is one of the simplest healthy swaps you could make for traditional pasta if you are looking to reduce carbs and/or eat more veggies in general. (Spaghetti squash contains about 10 grams of carbs per cup, a fraction of pasta's typical carb count.) This squash can be used in sweet and savory dishes, but the most common use for meal prepping? Well, it just so happens to be with meatballs, or even with some meat sauce.
Spaghetti Squash and Turkey Meatballs Meal Prep
- 1 medium spaghetti squash
- 1 pound ground turkey
- ½ tsp garlic powder
- ½ tsp Caribeque Island Thyme seasoning
- 1 tsp salt, or to taste
- 1 tsp pepper, or to taste
- 1 tbsp Sriracha
How to Make Spaghetti Squash and Turkey Meatballs Meal Prep
First, let's talk about the squash itself. You'll start off by roasting it at high heat in the oven until you can easily shred the squash into "spaghetti" with a fork. While the squash is roasting, bring together the ingredients for the meatballs in a medium bowl. If you can't find the specific seasoning we recommend here, which contains a combination of sage, rosemary, thyme, salt, paprika, marjoram, and garlic powder, we suggest using something similar. The same amount of Italian seasoning would work, or get creative and do a dash of all of those individual herbs, if desired. Keep in mind the seasoning we recommend already has salt and pepper in it, so you may not need a whole lot for the meatballs.
How to Serve and Store Spaghetti Squash and Turkey Meatballs
We love this for an easy meal prep because it's deliciously rewarding and balanced, and it stores well. Keep them in airtight meal prep containers for up to 4 days. Reheat in the microwave or on the stovetop over medium-low heat. You can freeze the meatballs if you want, but the spaghetti squash won't do so well in the freezer when you go to reheat it.
Spaghetti and meatballs deserve a good green salad, maybe with Caesar dressing. Or at the very least, a side of broccoli rabe, sauteed kale with garlic, or something else that's very green! We also like a good dash of freshly grated Parmesan cheese over the finished dish, too.
Substitutions and Alterations
Serve this spaghetti squash and meatballs with your favorite marinara sauce or other jarred pasta sauce. Or make it from scratch, if desired.
Feel free to use ground beef, chicken, or pork, or a combination of those meats, for this meal prep.
Doubling this recipe means you can freeze the meatballs and have them at a moment's notice for dinner. Future you will definitely thank you!
Tips for the Best Meatballs
Use your clean hands to combine the meatball mixture. It will ensure that it's both evenly mixed and not overmixed; the latter can result in meatballs that are tough and not tender.
READ MORE: One Skillet Spaghetti Squash and Meatballs
MORE MEATBALLS: 20 Miniute Paleo Thai Almond Butter Turkey Meatballs


Ingredients
- 1 each medium spaghetti squash
- 1 lb ground turkey
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt to taste
- ½ teaspoon pepper to taste
- 1 tablespoon Sriracha
Instructions
Spaghetti Squash
- Preheat oven to 400 degrees F.
- Lightly coat a baking sheet with nonstick spray or cooking oil.
- Cut the squash in half lengthwise from stem to tail. Use a spoon to scrape out the seeds. Drizzle with olive oil and season with salt and pepper.

- Place squash, cut-side down, on the baking dish. Place into oven and roast until tender, about 35-45 minutes (depending on size).

- Remove from oven and let rest until cool enough to handle.
- Using a fork, scrape the flesh to create long strands.

Turkey Meatballs
- Preheat the oven to 400F. Line a baking sheet with foil and drizzle with avocado oil.
- Combine the rest of the ingredients in a large bowl, and mix it together using your hands. Don't overwork the mix; it'll make for tougher meatballs.
- Use a ⅓ cup measuring cup to portion out the meat. Gently roll into a ball and place on the baking sheet. Repeat until you have a sheet full of meatballs.
- Bake for about 15 to 20 minutes or until the meat is cooked through.
Video
Nutrition
Rosemary, Lemon, and Garlic Grilled Chicken
Garlic grilled chicken with rosemary and lemon. No matter how you describe it, all of those things are delicious and classic accompaniments to chicken.
Hiiiiya! It's Stephanie here from @cookbycolor sharing a recipe for this simply delicious Rosemary, Lemon and Garlic Grilled Chicken. No matter what time of year it is, there's nothing like a roasted chicken with rosemary, lemon, and garlic. So delicious.
Please don't mind that this chicken missing a wing. I literally couldn't help myself, so I had to test it to make sure it was safe, ya dig? The verdict? Well, I enjoyed it before I remembered I needed a picture. Take away? It's irresistible.
This chicken will easily serve our small family 6 meals + the goods for a delicious broth. You have a perfect protein-building block to work with, so stick with me here.
How to Make Rosemary, Lemon, and Garlic Grilled Chicken
This recipe comes together fast because what you're doing is removing the backbone of the chicken, or spatchcocking it. With the backbone removed, you can lay the chicken flat right on the grill and it cooks more quickly and evenly. If this sounds like something you're afraid to do or don't know how to do, you can ask your butcher to do it, try your hand at it yourself (take a spin through YouTube), or find a grocery store that sells them already prepped that way. (Thanks, Wegmans!) All this needs is a quick rub down with lemon juice, rosemary, and garlic, and some salt and pepper. And boom, you're good to go.
How to Store and Serve Garlic Grilled Chicken
Just about anything tastes great with chicken. It's true, right? Roasted potatoes (sweet or white or even Yukon golds), green beans, steamed broccoli, or a giant salad. It's something you can make all year round and vary the side dishes accordingly; in the summer, serve alongside grilled vegetables. Chicken will keep in the fridge for up to 4 or 5 days. You can portion this out into airtight meal-prep containers if desired, or just leave the whole thing in the fridge, as is, and cut off what you need, as you need it. Talk about low-fuss meal prep!
Substitutions and Variations
This recipe uses lemon, but feel free to use lime if you want instead, or even orange. Chicken and citrus get along well together, in general.
Vary the herbs, too. Thyme, cilantro, sage, parsley, marjoram, chives-these are all great herbs that work with chicken.
If you don't have garlic, or want to vary things, try chopped shallots or red onion instead.
What to Do With Leftover Chicken
For dinner tonight, we can have chopped chicken breast with roasted potatoes and a simple salad. Maybe tomorrow we will mix it with mayo, celery, apples, and curry powder to make a to-die-for chicken salad that can be wrapped, sandwiched or set atop a #BAS.
The point? You have prepped protein for the week, or at least a few days. With minimal effort, it can feed us as is, or can be repurposed in endless ways. Soup, salad, stews-the sky is the limit.
I am always featuring easy ways to reinvent leftovers in creative, delicious ways @cookbycolor and would love for you to join the #cookbycolor community. Check it out!
READ MORE CHICKEN RECIPES!
- Orange Chicken Meal Prep
- 27 Chicken Recipes That Are Lit AF
- Chicken Salad
- Greek Salad (Just add Chicken)
- Honey Garlic Chicken

Ingredients
- 3 tablespoon Extra-virgin olive oil (depending on size of the chicken)
- 3 tablespoon Rosemary finely chopped
- 4 cloves garlic minced
- 2 tablespoon Fresh lemon juice
- Salt to taste
- 1 whole chicken
Instructions
- Get your lemon juiced, and rosemary/garlic ready to roll -all together in a bowl.
- Cut out the backbone of your chicken with sharp kitchen shears- and break the breastbone so it will lay flat on the barbecue. (or ask your butcher to do it. Keep the backbone for broth!)
- Flip 'er over, and generously salt the skin, and between the skin and meat.
- Coat the meat and the skin with the marinade mixture- ensuring you get the thigh meat marinating too. Let marinate for at least 30 minutes in the fridge
- Preheat the grill for low, indirect heat. On a three-burner barbecue, the two outside burners are on a medium low heat, and the middle burner is off.
- Cook the chicken on the middle burner for approximately one hour. Test for a temperature of 165 degrees.
- Let it rest for 10 minutes so that it stays nice and juicy!
Notes
Nutrition
Moroccan Turmeric Chicken Stew
This Moroccan Turmeric Chicken Stew has an anti-inflammatory boost! It's pungent, fragrant, and slightly sweet. Serve over cauliflower rice, white or brown rice for a warm lunch or dinner.

Who doesn't love a chicken stew for a cold night? Or any night, really?
This one takes a little bit of time, as any good stew does, but it's worth it. With chicken, turmeric, ginger, coriander, and cinnamon, it's warming, spicy, a little sweet, and so good. It's a flavor profile commonly associated with Moroccan food. Like any stew, it gets better the longer it sits, so you'll have fun tasting this on day 1 versus day 4.
How to Make Moroccan Turmeric Chicken Stew
Carrots, onions, and garlic come together in a large pot, and then you add the chicken and some salt and pepper. Then, cook that a little bit and add the tomatoes and stock, plus all of the spices. Bring it up to a boil and then simmer, simmer, simmer. And then, you're good to go.
Moroccan Turmeric Chicken Stew Ingredients
- 2 large chicken breasts, boneless skinless & chopped into ½ inch pieces
- 1 tbsp. extra virgin olive oil
- 2 tbsp. minced garlic
- 1 (28-ounce) can diced tomatoes, with juices
- 1 ½ cups carrots, diced
- ½ cup onions, diced
- 3 cups chicken stock
- 1 tsp. turmeric
- ½ tsp. cumin
- ½ tsp. coriander
- ½ tsp. ground ginger
- ½ tsp. cinnamon
- 4 cups cooked cauliflower rice, or white or brown rice
- Parsley, for garnish
- Salt and pepper, to taste

How to Serve Moroccan Chicken Stew
We like this over cauliflower rice, or regular rice if you don't need to restrict carbs. Either brown or white rice would taste good here. Jasmine rice in particular would complement these flavors.
You can also eat this stew as is, or serve it with crusty bread if that's part of your diet plan. Sometimes it's worth the glutens! A green salad goes a long way, but you've got a lot of veggies in this stew already.
How to Store Moroccan Stew
Stew gets better with age and can sit for several days in the fridge. Suffice it to say, it'll taste more interesting on days three and four, so certainly enjoy this meal prep.
Freeze any leftovers in an airtight container for up to three months. Defrost in the microwave, in the fridge overnight, or over medium-low heat on the stovetop.

Substitutions and Alterations
- You could add sweet potatoes to this dish if you like. Just peel and dice them to about an inch or so, and then add them at the same time as the stock, tomatoes, and spices.
- Swap out the chicken breasts for chicken thighs.
- Cilantro is an herb you can use instead of parsley if you prefer.
Tips for Moroccan Stew
When using canned goods, such as tomatoes, beans, and pre-made stock, it's nice to buy low-sodium versions (or no salt) of these products. It may be most helpful if you (or those you cook for) need to restrict salt intake. But in more practical cooking terms, buying processed foods with low or no sodium means you can customize the salt level to your liking. It makes it less likely that your food will end up too salty.
READ MORE: Digging Moroccan Chicken? Try Instant Pot Moroccan Chicken Meal Prep


Ingredients
- 8 ounces chicken breast cut into ½ inch pieces
- 1 tablespoon olive oil
- 2 tablespoon minced garlic
- 28 ounces diced tomatoes with juices
- 1 ½ cups carrots diced
- ⅓ cup onions diced
- 3 cups chicken stock
- 1 teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 4 cups rice cauliflower cooked
- parsley for garnish
- salt & pepper to taste
Instructions
- Heat the olive oil in a large pot over high heat.
- Add carrots, onions, and garlic. Sauté 4-5 minutes until tender.
- Place diced chicken in the pot. Sprinkle with salt and pepper. Cook until chicken is almost but not entirely cooked through,, about 8 minutes.
- Add turmeric, coriander, ginger, cinnamon, diced tomatoes with their juices, and chicken stock.
- Bring to a boil then reduce to a low simmer. Cover the pot and cook 45 minutes on low.
- Serve with cooked cauliflower rice, white or brown rice, and parsley for garnish.
Notes
Nutrition

Sheet Pan Chicken Fajitas
Simplify prep and clean up with these sheet pan chicken fajitas, which are ready in a flash! They're great for all kinds of diets!
Sheet Pan Chicken Fajitas Bowl
Let the oven do all of the work for these chicken fajitas. All you need is one pan and about 20 minutes to have a healthy and wholesome meal prep ready for the entire week! No takeout is needed; this dish is way better. Plus, it makes your Sunday meal prep easy-peasy. Cook once, eat four times-so much wisdom in this! And we are all about finding sheet pan recipes that work great during the week. (Try these Sheet Pan Salmon Fajitas next!)
This recipe is great for those following a low-carb diet. You can serve as is or with keto tortillas. It's also paleo-friendly, gluten-free, dairy-free, and Whole30 compliant! Our only recommendation? Say, "Yes, I'll take the guacamole, please." Because we all know that avocados are life, no matter what kind of dietary plan you're following.

Sheet Pan Chicken Fajitas Ingredients
Who wouldn't want to eat fajitas for lunch all week? Or dinner! Here's what you need:
- 1 ½ pounds chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon taco seasoning
- 3 bell peppers, any color, sliced
- 1 onion, sliced
- Limes, for serving
How to Make Chicken Fajitas
This couldn't be easier. Slice everything up and toss it with taco seasoning and olive oil. Then, load it onto the sheet pan, which you've also greased with a little bit of oil, and bake for less than a half an hour. It's really that quick. Clean-up is a snap because you're basically only washing a knife, a cutting board and, once the meal is prepped or served, the sheet pan. Seriously.
Substitutions and Alterations
- Feel free to use chicken thighs instead of chicken breasts.
- Add fresh herbs at the end like chopped cilantro.
- Use a red onion for something a little sweeter, or a Vidalia onion for the sweetest onion.
- Kick up the heat and use a few shishito peppers if desired; not all of them are spicy but some are. It's an adventure!
How to Serve Sheet Pan Chicken Fajitas
Granted, we like this for a weeknight meal for all the aforementioned reasons. But there's no reason why you can't double or triple this (get more sheet pans, you'll need 'em!) recipe and serve it for a party. Put out all the fixins on the side so people can load up with the toppings they want, like sour cream, pico de gallo, cheddar and/or Monterey jack cheeses, chopped cilantro and, of course, guacamole. (Any kind of salsa would work, though, if you don't have pico. Skip the tortillas or opt for gluten-free or low-carb ones as needed. Or serve with regular rice or cauliflower rice.
How to Store Chicken Fajitas
Once they're prepped, this recipe will keep for up to 4 days in a sealed and airtight container in the fridge. Just reheat gently in the microwave or on the stovetop with a little bit of olive oil in the pan. You can also freeze these in an airtight zip-close plastic bag. Defrost overnight in the refrigerator and then reheat as directed. This kind of meal prep takes well to the freezer.
READ MORE: 35 Sheet Pan Meal Prep Recipes That Will Change Your Life!

Ingredients
- 1.5 lbs chicken breasts boneless, skinless
- olive oil
- 1 tablespoon taco seasoning
- 3 ea bell peppers sliced
- 1 ea onion sliced thinly
- Fresh limes
Instructions
- Preheat oven to 400ºF and grease a large rimmed baking sheet.
- Slice chicken into strips and season to coat with half of the taco seasoning. Lightly drizzle seasoned chicken with half of the olive oil and transfer to the baking sheet.
- Add the sliced veggies to the sheet and drizzle with a little olive oil and the rest of the taco seasoning, if desired.
- Bake at 400ºF until chicken strips are cooked through and the veggies are tender, about 20-25 minutes.
- Remove from oven and squeeze fresh lime juice over the whole pan. Serve as desired in tortillas or over cauliflower rice.
- Optional: Serve with *gluten-free tortillas* or cauliflower rice, pico, guacamole
Video
Notes
Nutrition
Pin this Recipe for Later:

Slow Cooker Beef Ragu Pasta Meal Prep
Slow Cooker Beef Ragu Pasta Meal Prep is an effortless and hearty meal to be enjoyed for lunch or dinner. Gluten-Free.

Can you tell we have been on a kick with recipes that are easy and made in the Crock-Pot? Basically, these kinds of recipes are ideal for people less enthusiastic about cooking. Or if you just don't want to spend a lot of time on the weekend chopping, prepping, and all the rest. Here's the deal. This beef ragu does its thing in your kitchen on a Sunday afternoon while you go about your business. This ragu makes your house smell awesome, and then dinner is ready for that night. Or for meal prepping.
This Slow Cooker Beef Ragu Pasta Meal Prep recipe is super easy, but still has all of the rich, hearty flavors of a classic ragu. It is served over a high-protein, gluten-free pasta for a complete meal for lunch or dinner. This comforting dish will appeal to the whole family. It feels filling and nostalgic, which is a winning combo for us.
How to Make Slow Cooker Beef Ragu Pasta
Everything goes in your slow cooker. This beef ragu earns the award for the fastest description we've ever written for a dish.
But seriously, there's one exception, and that's the pasta. Resist the temptation to do your pasta in the slow cooker. It just won't work. That's why you make the pasta separately. This kind of appliance just doesn't exactly excel at starches like pasta and rice, with a few exceptions.
Slow Cooker Beef Ragu Pasta Meal Prep Ingredients
- 1 (1.5-pound) sirloin cap roast
- 1 tablespoon olive oil
- Salt and pepper
- 1 (28-ounce) can crushed tomatoes
- 1 cup beef broth
- 3 garlic cloves, sliced
- 1 onion, chopped
- 2 carrots, chopped
- 1 teaspoon dried thyme (or 5 sprigs fresh thyme)
- 3 dried bay leaves
- 1 pound Banza pasta
- Grated Parmesan cheese or cheese powder and chopped parsley for serving, optional

How to Store Beef Ragu
Meal prep as directed. This beef ragu is so hearty, it will keep for about five days or so. Reheat in the microwave or on the stovetop. (Hint: Dishes with pasta do better reheated on the stovetop in a little bit of extra sauce or water. The microwave can make pasta gummy).
Freeze any beef ragu pasta leftovers in freezer-safe containers or zip-close bags.

How to Serve Slow Cooker Beef Ragu Pasta
We like serving this not only with pasta, but with some fresh kale or spinach mixed into the dish at the last minute. The heat from the dish will soften the greens, so don't think of it as quite like adding a salad to your pasta.
Substitutions and Alterations
- You could use a pork shoulder if this dish, for something different. The pork will be fall-apart tender and delicious.
- Regular pasta can be used instead of chickpea/gluten-free pasta.
- Serve over rice, whether it's cauliflower, white, or brown rice, instead of pasta. Just cook the rice at the same step in the recipe instead.
READ MORE: Need a reason to use your slow cooker? How about 31 Slow Cooker Meal Prep Recipes?


Make all the meals!! Slow cooker meal prep recipes save time and taste SO GOOD! No dry meat here

Ingredients
- 1.5 pound sirloin cap roast
- 1 tbsp. olive oil
- salt & pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 cup beef broth
- 3 cloves garlic sliced
- 1 medium onion chopped
- 2 medium carrots chopped
- 1 teaspoon dried thyme or 5 springs fresh thyme
- 3 dried bay leaves
- 1 pound chickpea pasta or pasta of choice
Optional
- grated Parmesan cheese
- parsley
Instructions
- Rub sirloin cap roast with oil and generously sprinkle it with salt and pepper. Transfer into a slow cooker, fat cap side down.
- Pour crushed tomatoes on top. Add the beef broth, garlic, onion, carrots, thyme, and bay leaves around the roast.
- Cook covered on low for 8 to 9 hours or on high for 5 to 6 hours. Remove the thyme sprig (if using) and bay leaves. Remoe the beef to a cutting board and shred it, using two forks.
- Cook chickpea pasta according to package instructions and transfer to serving bowls. Pour on the ragu and serve hot with extra vegetables, such as spinach or kale.
- Alternatively, add the pasta and the sauce into separate meal prep containers and save for later.
Notes
Nutrition

15+ Meal Prep Instant Pot Recipes
Instant Pot Meal Prep Recipes
If the word "Instant" is involved you better believe we will be including it in our weekly meal preps. Who wouldn't want recipes that make your Sunday meal prep adventures easier? We're raising BOTH our hands here, because we sure do! The less time spent in the kitchen and the more time spent with our families, the better.
Basically, the Instant Pot is a pressure cooker, and therefore can accelerate the cooking time of your meals. You can make a WHOLE lot of different types of meals in this handy appliance. You'll see.
So, what can this magical kitchen tool do? It saves you time and money (and time is worth money!), and it can help you batch prep meals and eat healthier. Sign us up!
We think you get the point. Saving time + saving money + eating healthier = the keys to ongoing meal prep success! To help you get started we have compiled a list of more than a dozen Meal Prep Instant Pot Recipes that will rock your tastebuds.
Pair any of the proteins with your favorite whole grain or rice alternative for a well-rounded and balanced meal. Or, you can even alternate with different proteins or vegan options in each of these recipes to add variety and cater to you and your family's preferences.
So, what are you waiting for (besides the appliance to finish)? It's time to get meal prepping.
Oh, and we included a few snacks and desserts because life is always better when a little sweetness is involved. Right?
CHICKEN
Instant Pot Thai Chicken Rice Bowls
Start here. Promise this'll convert you to what the Instant Pot can do for your chicken dinners!
Instant Pot Honey Sesame Chicken
No need for takeout when you can prep this meal in your Instant Pot!
Instant Pot Shredded Mexican Chicken
The base of tacos, burritos, or just a delicious meal on its own over rice. Yep, that's what you're looking at right here!

Instant Pot All In One Chicken & Rice
Chicken and rice is such a classic. And this one? Flavorful and fast!
BEEF
Instant Pot Italian Beef
Eat this amazingly tender chuck roast as is, or topped on a sub roll for an indulgent sandwich. (Yeah, we still eat sandwiches sometimes!)
Instant Pot Barbacoa Beef
Instant Pot Mexican Style Shredded Beef
Instant Pot Meatloaf & Mashed Potatoes
Comfort food delivered right in your pressure cooker? Yes, please!
Instant Pot Un-Stuffed Cabbage Bowls
Think of this as a deconstructed stuffed cabbage dish. So delicious!
Pork
Instant Pork Carnitas
We think such a dish speaks for itself, yes? The pressure cooker works wonders with meat.
Instant Pot Hawaiian Kahlua Pork
Add Liquid Smoke, soy sauce, and sugar to pork for an amazing pork dish.
Instant Pot Sweet Balsamic Glazed Pork Loin
Oh, this one is a keeper! Once you figure out how to do a balsamic glaze, it's game over.
SOUP
Instant Pot Smoked Sausage and White Bean Vegetable Soup
Ah, the beauty and simplicity of a good ole white bean and sausage soup.
Instant Pot Vegetarian Lentil Tortilla Soup
For when you don't want to mess with tacos, we bring you this dish.
SNACKS AND DESSERTS
Instant Pot Vegan Coconut Milk Yogurt
Yes, you can make this vegan dessert in the Instant Pot. Then, you can eat it!
Instant Pot Candied Chickpea Cajun Trail Mix
You know you wanna try this. Look at how inventive this snack is!

Instant Pot Tapioca Pudding
Quick, easy, and delicious! Mint garnish is optional, naturally!
Instant Pot New York Cheesecake
You'll never look at cheesecake again the same way once you pull it out of the Instant Pot.

TWO BONUS RECIPES!
Instant Pot "Better than Sex" Lava Cake
Banana French Toast Instant Pot Recipe
Have fun cooking with your Instant Pot Electric Pressure Cooker!
Pin these Instant Pot Recipes for later:

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Cinnamon Raisin Energy Bites
Energy bites are such a good snack to have on hand, and these cinnamon raisin ones taste like a cookie or your favorite cereal, but pack more protein!
Delicious and easy recipes that require no baking are some of our favorites. They also make terrific recipes for healthy meal prepping because they're just so fast. With a bit of protein powder, some cinnamon raisin almond butter, and other on-hand pantry ingredients, these energy bites are easy to make. They require just a little bit of chilling, and then they're ready. It's hard to argue with something that tastes like a cinnamon raisin cookie, but is actually way healthier. Serve them after school for a snack, after a workout to replenish some nutrients, or after dinner as a dessert. Or eat them just because!
No Bake Cinnamon Raisin Energy Bites Ingredients
- ½ cup nuts 'n more cinnamon raisin almond butter
- ¼ cup honey
- 1 cup rolled oats
- 1 cup oat flour
- 2 scoops Nuts 'N More almond-infused whey protein powder
- ⅓ cup raisins
- ¼ cup milk
Create a simple, delicious, and protein-packed #mealprep snack with this recipe featuring almond butter!
How to Make Cinnamon Raisin Energy Bites
These come together easily. Combine the almond butter, milk, and honey together in a bowl. In a separate bowl combine rolled oats, oat flour, protein powder, and raisins. Add the wet to the dry ingredients and then roll the batter into balls about the size of walnuts. Transfer the balls to a baking sheet lined with parchment and refrigerate for about 20 to 30 minutes. Store them in airtight containers in the fridge.
How to Store and Serve Cinnamon Raisin Energy Bites
Keep these in airtight containers in the fridge; they'll keep longer that way and stay firm. They should be good for a week. You can also freeze any kind of energy bites, these included, in an airtight container. They're fun to prep for snacks alongside a handful of almonds or some berries, for example, or maybe even a little bit of plain yogurt, Greek or otherwise.
Substitutions and Alterations
If you can find a cinnamon raisin almond butter like the one we've specified here, then that's what you use. But you can make your own almond butter with those flavors by adding about ½ teaspoon of cinnamon to the almond butter when you combine it with the honey and milk.
Feel free to use a neutral-flavored protein powder (whey or plant is great) if you can't find the one we've specified here. Vanilla is probably the best bet because it won't compete with the other flavors in the energy bites.
Any kind of milk works here, whether dairy or non-dairy.
Dried cranberries, cherries, or blueberries would also be a fun twist.
MORE CINNAMON RAISIN LOVE! Cinnamon Raisin Sweet Potato Snack Bread

ALMOND BUTTER TIP:
Almond butter offers cardiovascular benefits because of its fiber and fat content. Almond butter is made up primarily of unsaturated fatty acids that improve your blood cholesterol levels to help combat cardiovascular disease, and also provide energy

Ingredients
- ½ cup cinnamon raisin almond butter
- ¼ cup honey
- 1 cup rolled oats
- 1 cup oat flour
- 2 scoops whey protein powder
- ⅓ cup raisins
- ¼ cup milk
Instructions
- In a small bowl, mix together cinnamon raisin almond butter, honey, and milk.
- In a separate medium bowl, combine oats, oat flour, protein powder, and raisins.
- Add almond butter and honey to dry ingredients and stir to combine. Roll them into balls about the size of walnuts (or whatever size you like) and transfer them to a rimmed baking sheet.
- Refrigerate the prepared balls for about 20 to 30 minutes, and then enjoy! Store them in an airtight container in the refrigerator for up to a week or freeze for up to 3 months.
Video
Notes
Nutrition
Sheet Pan Sweet Potato Breakfast Hash
Lenny Kravitz once said, "My dream is to become a farmer. Just a Bohemian guy pulling up his own sweet potatoes for dinner." We'll be honest… That really sounds like the best life, Lenny! But who says sweet potatoes are only a dinner staple? They're so deliciously versatile, we could happily eat them for any meal, and that's why we have a sweet potato meal prep idea for you today that makes for an excellent breakfast option-A sheet pan sweet potato breakfast hash! Plus, it's so raw in ingredients, our paleo readers will love it especially!

Oh yeah, and did we mention that this is a Whole30-compliant meal prep idea as well? That means this meal can help you eliminate the things that potentially trigger unfavorable reactions in your body! In other words, it contains absolutely no dairy, grains, alcohol, legumes, or added sugars. Just make sure you read the labels (if any) of the products you buy, before you buy them, to ensure they don't contain any of the aforementioned ingredients.

How long will this Sweet Potato Breakfast Hash last for?
We recommend eating this dish within 4 days of cooking it.
Can this Sweet Potato Breakfast Hash be frozen?
Partially, yes-Cooked fresh veggies themselves can be expected to last 2-3 months in the freezer, but absolutely do not freeze the eggs or else you risk illness after thawing them! Just make sure to cook your eggs fresh if you plan to freeze this meal prep idea.
A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you'll look forward to waking up for!

How do you make this Sweet Potato Breakfast Hash?
Begin making this meal prep idea by preheating your oven to 425° F, then add sweet potatoes, bell pepper, mushrooms, onions or other substituted veggies to a sheet pan. Drizzle with olive oil, and sprinkle with sea salt, cumin, and chili powder. Toss pan ingredients to evenly coat in oil, then bake for 25 minutes. Once baking is done, remove the pan from the oven and use a spatula to divide the sweet potato hash into 4 piles. Make indentations in the center of each pile, and add 1-2 eggs to the tops of each pile. Return the sheet pan to the oven for 8-12 minutes, depending on how well done you'd like the eggs, then serve with fruit and avocado if desired.

How to portion this Sweet Potato Meal?
If you plan to eat this dish without the optional sides, we recommend using these single compartment containers. However, if you want the sides, we recommend using three-compartment containers.
More Whole30 breakfast meal prep ideas:
Breakfast might be our favorite meal of the day, so we have plenty of breakfast meal prep ideas to check out! If you want more Whole30 breakfast recipes, check out this Whole30 Bacon Strawberry Breakfast Salad, or these Whole30 Breakfast Snack Boxes for your next round of prepped meals!
Other tips for making this Sweet Potato Breakfast Recipe:
- For even more healthy monounsaturated fats in this dish, consider using avocado oil instead of olive oil!
Sheet Pan Sweet Potato Breakfast Hash Ingredients:
- 5 cups sweet potatoes, cubed
- 1 bell pepper, diced
- 2 cups mushrooms, sliced
- ½ cup onion, finely minced
- 2 tablespoons olive oil
- 1 teaspoon of sea salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Black pepper, to taste
- 4-8 eggs

Ingredients
- 5 cups sweet potatoes cubed
- 1 large bell pepper diced
- 2 cups mushrooms sliced
- ½ cup onions finely minced
- 2 tablespoon olive oil
- 1 teaspoon Sea Salt
- 1 teaspoon cumin
- 1 teaspoon Chili Powder
- black pepper as desired
- 8 large eggs
optional
- Avocado
- fruit
Instructions
- Preheat oven to 425 degrees.
- To a large sheet pan, add sweet potatoes, bell pepper, mushrooms, and onions.
- Drizzle with olive oil, and sprinkle with sea salt, cumin, and chili powder. Toss to evenly coat the vegetables.
- Bake for 25 minutes.
- Remove from oven, and use a spatula to divide the sweet potato hash into 4 piles, leaving indentations in the center of each pile.
- Add 1-2 eggs on the top of each pile, and return the sheet pan to the oven for 8-12 minutes, depending on how well done you'd like the eggs.
- Serve with avocado slices and fruit, if desired.
Video
Notes
Nutrition
Chicken Quinoa Salad
Chicken Quinoa Salad is a high-protein flavorful meal prep idea with fresh fruit and avocado. Prep it for a delicious filling lunch or dinner.
Chicken Quinoa Salad combines fresh fruit and quinoa with high-protein chicken breast for a sweet and savory meal prep idea! Serve with some avocado or a drizzle of avocado oil for a complete macro-friendly meal! It's so good, and gluten-free, too. We like this salad for a quick lunch, as you can it eat it cold right from the fridge if you like, but you can have it for dinner. Versatility is key!

How to Make Chicken Quinoa Salad
For meal prep, this comes together pretty fast. You start the chicken in a skillet with some olive oil while the quinoa cooks in some water on the stovetop. Butternut squash cooks in the oven, and then gets combined with the rest of the ingredients.
The trickiest part of this whole thing? The pomegranate. Buying a whole pomegranate is more economical, but it takes some time to wrangle to get the arils, or seeds, out. You cut it in half and then submerge the halves in a bowl of cold water and dig the seeds out using your fingers. It takes time and your fingers will definitely get cold, but the water loosens the arils from the membranes inside the pomegranate. It just takes some practice. If you can't be bothered with all of this, pomegranate arils are sold on their own, usually in clear plastic cups with a lid, in the produce department. Toss them right into the quinoa salad and call it a day!
Chicken Quinoa Salad Ingredients
- 2 ¼-lb. chicken breast
- ½ cup white quinoa, uncooked
- ½ butternut squash
- 4 celery stalks
- 5 scallions
- ¼ cup pomegranate arils (seeds)
- 2 limes
How to Store Chicken Quinoa Salad
We love a good salad meal prep, so know that this chicken salad keeps just like all our other recipes, for up to 4 or 5 days. If you want to, you can freeze the salad in airtight containers for up to 3 months. Defrost it in the refrigerator and eat it at room temperature or a bit warm. It's up to you!
Substitutions and Alterations
- As always, feel free to use chicken thighs instead of breasts if you prefer in this quinoa salad.
- Other types of quinoa are fine here, too, such as red, or even a mix. Sometimes you'll find bags of quinoa labeled "tri-color." All good. Use whatever you've got. The flavor varies a bit but not too much.
- Orange, tangerine, or clementine segments would also complement the flavors in this salad.
- Swap out the butternut squash for sweet potatoes.
- You can take out the quinoa and use rice or even millet. But this chicken quinoa salad recipe is loaded with protein thanks to the quinoa, topping at more than 50 grams per serving!
Tips
- It's important to rinse the quinoa before you cook it. Doing so helps remove some of the bitterness in quinoa.
- Leftover pomegranate arils are delicious on their own as a tart and crunchy snack. Swirl them into oatmeal with some almond butter, top them on plain Greek yogurt, or sprinkle on top of pancakes or French toast.
READ MORE: For more protein, quinoa, and fruit combos, try Fruity Quinoa and Grilled Salmon

Ingredients
- 2.25 lbs chicken breast
- ½ cup white quinoa uncooked
- ½ teaspoon salt
- ½ ea butternut squash peeled
- 4 ea celery stalks
- 5 ea scallions
- ¼ cup pomegranate arils (seeds)
- 2 ea limes
Instructions
- Spray a nonstick skillet with oil and place over medium-high heat. Wash chicken breasts with cold water, cut into cubes, and season with salt. Transfer to the pan and cook 5 minutes per side until golden brown.
- In a medium saucepan bring 2 cups of water and ½ cup quinoa to a boil. Cook until tender about 10 to 15 minutes.
- Preheat oven to 350°F/175°C. Cut the butternut squash half into cubes. Toss them in an ovensafe tray and spray with coconut oil spray. Sprinkle with salt. Bake 20 minutes.
- Chop celery stalks and scallions, and cut pomegranate carefully (watch video above) to remove the seeds.
Notes
Nutrition
Breakfast Taco Bowls
No need to wait for lunch-or Tuesdays!-to enjoy taco flavor! These breakfast taco bowls are chock full of protein and hearty air-fried potatoes to start the day off strong.


Every day is Taco Tuesday when you make these breakfast taco bowls! Eat one every day of the week with this protein-loaded dish that will keep you full for hours. We would also gladly dig into this for lunch or a sort of breakfast-for-dinner.
How to Make Breakfast Taco Bowls
Scramble up some eggs. Cook up some ground turkey with cumin, sea salt, and chili powder. Combine them in a bowl with some baby potatoes that you've air fried. Top with some good shredded Mexican cheese-you know, one of those specialized blends you can buy in bags. That's the "bowl" portion of the breakfast taco bowl.
The other delicious component of these breakfast bowls is the pico de gallo. It's basically a fresh salsa with tomatoes, red onion, cilantro, lime juice, and salt. Very simple, very quick, and very delicious.
Breakfast Taco Bowls Ingredients
For the bowls . . .
- 8 large eggs, beaten
- 1 lb. ground turkey
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt, divided
- ½ cup shredded Mexican cheese
- 16 oz. air fried baby potatoes, halved
And the pico de gallo . . .
- ½ cup chopped tomatoes
- ¼ cup minced red onion
- 2 tablespoon chopped cilantro
- 1 tablespoon lime juice
- ¼ teaspoon sea salt

How to Serve Breakfast Taco Bowls
Ok, we serve these in a bowl, right? But for real, they're ideal for a bowl meal in the morning. Put everything right in these breakfast bowls and top it with the pico. Think of it as the most savory cereal you've ever had.
Another thing you can do? Serve it over baby spinach and make it a quasi-salad situation. Just ups the veggie quotient for the day to something close to 2 and a half servings, depending on how heavy you go with the pico.
If you're feeling like you can't eat something taco-oriented without tortilla chips, by all means, serve a handful on the side. Might come in handy to use to scoop up any leftover bits in the bowl.

How to Store
Breakfast taco bowls will keep for up to 5 days in the fridge. We like to reheat everything in a casserole dish, covered, in the oven. This protects the eggs, which can get dried out once they're reheated. Alternatively, if you have a preferred setting on your microwave for this breakfast bowl, go ahead and reheat it carefully to avoid rubbery overcooked eggs.
Substitutions and Alterations
Turkey is great, so is chicken, and so is beef in terms of ground meat to use here. Bump up the seasonings if you wanna, we won't tell. Use a little ground coriander, too.
Go straight for all cheddar cheese if you want, or Monterey jack, in these taco bowls. And by all means, you bought that cilantro bunch for the pico, so feel free to garnish the whole breakfast bowl with it if you love it. (But we know how divisive cilantro can be.)
If you don't have an air fryer, use your oven and roast the potatoes at 400 degrees F for about 25-30 minutes. In that case, we'd recommend starting the potatoes first before doing anything else to prep this breakfast bowl. Then, once they're in the oven, cook the ground turkey mixture and the eggs. The potatoes will take the longest for this breakfast taco bowl.
READ MORE! All the taco things! Taco Skillet Meal Prep! Or Taco Meatballs! Or Burrito Bowls for Every Diet Type!


Ingredients
- 8 large eggs beaten
- 1 lb. ground turkey
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt divided
- ½ cup shredded Mexican cheese
- 16 oz. air-fried baby potatoes halved
For Pico de Gallo
- ½ cup chopped tomatoes
- ¼ cup minced red onion
- 2 tablespoon chopped cilantro
- 1 tablespoon lime juice
- ¼ teaspoon sea salt
Instructions
- In a small bowl, stir together ingredients for pico de gallo. Divide among 4 small sauce cups.
- Heat ground turkey over medium heat in a medium skillet. Use a spatula to break up the turkey into small pieces. Cook for 5 minutes. Stir in cumin, chili powder, and ½ teaspoon of sea salt. Continue to cook 5 minutes longer or until ground turkey is fully cooked.
- Heat a separate medium skillet over low heat and lightly grease with olive oil. Add eggs and cook 7-8 minutes, stirring regularly, until eggs are fully cooked. Season with remaining ½ teaspoon of sea salt.
- Divide turkey mixture, scrambled eggs and air fried potatoes between 4 black MPOF containers and sprinkle cheese on eggs. Add a cup of pico de gallo to each container.
Nutrition

Skillet Shrimp with Tomato and Avocado
Skillet shrimp with tomato and avocado is an awesome one-pan dish that comes together fast and is bright, spicy, and flavorful. Put this one on repeat!
Did someone say one skillet? Yup! One Skillet Shrimp with Tomato and Avocado. It's all the foods we love together in one healthy, paleo-friendly, gluten-free, low-carb recipe! It kind of checks off a lot of boxes, doesn't it? As if you need another reason to love this recipe, it also works great as a quick weeknight dinner if you are short on time!
How to Make Skillet Shrimp with Tomato and Avocado
Are you ready for this? Because this dish is ready so fast, you're going to love it. Heat the ghee or butter in a large skillet, and toss in the shrimp, parsley, and salt and pepper. Then, shrimp cooks quickly, so be prepared to add everything else just as quickly. Finally, garnish the dish with cubed avocado and some lime juice.
Skillet Shrimp with Tomato and Avocado Ingredients
- 2 tablespoon ghee or grassfed butter
- 1 lb. shrimp, peeled
- ½ teaspoon dried parsley
- Salt and pepper, to taste
- 4 scallions, chopped and separated into white and green parts
- 1 lb. tomatoes, seeded and diced
- 3 garlic cloves, minced
- 1 to 2 tsp. chipotle peppers in adobo sauce, minced
- 1 tbsp. lime juice, or more as needed
- ¼ cup fresh cilantro, chopped
Benefits of Avocado and Shrimp
By now you are fully aware of our love for all things avocado, because it's loaded with good fats and fiber, among other things. But did you know we also love shrimp? It is a low-calorie, low-fat source of protein. Four ounces of raw shrimp have only 120 calories, 27g of protein, and 1g of fat. Now those are some killer macros for making meal prep dishes that fit your nutritional goals! Not to mention, shrimp is easy to find and have on hand in your freezer. You can defrost it in a flash either in the fridge or in a colander under running water. (Not that we'd advocate leaving dinner for the last minute, but we all live in the same world . . . )
Substitutions and Alterations
Feel free to add some thinly sliced bell peppers to this dish, which would play up the pepper factor a bit.
Sugar snap peas complement the other ingredients in this skillet shrimp dish with avocado. Plus, they also cook fast.
Use chicken if you don't have shrimp, but know it won't cook nearly as quickly.
Tofu could work, too, if you wanted to make this dish vegetarian or vegan. Just be sure to press as much water as possible out of the tofu before cooking it, and cutting it into ½-inch cubes.
How to Store Skillet Shrimp and Avocado
This is meal prep land, so this skillet shrimp dish will keep for a few days for sure, in those sealed containers. But we don't recommend freezing this. Avocado is not the best frozen and defrosted (unless you're tossing it in a smoothie), and shrimp does not take well to freezing after it's been cooked. Think of it this way: Shrimp has been frozen (that's how you buy it), defrosted, and cooked. Doing that all over again ruins the texture. Best to eat it all up! We don't imagine you will have much trouble doing that.
READ MORE: Low Carb Meal Prep: Shrimp, Veggies, and Cauliflower Rice


Ingredients
- 2 tablespoon ghee or grass-fed butter
- 1 lbs shrimp peeled
- ½ teaspoon dried parsley
- Salt and pepper to taste
- 4 ea scallions chopped and separated into white and green sections
- 1 lbs tomatoes seeded and diced
- 3 cloves garlic minced
- 1-2 teaspoon chipotle peppers in adobo sauce minced
- 1 ea avocado seeded and diced
- 1 tablespoon lime juice or more as needed
- ¼ cup fresh cilantro chopped
Instructions
- Heat ghee or butter in a skillet over medium high heat.
- Season shrimp with ½ teaspoon of dried parsley, plus a little salt and pepper. Place shrimp in a hot pan and cook for about 1 minute, then flip the shrimp over.
- Add tomatoes, white scallion parts, minced garlic, and minced chipotle and cook until shrimp turns opaque, about two minutes.
- Remove from the heat and stir in the diced avocados, green scallion parts, lime juice, and cilantro. Plate and serve.
Notes
Nutrition
Low Carb Bacon Cauliflower Soup
Bacon cauliflower soup is so delicious, you'll think you're having a loaded potato soup. But this one's low-carb and creamy!
We've gotta call this like we see it. This Bacon Cauliflower Soup really should be called, "We Can't Believe It's Not a Loaded Bacon Potato Soup." That's because this low-carb soup tastes so much like it! We love our potatoes, but sometimes we need something a little lighter, yet still hearty, filling, flavorful, and comforting. This soup checks off all those boxes in one simple low-carb dish. It's gluten-free, and paleo-friendly.


This recipe is low in both fat and calories, but not nutrients or flavor. We also kept the recipe gluten-free and paleo for those following more restricted diets. You could very easily make this recipe vegan by leaving out the bacon or substituting it with vegan bacon.
For those who just can't live without carbs and aren't following a paleo or gluten-free diet, this pairs nicely with a big piece of crusty bread. Otherwise, look for some gluten-free crackers or paleo-friendly ones.
Low-Carb Bacon Cauliflower Soup Ingredients
- 1 large head cauliflower, coarsely chopped
- 8 slices bacon, cooked
- ½ cup nutritional yeast
- 1 tbsp. extra virgin olive oil
- ½ cup white onion, diced
- 3 cups low-sodium chicken broth
- 1 tsp. garlic powder
- Salt & pepper, to taste
- Diced green chilies for garnish, optional
How to Make Bacon Cauliflower Soup
This couldn't be easier. You'll start with onion and olive oil in a stock pot over medium-high heat. Add those cauliflower florets, garlic powder, salt and pepper. Cook for several minutes until the cauliflower takes on the flavor of everything in the pot. Then, add the broth and bring to a boil. While that's happening, cook the bacon in a skillet. Let the soup simmer until the cauliflower is tender. Add the nutritional yeast and cook for a few more minutes. Finally, puree everything in a food processor or high-speed blender. You might need to do that in batches to avoid major spills. When serving, garnish with the chopped bacon and let your tastebuds be fooled into thinking you're eating a carb-dense potato soup!
How to Store and Serve Bacon Cauliflower Soup
If you aren't serving this immediately, it will store well in the fridge for several days, up to 4 or 5 days. (There's no dairy in this soup, so that helps prolong the soup's life.) Reheat the soup over medium-low heat (or in the microwave). You can also freeze this soup if desired. We like to freeze soups in 2-cup increments for individual servings, but you do what works best for you and your family.
Serve this soup for a light lunch or dinner, or pair it with salad, a grilled chicken breast or steak, for a well-rounded dinner.
Substitutions and Alterations
There's so much you can do with this soup.
Feel free to add some chopped chives or parsley to the top of this soup upon serving, or add a little of the dried versions of these herbs to the pot when you're cooking the cauliflower.
If you aren't following a paleo diet, you can substitute shredded cheddar or Monterey jack cheese for the nutritional yeast.
Any kind of bacon works here, whether it's pork or turkey bacon. Pancetta would work, too, and it's already in the right shape and small enough to work as a garnish. Vegan bacon works, too, if that's where your preferences lie.
READ MORE: 15 Insanely Delicious Cauliflower Recipes You Need to Meal Prep Now!


Ingredients
- 1 large head cauliflower coarsely chopped
- 8 slices bacon cooked*
- ½ cup nutritional yeast
- 1 tablespoon extra-virgin olive oil
- ½ cup white onion diced
- 3 cups low sodium chicken broth
- 1 teaspoon garlic powder
- Salt & pepper to taste
- Diced green chiles for garnish optional
Instructions
- Add extra virgin olive oil and onion to a pot and bring to medium heat.
- Sauté 2 to 3 minutes until translucent then add cauliflower, garlic powder, salt, and pepper to the pot.
- Cook for 5 minutes, stirring to coat the cauliflower. Then, add the broth, and bring to a boil. Then reduce the heat and stir in the nutritional yeast. Simmer for 15 minutes or until the cauliflower can be pierced easily with a fork.
- Turn off the heat and transfer the soup to a blender or food processor, working in batches if needed. Process until smooth.
- Transfer back to the pot and stir to recombine everything.
- Serve garnished with bacon and diced green chilies, if desired.
Notes
Nutrition
Greek Rice & Turkey Meal Prep Bowls
Greek Rice & Turkey Meal Prep Bowls will bring Mediterranean flavors to your dinner in 30 minutes, with olives, oregano, and cucumbers! Gluten-free, too!
We are always on the lookout for better and more flavorful dishes, and use what's in our pantry to our best advantage. This Greek rice meal prep does just that. If you've got some olives, some dried oregano and rice, and turkey (or even chicken), you're on your way to a bright and flavorful dish that calls to mind ingredients used a lot in Greek cooking: oregano, lemon, olives, cucumbers, and tomatoes.
It feels like summer, but you can eat this all year long!


Greek Rice & Turkey Meal Prep Bowls Ingredients
- 1 lb. ground turkey breast
- 2 cups brown rice, cooked
- ¼ cup chicken broth
- 1 tbsp. extra virgin olive oil
- 1 tbsp. lemon juice
- ¼ cup black olives
- ¼ cup sun-dried tomatoes, roughly chopped
- 1 tbsp. oregano
- 1 tsp. parsley
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1 cup cucumbers, sliced
- Sliced lemons for garnish
How to Make Greek Rice and Turkey Meal Prep
With the exception of the rice, which is cooked separately, this is really a one-skillet dish, which makes things move faster, especially clean-up. Ground turkey cooks with some olive oil, salt, pepper, garlic, and oregano for a really flavorful and savory base. The rice gives it a nice starchy base, and the cukes and lemons add some crunch and acidity-a blast of brightness.
How to Serve Greek Rice & Turkey Meal
This is so good, it hardly needs much else. Feel free to add a great green salad with it, too. It's definitely best served hot, though.

Substitutions and Alterations
Ground chicken would also be really delicious here and maybe even pork. In a pinch, beef would work, but we like turkey and chicken the best. Those proteins keep this a little more light and bright; beef tends to feel a little more savory.
If you don't have sun-dried tomatoes feel free to use halved cherry tomatoes instead for these rice and turkey bowls.
White rice works here, too, as would quinoa or any kind of cauliflower rice. (You could make our cilantro and lime cauli rice into a lemon and parsley version, if you want!)
If you don't have black olives, kalamata would be delicious here. They are a classic Greek olive and more purple in color. You can even mix up the olive types if you like, which can be fun because most supermarkets have an olive bar with their salad bar.
Use veggie stock (or water, in a pinch) if you don't have chicken stock.
Tips for Greek Rice and Turkey
There's no harm in upping the amount of fresh herbs in this dish. Doing so will really take the flavor to the next level. You can easily increase the parsley and oregano to a tablespoon each if desired. You can add it all at once or reserve some of those herbs for freshening it up when you serve these Greek rice and turkey bowls!
READ MORE: These flavors rock! Sheet Pan Greek Chicken and Vegetables!


Ingredients
- 1 pound ground turkey breast
- 2 cups brown rice cooked
- ¼ cup chicken broth
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ cup black olives
- ¼ cup sun-dried tomatoes, roughly chopped not packed in oil
- 1 tablespoon oregano
- 1 tablespoon parsley
- 2 cloves garlic minced
- salt & pepper
- 1 cup cucumber slices
- Fresh lemon slices, for garnish
Instructions
- In a large skillet with extra virgin olive oil, combine the turkey, salt, pepper, oregano, and garlic over medium heat. Breakup the meat with a wooden spoon while it browns, about 5 minutes.
- Add the chicken broth and lemon juice and turn down the temperature to low and let it all simmer for 2 to 3 minutes.
- Add the black olives, chopped sundried tomatoes, and parsley. Stir to combine and cook another 5 minutes.
- Divide the meat mixture into 4 meal prep containers paired with brown rice, cucumber slices, and lemons.
Notes
Nutrition

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