Keto Raspberry Cheesecake
Keto Raspberry Cheesecake
Have you ever imagined a perfect ending to your meal with our keto raspberry cheesecake? It also happens this mouthwatering delicacy is sugar-free, gluten-free, and the best dessert alternative for those on a Keto diet. We love how the creamy and rich texture aligns with all your dietary needs!
If you are a raspberry enthusiast, then this keto dessert recipe should be your radar of new desserts to try! Our cheesecake features a smooth and crumbly almond flour crust. For the toppings, add nuts of your choice or keep it simple with just fresh raspberries. It's perfect for holidays, and it makes for a fantastic dessert and a treat that non-Keto family and friends won't think twice about trying out.
Did you know the raspberries are a great source of minerals, vitamins, and antioxidants? They also provide anti-aging benefits and protect the body against chronic illnesses.
Also, check out our keto cashew cheesecake bites for more style options and other delicious Keto dessert recipe flavors!

This cheesecake is gluten-free and made without refined sugars. It can be topped with fresh raspberries or nuts of your choice.
How long will Keto Raspberry Cheesecake last for?
This keto dessert can last up to four days. Use a single compartment prep container to store your raspberry cheesecake. Use our Good Cook® meal prep containers for maximum freshness, which is 3-4 days.
Can Keto Raspberry Cheesecake be frozen?
Yes, you can freeze your Keto raspberry cheesecake. Just remove the toppings, put it in an airtight container, and place it in your freezer. The cheesecake can last for up to two months in the freezer. However, the cheesecake's original flavor will last for up to one month in the freezer.
Before eating, thaw the cheesecake on the kitchen counter or in the refrigerator.

Keto Fresh Raspberry Cheesecake Ingredients:
Crust:
• 2 cups almond flour
• 2 Tablespoons Monk Fruit sweetener with erythritol
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 6 Tablespoons unsalted butter, melted
Filling:
• 16 oz cream cheese
• ½ cup sour cream
• ½ cup Monk Fruit sweetener with erythritol
• 2 large eggs
• ½ teaspoon kosher salt
• 1 Tablespoon pure vanilla extract
Topping:
• Fresh raspberries
• Almonds


How do you make Keto Raspberry Cheesecake?
To have the most fantastic keto dessert recipe, you require a few items. The best thing is that all these tools are pretty standard kitchen materials.
Since the oven does most of the work, it's a simple recipe ready in under 40 minutes. First, start by preheating the oven to 325 degrees Farenheit while getting the ingredients ready. In a large bowl, mix salt, cinnamon, sweetener, and almond flour.
Then, add the melted butter and whisk until the mixture is evenly moistened. Transfer the mixture into a 9-inch springform pan and then use the bottom of a glass to press it into the pan's bottom.
Next, use a hand-mixer to beat the cream cheese until it smoothes evenly. Then you need to add sweetener and sour cream to the creamy, sweet smelling mixture. You may want to use a spatula to scrape the sides of the bowl for optimum mixing. Add vanilla, salt, and eggs then whisk together until the ingredients combine nicely.
Pour the mixture into the prepared crust, then spread it into a layer. Bake the cheesecake for around 35-40 minutes, or until your keto dessert recipe is ready. Let the cheesecake rest in the oven until it cools to room temperature. Remember that allowing the cheesecake to cool while in the oven prevents cracks from forming on the surface.
Once done, refrigerate the cheesecake once it cools at least for two hours on the counter (do it overnight for the best results). When you're ready to enjoy your Keto raspberry cheesecake, serve with almonds and/or fresh raspberries!

How to portion Keto Raspberry Cheesecake
Once the raspberry cheesecake cools down, store it in our Good Cook® Meal Prep containers. Don't forget to add the almonds and raspberries on the side!
More Keto dessert meal prep recipes:
Keto Cashew Cheesecake Bites as dessert during the holidays with family and friends.
Keto Chocolate Snack Boxes for parties and picnics.
Low Carb Pecan Bars as a work or after school snack or dessert with coffee.
Sugar Free Coconut Balls as an after gym treat
No Bake Chocolate Peanut Butter Bars because chocolate and peanut butter!

Other tips for making Keto Raspberry Cheesecake:
- One thumb rule when making a Keto raspberry cheesecake is to use full fat cream cheese. Going for whipped cream cheese won't produce the best results because of the lower fat content.
- Assemble all your ingredients on the kitchen counter and give yourself time.
- To smoothen up the cream cheese, mix with egg whites in bits. Beat the eggs first separately, then add about 1 tablespoon at a time.
- For this keto dessert recipe topping, you can substitute almonds and raspberries with sour cream and add a little bit of lemon juice or vanilla. Lemon also goes well with cheesecake because the lemon's acidity cuts through the cream and gives the cheesecake a creamy, tart snack that tastes like heaven!
- Put the cheesecake in the freezer for around 10 minutes before enjoying. Words can't describe the difference this makes, but trust us on this tip!


Ingredients
Crust
- 2 cups almond flour not almond meal
- 2 tbs lakanto monk fruit sweetener with erythritol
- 1 teaspoon ground cinnamon
- ½ teaspoon Salt
- 6 tbs unsalted butter melted
Filling
- 16 ounces cream cheese
- ½ cup Sour Cream
- ½ cup lakanto monk fruit sweetener with erythritol
- 2 large eggs
- ½ teaspoon Salt
- 1 tbs pure vanilla extract
Toppings
- fresh raspberries optional
- almonds optional
Instructions
- Preheat oven to 325 degrees F.
- In a large bowl, whisk together almond flour, sweetener, cinnamon, and salt. Add melted butter and stir until mixture is evenly moistened. Transfer mixture to a 9-inch springform pan. Use the flat bottom of a drinking glass or measuring cup to press the mixture into the bottom of pan.
- Use a hand mixer or stand mixer fitted with a paddle attachment to beat cream cheese until smooth. Add sour cream and sweetener. Mix until thoroughly combined. Scrape down sides of bowl as needed to ensure thorough mixing. Add eggs, salt, and vanilla. Mix until incorporated.
- Pour mixture into prepared crust. Spread into an even layer. Bake in preheated oven for 35-40 minutes until cheesecake is set. Turn off oven and leave oven door slightly ajar. Allow cheesecake to remain in oven until it has cooled to room temperature.
- Once cool, refrigerate cheesecake for at least two hours (overnight is best) before slicing and serving. Serve cheesecake with fresh raspberries and/or almonds.
- NOTE: Allow cheesecake to cool in the oven to prevent cracks from forming on the surface.
Video
Notes
Nutrition
Vegetarian Jambalaya
Are you looking for a delicious, vegetarian spin on a savory meal? Try making our vegetarian jambalaya! Our Vegetarian Jambalaya is full of flavor that compliment cauliflower rice and steamed green beans. There’s nothing as satisfying as eating a super tasty, fast, and nutritious vegetarian meal prep recipe! This is the perfect vegetarian meal for beginner vegetarians, and those who’ve been vegetarian for years. The comforting flavors and meal heartiness from our vegetarian jambalaya leaves everyone wanting more!
Fun fact: Jambalaya originated in South Louisiana and has its origins in French and Spanish cuisines, especially the paella and jambalaya Spanish dish.

This veggie-packed jambalaya is a plant-based delight with a meaty vegetarian sausage adding protein and spicy cajun-style seasoning. Use your favorite plant-based bratwurst or andouille sausage to compliment the flavors of the dish.
How long will Vegetarian Jambalaya last for?
Vegetarian Jambalaya will keep fresh for about 3-4 days in the refrigerator, along with the sides. For maximum freshness, store this vegetarian meal prep recipe in our three-compartment Good Cook® meal prep container. You can also store the Jambalaya and sides separately in single-compartment meal prep containers. Reheat your vegetarian Jambalaya meal by steaming, microwaving, or stove top in a pan.
Can Vegetarian Jambalaya be frozen?
You can freeze vegetarian Jambalaya for about 2-3 months. Just be sure to freeze the Jambalaya and sides separately, in freezer bags or freezer-friendly storage containers. Freezing the meal in parts ensures that the legumes and veggies maintain their taste and texture. Sausages and some veggies may become flabby when reheated. So if you plan on freezing this vegetarian meal prep recipe, don’t cook the sausage and vegetables all the way through.

Vegetarian Jambalaya Ingredients:
For Jambalaya
- 2 tablespoon olive oil
- 2 links vegetarian (gluten-free) sausage, (Bratwurst flavor from Beyond Meat)
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- 1 cup vegetable stock
- ¼ cup tomato paste
- 2 tablespoon hot sauce
- 1 ½ tsp Paleo Pink Powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen chopped okra
For Serving
- 4 cups cooked cauliflower rice
- 4 cups steamed green beans
- Salt and pepper to taste

How do you make Vegetarian Jambalaya?
This vegetarian meal prep recipe brings forth a medley of fresh and flavorful ingredients that leave that tantalizing feel with each bite. You’d think that such an intricate meal takes forever to cook and prep, right? Well, not our vegetarian Jambalaya! It’s an easy-to-make meal prep recipe that is ready in under one hour.
Let’s start by cooking the sausage. We use gluten-free sausage by Beyond Meat because it tastes just like a restaurant-style Bratwurst! To cook the sausage, heat olive oil over medium heat in a Dutch oven or large skillet. Add the entire sausage links to your heated skillet. Keep turning the sausage links in the pan for about 6-8 minutes until they brown. Once fully browned, set the sausage aside to cool for a few minutes before slicing. Next, put onion, carrots, bell pepper, and celery into the oiled skillet or pan and sauté for 5 minutes while stirring regularly. Then add vegetable stock, tomato paste, hot sauce, Paleo Pink Powder seasoning, oregano, and thyme to the pan. Bring everything to a simmer and cook for 18-20 minutes stirring occasionally. You’ll know the combination is done when the vegetable stock is absorbed and carrots are tender. Finish cooking by stirring in sliced sausage and okra, then cook for an additional five minutes. That’s the last step and your vegetarian Jambalaya is ready for plating!
Be sure to cook the sides while cooking the Jambalaya so everything finishes together. Unless you have a batch of cauliflower rice already prepared. We have a standalone recipe for cauliflower rice here.

How to portion Vegetarian Jambalaya?
Divide the vegetarian Jambalaya meal prep recipe into four of our Good Cook Meal Prep 3 Compartments containers. Put the cauliflower rice and steamed green beans into each of the 1-cup compartments, and put the Jambalaya into the 2-cup compartments.

More Vegetarian meal prep recipes:
We have so many vegetarian meal prep recipes for breakfast, lunch, and dinner! Here are a few to get you started.
Cajun Sausage Breakfast Scramble
Vegetarian Chorizo and Quinoa Stuffed Peppers
Vegetarian Italian Sausage Egg Cups
Vegetarian Cobb Salad Meal Prep
Also check out:
6 Vegetarian Meal Prep Ideas for Next Week
Buffet Style Meal Prepping: Vegetarian

Other tips for making Vegetarian Jambalaya:
- You can substitute the sausages with chickpeas or kidney beans to switch things up and keep the meal gluten-free.
- Use spices and legumes or veggies of your preference. Thyme, oregano, and red pepper flakes are traditional flavor suggestions.
- Feel free to use fresh okra instead of frozen okra.
- Use soy sauce or Tamari sauce as a salt replacement.


Ingredients
For Jambalaya
- 2 tablespoon olive oil
- 2 links vegetarian gluten-free sausage, (Bratwurst flavor from Beyond Meat)
- 1 cup chopped celery
- 1 cup chopped green bell pepper
- ½ cup chopped carrots
- ½ cup chopped sweet white onion
- 1 cup vegetable stock
- ¼ cup tomato paste
- 2 tablespoon hot sauce
- 1 ½ teaspoon Paleo Pink Powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 cup frozen chopped okra
For Serving
- 4 cups cooked cauliflower rice
- 4 cups steamed green beans
- Salt and pepper to taste
Instructions
- Heat olive oil over medium heat in a Dutch oven or large skillet. Brown sausage for 6-8 minutes, turning regularly. Set sausage aside to cool for a few minutes, then slice into thin slices.
- Add celery, bell pepper, carrots, and onion to oil and sauté for 5 minutes, stirring regularly. Add vegetable stock, tomato paste, hot sauce, Paleo Pink Powder seasoning, oregano, and thyme to the pan. Bring to a simmer and cook for 18-20 minutes, until stock reduces and carrots are tender stirring occasionally.
- Stir in sliced sausage and okra. Cook 5 minutes longer.
Nutrition
Meal Prep Menu: Week 7
Meal Prep Menu: Week 6
NOTE: These menus are designed to give you meal ideas, not to tell you how many calories to eat per day. Please make sure to calculate your macros HERE and then adjust the menu items' portion sizes as needed.
We hope these simple weekly meal prep plans/ideas help keep you on track or, at the very least, making some of your weekly meals extra delicious! If you feel as if you've been stuck eating the same meals or flavors over and over again, don't forget that we have hundreds of recipes on the site for you to choose from!
As always, head below if you are looking for swaps to fit your dietary needs/macros/lifestyle. All of this week’s recipes can be made vegetarian or vegan friendly, too!
This week's recipes:
- Cinnamon Raisin Sweet Potato Snack Bread
- Italian Sub Lettuce Wraps
- Thai Basil Chicken Meal Prep
- Protein Almond Butter Cups
Don't forget to leave a comment on each recipe to let us know how you liked them! We love seeing your photos in the Meal Prep Facebook group too!
How to customize:
If you have any questions or need ideas for alternate swaps, head over to our Facebook Group to ask or email me at [email protected]!
-
Cinnamon Raisin Sweet Potato Snack Bread
- To make this recipe vegetarian-friendly, swap the collagen for a vegan-friendly protein powder.
- You can swap the collagen for almost any protein powder, except for whey.
- We have not tried swapping out the egg whites for a vegan egg replacement. If you give it a try, please let us know how it goes!
-
Italian Sub Lettuce Wraps
- To make this vegetarian or vegan-friendly, swap the salami and ham for vegan deli meat.
- Another great swap for the deli meat is thinly sliced tofu.
- Swap the cheese for a dairy-free alternative
-
Thai Basil Chicken Meal Prep
- To make this vegan, swap the ground turkey for crumbled tofu or a vegan chicken replacement such as Quorn.
- Swap the fish sauce for a vegan alternative such as Ocean's brand
- Again, for a vegan/vegetarian option, use vegetable broth in place of chicken broth.
- You can also swap the chicken for pork or beef, if not vegan.
-
Protein Almond Butter Cups
- To make this vegan, swap the whey protein for a vegan-friendly protein powder.
- The almond butter can be subbed with any drippy seed butter if you have an allergy.
- The almond butter can be subbed with any other drippy nut butter.
- The dark chocolate can be swapped for milk chocolate.
- The sides are optional. If you'd like to include them, use a dairy-free yogurt alternative if you're vegan.
How to alter the macros:
-
Cinnamon Raisin Sweet Potato Snack Bread
- You can lower the carbs by swapping the sweet potato for a canned squash or leaving out the raisins.
- Do not sub the coconut flour with any other flour.
- The almonds and berries are optional sides that are not included in the macros. You can include these or even serve them with Greek Yogurt or cottage cheese for additional protein.
-
Italian Sub Lettuce Wraps
- To increase the carbs in this dish, serve on some sub roll or with sweet potato fries on the side.
- To decrease the fat, you can reduce the olive oil drizzle or leave it off altogether.
- To increase the protein, use sliced turkey meat.
-
Thai Basil Chicken Meal Prep
- The rice and broccoli are not included in the macros for this dish. To increase the carbs, add 1 cup cooked white or jasmine rice to each meal prep, plus ½ cup steamed broccoli.
- To increase the fat, use additional oil when cooking the chicken or a higher fat percentage of chicken (or pork)
- To increase the protein, double the amount of protein used in the recipe.
-
Protein Almond Butter Cups
- The only recommendations we would make here are the swaps listed above.
- You can serve with your favorite sides or none! Berries are always a great idea!
*Please note that any changes to ingredients will alter the macros on each recipe.
If you like this menu, you'll love MPOF Premium!
Weekly menus derived to your inbox and Unlocked HERE
Meal Prep Menu: Week 5
Meal Prep Menu: Week 4
Meal Prep Menu: Week 3
Meal Prep Menu: Week 2
Meal Prep Menu 2021: Week 1 (Whole30)
NOTE: These menus are designed to give you meal ideas, not to tell you how many calories to eat per day. Please make sure to calculate your macros HERE and then adjust the portion sizes of the menu items as needed.
With the start of the new season comes the start of new habits, healthy changes, and mindsets! Oh, and the whole30 reset for many. So, we are kicking off the new year with an easy, and very customizable Whole30 meal plan. But you don't need to be doing the whole30 to follow this plan. This plan is good for anyone who wants to get more nutrient-dense meals into their day.
Although most people enjoy meat proteins while doing the whole30, we have swaps listed below for our vegetarian friends! Plus, many of the recipes are freezer-friendly, so you don't have to let food go to waste.
Typically during the Whole30 snacks aren't allowed and you don't eat out much. That is why we have the snacks listed as optional and meals laid out for 6 days. Day 7 can be a "finish up what you have" or "grab a meal from the freezer" day.
However, it is important to do what is right for you! So, if you need snacks to fuel your workouts and stay satisfied, feel free! If you need larger portions or smaller portions) adjust them as necessary. At the end of the day, it's about listening to your body and doing what is right for you!
This week's recipes
- Sausage Lover's Breakfast Casserole
- Steak, Sweet Potato, and Apple Hash
- BBQ Pulled Chicken Stuffed Sweet Potatoes
- White Chicken Chili
- Air Fryer Chicken Schnitzel
- Cremini Mushroom Meatloaf
Optional snacks
Don't forget to leave a comment on each recipe to let us know how you liked them! We love seeing your photos in the Meal Prep Facebook group too!
How To Customize*:
Please note that if you are following the Whole30 diet then you must use swaps that are whole30 compliant. If you have questions, head over to our Facebook Group to ask or email me at [email protected]!
- Sauage Lover's Casserole - swap any frozen or pre-cooked veggies that you have on hand. This recipe works great with veggies that need to be used up soon! No food waste! You can also swap the sausage for turkey sausage, bacon, or any other protein.
- Steak, Sweet Potato, and Apple Hash - swap steak for chicken, the sweet potato for white potato, and apple for the pear, if desired. This recipe is easily customizable to what you have on hand.
- BBQ Pulled Chicken Stuffed Sweet Potatoes - again, you can swap the sweet potatoes for white potatoes if desired. The pulled chicken would be extra tasty swapped with shredded beef. If you aren't feeling coleslaw, serve with steamed or roasted broccoli.
- White Chicken Chili - we wouldn't recommend any swaps here unless you don't like spicy food then you can leave out the jalapeno. This recipe is easy to freeze for meals another week, too!
- Air Fryer Chicken Schnitzel - a boneless pork chop would be an excellent sub for the chicken!
- Cremini Mushroom Meatloaf - ground turkey or chicken can be subbed for the ground beef.
Vegetarian Swaps (if not doing whole30):
- Sauage Lover's Casserole - leave the sausage out and add extra veggies, cheese, or vegetarian sausage.
- Steak, Sweet Potato, and Apple Hash - remove the steak and add in crumbled tofu or vegetarian breakfast sausage.
- BBQ Pulled Chicken Stuffed Sweet Potatoes - swap the chicken for crumbled tofu.
- White Chicken Chili - leave out the chicken and add white beans.
- Air Fryer Chicken Schnitzel - sub the chicken with tofu or tempeh.
- Cremini Mushroom Meatloaf - make this recipe instead.
*Please note that any changes to ingredients will alter the macros on each recipe.
Before and After: Meal Prep Kitchen Remodel
Special Thanks to Z-Line for partnering with us on this post and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
With a crazy year almost behind us (2020), March was the perfect month to undertake a home project of this size. As a regular meal prepper, I spend a lot of time in the kitchen as-is. With all the shutdowns this year, I have been able to start, finish, and enjoy a new kitchen more than I had expected.
Cooking is not a joy for everyone in my house, but the ability to gather in the kitchen is a common joy we all share. More often than not, we can feel the strain of a dim lit and dreary kitchen when everyone is sitting down for dinner, which was just the motivation I needed to make the change.
Challenge accepted. You ready for a look?
Before: Meal Prep on Fleek "test" Kitchen:


The kitchen had low ceilings, a small and narrow footprint, a half-wall diving the living room and the kitchen, very little lighting, and old brown cabinets. (Slow, sad, violin playing)


Now for the new!

Countertop: Quartz BCS Mist Gray
Range: Z-Line 36" Dual Fuel Range (RA-36)
Hood: Z-Line 36" Undercabinet Hood
Dishwasher: Bosch 24" 800 Series Dishwasher


Refrigerator: Frigidaire
Microwave Drawer (my wife's favorite addition!): Z-Line MWD-1 Microwave Drawer

Faucet: Z-Line Arthur FPTB-SS Faucet
Sink: Z-Line SR50D-36 Stainless Undermount Sink
With the new, fresh, open feel my family has been able to join me in the kitchen and even help with my meal prep sessions. Making more room for some of our favorite Kitchen Tools!
RELATED: 3 Best Kitchen Appliances for Meal Prep
My hat goes off to my wife for the incredible job of design!
If you're wondering what the first recipe was that I meal prepped in the new kitchen, believe it or not... it was Pizza Chicken! =)

Meal Prep Menu: Week 44 (2500 Calories)
Low Carb Pumpkin Spice Bagel
Thank you to Now Foods for sponsoring this Low Carb Pumpkin Spice Bagel recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.

These pumpkin spice bagels are perfectly portioned to meet all of your low carb needs! They're sweetened with a pumpkin spice monk fruit sweetener for low-glycemic impact with fall flavor! Real pumpkin adds potassium and fiber while almond flour keeps the bagels low carb. They can even be toasted in a toaster just like traditional bagels!
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Give us all the bagels, but don't forget to make them pumpkin spice, and with no added sugar and low in carbs. Is that too much to ask? We used to think so until the new Now Foods Pumpkin Spice Mink Fruit Sweetener launched. To say we have been obsessed with it would be an understatement. We first tried it in our morning coffee, and let's just say, WOW! The flavor is spot on.
We have gone from zero to one hundred with all things pumpkin spice. That's where the pumpkin spice bagel with pumpkin spice cream cheese comes into play! Not only is this recipe great for meal prep, but we guarantee your entire family would love to sit down to a Sunday brunch with a table full of these bagels and cream cheese.

They have no added sugar thanks to the monk fruit sweetener and are made with simple ingredients that you most likely already have on hand. Other than grabbing the pumpkin spice monk fruit and some almond flour at the store, you will be ready to hop on the homemade bagel trend and get cooking!
Endless possibilities!
Don't let the use of your new favorite monk fruit sweetener be limited to only these bagels either! Add a couple of drops to a smoothie, your bowl of oats, muffins, bread, cakes, pies, etc! Any place you crave that pumpkin spice flavor is a place where you should just go ahead and add in that delicious Now Foods monk fruit!
Low Carb Pumpkin Spice Bagel Ingredients:
- 1 cup blanched almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon NOW Foods Pumpkin Spice Monkfruit Sweetener
- ½ teaspoon vanilla extract
- ¼ cup whole milk
- 1 tablespoon melted unsalted butter
- 1 large egg
- ⅓ cup canned pumpkin
For Pumpkin Cream Cheese
- ½ cup cream cheese, softened at room temperature for 1 hour
- 3 tablespoon canned pumpkin
- 8 drops NOW Foods Pumpkin Spice Monkfruit Sweetener
- ¼ teaspoon ground cinnamon
For Serving
- 4 kiwis, halved






Ingredients
- 1 cup blanched almond flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- ½ teaspoon NOW Foods Pumpkin Spice Monkfruit Sweetener
- ½ teaspoon vanilla extract
- ¼ cup whole milk
- 1 tablespoon melted unsalted butter
- 1 large egg
- ⅓ cup canned pumpkin
For Pumpkin Cream Cheese
- ½ cup cream cheese softened at room temperature for 1 hour
- 3 tablespoon canned pumpkin not pumpkin pie filling
- 8 drops NOW Foods Pumpkin Spice Monkfruit Sweetener
- ¼ teaspoon ground cinnamon
For Serving
- 4 kiwis halved
Instructions
- Preheat oven to 350ºF and grease 4 donut cavities with cooking spray. In a medium mixing bowl, stir together almond flour, cinnamon, baking powder, and sea salt. In a separate bowl whisk together Now Foods pumpkin spice monk fruit sweetener, vanilla, whole milk, melted butter, egg, and canned pumpkin. Gradually stir wet ingredients into dry.
- Spoon batter into cavities and tap on countertop to evenly distribute batter. Bake for 25-28 minutes. Cool at room temperature for 10 minutes.
- While bagels cool, beat together ingredients for pumpkin cream cheese in a medium mixing bowl using a hand mixer. Divide cream cheese between 4 small sauce cups.
- Slice bagels in half and add 1 bagel to large compartments of 4 teal MPOF containers. Add a cup of cream cheese next to each bagel. Add 1 kiwi to each of the small compartments.
Notes
Nutrition

Want more delicious monk fruit recipes? Check these out!
Watercress, Leek, and Butternut Squash Quiche
Thank you to B & W Quality Growers for sponsoring this Watercress, Leek, and Butternut Squash Quiche recipe post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.

This autumn quiche comes complete with a gluten-free buttery crust. The crust is filled with sauteed watercress, leeks, and butternut squash before baking adding a hefty dose of vitamin-C. Serve it for breakfast, lunch, or dinner for a protein-packed meal.

There are some veggies that we just can't get enough of, and watercress is one of them! It adds such a nice, peppery taste, to food, without adding a lot of calories or carbs to a meal. Plus, without even realizing it, watercress is upping the nutritional value of our meals! It's packed with antioxidants which may lower your risk of certain diseases, it is loaded with vitamin K, and is great for your heart! If those aren't a few reasons to sneak that extra yummy veggie into your next meal prep, we don't know what is!
As you know, we love a good meal prep recipe that can also double (or stand-alone) as the main meal for your family. This Watercress, Leek, and Butternut Squash Quiche does just that! It is the perfect recipe for a Sunday brunch or your weekly meal prep. It's also one of those recipes that, when paired with a side such as fresh fruit, works great for a light dinner.
We made our own crust at home for this quiche, but if you want a shortcut, we recommend a crust such as wholly wholesome, to ensure this recipe stays gluten-free. If you aren't gluten-free, feel free to use any crust you'd like.
Get Creative!
The great thing about this recipe is how customizable and easy it is! The quiche itself really can be a dumping ground for whatever veggies or proteins you have on hand. Just make sure not to forget that watercress! We kept this one veggie-based with our favorite fall items, but you could easily toss in chopped broccoli, onions, spinach, Brussel sprouts, diced potatoes, and any meat. Things such as bacon, ground turkey, sausage, etc. would all work nicely in this!
If you want a little sweet addition, toss in some diced apples or pears. Oh, cheese! We can't forget the option to add that in! Something tangy like goat cheese, or salty like feta would pair so nicely.
The possibilities are endless with recipes like a quiche. Just make sure to cater to the dietary needs of both yourself and your family.
For Serving
We went with a sweet and savory side combo to round out this meal prep: grapes, plus a tomato salad, but feel free to use what appeals to you and your family most! Heck, you can even serve this sans sides and it would be just as delicious! Whichever route you go, we guarantee you will enjoy this flavorful watercress quiche!
Watercress, Leek, and Butternut Squash Quiche Ingredients:
For Crust
- 1 ½ cups blanched almond flour
- 1 large egg
- 3 tablespoon melted unsalted butter
- ¼ teaspoon sea salt
For Filling
- 1 tablespoon unsalted butter
- 1 cup butternut squash, cubed
- ½ cup thinly sliced leeks
- 4 cups watercress
- 2 cloves garlic, minced
- 5 large eggs
- ⅓ cup egg whites
- ¼ cup unsweetened almond milk
- ½ teaspoon sea salt
- 1 teaspoon dried thyme
For Serving
- 3 cups red seedless grapes
- 3 cups coarsely chopped tomatoes
- 1 cup thinly sliced sweet white onion
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ cup sliced basil
- ¼ teaspoon sea salt
- Cracked black pepper to taste






Ingredients
For Crust
- 1 ½ cups blanched almond flour
- 1 large egg
- 3 tablespoon melted unsalted butter
- ¼ teaspoon sea salt
For Filling
- 1 tablespoon unsalted butter
- 1 cup butternut squash cubed
- ½ cup thinly sliced leeks
- 4 cups watercress
- 2 cloves garlic minced
- 5 large eggs
- ⅓ cup egg whites
- ¼ cup unsweetened almond milk
- ½ teaspoon sea salt
- 1 teaspoon dried thyme
For Serving
- 3 cups red seedless grapes
- 3 cups coarsely chopped tomatoes
- 1 cup thinly sliced sweet white onion
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- ¼ cup sliced basil
- ¼ teaspoon sea salt
- Cracked black pepper to taste
Instructions
- Preheat oven to 350ºF and grease a 9-inch round tart or pie pan with cooking spray. Combine ingredients for the crust in a medium mixing bowl and use a fork to mix into a dough.
- Press dough into pan going halfway up the sides. Use a fork to poke a few holes in the crust (this will help prevent the crust from getting air bubbles as it bakes). Bake for 10 minutes. Cool crust while preparing to fill.
- Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add leeks and butternut squash. Cook for 8 minutes. Add watercress, thyme, and garlic. Stir and cook 2 minutes longer. Cool for 5 minutes.
- Whisk together eggs, egg whites, almond milk, and sea salt. Stir in watercress mixture. Pour into crust and bake for 30-35 minutes. Cool for 10 minutes before slicing into 6 slices.
- Stir together ingredients for the salad in a medium mixing bowl. Divide between small compartments of 6 MPOF white containers. Add grapes to each remaining small compartment and a slice of quiche to each large compartment.
Nutrition
Looking for more delicious ways to use Watercress? Give one of these easy and versatile recipes a try!
Parmesan Chicken Tenders | Meal Prep
Parmesan Chicken Tenders Meal Prep
If you are craving a tasty, breaded chicken tender without the deep-fried guilt, then you have come to the right place! MPOF has created this Parmesan Chicken Tenders meal prep recipe with you in mind. The delicious crunchy coating married with just the right amount of parmesan cheese will have your taste buds jumping for joy while keeping your health goals on track. This is a fantastic low-calorie meal that has many versatile options and can be served for either lunch or dinner.
We know you are busy and need recipes that are simple and fast to prepare. Since this is prepared in a sheet pan and baked in the oven, you will find that prep and cleanup of this awesome meal prep recipe are just what you are looking for.
It's pretty impossible to go wrong with chicken breaded in parmesan and breadcrumbs. Luckily this recipe calls for green beans and tomatoes so that if they ask, you can tell your friends you're eating healthy. Although IDK, why you'd, wanna be friends with people like that anyways.
Watch the Parmesan Chicken Tenders Meal Prep recipe video below:
[recipe-video]
The video was done in collaboration with Foodbeast
Produce provided by Melissa's Produce
How long will Parmesan Chicken Tenders last?
Parmesan Chicken Tenders meal will last 3 to 4 days in the fridge when properly stored. We recommend you use these amazing 1-compartment meal prep containers. They are microwave, dishwasher, as well as fridge and freezer safe, so storing and reheating the Parmesan Chicken Tenders couldn't be any easier.
Can Parmesan Chicken Tenders be frozen?
Parmesan Chicken Tenders meal prep recipe can be frozen for up to 3 months. However, be aware that the tomatoes will not freeze well, so if you plan to freeze them, omit the tomatoes from the recipe and add fresh tomatoes after reheating.
Once the meal is completely cooled, divide the meal into 4 containers, seal the lids and label the meal and date and place in the freezer. To reheat, remove the lid, and microwave on high for 30 seconds. Remove from the microwave and flip over the chicken pieces and microwave again for 30 seconds. Repeat at 15-second increments until heated through. To revive a bit of the crunchy texture on the chicken, consider microwaving for 30 seconds to a minute to thaw slightly, and then place the parmesan chicken tenders in an air fryer for 1-2 minutes until heated through.
How do you make Parmesan Chicken Tenders?
This Parmesan Chicken Tenders meal prep recipe only takes about 10 minutes to prepare and can be ready to eat within 30 minutes from start to finish. We are sure this will be one you will want to make over and over again because it is super quick and easy, and will please even the pickiest eaters.
The process is simple. Just preheat the oven to 400 and prepare a large rimmed baking sheet by lining it with parchment paper. Take a shallow dish and whisk together bread crumbs, parmesan, and seasonings, and in a separate shallow dish, add your olive oil and minced garlic.
Take each chicken tender, one at a time, and dredge in the olive oil and then dip in the breadcrumb mixture, pressing to adhere the crumbs and coat both sides. On the opposite side of your baking sheet, add the green beans and toss with olive oil and spread to the edge of the pan. Sprinkle with salt and pepper, or any of your other favorite seasonings.
Put the baking sheet in the oven and bake for about 12 minutes. Return to the oven and bake for another 10-12 minutes, or until chicken is golden brown and beans are crisp-tender.
How to portion Parmesan Chicken Tenders?
This recipe makes 4 servings. Portion approximately 3 parmesan chicken tenders into each 1-compartment plastic meal prep container, and divide the beans evenly between all four containers.
More recipes like Parmesan Chicken Tenders
Here are a couple of other recipes similar to Parmesan Chicken Tenders. Check them out here:
- Sheet Pan Chicken and Asparagus
- Chicken Finger and French Fry Meal Prep
- Sheet Pan Chicken Fajitas
- Broccoli Cheddar Stuffed Chicken Breast & Rice Pilaf
- Sheet Pan Asian Chicken
Other tips for making Parmesan Chicken Tenders meal prep recipe
- You can substitute Chicken tenders in place of the Chicken Breast. Use 3-4 chicken tenders in place of one chicken breast.
- For a gluten-free option, use almond flour instead of the breadcrumbs.
- Add some minced garlic and onions to the green beans and some real bacon bits to give your beans even more flavor.
- Substitute any other of your favorite veggies in place of the beans, such as asparagus, Brussels sprouts, broccoli, zucchini, etc.
Thanks for checking out this awesome recipe for Parmesan Chicken Tenders! Let us know what you think.
Ingredients
- 1 ¼ lbs Boneless Skinless Chicken Breast Sliced into 1 ¼-inch thick strips
- ½ cup Plain Bread Crumbs
- ¼ cup Finely grated parmesan cheese
- ¾ teaspoon Dried Basil
- ¼ tsp each Dried Oregano, Thyme, and Crushed rosemary
- To taste Salt and freshly ground black pepper
- 2 cloves Melissa's Minced Garlic
- 1 lb Melissa's Ready to Eat Green Beans
- 1 cup Grape Tomatoes
Instructions
- Preheat oven to 400 degrees
- Line a large rimmed baking sheet with parchment paper
- In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste
- Add 4 tablespoon olive oil to a separate shallow dish and stir in garlic.
- Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere
- Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of the baking sheet.
- Spread remaining bread crumbs over tops of chicken and gently press.
- On the opposite side of the baking dish, toss green beans with 1 tablespoon olive oil
- Spread beans to edges of the baking dish, sprinkle with salt and pepper to taste.
- Roast in preheated oven 23 - 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted add them during the last 10 minutes of cooking)
- Remove from oven, sprinkle tomatoes over green beans
- Serve warm, garnish chicken with fresh parsley if desired
Video
Notes
Nutrition
Eggplant Lasagna
Are you looking for a low-carb, gluten-free alternative to lasagna? Then you'll greatly appreciate our eggplant lasagna meal prep recipe. We swap out lasagna noodles for thinly sliced sheets of eggplant but keep the rest of the traditional lasagna flavors. This easy swap makes a hearty lasagna keto-friendly, gluten-free, and low-carb without sacrificing taste. Using eggplant sheets instead of noodles also ups the nutritional value since eggplant has many nutrients, is rich in antioxidants, and is known for promoting blood sugar control, among other health benefits.

This lightened-up lasagna is full of the flavors you know and love like mozzarella cheese and creamy ricotta, but swaps in thinly sliced sheets of eggplant instead of lasagna noodles. Eggplant gives the recipe the cozy feel of noodles without the high carb count.
How long will Eggplant Lasagna last for?
Keto eggplant lasagna lasts for up to 4 days in the refrigerator when stored in airtight containers. If you save the eggplant lasagna without the broccoli, you can use our GoodCook® single-compartment meal prep containers.
Can Eggplant Lasagna be frozen?
Yes, you can freeze eggplant lasagna, and it will last for 2 to 3 months in the freezer. If you're cooking keto eggplant lasagna in batches to save for later and plan on freezing them, roast your eggplant ahead of time to get rid of the excess moisture. Excess moisture causes soggy lasagna when it's reheated. Nobody wants that!

Eggplant Lasagna Ingredients:
- 1 tablespoon olive oil
- 1 large eggplant
- ⅔ cup low fat ricotta cheese
- 1 large egg
- ½ teaspoon sea salt
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- 1 cup low fat shredded mozzarella
- ½ cup chopped basil, optional
For Meat Sauce
- 12 oz. 96% lean ground beef
- 2 cups pasta sauce
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
For Broccolini
- 8 oz. broccolini
- 1 tablespoon olive oil
- Sea salt and pepper to taste

How do you make Eggplant Lasagna?
This lasagna recipe is pretty simple and doesn't take as long as traditional lasagna. Traditional lasagna takes anywhere from an hour and a half to two hours, whereas eggplant lasagna takes just over an hour to cook. So far, eggplant lasagna is healthier, delicious, and takes less time to cook!
- To make eggplant lasagna, start by preheating your oven to 400 degrees. Bake the sliced eggplant on a sheet pan lined with parchment paper and drizzled in olive oil for 10 minutes. While the eggplant roasts in the oven, cook the ground beef over medium heat in a medium pan with oregano, sea salt, and pasta sauce for 10 minutes.
- In a small bowl, stir together ricotta cheese, egg, basil, garlic, and sea salt. Then line an 8x8 baking dish with parchment paper and place 2 slices of eggplant in the pan. Spread ricotta and mozzarella cheeses with sauce to cover the first layer. Repeat the process until you get to the final layer. Once you get to the last layer, place two slices of eggplant on top. Then add ground beef mixture and the remaining ½ cup of mozzarella cheese.
- Cover the eggplant lasagna layers with aluminum foil and bake in the oven for 15 minutes. Take the foil off after 15 minutes, and finish baking the lasagna for an additional 15 minutes. When the cheese is golden brown, remove the dish from the oven and cool for 10 minutes.
- As the lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season the broccoli with salt and pepper and roast at 400F for 10 minutes.
And that's how you make eggplant lasagna! Once the food cools, portion the four meals out and store them in the fridge to enjoy in the coming days.


How to portion Eggplant Lasagna?
Separate the lasagna and broccoli into four meals and put them into 4 MPOF GoodCook® meal prep containers. Slice the lasagna into four pieces when it cools down and place it in the 2-cup compartment. Then put broccoli in the 1-cup compartment.
More eggplant meal prep recipes:
Eggplant is an easy vegetable to add to your diet, especially low-carb diets. Try these recipes and tell us what you think!
Eggplant Meatballs and Zoodle Meal Prep
Pork Burger Meal Prep (eggplant bun)

Other tips for making Eggplant Lasagna:
- Your eggplant sheet slices should be no more than a ¼-inch thick.
- Place the eggplant layers parallel to one another.
- When you're shopping, choose small to medium firm eggplants because they aren't as bitter as the big or soft ones.
- You can also use a 9x13 dish to bake the eggplant lasagna in.
- Don't forget to top your lasagna with fresh chopped basil!
- To save time, prepare the eggplant sheets, meat sauce, and cheese filling a day or two ahead of time and store them in the refrigerator.

Ingredients
- 1 tablespoon olive oil
- 1 large eggplant
- ⅔ cup low fat ricotta cheese
- 1 large egg
- ½ teaspoon sea salt
- 1 teaspoon dried basil
- ½ teaspoon garlic powder
- 1 cup low fat shredded mozzarella
- ½ cup chopped basil optional
For Meat Sauce
- 12 oz. 96% lean ground beef or beef of choice
- 2 cups pasta sauce
- 1 teaspoon dried oregano
- ½ teaspoon sea salt
For Broccolini
- 8 oz. broccolini
- 1 tablespoon olive oil
- Sea salt and pepper to taste
Instructions
- Preheat oven to 400ºF and line a large baking sheet with parchment paper. Remove ends from eggplant and slice lengthwise in 6 (¼-inch) slices. Place on baking sheet and drizzle with olive 1 teaspoon olive oil. Bake for 10 minutes. Cool for 5 minutes at room temperature.
- While eggplant roasts, heat a medium skillet over medium heat and add ground beef. Use a spatula to break up into crumbles. Cook 5 minutes. Stir in oregano, sea salt and pasta sauce. Bring to a simmer and simmer for 5 minutes. Turn heat off.
- Stir together ricotta cheese, egg, basil, garlic and sea salt in a small bowl.
- Line the bottom of an 8x8 baking dish with parchment paper. Place 2 slices of eggplant in baking pan and spread half of the ricotta cheese on top. Add a cup of sauce and spread evenly. Sprinkle with ¼ cup mozzarella. Repeat with 2 more slices of eggplant, ricotta, meat and mozzarella.
- For the final layer, place 2 slices of eggplant on top follows by meat mixture and remaining ½ cup of mozzarella cheese.
- Cover tightly with aluminum foil and bake for 15 minutes. Remove foil and bake 10-15 minutes longer until cheese is golden brown. Cool lasagna at room temperature for 10 minutes.
- While lasagna cools, spread broccoli on a sheet pan and drizzle with olive oil. Season with salt and pepper. Roast at 400F for 10 minutes.
- Slice lasagna into 4 slices and place 1 piece in large compartments of 4 MPOF teal containers. Sprinkle with chopped basil. Divide roasted broccoli between the small compartments.
Notes
Nutrition

Taco Wontons
Oh, do we have a fun fusion treat for you with our Asian-Mexican-inspired Taco Wontons! We merge Asian style with a Mexican cuisine favorite, the taco salad. Instead of a fried tortilla shell, we use wonton wraps and fill them with ground beef, black beans, salsa, and cheese topped with light sour cream and more salsa. This meal prep lunch idea is served with a cilantro-lime slaw made with shredded coleslaw, purple cabbage, and carrots. You get a mix of flavors and texture that add some fun to lunchtime! If you're ready to take a trip down the exotic cuisine fusion road, then keep reading for the recipe, similar recipes, and cooking tips for the best taco wontons you've ever had!

Taco flavors get an Asian twist using wonton wrappers instead of tortillas. Baked up to crispy goodness in muffin tins, these taco wontons have built-in portion control for a low-calorie meal with big flavor.

Taco Wontons Ingredients:
For Wontons
- 16 wonton wrappers or coconut wraps cut into 4 squares for GF
- ½ lb. 96% lean ground beef
- ½ cup black beans, drained and rinsed
- ½ cup salsa + ½ cup for serving
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ cup reduced fat shredded cheddar cheese
- ½ cup light sour cream
For Cilantro-Lime Slaw
- 4 cups shredded Coleslaw mix (green and purple cabbage, carrots)
- ⅓ cup chopped cilantro
- 3 tablespoon olive oil
- 2 tablespoon fresh lime juice
- ½ teaspoon sea salt

How long will Taco Wontons last for?
Taco wontons will last for 2 to 3 days. Store taco wontons in our Goodcook Meal Prep containers for maximum freshness.
Can Taco Wontons be frozen?
Yes, you can freeze taco wontons. Store them the way you would if refrigerating them, but put them in the freezer instead. Or, you can put them back into the muffin tins lined with parchment paper and covered with plastic wrap or a freezer bag.


How do you make Taco Wontons?
You need 8 muffin tins sprayed with cooking spray. Preheat your oven, and start putting the wonton wrappers in the muffin tins. Then cook your ground beef, black beans, and salsa mix to spoon into the wontons for baking. As your taco wontons bake, make the cilantro-lime slaw and place it in the refrigerator until the wontons are done. When everything is done cooking, put your four meals in containers and store them in the fridge. Since the wontons last for up to 3 days, feel free to eat some or freeze them.
This meal prep lunch idea only takes 35 minutes. Taco wontons are a delicious portion-controlled lunch for everyone. See the full recipe here.

How to portion Taco Wontons?
Place two taco wontons, light sour cream, and cilantro-lime slaw in 4 MPOF Goodcook Meal Prep containers.
More taco meal prep recipes:

Other tips for making Taco Wontons:
- Bake the wontons the day before to save time. They last up to 3 days in the fridge.
- Make your taco wontons vegetarian by using lentils in place of beans. We have a lentil taco recipe to reference.
- Use gluten-free wonton wrappers if necessary.
- Play around with different proteins like shredded or ground chicken and sofritas.

Ingredients
For Wontons
- 16 wonton wrappers sub with coconut wraps cut into 4 squares for gluten-free
- ½ lb. 96% lean ground beef
- ½ cup black beans drained and rinsed
- ½ cup salsa + ½ cup for serving
- 2 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ cup reduced fat shredded cheddar cheese
- ½ cup light sour cream
For Cilantro-Lime Slaw
- 4 cups shredded Coleslaw mix green and purple cabbage, carrots
- ⅓ cup chopped cilantro
- 3 tablespoon olive oil
- 2 tablespoon fresh lime juice
- ½ teaspoon sea salt
Instructions
- Preheat oven to 375ºF and spray 8 standard muffin tins with non-stick cooking spray. Place 1 wonton wrappers in each muffin tin.
- Heat a medium skillet over medium heat and add ground beef. Brown for 5 minutes. Stir in chili powder, cumin and sea salt. Continue to cook for 3 minutes longer. Turn heat off and stir beans and salsa into ground beef.
- Spoon half of the beef mixture on top of the wontons and sprinkle with half the cheese. Place another wonton on top and repeat with another layer of the ground beef mixture and sprinkle with cheese. Bake for 10-12 minutes, until wontons are crisp and golden around the edges.
- While taco wontons bake, combine ingredients for cilantro-lime slaw in a medium mixing bowl and stir well to combine. Refrigerate.
- Place 2 taco wontons in the large compartments of 4 MPOF teal containers with a small cup of sour cream next them. Divide slaw between each small compartment.
Notes
Nutrition

Baked Breaded Zucchini Bites with Marinara
Its easy snack-time fun with our Italian inspired Baked Breaded Zucchini Bites (say that 10 times fast). Doesn't this meal prep snack remind you of Carl's Jr.'s fried zucchini? Ours is a healthier, paleo-friendly version and paired with marinara sauce instead of ranch. These baked zucchini bites are baked into crispy, dippable delights on a sheet pan and only take 35 minutes to prepare. Are you ready for this nutritious & delicious on-the-go snack? Then let's dig in!

Simple and delicious! These Baked Breaded Zucchini Bites with Marinara are so easy to make and are a healthy alternative to the fried version! Whole30.

Baked Breaded Zucchini Bites with Marinara Ingredients:
- 3 medium Zucchini, cut into rounds
- ¾ cup Paleo Powder No Salt Coating Mix
- 2 Eggs
- 2 cups Marinara or Tomato Sauce of choice

How long will Baked Breaded Zucchini Bites last for?
Baked zucchini bites stay fresh for 2 days when packaged in an airtight container or ziplock bag and store in your refrigerator. This meal prep snack recipe yields 3 servings, so enjoy one immediately and save the rest!
Can Baked Breaded Zucchini be frozen?
Yes, baked zucchini bites freeze well! The beauty of freezing breaded baked zucchini bites is that you don't have to cook them to freeze them. Simply prepare the zucchini bites to the point of breading them. Then, store them in an airtight freezer-friendly container. If you decide to bake the bites then freeze them, do a pre-freeze before freezing them. Since they're not fried, they won't get soggy when you reheat them. The breaded zucchini bites keep their flavor for up to 6 months.
How do you make Baked Breaded Zucchini Bites?
This is the fun part because it's so easy! Set yourself up for dipping and dredging the zucchini slices and preheat your oven. You need two shallow glass bowl for the whisked eggs and Paleo Powder. Start dredging with the egg wash, then dredge in the Paleo Powder, and place the coated zucchini pieces on a lined sheet pan. Repeat this process until all the zucchini slices are gone. Once done, bake the zucchini bites in the oven at 375 degrees for 10 to 15 minutes. Easy, right? Here's the full recipe.

How to portion Baked Breaded Zucchini Bites?
Put your crunchy & delicious baked zucchini bites in our baby blue Goodcook Meal Prep containers with marinara or tomato sauce. Garnish the sauce with fresh basil leaves if you wish - why not give your snack a little flair (and more flavor)?
More baked snack meal prep recipes:
Garlic Sweet Potato Wedges With Hummus
Gluten-free Healthy-ish Pop Tarts
Sweet Potato Wedges With Tahini

Other tips for making Baked Breaded Zucchini Bites:
- Dry out the zucchini rounds as much as possible.
- Add cheese for cheesy baked zucchini bites!
- Go with a high-quality, fresh marinara or tomato sauce for dipping.

Ingredients
- 3 medium Zucchini cut into rounds
- ¾ cup Paleo Powder No Salt Coating Mix
- 2 large Eggs
- 1.5 cups Marinara or Tomato Sauce of choice
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Set up two Pyrex containers or shallow bowls. In one, whisk the two eggs. Place the Paleo Powder coating mix in the second one. Dredge a few of the zucchini rounds in the egg wash, and then transfer them to the Paleo Powder coating until they’re coated on all sides. Place the coated zucchini on a parchment-covered sheet pan. Repeat with the remaining pieces of zucchini.
- Bake the zucchini for 15-20 minutes, or until they are golden on the outside and tender on the inside. Serve alongside your favorite tomato or marinara sauce.
Video
Nutrition

Buffet Style Meal Prepping: Whole30
Thank you to GoodCook for sponsoring this Buffet Style Meal Prepping:WHOLE30 post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.

Buffet Style Meal Prepping: Whole30 - Make your next whole30 easy with a buffet style meal prep set up! 5 days of breakfast, lunches, and dinners. All prepped in GoodCook portion-controlled containers to make life easier!


If you've been hanging around here a while, then you have seen our series with buffet-style meal prepping. In case you missed them, or you are new to our page (WELCOME!), we started the series with a gluten-free plan and then shared a vegetarian one.
If you aren't familiar with buffet-style meal prepping at all, we recommend reading our Buffet Style Meal Prepping 101 post first. This will give you call the tips, tricks, and tools (including the best containers) you need to be successful at any kind of meal prepping. Once you have completed that, we recommend calculating your macros to get your base caloric starting point.
If you are pretty familiar with meal prepping and don’t care about macros (hello intuitive eating friends!), then dive right into this blog post.
This Whole30 meal prep isn't just designed for those doing the whole30. It is a meal plan that is comprised of whole foods that are affordable, easy to combine, and will ensure you are working within your macros. Kinda hard to overeat sweet potatoes, don't you think? If you worry that your portions will get out of control, fear not! This entire meal prep is done in our favorite portion-controlled containers by GoodCook. Each container compartment tells you the exact amount, so you don't have to worry about measuring! The containers are also microwave, freezer, and dishwasher safe!
Feel free to swap in (or out) any ingredients. If you're following the Whole30 diet, make sure the items are compliant with the program and are allowed as stated by the "rules" of this eating style. If you aren't doing the whole30, but want to add more "whole foods" to your diet, feel free to mix in some things like oats, quinoa, or lentils.
Make sure to grab your containers before you head to the store so that you are ready to go on meal prep day! You can grab all of the containers here!
Buffet Style Meal Prepping: Whole30 Ingredient List
Protein
- 2 (12pk) Eggs
- 1pk organic sweet Italian chicken sausages
- 1lb lean ground beef
- 1pk bacon (no sugar added)
- 2lb pork loin roast
- 8oz prosciutto (no sugar added)
- 1lb shrimp
Canned & Jarred (make sure there are no added sugars or preservatives)
- 1 jar marinara sauce
- 1 jar chunky salsa
- 1 jar salsa autentica
- 1 jar apple sauce
- 1 almond butter
- 1 bottle avocado oil
- 1 bottle green goddess dressing
- 1 bottle greek vinaigrette
Produce
- 1 spaghetti squash
- 1 bag of avocados (5pcs)
- 1- 16oz strawberries
- 6 tomatoes on the vine
- 1 bag mandarin oranges
- 1 bag baby spinach
- 1 bag romaine lettuce
- 1 bag yellow onions
- 3 summer squash
- 2 zucchini
Starches
- 3 plantains
- 1lb golden new potatoes
- 1lb red new potatoes
- 2 potatoes (for casserole)
- 3lb sweet potatoes
Miscellaneous
- Unsweetened Coconut flakes
- Cauliflower rice

Items To Prepare:
Protein
- Shrimp (roasted)
- Burger patties (90% lean)
- Shredded pork loin ****
- Sunny side up eggs
- Bacon (no sugar added)
Starch
- Baked sweet potatoes
- Roasted baby potatoes
- Roasted plantains (sliced)
Vegetables/Fruit
- Spaghetti squash (baked)
- Roasted mixed veggies (zucchini, summer squash, tomatoes & garlic with avocado oil)
- Cauliflower rice
- Avocado
- Spinach
- tomatoes
- lettuce
- berries
- mandarin oranges
Sauces (make sure there are no added sugars or preservatives)
- Marinara
- Salsa
- Greek dressing
- Green goddess dressing
- Almond butter

Meal Ideas:
Total Prep Time: 2 hours
Total Cost: $132
Total Meals: 15
Cost Per Meal: $8.80 per meal
MONDAY

BREAKFAST: Prosciutto egg cups with sweet potatoes, spinach, and mandarin orange.
LUNCH: Taco salad: shredded lettuce, shredded pork, avocado, salsa, plantain chips, green goddess dressing
DINNER: Burger: beef patty sandwiched between two zucchini sweet potato hash brown patties, served with strawberries and avocado
TUESDAY

BREAKFAST: Sweet potato bowl: sweet potatoes mashed with apple sauce, served with almond butter and coconut flakes on top, strawberries and an egg on the side.
LUNCH: Sausage lover’s hash brown casserole, shredded lettuce, avocado, tomatoes, and green goddess dressing
DINNER: Burrito bowl: cauliflower rice, shredded pork, salsa, avocado, lettuce, and roasted plantain chips
WEDNESDAY

BREAKFAST: Prosciutto egg cups, roasted new potatoes, green goddess dressing, and mandarin orange
LUNCH: Bun-less burger: beef patty wrapped in lettuce with tomatoes and onions served with roasted plantains
DINNER: Sausage lover’s hash brown casserole, spinach, roasted veggies, tomato, and onion salad and Greek vinaigrette.
THURSDAY

BREAKFAST: Sausage lover’s hash brown casserole, spinach, avocado, and mandarin orange
LUNCH: Roasted potatoes, egg, bacon, spinach, and avocado
DINNER: Deconstructed sheet pan dinner: Roasted veggies, roasted shrimp and roasted potatoes
FRIDAY

BREAKFAST: Zucchini sweet potato hash brown patties with eggs, avocado, and tomatoes
LUNCH: Shredded pork, roasted potatoes, tomato, and onion salad and greek vinaigrette
DINNER: Spaghetti squash topped with marinara sauce and bacon served with roasted shrimp and roasted veggies on the side

*Find full macro breakdown, smart points, and ingredient amounts below.
Chicken Zucchini Burgers
Yummy-yum! Check out or Chicken Zucchini Burgers paleo meal prep recipe! Doesn't this meal look so delicious? And, you cannot tell that these are chicken zucchini burgers because they look like beef burgers. Your friends, family, and coworkers will be surprised as you devour these burgers in front of them. We combine ground chicken thighs, Paleo powder, and grated zucchini to make the burgers. The protein-packed goodness is paired with sweet potato fries and topped with ketchup, mustard, and lettuce to give you all of the burger-joint feels without the beef, fat, and cost. Our Chicken Zucchini Burgers are perfect for lunch or dinner and are ready to heat & eat in our Goodcook Meal Prep containers.
Ground chicken makes a great alternative for these paleo and whol30 compliant Chicken Zucchini Burgers. High protein. Gluten Free.
Chicken Zucchini Burgers Ingredients:
- 1.5 lbs. Ground Chicken (thigh)
- 1 cup grated Zucchini (about 1 medium zucchini)
- 6 Tbsp. Paleo Powder Almond Flax Coating
- 3 Tbsp. Chopped Parsley
- 4 Sweet Potatoes
- 1-2 Tbsp. Avocado Oil
- Salt
- Fixings: Lettuce Leaves, Ketchup, Mustard, etc.

How long will Chicken Zucchini Burgers last for?
The chicken zucchini burgers will last up to 4 days when properly stored in the refrigerator. Proper storage means putting your burgers in a ziplock bag or storing them in an airtight container after they cool. The sweet potato fries can last up to 5 days in the refrigerator.
Can Chicken Zucchini Burgers be frozen?
Yes! Chicken zucchini burgers freeze well and stay fresh in the freezer for up to 3 months. Feel free to cook up a batch of burgers and prep some sweet potato fries to freeze for later meals. Save time and money!
How do you make Chicken Zucchini Burgers?
For being such an amazing meal, Chicken Zucchini Burgers and sweet potato fries are a cinch to make. Both parts of the meal are baked in the oven on a sheet pan, but not the same one because the burgers cook longer than the fries and go into the oven first. This Paleo meal prep recipe is ready in less than 1 hour.
As mentioned, start with the burgers. Prep the ground chicken and zucchini, then combine with the Paleo Powder Coating in a mixing bowl. Place the burgers on a parchment paper-lined sheet pan and bake in the oven at 375 degrees for 25 minutes. While the burgers cook, cut the sweet potatoes up into fries and coat with olive oil and salt. Bake the fries in the oven for about 15 minutes, flipping and then browning them. All that's left after is cool and store!

How to portion Chicken Zucchini Burgers?
Store your chicken zucchini burger meal in our Goodcook Meal Prep containers, placing the burgers on top of lettuce to wrap and the fries in the other compartment. Don't forget to pack your ketchup and mustard in dipping sauce cups!
More burger meal prep recipes:
Are burgers your thing? Try these other variations!
Sweet Potato & Black Bean Veggie Burger Meal Prep
Jalapeno Sliders With Sweet Potato Bun Meal Prep

Other tips for making Chicken Zucchini Burgers:
- Use fairly firm zucchini. It should feel slightly more flexible than a cucumber.
- For a leaner burger, use ground chicken breast. Remember to amp up the flavor since chicken breast is leaner.
- Play around with different types of lettuce to wrap your zucchini burgers in.

Ingredients
- 1.5 lbs. Ground Chicken thigh
- 1 cup grated Zucchini about 1 medium zucchini
- 6 Tbsp. Paleo Powder Almond Flax Coating
- 3 Tbsp. Chopped Parsley
- 4 Sweet Potatoes
- 1-2 Tbsp. Avocado Oil
- Salt optional
Optional toppings
- lettuce leaves
- ketchup
- mustard
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grate a zucchini using a box grater. Squeeze out any excess liquid from the zucchini. In a bowl, combine the ground chicken, zucchini, Paleo Powder Coating and chopped parsley. Mix everything together and form the mixture into 8 patties.
- Place the patties on a parchment covered sheet pan and bake for about 25 minutes, or until they reach an internal temperature of at least 165 degrees Fahrenheit.
- While the chicken burgers are cooking, prepare the sweet potato fries. Peel the sweet potatoes and cut them into fries. Toss them in avocado oil and sprinkle with salt. Bake them in the oven for about 15 minutes, then flip them over with a spatula and continue baking until they are golden. Serve your burgers wrapped in lettuce with your favorite fixings and condiments.
Notes
Nutrition

10 Minute Pad Thai Zoodles
Satisfy your takeout craving in less than 10 minutes with this 10-Minute Pad Thai Zoodles recipe using spiralized zucchinis as noodles. The sauce is made with creamy almond butter and coconut aminos, which complement the sautéed zoodles perfectly. You can add an additional egg, or even some chicken or salmon for extra protein.
Easy Keto Pad Thai Zoodles Recipe
This recipe is Vegan and Dairy Free
Ingredients:
75 ml water
3 tablespoons (45 ml) creamy unsweetened almond butter
1 tablespoon (15 ml) coconut aminos
1 teaspoon (5 ml) chili sauce or hot sauce
2 tablespoons (30 ml) coconut sugar
1 garlic clove, minced
½ lime, juiced
2 tablespoons (30 ml) Avocado Oil
1 egg,* whisked (optional)
½ sweet onion, chopped
3 tablespoons (45 ml) chopped nuts (of your choice)
3 tablespoons (45 ml) scallions, chopped
2 medium zucchinis, spiralized
This recipe is from Mark Sisson's new book The Keto Reset Diet: Reboot Your Metabolism in 21 Days and Burn Fat Forever
Learn how to make perhaps the most profound health and weight loss boosting lifestyle change you will ever make—transforming your body from carbohydrate dependency to become a fat burning beast. In his new book, Mark Sisson reveals his proven effective ketogenic eating strategy for losing weight and improving health. When you go keto, you will reset your metabolism for effortless fat loss using a targeted ketogenic diet of high-fat, low-to-moderate protein, low-carb foods, and complementary lifestyle practices that help optimize metabolic and hormonal functions. 
Unlike other ketogenic plans, Sisson first teaches readers the real secret to rapid and sustained weight loss, which is in becoming "fat-adapted" before entering full nutritional ketosis. This process allows your body to learn to burn fat more efficiently, resulting in increased and sustained weight loss over the long-term. It takes as little as 21-days to reprogram your metabolism to burn fat for fuel, by ditching processed grains, sugars, and refined vegetable oils in favor of nutrient-dense, high fat, primal/paleo foods--and you'll see immediate results. Next, you’ll fine-tune with Intermittent Fasting and then foray into full ketogenic eating for a further weight loss boost and improved health. In this way, you will achieve the highest level of what Sisson calls metabolic flexibility—the key to health, weight control, and longevity.
With The Keto Reset Diet, you can eat to total satisfaction by enjoying rich, high-satiety foods, and even weather occasional slip-ups with high carb treats or undisciplined vacation binges and not go into a tailspin. Instead, you can quickly recalibrate back to fat-adaptation, and use keto as a lifelong tool to stay trim, healthy, energetic, and free from the disastrous health conditions caused by the high carb, high insulin producing modern diet. With step-by-step guidance, daily meal plans and a recipe section with over 100 delicious keto-friendly recipes, this is the definitive guide to help the keto-beginner or the experienced health enthusiast understand the what, why, and how to succeed with ketogenic eating.
Here are a couple tools to help you get Spiralizing!
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Pin these Keto Pad Thai Zoodles for later or you could bookmark this page:


Ingredients
- 75 ml Water
- 3 tablespoon creamy unsweetened almond butter
- 1 tablespoon Coconut Aminos
- 1 teaspoon chili sauce or hot sauce
- 2 tablespoon Coconut Sugar
- 1 clove garlic minced
- ½ ea lime juiced
- 2 tablespoon avocado oil
- 1 ea egg optional
- ½ ea sweet onion chopped
- 3 tablespoon chopped nuts your choice
- 3 tablespoon Scallions chopped
- 2 ea zucchini medium size
Instructions
- Whisk together water, almond butter, coconut aminos, hot sauce, coconut sugar, garlic, and lime juice in a bowl and set aside.
- In a medium-sized skillet, heat oil and sauté the chopped onion until translucent.
- Pour the whisked egg in with the onion, gently stirring for about a minute to cook the eggs and to break them up into small bits.
- Stir in the sauce and spiralized zucchini noodles, or “zoodles,” and cook for a couple more minutes.
- Add in the chopped nuts and scallions, cooking for another minute.
- Divide into two bowls and serve immediately.
Notes
Nutrition
As you may have already guessed the keto diet is high in fats and low on carbohydrates. Carbohydrate-rich foods are broken down into glucose. Insulin must be produced to process the glucose so it can be transported around the body. This action results in the fats consumed are stored as opposed to being used to provide energy instead of carbs. However, by lowering the intake of carbs, the body is induced into a state known as ketosis.
Click Here for More Keto Meal Prep Ideas
3 Easy Grain Bowl Meal Prep Recipes
Thank you to GoodCook for sponsoring this 3 Easy Grain Bowl Meal Prep Recipes post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.

Grain bowls are a delicious and nutritious way to make lunch or dinner easy and loaded with flavor! Flavors such as Thai Crunch, Chipotle Brown Rice, and Moroccan Farro will keep your tastebuds happy! No boring meal prep recipes around here!
3 Easy Grain Bowl Meal Prep Recipes
What is more fun and affordable than mixing and matching ingredients to create a fresh and delicious meal for every day of the week? We can't think of many recipes besides these 3 easy grain bowl meal prep recipes!
You might be wondering, "what exactly is a grain bowl?" and that is a great question! To be honest, you have probably made a grain bowl, or two, over time. They are simply a grain such as brown rice, quinoa, farro, jasmine rice, millet, barley, etc. tossed into a bowl with other veggies and finished off with dressing. They are simple, affordable, and absolutely delicious!
The flavor combinations are endless! Take the three that we went with today: Thai Crunch Quinoa, Chipotle Brown Rice, Moroccan Farro. All three packed a chewy texture from the grains, a fiber punch from the veggies, and tons of flavor from the homemade dressings. Yes, that's right! We went with homemade dressings to make them even more affordable and keep the ingredients wholesome. But, if you're looking for a time-saver, then feel free to grab your favorite dressing at the store.

Of course, a grain bowl isn't really a grain bowl unless it's.....served in a bowl. 😉 That's why we were so excited to see GoodCook launch their new salad meal prep containers that are bowl-shaped! Not only are they the perfect shape and size for these three grain bowl recipes, but they also come with a mini dressing container on top to ensure that your main ingredients don't get soggy between Sunday meal prep and when you enjoy them during the week. How fun is that?! Long gone are the days of soggy salads, grain bowls, and other meal prep dishes!

We have even found the dressing container (see that fun little holder in the photo above?) to work great for pasta sauce, salsa, maple syrup, and other dipping sauces. Plus, it's a great holder for shredded cheese, sliced olives, or other salad ingredients.
Let's take a look at these 3 easy grain bowl meal prep recipes that we are currently loving!
Thai Crunch Quinoa Bowl

This plant-based quinoa bowl contains all nine essential amino acids for a complete protein-packed meal. Crunchy cruciferous veggies add antioxidants and fiber!

To make this veggie-packed bow you will need:
Cilantro-Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Tempeh
- 8 oz. tempeh, sliced into ¼ inch strips
- 2 teaspoon toasted sesame oil
- 2 tablespoon coconut aminos
For Bowl
- 2 cups cooked quinoa
- 4 cups shredded purple cabbage
- 1 cup shelled edamame
- 2 cups broccoli florets
- 1 cup shredded carrots
- ½ cup chopped cashews
- ½ cup fresh basil
- ½ cup cilantro-basil dressing (recipe above)
- GoodCook meal prep bowls
You can grab the full recipe HERE!

Moroccan Farro Grain Bowl

Enjoy exotic flavor in every bite with this Moroccan-style farro grain bowl. Chewy farro, tangy feta cheese, pistachios, and dried apricots mix for a bowl that is anything but boring! This grainy bowl is high in fiber and adds a dose of plant-based protein thanks to chickpeas.

To make this internationally inspired, sweet and savory bowl, you will need:
For Cilantro Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Kale
- 2 tablespoon olive oil
- 4 cups shredded kale
- ¼ teaspoon sea salt
For Bowl
- 2 cups cooked farro
- 1 cup chickpeas, drained
- 1 cup shredded carrots
- ½ cup feta cheese
- ½ cup chopped dried apricots
- ½ cup shelled pistachios, chopped
- ½ cup fresh cilantro, chopped
- ½ cup cilantro-basil dressing
- GoodCook meal prep bowls
Grab the full recipe HERE!

Chipotle Brown Rice Grain Bowl

If you're craving the spicy flavor of your favorite Mexican spot, try this chipotle bowl with fiber-rich black beans, brown rice, and smoky grilled chicken.

To make this high-protein grain bowl, you will need:
Cilantro-Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Chicken
- 1 lb. boneless skinless chicken breasts
- 2 tablespoon olive oil
- 1 teaspoon chipotle powder
- 1 teaspoon ground cumin
- ¼ teaspoon garlic powder
- 1 teaspoon sea salt
For Bowl
- 2 cups cooked brown rice
- 4 cups shredded kale
- 1 cup black beans
- 1 cup cherry tomatoes, halved
- 1 cup fresh cilantro
- ½ cup chopped red onion
- ½ cup cilantro basil dressing
- GoodCook meal prep bowls
Grab the full recipe HERE!

On top of being the perfect fit for these grain bowls, the GoodCook meal prep containers have a domed shaped lid so you can toss your salad/grain bowl and dressings together with ease. They also have cup measurements on them for easy portioning/macro counting, are 4-cups in size, and come in a set of ten!! That is enough bowls for two people for an entire week! Less daily clean-up is always a win in our book!

Moroccan Farro Grain Bowl

Enjoy exotic flavor in every bite with this Moroccan-style farro grain bowl. Chewy farro, tangy feta cheese, pistachios, and dried apricots mix for a bowl that is anything but boring! This grainy bowl is high in fiber and adds a dose of plant-based protein thanks to chickpeas.

You know those days when you're sitting at work and wishing you were someplace exotic? This Moroccan Farro Grain Bowl is your answer! The warm spices, nutty farro, sweet cranberries, and tangy feta cheese will take your tastebuds to places you normally only dream about!
The cilantro basil dressing ties everything together making it a fast and delicious idea for lunch or dinner! No matter which meal you serve it for, the GoodCook meal prep salad containers are key! They help keep the main bowl ingredients fresh while storing the dressing in the built-in dressing container on the outside of the bowl. This makes all of that hard work on meal prep Sunday taste just as delicious on day four as it does on day one!
Moroccan Farro Grain Bowl Ingredients:
For Cilantro Basil Dressing:
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Kale:
- 2 tablespoon olive oil
- 4 cups shredded kale
- ¼ teaspoon sea salt
For Bowl
- 2 cups cooked farro
- 1 cup chickpeas, drained
- 1 cup shredded carrots
- ½ cup feta cheese
- ½ cup chopped dried apricots
- ½ cup shelled pistachios, chopped
- ½ cup fresh cilantro, chopped
- ½ cup cilantro-basil dressing
- GoodCook meal prep salad containers

How long will Moroccan Farro Grain Bowl last for?
Farro grain bowls hold up nicely in your fridge for 4 to 5 days. Cooked farro last for five days, sautéed veggies are good for up to 7, and feta lasts for up to 5 days after opening. Your four Moroccan Farro Grain Bowls should stay fresh in the fridge for closer to 5 days. But, trust us - you don't need the extra day to enjoy this hearty and exquisite farro grain bowl!
Can Moroccan Farro Grain Bowl be frozen?
You sure can! Be sure to pre-freeze the farro on a baking sheet first, or else end up with one big clump of frozen farro that is harder to use. As for freezing the rest of the bowl and dressing, please note that you can freeze cooked kale, but plan on using it within six weeks. Everything else is so easy to prep that you do not need to freeze or even cook the ingredients. We also recommend making the cilantro dressing fresh.

How do you make Moroccan Farro Grain Bowl?
This farro grain bowl looks like a menu item from a quaint, new hipster restaurant, but the farro grain bowl is very simple to make yourself. Here's a quick rundown:
Start with the dressing. Make your cilantro dressing by combining all of the ingredients into a blender or nutribullet. Blend the ingredients until smooth. Sauté the kale over medium heat for 5 minutes. Combine farro, sautéed kale, chickpeas, shredded carrots, apricots, feta cheese, pistachios, and cilantro into a bowl. Super easy, right?
How to portion Moroccan Farro Grain Bowl?
Put all of your ingredients into a Goodcook Meal Prep Bowl, refrigerate, and take one for lunch when you need to!

More grain bowl meal prep recipes:
Chipotle Brown Rice Grain Bowl
Thai Crunch Quinoa Grain Bowl Bowl
*Other bowls you might like:
Vegan Sweet Potato Chipotle Bowl
General Tso's Cauliflower Bowls
Mexican Whole Grain Rice & Quinoa Casserole Meal Prep
Cauliflower Rice Salmon Poke Bowl Meal Prep
Bacon Wrapped Asparagus Breakfast Bowls
Greek Rice & Turkey Meal Prep Bowls
Other tips for making Moroccan Farro Grain Bowl:
- Experiment with all versions of farro - pearled, semi-pearled, and whole.
- Cook the farro in chicken or vegetable broth for extra flavor. Add some aromatics, too (bay leaves and garlic)!
- Toast the farro in a sauté pan over medium heat for 3 to 4 minutes for a more nutty flavor.
- Play around with different cheeses, nuts & seeds, veggies, roast your chickpeas before adding, or make this grain bowl gluten-free by swapping out the farro for quinoa.

Ingredients
For Cilantro Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Kale
- 2 tablespoon olive oil
- 4 cups shredded kale
- ¼ teaspoon sea salt
For Bowl
- 2 cups cooked farro
- 1 cup chickpeas drained
- 1 cup shredded carrots
- ½ cup feta cheese
- ½ cup chopped dried apricots
- ½ cup shelled pistachios chopped
- ½ cup fresh cilantro chopped
- ½ cup cilantro-basil dressing
Instructions
- Combine ingredients for dressing in a blender or nutribullet and blend until smooth. Refrigerate until serving.
- Heat olive oil over medium heat and add kale. Sauté for 5 minutes, stirring regularly until kale has just begun to wilt. Turn heat off and season with sea salt.
- Add farro, sautéed kale, chickpeas, shredded carrots, apricots, feta cheese, pistachios, and cilantro to 4 MPOF round containers and divide dressing between 4 small cups. Refrigerate until enjoying.
Nutrition

Grab our other grain bowl recipes here!
Thai Crunch Quinoa Grain Bowl
Thai Crunch Quinoa Grain Bowl is a totally plant-based meal that satisfies your cravings for veggies, crunchy foods, and tons of protein in one very full bowl!
This plant-based quinoa bowl contains all 9 essential amino acids for a complete protein-packed meal. Crunchy cruciferous veggies add antioxidants and fiber! Do not underestimate the power of a plant-based meal to pack in protein. This Thai Crunch Quinoa Grain Bowl has 23g of fiber-rich protein. That is as much protein as one serving of chicken. Talk about healthy meal prep, right?
The rainbow of veggies and crunchy cashews provide a great contrast of textures and flavors against the chewy quinoa and tempeh. The whole thing is dressed with a sweet and tangy cilantro-basil salad dressing for a plant-based grain bowl that you will be craving for lunch and dinner. (Don't forget to pack everything in your Goodcook meal prep container so the dressing and main bowl ingredients stay fresh until you're ready to eat.)


Thai Crunch Quinoa Grain Bowl Bowl Ingredients
Cilantro-Basil Dressing :
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Tempeh:
- 8 oz. tempeh, sliced into ¼-inch strips
- 2 teaspoon toasted sesame oil
- 2 tbsp coconut aminos
For Bowl :
- 2 cups cooked quinoa
- 4 cups shredded purple cabbage
- 1 cup shelled edamame
- 2 cups broccoli florets
- 1 cup shredded carrots
- ½ cup chopped cashews
- ½ cup fresh basil
- ½ cup cilantro-basil dressing (recipe above)
- GoodCook meal prep salad containers
How to Make Thai Crunch Quinoa Grain Bowl
Ok, so admittedly there are some components to assemble here, but this dish isn't tough to execute. Promise! That's because half of the ingredients are raw, as in a salad, and we're hoping you have some quinoa cooked at the ready. (If not, go get that started!)
First, you make the dressing and set that aside. Easy! Then, you marinate the tempeh and cook it in a skillet over medium-high heat. Set that aside. Take your prepped quinoa and all those veggies, and arrange them all so colorfully and beautifully right in a big bowl. Add the tempeh. Drizzle the dressing on top of this Thai Crunch Grain bowl. And you're done!
How to Serve and Store Thai Crunch Quinoa Grain Bowl
We recommend eating these bowls within 4 or 5 days. But you shouldn't have a problem with that, as we suspect this is so filling you might even eat it twice in one day, or love it so much you share it with someone else to convert them to it, too. Keep it in the fridge in air-tight meal prep containers.
We don't recommend freezing this meal prep. (You can, however, freeze quinoa after you make it, if you make it ahead of time, and then defrost it to use in this meal prep. But that's just a tip for ya.) We also don't think you need much else with this particular meal prep, because it's so chockablock with both veggies and protein.
Substitutions and Alterations
- Go ahead and make this with tofu; it'll be just as good. Cooking instructions are about the same. Just make sure to pat the tofu so that it's very, very dry when it hits the skillet. Otherwise, it will be too soggy to crisp up in the pan.
- If it doesn't need to be a completely plant-based meal, chicken or shrimp would work here, too.
- Use any combo of veggies, if desired or serve it over a bed of baby spinach.
- Change the dressing (a pesto or chimichurri would work wonders here).
- Peanuts are also delicious, and they taste great with these flavors.
- Feel free to swap the quinoa for any other grain you might like, whether that's rice (regular white or brown rice) or cauliflower rice.
MORE BOWL RECIPES? YES, PLEASE!





Ingredients
Cilantro-Basil Dressing
- ¼ cup olive oil
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ¼ cup cilantro leaves
- ¼ cup basil leaves
- 1 clove garlic
- ½ teaspoon sea salt
For Tempeh
- 8 oz. tempeh sliced into ¼ inch strips
- 2 teaspoon toasted sesame oil
- 2 tablespoon coconut aminos
For Bowl
- 2 cups cooked quinoa
- 4 cups shredded purple cabbage
- 1 cup shelled edamame
- 2 cups broccoli florets
- 1 cup shredded carrots
- ½ cup chopped cashews
- ½ cup fresh basil
- ½ cup cilantro-basil dressing
Instructions
- Combine ingredients for dressing in a blender or nutribullet and blend until smooth. Refrigerate until serving.
- Add sliced tempeh to a small bowl and top with coconut aminos and sesame oil. Gently toss with hands to coat. Set aside for 5 minutes to allow the tempeh to absorb the marinade.
- Heat a medium skillet over medium heat for 1 minute. Add tempeh and sauté for 3 minutes on each side.
- Divide quinoa, cabbage, broccoli, carrots, edamame, cashews, and basil between 4 MPOF round containers and top with sautéed tempeh. Divide dressing between 4 small cups included in the package and serve with each bowl.
Nutrition

Grab our other grain bowl recipes here!
Coconut Sugar Sriracha Shrimp Meal Prep
If you are a spicy food lover, our new sriracha shrimp meal prep recipe is just for you! The whole family can enjoy a comfort meal with a kick of garlic anytime for lunch or dinner. We also love some sriracha in this dish because of the extra spiciness and tangy sweetness. The shrimp and veggies are quick, easy, and look stunning. All paired with coconut sugar and served with cauliflower rice. Yum! This meal will leave you salivating and looking forward to your next meal. We hope we've given you enough reason to make this incredibly delicious dish! See how fun meal prepping is? Plus, if you're watching your weight, coconut sugar Sriracha shrimp is your absolute go-to meal because it's low in calories and Paleo-friendly.
This Coconut Sugar Sriracha Shrimp Meal Prep recipe is fast, easy and incredibly delicious! It is the perfect balance of sweet and spicy to satisfy your taste buds! Made in less than 10 minutes, this Paleo-friendly, gluten-free meal prep recipe will leave you plenty of time to still enjoy your weekend.

Coconut Sugar Sriracha Shrimp Meal Prep Ingredients:
¼ cup coconut sugar
3 tbps. sriracha
2 tbsp. olive oil
salt & pepper, as desired
2 cloves garlic, minced
1 pound shrimp
2 tbsp. chives, optional
2 cups cauliflower rice
2 cups broccoli

How long will Coconut Sugar Sriracha Shrimp Meal Prep last for?
Our coconut sugar sriracha shrimp meal prep recipe will last in the fridge for around 3-4 days when stored in an airtight container.
Can Coconut Sugar Sriracha Shrimp Meal Prep be frozen?
You can freeze leftover coconut sugar sriracha shrimp meal prep, but eating it soon enough ensures you enjoy the spiciness and flavors. When shrimp stays frozen for a long time, it becomes rubbery upon reheating. Storing your food in high-quality meal prep containers will ensure the dish maintains its freshness. You can also use a labeled freezer bag for easy reheating in a pot. However you decided to store your shrimp meal prep recipe, you'll need to quick freeze the shrimp first.

How do you make Coconut Sugar Sriracha Shrimp Meal Prep?
Start by putting the shrimp, coconut sugar, sriracha, olive oil, salt, pepper, and garlic into a medium-sized bowl. Mix all of the ingredients well until the shrimp is fully coated in marinade. Cook the marinated shrimp in a nonstick skillet over medium heat for 3 minutes. Flip shrimp and cook for another 2 minutes or until opaque with pink and bright red accents.
It's finally time to plate and/or eat our delicious shrimp meal prep recipe! Serve over cauliflower rice and broccoli. Store the leftovers in the refrigerator for up to 4 days.


How to portion Coconut Sugar Sriracha Shrimp Meal Prep
Our Good Cook® Meal Prep Containers are adequate for storing this flavorsome shrimp meal prep recipe. Serve alongside cauliflower rice and steamed broccoli, then garnish with chives for an herby flavor.

More Shrimp meal prep recipes:
Sheet Pan Butter Herb Shrimp Corn and Potato Bake
Sheet Pan Arugula Pesto Shrimp Meal Prep
Garlic Shrimp and Broccoli Meal Prep
Shrimp Quinoa Broccoli Meal Prep | Garlic Shrimp Recipe
Skillet Shrimp with Tomato and Avocado
Cauliflower & White Bean Soup with Shrimp Meal Prep

Other tips for making Coconut Sugar Sriracha Shrimp Meal Prep:
- Substitute sriracha with cayenne pepper, crushed chili flakes, chili paste, or sambal oelek. They will serve the same purpose; the only downside is they won't have the thick consistency or hotness of sriracha. You can also use hot sauce, although the flavor will be slightly different.
- You can use frozen shrimp and thaw them in the refrigerator overnight for easier cooking.
- Make the broccoli and cauliflower rice 30 minutes before cooking this shrimp meal prep recipe.
- Brown sugar works as a perfect substitute for coconut sugar.
Pin this Meal Prep Recipe for later:


Ingredients
- ¼ cup Coconut Sugar
- 3 tbsp. Sriracha
- 2 tbsp. olive oil
- 2 cloves garlic minced
- 1 pound Shrimp
- 2 tbsp. chives optional
- 2 cups riced cauliflower cooked
- 2 cups Broccoli steamed
Instructions
- Add shrimp, coconut sugar, sriracha, olive oil, salt & pepper, and garlic to a bowl.
- Mix well
- Cook shrimp in a nonstick skillet over medium heat for 3 minutes
- Flip shrimp and cook an additional 2 minutes or until opaque
- Serve with riced cauliflower and broccoli
- Store in the refrigerator for up to 4 days
Video
Notes
Nutrition
15 Insanely Delicious Cauliflower Recipes You Need To Meal Prep NOW!
15 Insanely Delicious Cauliflower Recipes You Need To Meal Prep NOW!
Ah, cauliflower! Where do we even begin! Besides being one of our favorite vegetables due to its versatility, cauliflower is also one of the most nutrient dense vegetables on the planet. It is chock full of vitamin C as well as many other cancer preventing phytonutrients. We are always down for a vegetable that is both easy and versatile to meal prep, plus has an added health bonus. Let us know if you love any of these delicious cauliflower recipes in the comments below

With so many people following a variety of diets, cauliflower can fit into almost any of them; keto, low-carb, whole30, paleo, gluten-free, vegan, vegetarian, the list goes on. This makes it much easier to create a recipe that fits a variety of dietary needs for you and/or your family.
Not only does said cauliflower fit most diets, but it can be cooked/meal prepped in a variety of ways. Our favorite is hands down, riced cauliflower. Have you ever tried making it? If not, you need to give it a go. You will see below that it makes some of the most insanely delicious cauliflower recipes -- that you need to meal prep NOW! But, if you don't have the patience to rice it or are lazy like we can be on occasion, then you can head to almost any local grocery store and grab a fresh or frozen bag.
As you can see below, second to riced cauliflower is mashed. But the ways to meal prep cauliflower don't just end with these two options! We challenge you to hit Pinterest and see what you find!
Get Nutritious
For those of you who are looking for a macro-friendly food that will add volume to your meal prep without a lot of calories, cauliflower is the way to go! Three ounces (3 ounces) packs in 25 calories, only 5grams of carbs, 2 grams of protein and a whopping 3g of fiber! Plus, 77% of your daily vitamin C. How 'bout 'dem macros 😉
And if you just straight up hate cauliflower or vegetables for that matter you are in luck! Cauliflower has an almost neutral flavor profile, so you won't even know it is in most of the recipes below. It's like a secret veggie win! Sans the veggie flavor!
Before we get started, make sure to book mark THIS RECIPE: Cilantro Lime Cauliflower rice! You'll thank us later
Top Meal Prep Recipes with Cauliflower:
Low Carb Bacon Cauliflower Soup
Carrot Meatballs With Mint Cauliflower Rice

Whole30 Pumpkin Mustard Stuffed Cabbage
Whole30 Baked Buffalo Chicken Casserole
Low Carb Sun Dried Tomato Egg Cups
Sweet and Sour Cauliflower Bites
Fiesta Chicken With Mexican Cauliflower Rice
Paleo Chicken Cauliflower Fried Rice
Cauliflower Tabouli and Salmon Meal Prep
Freezer Cauliflower Rice & Black Beans Burritos

One Pan Asian Turkey Meatballs
- How long will One Pan Asian Turkey Meatballs last for?
- Can One Pan Asian Turkey Meatballs be frozen?
- One Pan Asian Turkey Meatballs Ingredients:
- How do you make One Pan Asian Turkey Meatballs?
- How to portion One Pan Asian Turkey Meatballs?
- More turkey meatballs meal prep recipes:
- Other tips for making One Pan Asian Turkey Meatballs:
Do you love Asian-inspired meals, but need something different? Then look no further than our One Pan Asian Turkey Meatballs. We infuse these flavorful meatballs with bursting flavors that will make your taste buds dance. We pair the turkey meatballs with pea pods and white rice for a vibrant sight to see and filling turkey meal prep recipe to eat.

These tender and juicy hoisin meatballs are high in protein and feed a hungry appetite with 4 meatballs per serving, white rice, and pea pods. They're browned on the outside and cooled before storing in a zip-top bag with an Asian hoisin sauce. This makes for less work on busy days. Just thaw and simmer in the sauce!
How long will One Pan Asian Turkey Meatballs last for?
Your turkey meatballs will last up to 4 days in the refrigerator if properly stored. Store your one pan Asian turkey meatballs in shallow airtight containers, or wrap them in plastic wrap or aluminum foil.
Can One Pan Asian Turkey Meatballs be frozen?
Yes, you can freeze one pan Asian turkey meatballs in one of two ways. You can form the meatballs and place the meatballs in a ziplock bag with the sauce. That way, your meatballs are ready to go on another day. Or, you can cook the meatballs and freeze them after the turkey meatballs cool. How you freeze the meatballs depends on your plans for future meals, but you always want to use freezer bags to store your meatballs. Using freezer bags makes sense for thawing and reheating meatballs and takes up less freezer space.

One Pan Asian Turkey Meatballs Ingredients:
For Meatballs
- 1 lb. 93% lean ground turkey
- 1 large egg
- ½ cup gluten-free breadcrumbs
- ⅓ cup finely chopped cilantro
- 2 teaspoon minced garlic
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 2 tablespoon olive oil, for cooking
- 2 cups pea pods
For Sauce
- ½ cup coconut aminos
- ⅓ cup gluten-free hoisin sauce
- 2 tablespoon lime juice or rice wine vinegar
For Serving
- 1 tablespoon toasted sesame seeds
- 4 cups cooked white rice

How do you make One Pan Asian Turkey Meatballs?
Now we get to the fun part! Start by forming the meatballs by combining all the meatball ingredients into a medium-sized bowl. You will form 16 savory meatballs and place them on a parchment paper-lined sheet. Then you brown the turkey meatballs for 8 minutes. From here, place your meatballs, pea pods, and sauce ingredients in a ziplock back. You can either freeze this turkey meal prep to use later or let it sit in your fridge for two hours to marinate before cooking. When you're ready to finish One Pan Asian Turkey Meatballs recipe, cook the meatballs and sauce mixture in a large pan for 18 to 20 minutes. Just like that, you have Asian-inspired turkey meatballs in less than 30 minutes!

How to portion One Pan Asian Turkey Meatballs?
Store your meals in four MPOF meal prep containers, placing the meatballs and pea pods in the 2-cup compartment and the rice in the 1-cup compartment. Put the meals in the fridge and you've got deliciously easy lunches or dinners for four days.

More turkey meatballs meal prep recipes:
- 20 Minute Paleo Thai Almond Butter Turkey Meatballs
- Spaghetti Squash and Turkey Meatball Meal Prep
- Here's A 4 Ingredient Pineapple Thai Turkey Meatball Meal Prep That Will Bring Tons Of Flavor To Your Lunch
- Feta Turkey Meatball Meal Prep + Two Tricks!
Also, check out The Ultimate Guide To Meatballs Recipes - turkey, chicken, beef, and more!

Other tips for making One Pan Asian Turkey Meatballs:
- Keep your meatballs small (walnut-sized) so they cook quickly and thoroughly in your sauce.
- For moisture and flavor, add grated onion and whole milk Greek yogurt when forming your meatballs.
- If you use wet ingredients to form your meatballs, be gentle when combining the wet and dry ingredients so you don't have tough meatballs.
- Keep the heat to medium or simmer when cooking the meatballs in the sauce.


Ingredients
For Meatballs
- 1 lb. 93% lean ground turkey
- 1 large egg
- ½ cup gluten-free breadcrumbs
- ⅓ cup finely chopped cilantro
- 2 teaspoon minced garlic
- 1 teaspoon ground ginger
- ½ teaspoon red pepper flakes
- 2 tablespoon olive oil for cooking
- 2 cups pea pods
For Sauce
- ½ cup coconut aminos
- ⅓ cup gluten-free hoisin sauce
- 2 tablespoon lime juice or rice wine vinegar
For Serving
- 1 tablespoon toasted sesame seeds
- 4 cups cooked white rice
Instructions
- Combine ingredients for meatballs in a medium mixing bowl and thoroughly mix with hands. Form into 16 small meatballs and set aside on a wax paper-lined tray.
- Heat olive oil over medium-high heat in a large pan for 2 minutes. Add meatballs and brown for 8 minutes, turning every 2 minutes.
- Set meatballs on a plate to cool for 5 minutes.
- Add par-cooked meatballs, pea pods, and ingredients for the sauce in a 1-gallon zip-top bag. Store in the freezer until using. Thaw 24 hours in the refrigerator prior to cooking.
- Heat a large pan over medium heat and add meatballs, pea pods, and sauce. Bring to a simmer and cover with lid slightly cracked. Cook for 18-20 minutes or until meatballs are cooked through.
- Add rice to 1 cup compartment of 4 MPOF real containers. Add 4 meatballs and approximately half a cup of pea pods to the large compartments. Spoon sauce over meatballs and sprinkle with sesame seeds. Refrigerate until enjoying.
Nutrition
Sweet Potato Latkes
Are you ready for a deliciously wholesome breakfast that gets you excited for the day? If so, you're going to absolutely love our sweet potato latkes meal prep snack! Our sweet potato latkes are perfect for any time of the day because they're nutritious, light, and satisfy your tastebuds. For this meal prep recipe, we pair sweet potato latkes with scrambled eggs and fruit for a complete breakfast. We top the latkes with sour cream and chives to bring the flavors together. If you're taking sweet potato latkes with you as a snack, have the sour cream in a plastic cup ready for dipping!

These sweet and savory sweet potato latkes are rich in fiber and antioxidants. Cassava flour helps bind the latkes with a built-in herb seasoning that’s Paleo and AIP compliant.
How long will Sweet Potato Latkes last for?
Once you cook sweet potato latkes, they will last for up to 2 days in the refrigerator. Make sure they are cool before refrigerating them and only refrigerate one layer of latkes. Do not stack them. Latkes keep better when covered in plastic, so use plastic wrap or bags. With that said, the best way to store your latkes is to freeze them.
Can Sweet Potato Latkes be frozen?
Yes, you can freeze sweet potato latkes once they're cooked. As mentioned above, this is the best way to store them since moisture and fried potatoes don't mix. Your sweet potato latkes will last for up to two weeks in the freezer. As with refrigeration, make sure the latkes are cool before freezing. Then freeze them on a cooking sheet in a single layer. When frozen, transfer your sweet potato latkes to freezer bags. When you're ready to enjoy them for a meal, defrost the latkes in your refrigerator the night before.

Sweet Potato Latkes Ingredients:
For Latkes
- 1 lb. peeled sweet potatoes, grated used a box grater
- 1 large egg
- ¼ cup Paleo Powder Cassava Seasoned Coating Mix
- 2 tablespoon olive oil for cooking
For Serving
- 8 eggs, scrambled
- ¼ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
- 2 cups mixed berries
- ½ cup dairy-free sour cream (Forager brand)
- 1 tablespoon fresh chopped chives, optional

How do you make Sweet Potato Latkes?
Let's get ready for crispy sweet potato latkes in only 31 minutes! To start, squeeze out all moisture from your shredded sweet potatoes with a towel. Then, put the shredded sweet potatoes into a bowl with your egg and Paleo powder, mix well. Form eight 3-inch latkes and fry them in a heated pan for 4 minutes on each side. Allow your latkes to cool before serving.

How to portion Sweet Potato Latkes?
Enjoy Sweet Potato Latkes as a snack or pair them with sides for a complete meal. This meal prep recipe is for breakfast and stored in four of our MPOF three-compartment meal prep containers. Place two latkes in each container with a side of sour cream and chives with fruit and scrambled eggs in the 1-cup compartments.

More sweet potato meal prep recipes:
Sweet potatoes are full of antioxidants and other nutritional benefits, making them an ideal substitute for regular potatoes (check out our blog 10 Best Health Benefits of Sweet Potatoes for more information). Try these sweet potato recipes and tell us what you think!
BBQ Pulled Chicken Stuffed Sweet Potatoes
Vegan Sweet Potato Chipotle Bowl
Southwestern Stuffed Sweet Potatoes
Garlic Sweet Potato Wedges With Hummus
Buffalo Chicken Stuffed Sweet Potato Skins
Sheet Pan Sweet Potato Breakfast Hash
Steak, Sweet Potato and Apple Hash Meal Prep
Leftover Turkey Sweet Potato Shepherd's Pie
Quinoa Stuffed Sweet Potato Meal Prep - 3 Ways!
Pulled Pork Sliders With Sweet Potato Buns
Scrambled Egg Stuffed Sweet Potato Meal Prep
Sweet Potato Wedges With Tahini
Sweet Potato & Black Bean Veggie Burger Meal Prep
Gluten Free Sweet Potato Pizza Meal Prep
Baked Lentil Sweet Potato Falafels with Avocado Cream Sauce
Whole30 Zucchini & Sweet Potato Hashbrown Meal Prep
Cinnamon Raisin Sweet Potato Snack Bread
Jalapeno Sliders With Sweet Potato Bun Meal Prep
BBQ Chicken Meal Prep with Roasted Brussels Sprouts and Sweet Potato

Other tips for making Sweet Potato Latkes:
-
Do not cook over 4 latkes at a time.
-
Flip sweet potato latkes when you see them browning. Only flip them twice.
-
Use a food processor to shred your potatoes instead of a grater. You can use a grater, but a food processor gives you shoestring-consistent potatoes. The shoestring-consistency lends itself well to frying because the potato pieces will stay together. Plus, a food processor will grate the sweet potatoes faster.
-
We recommend using a towel to dry your potatoes, but if you can, use cheesecloth instead.
-
When you drain the sweet potatoes, wring out the water and use the starch as a binder to form the latkes.
-
Add salt to your latkes right before frying.
-
Try frying with canola or peanut oil for crispier latkes.
-
Feel free to substitute sour cream for plain Greek yogurt.


Ingredients
For Latkes
- 1 lb. peeled sweet potatoes grated used a box grater
- 1 large egg
- ¼ cup Paleo Powder Cassava Seasoned Coating Mix
- 2 tablespoon olive oil for cooking
For Serving
- 8 large eggs scrambled
- ¼ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
- 2 cups mixed berries
- ½ cup dairy-free sour cream we used Forager brand
- 1 tablespoon fresh chopped chives optional
Instructions
- Place shredded sweet potatoes on a clean kitchen towel and squeeze to remove moisture. Transfer to a bowl and add Cassava Paleo Powder and egg. Stir well to mix.
- Form sweet potato mixture into 8 latkes about 3 inches in diameter and place on a parchment paper-lined plate.
- Heat oil over medium-high heat in a medium skillet for 2 minutes. Add 4 latkes and cook for 4 minutes on each side. Repeat with remaining latkes.
- Add 2 latkes to 4 large compartments of white MPOF containers. Add a small cup of sour cream to each container and sprinkle chives on top. Divide scrambled eggs between 1 cup compartments and sprinkle with sea salt and black pepper. Add berries in the other 1 cup compartments. Refrigerate until enjoying.
Nutrition
Savory Waffles with Kale and Bacon
Waffles are a breakfast staple in many households and one of the popular breakfast items ordered at diners for those weekend outings with friends or family. Typically, you top waffles with syrup, fruit, and/or whipped cream to make a sugary, dessert-like breakfast. But some places around the world prefer savory breakfasts over sweet ones. So, we thought, why not cook savory waffles for breakfast? Savory waffles are a unique and welcomed change to breakfast because you can enjoy waffles for breakfast more often without worrying about high sugar intake. The fluffy and slightly crispy, sage-seasoned waffles paired with earthy-flavored kale and succulent crispy bacon will give your tastebuds and body a nutritiously delicious adventure first thing in the morning. That sounds like an amazing start to the day, doesn't it?

Waffles get a savory Paleo makeover in this hearty recipe topped off with smoky bacon and sautéed kale. Waffles cook up fluffy, seasoned with sage, basil, pink Himalayan sea salt all in one convenient seasoning blend.
How long will Savory Waffles with Kale and Bacon last for?
On average, savory waffles will last for 3 days in the refrigerator. The kale and bacon can last up to 5 days. For this savory breakfast idea, you can freeze the waffles, then add them to the kale and bacon when you're ready to the meal with you. You need not defrost the waffles because you can reheat them in the microwave, toaster, waffle iron, or oven. When serving up your meal to store and eat, we recommend storing Savory Waffles with Kale and Bacon in an airtight container, just like our meal prep containers.
Can Savory Waffles with Kale and Bacon be frozen?
Yes, you can freeze our savory breakfast idea after you've cooked it. Savory waffles freeze well. To freeze savory waffles, let them cool after cooking. Once the waffles are cool, line a baking sheet with wax or parchment paper. Place the waffles on the sheet in a single layer and put them in the freezer and they will freeze in a few hours. When they're stiff, place the waffles into a freezer bag with wax or parchment paper in between each one. If you want to freeze the kale and bacon, place it in a freezer-friendly container or freezer bag.

Savory Waffles With Kale and Bacon Ingredients:
For Waffles
- ¾ cup blanched almond flour
- ¼ cup arrowroot flour
- ⅓ cup unsweetened almond milk
- ¼ cup melted ghee
- 2 large eggs
- 1 ½ teaspoon Paleo Powder AIP Seasoning Powder
- 1 teaspoon baking powder
For Topping
- 4 cups fresh chopped kale
- 2 strips thick cut bacon

How do you make Savory Waffles with Kale and Bacon?
This savory breakfast idea is super simple and done in no time so you can get on with the rest of your day. We love keeping things simple! After all, meal prepping is supposed to make your life easier!
Savory Waffles with Kale and Bacon takes less than 30 minutes and has minimal cleanup. To cook this meal, start by making the bacon. Mmm mm, the smell of cooking bacon! Cook the bacon, set aside, then sauté your kale in the bacon drippings for 2 minutes. Remove the kale from the heat, chop up some bacon pieces, and top the call with the bacon pieces. Set the kale and bacon aside as you make the waffles. Heat your waffle maker and prepare the savory waffles batter. Once the waffle maker is ready to go, spray it with cooking spray and make two waffles, using ⅔ cups of batter for each one. The waffles cook in 4 to 6 minutes. Cut the waffles into eight triangles (four triangles per waffle). That's it! Store your savory breakfast in meal prep containers or freezer bags if you want to freeze the waffles.

How to portion Savory Waffles with Kale and Bacon?
Place two triangle savory waffles into a meal prep container and add one cup of kale and bacon.

More savory breakfast meal prep recipes:
Whole30 Bacon & Strawberry Breakfast Salad
Apple, Bacon, Onion & Cheddar Breakfast Squares
Vegetarian Italian Sausage Egg Cups

Other tips for making Savory Waffles with Kale and Bacon:
-
Follow your waffle maker's instructions verbatim.
-
For light and fluffy savory waffles, separate your eggs. Add the beaten yolks to the wet ingredients of your batter. Then beat the egg whites until stiff and fold them into the last batter.
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Don't over-mix the waffle batter.
-
Add yellow onion to your kale and bacon for more flavor depth.
-
Don't be afraid to add a little syrup if you desire. The savory and sweet combination is to die for!


Ingredients
For Waffles
- ¾ cup blanched almond flour
- ¼ cup arrowroot flour
- ⅓ cup unsweetened almond milk
- ¼ cup melted ghee
- 2 large eggs
- 1 ½ teaspoon Paleo Powder AIP Seasoning Powder
- 1 teaspoon baking powder
For Topping
- 4 cups fresh chopped kale
- 2 strips thick cut bacon
Instructions
- Cook bacon in a medium skillet then add kale to the hot pan and sauté for 2 minutes in bacon drippings. Chop bacon and divide over sautéed kale in 1 cup compartments of 4 Teal MPOF containers.
- Heat Belgian waffle maker according to manufacturers directions. While waffle maker heats, whisk together ingredients for waffle batter in a medium mixing bowl until smooth. If too thick, whisk in an additional 2 tablespoons of milk.
- Spray waffle maker with cooking spray. Pour roughly ⅔ cup of waffle batter onto waffle maker and close lid. Cook for 4-6 minutes. Carefully remove the first waffle and set aside on a plate. Repeat with the remaining batter.
- Slice waffles into 4 triangles and add 2 triangles to 4 large compartments of teal MPOF containers.
Nutrition
One Pan Baked Pasta Primavera
Mamma mia, do we ever love Italian food at MPOF. There's just such a wonderful myriad of flavors to enjoy, whether it's fine wines, desserts, or eggplant parmigiana. Of course, one massive staple of Italian cuisine is the pasta, and that's exactly what we have for you today-A delectable One Pan Baked Pasta Primavera meal prep recipe!
Forget boiling pasta! As far as this one pan recipe is concerned, that's an unnecessary, time-expensive step. Instead, we incorporate cooking the pasta to a perfect al dente while the entire recipe bakes, so you can streamline your meal prep time and get on with your busy schedule! Read on for more.

This no-boil pasta bake saves on time by baking noodles in milk instead of boiling. Pasta sauce and veggies are combined in a zip-top bag then dumped over pasta then baked until mozzarella is golden and bubbly.
How long will One Pan Baked Pasta Primavera last for?
Pasta of any variety will last you 3-5 days in the refrigerator-Which is perfect, because this one pan recipe makes four portions! Just be sure to store it properly in single compartment airtight containers.
Can One Pan Baked Pasta Primavera be frozen?
Yes! It absolutely can be, so long as it's not overcooked! It should last 1-2 months in your freezer for enjoyment later on.

One Pan Baked Pasta Primavera Ingredients:
- 1 (12 oz.) box gluten-free rotini pasta (we used Barilla)
- 25 oz. jar pasta sauce
- 1 cup peeled/sliced carrots
- 2 cups zucchini, sliced into half moons
- ½ cup frozen green peas
- 2 cups unsweetened almond milk
- ⅔ cup shredded low-fat mozzarella cheese
- ⅓ cup fresh basil, chopped

How do you make One Pan Baked Pasta Primavera?
You can start this one pan recipe by combining your veggies and pasta sauce in a 1-gallon zip-top bag and refrigerating it for 24 hours before use
Once the storing has been done, preheat your oven to 400°F and spread the rotini pasta in the bottom of a 7x11 baking pan. Now, pour the almond milk over the pasta to evenly coat, then cover it with your sauce and vegetables. Sprinkle the top with mozzarella cheese, cover with aluminum foil, and bake everything for 35 minutes. Remove the foil and broil for 5 minutes. After that, remove the dish from the oven and let it cool for 10 minutes. Scoop pasta into 4 black MPOF containers and refrigerate until enjoying. Serve topped with chopped basil.

How to portion One Pan Baked Pasta Primavera?
Divide this one pan meal into four even portions, then put each one into these simple single compartment meal prep containers for refrigeration.

More one pan meal prep recipes:
Love the simplicity of one pan cooking? So do we! Check out these other one pan recipes for your future meal prep:
One Pan Roasted Salmon, Asparagus & Potatoes Recipe
One Pan Paleo Sticky Sesame Chicken Thighs
One Pan Whole30 Sausage and Veggie Meal Prep
One Pan Fajita Salmon Meal Prep
One Pan Roasted Brussels Sprouts, Grape and Sausage Meal Prep
One Pan Garlic & Herb Chicken Drumsticks with Patty Pan Squash
One Pan Mushroom, Pomegranate & Feta Wild Rice
One Pan Asian Turkey Meatballs

Other tips for making One Pan Baked Pasta Primavera:
-
Have an almond allergy? Don't worry, feel free to substitute the almond milk with a milk of your choosing.
-
Experiment with the veggies you include! As always, the more the merrier!
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Chop your veggies into the smallest pieces you can. They'll cook evenly this way.
-
Pasta is more or less pasta - You can experiment with any kind you prefer for this dish.


Ingredients
- 1 box gluten-free rotini pasta (we used Barilla) 12 ounces
- 25 oz. jar pasta sauce
- 1 cup peeled/sliced carrots
- 2 cups zucchini sliced into half moons
- ½ cup frozen green peas
- 2 cups unsweetened almond milk
- ⅔ cup shredded low-fat mozzarella cheese
- ⅓ cup fresh basil chopped
Instructions
- Combine pasta sauce, frozen peas, carrots, and zucchini in a 1-gallon zip-top bag. Store in the freezer until 24 hours before using it.
- Preheat oven to 400F and spread rotini in the bottom of a 7x11 oven-safe baking pan. Pour milk over pasta to evenly coat. Pour sauce and vegetables evenly on top of pasta. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake 35 minutes.
- Remove foil and turn oven to broil. Broil for 5 minutes. Remove from oven and cool for 10 minutes.
- Scoop pasta into 4 black MPOF containers and refrigerate until enjoying. Serve topped with chopped basil.
Nutrition
The Ultimate Guide To Affordable Beef Recipes
Thank you to The Kansas Beef Council for sponsoring The Ultimate Guide To Affordable Beef Recipes post, and thank YOU for supporting the brands that help make Meal Prep On Fleek possible. All opinions are our own.
Beef. It's what's for dinner (and lunch) many days! There is a good reason why we love meal prepping with beef. Not only is it versatile and extremely delicious, but it is also affordable, as well as, an excellent source of protein. One type of beef can be used in multiple ways, so if you are a shopper who likes to buy in bulk, fear not! You don't have to worry about eating the beef the same way over and over again. Instead, you can divide it up and use it on a couple of the recipes below or use half now and freeze half for later.
But, no matter your budget, we have something to satisfy that beef craving!
Price per pound of beef can fluctuate week by week and even region by region in the country. But, if you're looking for the most affordable cuts of beef to use in your meal preps, these are it! Oh, and the list doesn't stop here! You can check out the full list of affordable beef cuts here!
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Ground Beef
Ground beef is perfect for just about anything! It is not only limited to burgers and meatballs! You can also serve it for breakfast in a hash or turn it into egg cups! The possibilities with ground beef are endless!
Beef Breakfast Sausage Egg Cups
Beef and Vegetable Fried Rice
Chuck Roast
Chuck roast is perfect for a slow cooker or pressure cooker recipe! When you need something, but don't feel like really 'cooking,' this is where it's at!
Pot Roast with Au Jus
Damn Delicious' Pot Roast
Brisket
Ready for summertime grilling? Then, grab yourself some brisket! One part of it, the brisket flat, is considered lean. It's the leaner half of the whole Brisket also known also as the "first cut," this full-flavored meat can be sliced or shredded. You can either buy Briskets whole, or the flat from stores. This cut of beef is ideal for low and slow grilling or using in a slow cooker! Have a smoker, then this is a must-try!
Slow Cook Beef Brisket
Texas Smoked Brisket
Top Sirloin
Top Sirloin is a great choice because it's flavorful, but also tender and can be used on anything from salads to steaks to stir frys and kabobs.
Steak Bites With Mashed Cauliflower
Garlic Butter Herb Steak Bites
Skirt Steak
Skirt steak is great when you want tons of flavor and something done fast! This cut of meat is best when marinaded and sear quickly over high heat! Can we save, "time-saver?"
Brazilian Style Skirt Steak
Skirt Steak with Avocado Pesto and Corn Relish
Top Round
Top round is a lean and inexpensive cut that is great for a variety of meal prep recipes! It's an easy way to get extra protein into your meals.
Sheet Pan Chipotle Round Roast
Rotisserie Top Round Roast
Beef Ribs
Beef ribs come in many varieties! They are great for grilling, oven baking, cooking in your pressure cooker, and more!
Pressure Cooked Beef BBQ Ribs
Easy Pressure Cooker Short Ribs
Visit www.BeefItsWhatsForDinner.com for more recipes and easy meal prep inspiration!

Guide to Gut Health - Symptoms, Affects, Solutions
Gut Health: It's More Important Than You Think!
Did you know that approximately 70% of the body's immune system resides in the gut? Seriously! Since the immune system is important to suppressing disease, paying attention to the health of your gut is one important key to keeping your body holistically healthy. But what does it really mean when you hear friends, or your doctor, refer to "the gut" or "gut health"? Let's take a look
What is Gut Health?
First of all, when we say "the gut", what do we mean? Well, we mean the digestive system components of the stomach, the small intestine, and the large intestine (aka the colon). There are other organs associated with the digestive system, but these are the major players.

The gut is like a playground for all sorts bacteria; some good and some bad. This bacteria, also called microbes, flourish in the digestive tract. We each have a varied grouping of these microbes that make up our own individual bacterial profile (or microbiome). Some of each profile is inherited, while some is a result of a person's lifestyle choices. Many doctors now believe that the bacterial balance of the gut has a greater impact than previously believed on many diseases; from irritable bowel syndrome to cancer.
The bacteria in the digestive tract need to have a balance of good over bad. Gut bacteria plays an important role in protecting the body from disease and for playing all of the roles that they do and to keep the body healthy. Bacteria is responsible for producing certain vitamins the body needs and for sending important microbial messages to the immune system and the brain.
Some biologists believe that in the future, your bacterial profile will be able to be determined by something as easy as a blood test. If your profile is found to be one that is prone to disease, they predict an individualized probiotic "cocktail" of sorts could be prescribed that can even out some of the bad bacteria that the body produces to promote long-term gut health. Until then, there are some good things that we can do to promote good overall gut health through our dietary choices today.
Why is the Gut so important?
The gut is very central to our bodies and connected to many vital organs. Poor digestive health can compromise the immune system and cause inflammation in the body. It is important to have the right balance to keep a strong immune system, eliminate waste well, and have good digestive functioning. A healthy gut will work well to eliminate dangerous toxins and to metabolize nutrients that are essential.
Several in the medical profession are predicting that we will be hearing much more about restoring the integrity of the gut as therapy for all kinds of diseases in the next 5-10 years.
Symptoms of poor Gut Health
An unhealthy digestive tract can be linked to a variety of health problems as previously mentioned above. Some might be rather obvious, but some will possibly surprise you. What are some good indications that some extra attention should be paid to your gut?
- Lethargy- If you are feeling overly lethargic on a somewhat regular basis, you should take a look at what you are eating. Your immune system just might be overrun by bad bacteria causing it to become suppressed.
- Digestive problems- Stomach discomfort and irregular bowel movements might seem like a rather obvious sign. Acid reflux, burping, and "tooting" is often a byproduct of poor gut health. As bad bacteria accumulates, gases are released that has to come to the surface somewhere...you get the idea…
- Type 2 Diabetes- A struggling gut is commonly a culprit for difficulty in weight management; trouble with weight management is typically one of the causes of Type 2 Diabetes. Gut bacteria levels can alter the way that we store fat and how we deal with glucose levels in our blood.
- Skin conditions- This is often a surprising sign. More and more scientists are finding that people that struggle with conditions like eczema, psoriasis, and rosacea often can be helped by focusing on healing the gut first.
- Food sensitivities/constipation and/or diarrhea- all tell-tale signs
And more....

So if you if you suffer from any one of these things, looking into what you can do to heal and restore your gut is one of the first places you should look for relief. But how? Where should a person start?
8 Ways to improve Gut Health
Start this way:
- Remove triggers/avoid toxins- SUGARS! Unhealthy oils! Conventional (grain-fed) dairy and processed foods. Just be aggressive. Remove these typical trigger foods from your diet at least for a time. This should be your first step to healing.
- Replace with healthy foods- Put a good variety of colorful fruits and vegetables in your diet along with some whole grains. Add to that whole, unprocessed foods like meat and fresh fish. Additionally, add in some bone broth, foods containing omega 3's, and yogurt. These foods are known to have a healing effect. Finally, add fermented foods such as Kimchi or sauerkraut if you can tolerate it. These foods sometimes need an acquired taste, but they have been found to be excellent foods for restoring good bacteria levels.
- Heal your gut- A high quality probiotic should be taken at least daily while you are trying to heal your gut. What is a "probiotic"? Probiotics are foods that have live bacteria in them. The fermented foods I mentioned previously (kimchi and sauerkraut) are probiotics as are certain yogurts and kefir.
- Add prebiotic foods- Foods such as garlic, tomatoes, asparagus, oatmeal, honey, red wine, legumes, honey, bananas, and artichokes are also very helpful. As opposed to probiotics that introduce live bacteria into your diet, prebiotic foods feed the good bacteria that is already in your gut. Prebiotic foods help the good bacteria that already resides in your system to thrive. Prebiotics can be foods, or in cases where you want to really boost the repair process, there are also supplements that can be taken in pill form.
- Manage your stress- Cortisol, sometimes referred to as "the stress hormone" also plays a part in how your body metabolizes fat, protein, and carbohydrates. Managing your stress levels also help to reduce inflammation which is important to improving digestive health.
- Maintain common sense personal habits- This is just good for everything; add good exercise, good sleep and good humor. And don't forget to laugh!
- Plan ahead for good eating-meal prepping will be key in making sure you are intentional and consistent as you eat your way to better health. Some of our worst decisions are made when we are tired and hungry. So plan ahead!
- GAPS Diet- Consider the GAPS diet that our friend Carley Smith, a certified GAPS practitioner talks about in our latest interview with her. She also gives some great ideas like carving out one day a week and preparing a salad bar in the fridge with prepared veggies so that the fixings are always readily available.

Let us know in the comments section below how you plan to eat your way to better health and improve your own gut health!
Getting Started with Collagen - What You Need to Know
Collagen protein... It's the hottest trend in supplementation right now because of it's amazing health benefits. It contains an incredible amount of protein, helps with weight loss, aids in digestion improves your joints and bones and also makes your skin look incredible! Oh, and also improves your sleep! It sounds like a miracle supplement, doesn't it?
So, what exactly is collagen?
Collagen is the most abundant protein in our body. It is essential for the connective tissue of the bones, muscles, blood cells, cartilage, arteries, and organs. Did you say you wanted to build muscle? Yup, you better keep those muscles strong with collagen because as we age the amount of collagen our bodies produce decreases....and there can be side effects. So, instead of dealing with the negative effects down the road, get ahead of the game by adding collagen to your diet now! It truly is what holds your body together.
Some of the main Collagen Health Benefits include:
Where do we even begin! There are so many! But let's talk about a few of our favorite reasons!
- Aids In Digestion (and helps with gut health)
Collagen helps to soothe and heal the digestive tract. It also helps to break down the protein and fat from your meal making them easier to digest. Have you been feeling bloated? Try adding collagen.
- It Can Aid In Weight Loss
Did someone say weight loss? We are in! By including collagen in your diet, you could help increase your metabolism through the additional lean muscle you are putting on your body. No, adding collagen won't turn you into a muscle making body builder. But, collagen along with a moderate exercise plan can help improve that metabolic rate. That extra burn might just be enough for an extra cookie now and again 😉
- Improves Your Joints & Bones
The amino acids in collagen help to reduce inflammation, repair tissue and provide relief from discomfort. Do you ever feel stiff or achy? Add in that collagen! You are too young to be dealing with that nonsense yet!
- Makes Your Hair, Skin & Nails Look Amazing
Collagen is the building block for your hair, skin, and nails. It also helps to improve the moisture level of your skin, the smoothness, and the wrinkles! You already have your meal prep and exercise regiments in line to keep you feeling good, now it's time to add collagen so you look as young as you feel!
- Improves Sleep Quality
Collagen provides the body with glycine. Gycine is the amino acid that works with the neurotransmitters in your brain and aids in improved sleep quality. Did you know that rest is more important in achieving your health goals than your workouts are? Yup, it's that important! You will also find yourself more alert and happier during the day after a good nights rest!
...and there's more!
So, how do I add Collagen Protein to my life?
It's much easier than you think! Here are six simple ways you can starting adding collagen into you routine:
1. Add It To Your Coffee
One of the easiest ways is to add a scoop to your morning coffee (or protein shake if you don't drink coffee). There is no flavor so you will not have to worry about it alternating the flavor of your perfect cup of joe.
2. Meal Prep Waffles Or Pancakes
That's right! Collagen works so well in your meal prep breakfast recipes! Plus, who doesn't love waffles or pancakes all week?
3. Mix It Into Your Oats or Paleo Porridge
Just like adding collagen to your coffee, mixing it into your oats or porridge is another quick way to add it into your day without altering the flavor of what you are eating.
4. Straight up Bone Broth

Here's a easy guide to making bone broth from Fairy Gutmother:

5. Homemade Nut Butter
Who would have thought to use it like this?! But if it involves chocolate and almond butter, we are in! This homemade recipe is perfect for topping your oats, pancakes, waffles, dipping with apples or just eating with a spoon!
Homemade Chocolate Almond Butter Recipe
6. Protein Power Up Your Desserts
Sold at peanut butter cup. But when collagen is added in for an extra health benefit we might just have to go with two! I mean, we are burning more calories since our metabolism is higher now, right?
Peanut Butter Cup Recipe
Bottom Line: If you are looking to achieve a health goal, want to stay looking and feeling young and clearly eat delicious food then it is time to start including collagen into your diet. What have you got to lose besides maybe a few extra pounds!
17 Breakfast Recipes For When You're Sick and Tired of Eggs
Ok, lets be honest. We are die hard breakfast lovers! And even more specifically, egg cup lovers. So much so that we even made an Ultimate Guide on Egg Cups. Whaaaatttt!
It's pretty hard not to love eggs when you can make so many delicious recipes that are meal prep friendly. But, at some point (like when you're doing the Whole30), you need to switch up your game. No one wants to start growing feathers because they subside on eggs alone. Amirite?
These 17 breakfast recipes with NO eggs are no yolk. Get it? haha Ok, but seriously, they are no joke...and have no yolks (kind of!) 😉
Here are 17 Breakfast Recipes For When You're Sick and Tired of Eggs
Blueberry Lemon Coconut Baked Oatmeal
Paleo Maple Pecan Banana Bread Muffins
Oatmeal Breakfast Bites
Overnight Oats
Paleo Cran-Blackberry Overnight French Toast
Vegetarian Breakfast Casserole
Freezer Smoothies
Tofu Scramble With Sweet Potatoes
Sheet Pan Pancakes
Make Ahead Waffles
Veggie Breakfast Burritos
Cinnamon Raisin Granola
Coconut Quinoa Breakfast Bars
Peanut Butter Granola
Loaded Sweet Potatoes
Vegan Spanish Omelette
If you need more breakfast inspiration check out these 25 Grab & Go Breakfast Ideas!
Air Fried Chicken Schnitzel
Are you ready for fried chicken with a twist? Our recipe for Air Fried Chicken Schnitzel is just what you're looking for! Schnitzel is a recipe that found its way to Germany through Austria, and there are variations of the dish. They make schnitzel with pork, veal, beef, or chicken. They pound the meat for thinning and then deep-fry it to a golden, crispy piece of perfection. Our recipe makes for a healthy and easy dinner idea. Instead of deep-frying, we air fry chicken breast that's coated with gluten-free flour. We pair Air Fryer Chicken Schnitzel with potatoes and broccoli for a comforting home-cooked meal for lunch or dinner.

This German flavor gets a low fat makeover using the air fryer to crisp chicken instead of frying in oil. The end result is tender, crispy chicken that is Whole30 compliant!
How long will Air Fried Chicken Schnitzel last for?
Your complete Air Fryer Chicken Schnitzel meal will last for up to 4 days in the refrigerator. For maximum freshness, store and keep your meal in an airtight container.
Can Air Fried Chicken Schnitzel be frozen?
Yes, you can. Put the chicken in a shallow, freezer-friendly container or wrap each piece in aluminum foil and stick them in a freezer bag. As for the roasted vegetables, we don't recommend freezing those. But if you do, leave the vegetables slightly undercooked. Air Fryer Chicken Schnitzel will last for 6 to 12 months in the freezer, depending on the temperature.

Air Fried Chicken Schnitzel Ingredients:
- 4 boneless skinless chicken breasts
- 2 large eggs
- 3 tablespoon arrowroot flour
- ⅔ cup blanched almond flour
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
For serving
- 4 cups broccoli florets
- 16 oz. air fried baby potatoes
- 2 tablespoon melted ghee
- ¼ teaspoon sea salt
- 1 teaspoon minced chives
- Lemon wedges

How do you make Air Fried Chicken Schnitzel?
Since we're using an air fryer, this will be a simple recipe to cook and serve. Grab all of your ingredients and start by pounding the chicken between two sheets of parchment paper. Once you pound the chicken to half-inch pieces, beat your eggs in a shallow bowl. Get two more shallow bowls for the flours. Use one for the arrowroot flour and the other for the almond flour and seasonings. Now you're all set up for dredging the chicken!
Start with two pieces of chicken at a time. Dredge the first piece of chicken in the arrowroot flour, shaking off excess flour. Then dip that piece into the eggs, followed by dredging it in the almond flour mixture. Dredge the second piece the same way. Fry both pieces of chicken in your air fryer for 9 minutes at 390 degrees. Flip the chicken and continue to fry for another 9 minutes. Repeat this process for the other pieces of chicken. As your chicken cooks, start roasting the vegetables. Preheat your oven to 425 degrees and line a baking sheet with parchment paper. Place broccoli and potatoes on the pan, gently mashing the potatoes to flat. Pour ghee over both the broccoli and potatoes, then bake for 20 minutes. When the vegetables finish cooking, sprinkle chives on the potatoes and sea salt onto the broccoli.
That's it! Your Air Fryer Chicken Schnitzel meal is complete in less than one hour. Wasn't that an easy dinner idea?

How to portion Air Fried Chicken Schnitzel?
Divide your meal into 4 dual-compartment meal prep containers with one piece of chicken Schnitzel and three potatoes per container. Add 1 cup of broccoli to each container. Don't forget a lemon wedge next to the chicken for flavorful zest!

More Air Fried Chicken meal prep recipes:
Air Fryer Garlic Parmesan Chicken Wings
For more air fryer recipes, check out these 25 Air Fryer Recipes That Will Change The Way You Meal Prep

Other tips for making Air Fried Chicken Schnitzel:
-
You can pound the chicken between parchment paper or in a plastic bag.
-
Pound the chicken with a wooden mallet, rolling pin, or heavy bottom pot or pan.
-
If you don't have an air fryer, you can fry the chicken in a cast-iron skillet with olive oil.
-
Substitute the chicken for veal, beef, or pork.


Equipment
- Air Fryer
Ingredients
- 4 boneless skinless chicken breasts 1 pound
- 2 large eggs
- 3 tablespoon arrowroot flour
- ⅔ cup blanched almond flour
- 1 teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon sea salt
- ⅛ teaspoon cracked black pepper
For serving
- 4 cups broccoli florets
- 16 oz. air fried baby potatoes
- 2 tablespoon melted ghee
- ¼ teaspoon sea salt
- 1 teaspoon minced chives
- Lemon wedges
Instructions
- Pound each chicken breast between 2 sheets of parchment paper to approximately ½ inch thick. Beat eggs in a shallow bowl. Add arrowroot flour to another shallow bowl and stir together almond flour, paprika, garlic powder, sea salt and black pepper in a 3rd shallow bowl or plate.
- Starting with two pieces of chicken, dredge each piece of chicken in arrowroot flour to coat on all sides shaking off excess flour, then dip in egg and dredge in almond flour mixture. Place in the basket of air fryer. Fry for 9 minutes at 390ºF. Use tongs to gently flip chicken and air fry for 9 minutes longer. Place chicken on a plate and cover to keep warm. Repeat process with the remaining 2 pieces of chicken.
- While chicken cooks, preheat oven to 425ºF and line a medium baking sheet with parchment paper. Spread broccoli florets on the top half of the baking sheet and drizzle with 1 tablespoon of melted ghee. Place potatoes on a baking sheet and use the bottom of a glass to press each Potato to gently smash. Drizzle with remaining tablespoon of ghee and roast for 20 minutes. Garnish potatoes with chives and sprinkle sea salt on broccoli.
- Place 1 chicken schnitzel in a large compartment of 4 MPOF teal containers. Place 3 smashed potatoes in the small compartment. Divide broccoli between large compartments next to chicken schnitzel. Add 1 lemon wedge next to each piece of chicken.
Nutrition
Air Fryer Firecracker Chicken
Give your chicken, rice, and vegetables-meal a spicy kick with Air Fryer Firecracker Chicken! There are many variations of chicken and rice for a few reasons; you can eat the meal for lunch or dinner, get all of your nutrients in one meal, and it is a simple meal to prepare. The only problem is that eating chicken, rice, and vegetables all the time can get boring. We're all about making meal prepping convenient and fun, so we're putting an Asian-inspired twist on your chicken and rice meals while staying gluten and oil-free.
How long will Air Fryer Firecracker Chicken last for?
Firecracker chicken will last for four days. Store the chicken in an airtight container and put it in the refrigerator.
Can Air Fryer Firecracker Chicken be frozen?
Yes, you can freeze air fryer firecracker chicken for 2 to 6 months. Place your chicken in labeled freezer bags or containers and store. You can freeze the sauce, too.

This spicy sweet chicken recipe is bursting with flavor from tangy hot sauce, honey and umami coconut aminos for a gluten free air fryer recipe with zero oil.

Air Fryer Firecracker Chicken Ingredients:
- 1 ½ lbs. boneless skinless chicken breast, cut into 1-2 inch pieces
- ¼ cup gluten-free flour
- ½ cup hot sauce
- 2 tablespoon honey
- 2 tablespoon coconut aminos
- ¼ teaspoon red pepper flakes
- 2 tablespoon chopped green onion
For Serving
- 1 cup dry white rice
- 3 cups steamed edamame
- ¼ teaspoon flaky sea salt

How do you make Air Fryer Firecracker Chicken?
Start cooking your rice and edamame. The meal is complete once the chicken is ready. Start cooking your firecracker chicken while the rice and edamame cook. Start cooking the chicken by heating hot sauce, honey, coconut aminos, and red pepper flakes over medium-low heat until steaming. Pour the sweet & savory mixture into a small bowl. Now get the chicken ready by blotting chicken pieces dry with a paper towel. Place the chicken in a medium mixing bowl, add gluten-free flour, and toss the chicken to coat. Once you cover the chicken in flour, spread chicken evenly in an air fryer basket. Close and air fry at 390ºF for 8 minutes. Shake basket and fry the chicken for 8 minutes longer. Grab your firecracker sauce and spoon half of it over chicken and shake to coat evenly. Fry the chicken for 5 minutes longer. Use the remaining sauce to drizzle over the chicken before eating.

How to portion Air Fryer Firecracker Chicken?
Get four MPOF meal prep containers and divide the remaining firecracker sauce between four sauce cups. Put your firecracker chicken in the large compartments and sprinkle with green onion. Divide rice between one of the 1 cup compartments and edamame in the other. Sprinkle edamame with sea salt and drizzle remaining sauce on chicken before devouring!
More Air Fryer Chicken meal prep recipes:
Step your chicken meal prepping game!
Air Fryer Garlic Parmesan Chicken Wings


Equipment
- Air Fryer
Ingredients
- 1 ½ lbs boneless skinless chicken breast, cut into 1-2 inch pieces
- ¼ cup gluten-free flour
- ½ cup hot sauce
- 2 tablespoon honey
- 2 tablespoon coconut aminos
- ¼ teaspoon red pepper flakes
- 2 tablespoon chopped green onion
For Serving
- 1 cup dry white rice
- 3 cups steamed edamame
- ¼ teaspoon flaky sea salt
Instructions
- Cook rice according to package directions.
- Heat hot sauce, honey, coconut aminos and red pepper flakes over medium-low heat until steaming. Pour into a small bowl.
- Blot chicken pieces dry with paper towel and place in a medium mixing bowl. Add gluten-free flour and toss to coat chicken pieces. Spread chicken evenly in basket of air fryer. Close and air fry at 390ºF for 8 minutes. Shake basket and fry for 8 minutes longer. Spoon ½ of sauce mixture over chicken and shake to evenly coat. Fry for 5 minutes longer.
- Divide the remaining sauce between 4 small sauce cups. Add firecracker chicken to large compartments of 4 white MPOF containers and sprinkle with green onion. Divide rice between one of the smaller (1 cup) compartments of each container and edamame in the other. Sprinkle edamame with sea salt. Drizzle remaining sauce on chicken before enjoying.
Nutrition
Other tips for making Air Fryer Firecracker Chicken:
-
Don't pack your air-fryer basket with chicken. Fry a few pieces at a time to give the chicken space to get crispy.
-
If you want to turn down the heat a bit, omit the red pepper flakes.
-
You can serve firecracker chicken with Cilantro Lime Cauliflower Rice, rice noodles, or chow mein noodles. If you have any extra leftovers, use them in our Cauliflower Fried Rice.
-
Increase your air-frying temperature for crispier chicken.

One Pan Baked Cod and Veggies
We love providing recipes that leave a tasty vibe on your tongue while ensuring you get all the good nutrients that boost your health. In this case, one pan baked cod and veggies isn't only healthy and straightforward, but it also produces various recipe spinoffs. This helps your recipe repertoire to grow while ensuring your meals stay exciting.
This cod meal prep recipe comes together in less than 30 minutes. It is full of flavor and completely Whole30, and Paleo approved! It works well for a quick weeknight dinner or a leisurely Sunday meal prep.
Fun fact: Eating a lot of fish helps maintain a good weight. Cod is a source of lean and healthy protein, packed with omega-3. Do you want to keep a slender waistline and reduce inflammation! You know how! Incorporate more fish into your diet.
This One-Pan Baked Cod and Veggies recipe comes together in less than 30 minutes. It is full of flavor and completely Whole30 and Paleo approved! It works well for a quick weeknight dinner or an easy Sunday meal prep.

How long will One Pan Baked Cod and Veggies last for?
We recommend eating this meal in three days or less. Although it can still be good on day four, we don't recommend more than three days because of the variation in storage temperature. You can eat for dinner and have leftovers for lunch. Reheat in the oven, and boom boom, bang, you're good to go!
For optimum results, store appropriately in an airtight container (our Good Cook® meal prep containers are perfect for refrigerator or freezer storage). For easy reheating, store the potatoes and cod separately.
Can One Pan Baked Cod and Veggies be frozen?
This cod meal prep recipe doesn't freeze well, and it's best when eaten within three days. Potatoes don't freeze well either, as they could turn mushy when reheating. If you do freeze the potatoes, don't cook them thoroughly so they're not mushy when reheated. Cod becomes bland when frozen and then reheated. So, sorry meal preppers, we don't recommend freezing one pan baked cod. If you're looking for freezer-friendly cod meal prep recipes, try our Crispy Fish Sticks and Baked Fish and Chips. Notice that the cod in these recipes have a batter, so that may be the secret to freezing-friendly cod!

One Pan Baked Cod & Veggie Meal Prep Ingredients
- 4 pieces pre-portioned Atlantic Cod
- 2 cup rainbow tomatoes
- 2 cup baby purple potatoes, quartered
- 3-4 tablespoons oil of choice
- seasoning, as desired


How do you make One Pan Baked Cod and Veggies?
One pan baked cod is really easy to make! The flavor profile and presentation say otherwise. Doesn't a meal taste better when it is simple to cook?
To complement this fresh cod meal prep, we bake the fish using cherry tomatoes and seasoning. (Also, know that cherry tomatoes provide a decent taste all year long, making it possible to make baked cod with tomatoes whenever you prefer.)
To get started on cooking one pan baked cod, you need the right tools. The right cooking tools lead to the best possible execution of the meal prep recipe! If you don't always have the right tools, you can always Google alternatives, and sometimes we'll recommend products.
When making one pan baked cod, you need a good-sized baking sheet so the fish and vegetables cook thoroughly and evenly at the same time. The best size sheet pan for our one pan baked cod and veggies meal prep recipe is a standard 9x13-inch baking (or sheet) pan that holds up to 3 quarts of food. That's plenty of room for the amount of vegetables and cod you're cooking. Use our Good Cook® Essential Non-Stick Cookie Sheet. Also, an instant-read thermometer will ensure your fish is fully cooked. Now that we've got our cooking tools, let's meal prep!
First, preheat the oven to 400 degrees Fahrenheit. Then, toss diced potatoes into half of your oil and place them on the baking sheet. Roast the vegetables in the oven for 15 minutes. Feel free to enjoy the aroma coming from the roasted veggies. That's one of our favorite smells! Next, remove the pan from the oven and add in the tomatoes and cod. Drizzle your tasty veggies with the remaining oil and seasoning. Bake everything in the oven together for an additional 10-12 minutes.
That's it! You've got four perfectly crafted, healthy, delicious cod meal prep recipes!

How to portion One Pan Baked Cod and Veggies
The cod meal prep is ready, and now it's time to serve. Use our one-compartment meal prep containers to enjoy a burst of fresh and tasty flavors in one sitting! Start by putting the potatoes and tomatoes in the container. Put the cod on top, then squeeze fresh lemon juice on top for the ultimate delectable tanginess. A finishing shower of your desired fresh herbs will make you come for more of this one pan baked cod.
More Cod meal prep recipes:
Broiled Cod with Mango Relish what a way to enjoy the tropical feel within the comfort of your home.

Other tips for making One Pan Baked Cod and Veggies:
- You can make the one pan baked cod earlier in the day and pack them in the refrigerator until dinner time.
- Use seasoning of your preference. For this fantastic cod meal prep recipe, we used Primal Palate Seafood Seasoning.
- Substitute tomatoes with any of your favorite veggies. In this case, asparagus would be a great option.
- Opt for any color or a combination of colored potatoes. What a way to bring life and color to your meal!
Pin This Recipe for Later


Ingredients
- 1 pound atlantic cod divided into 4 pieces
- 2 cups Cherry Tomatoes
- 2 cups purple potatoes diced
- 3-4 tbsp. oil of choice
- seasoning as desired
Instructions
- Preheat oven to 400 degrees F
- Toss diced potatoes with ½ of your oil
- Roast in the oven for 15 minutes
- Remove pan from the oven
- Add in tomatoes and cod
- Drizzle with remaining oil and season
- Return to the oven and bake for an additional 10-12 minutes
- Divide between containers and enjoy
Video
Notes
Nutrition
Pork Fried Cauliflower Rice
Here's an interesting, easy lunch idea for ya — Pork Fried Cauliflower Rice. You wouldn't think of that, would you? Well, that's what we're here for! We bring you healthier and more convenient foods to take with you on the go or get you excited for dinner; all while saving time and money.
Chinese takeout is a staple in fast-paced cities like New York and San Francisco. From coast-to-coast and in between, we enjoy Chinese cuisine for lunch and dinner. One of the most popular dishes is fried rice. You can choose between regular fried rice or add chicken, beef, or pork. Today, we're showing you how to make your very own pork fried cauliflower rice. This easy lunch idea is gluten-free, low-carb, and low-calorie, but it's certainly not low in flavor. The pork, sesame oil, onions, ginger, garlic, and coconut aminos give you the same tangy and fragrant burst of flavors as traditional fried rice.

Ditch takeout and make this tangy, umami pork fried cauliflower rice instead. This version is low in carbs, gluten-free and soy-free for a guilt-free takeout fake-out.
How long will Pork Fried Cauliflower Rice last for?
Pork fried cauliflower rice will last for 4 days. You can keep cooked cauliflower rice in the refrigerator for up to 5 days and cooked pork for up to 4 days. Always store your leftovers in airtight glass or plastic containers, which double as meal prep containers, and to take on the go.
Can Pork Fried Cauliflower Rice be frozen?
Yes. Freeze fried cauliflower rice in a glass or plastic container (make sure the containers are freezer-friendly) or in a gallon freezer bag. You can also transfer your pork fried cauliflower rice into a casserole dish and cover it in aluminum foil or plastic wrap, then freeze it.

Pork Fried Cauliflower Rice Ingredients:
- 3 tablespoon toasted sesame oil, divided
- 1 lb. boneless pork chops
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ cup chopped sweet white onion
- ½ cup chopped carrots
- ½ cup frozen green peas
- 2 large eggs, beaten
- 5 cups cilantro lime cauliflower rice
- ¼ cup coconut aminos
- ½ cup sliced green onion for serving

How do you make Pork Fried Cauliflower Rice?
Pork fried cauliflower rice is an easy lunch idea that only takes 32 minutes to cook. Let's go through the steps together.
First, heat 1 tablespoon of sesame oil in a cast-iron (or similarly heavy) skillet over medium heat. Then add onions, carrots, and peas. Stir occasionally and cook for 8 minutes until the onions are tender. Stir in ginger and garlic and let the vegetables cook for 2 more minutes. Once done, transfer to a medium-sized bowl. Now it's time to cook the pork.
Chop the pork into half-inch pieces and increase the heat under the skillet to medium-high heat. Add another tablespoon of sesame oil to the skillet and brown the pork in the oil for 7-8 minutes, stirring occasionally. Put cooked pork with the onions, peas, and carrots. Cook your beaten eggs in the same skillet for 4 minutes while stirring. Put the eggs with the pork and veggies. Finally, add the rest of the sesame oil to the skillet to cook and mix the cauliflower rice, pork eggs, and vegetables together. Pour coconut aminos over the fried rice, mix well, and cook for 5 minutes.
That's it! Deliciously healthy pork fried rice in under 35 minutes.

How to portion Pork Fried Cauliflower Rice?
Divide the fried rice amongst 4 MPOF meal prep containers. Garnish with green onion and store the portioned out meals in your fridge.
More fried rice meal prep recipes:
Oh yes, you better believe we have more healthy and easy fried rice recipes for you!
Sheet Pan Teriyaki Chicken and Pineapple Fried Rice
Sweet 'N Spicy Jalapeno Sausage Fried Rice
Cauliflower Fried Rice with Legumes and Chicken Shish Kabobs
Also, check out our guide on How To Make Cauliflower Rice & Meal Prep With It along with 10 Healthy Alternatives To White Rice

Other tips for making Pork Fried Cauliflower Rice:
-
We use a ready-to-heat cilantro lime cauliflower rice, but you can make your own.
-
Use chilled rice if you can because chilled rice fries better than warm rice.
-
Fry with butter instead of (or with) sesame oil for crisp, tastier, and brown-colored fried rice.
-
Substitute sesame oil for oyster sauce for additional acidity, or use the oyster sauce with sesame oil.
-
Finely dice your scallions on a sharp angle.
-
Find a preserved Chinese vegetable mix of salted radishes and mustard greens for a saltier bite.


Ingredients
- 3 tablespoon toasted sesame oil divided
- 1 lb. boneless pork chops
- 1 teaspoon minced garlic
- 1 teaspoon grated ginger
- ½ cup chopped sweet white onion
- ½ cup chopped carrots
- ½ cup frozen green peas
- 2 large eggs beaten
- 5 cups cilantro lime cauliflower rice
- ¼ cup coconut aminos
- ½ cup sliced green onion for serving
Instructions
- Heat 1 tablespoon of toasted sesame oil in a large heavy pan over medium heat. Add onion, carrots, and peas and cook for 8 minutes until onions are softened, stirring occasionally. Stir in garlic and ginger and cook for 2 minutes longer. Transfer to a medium bowl.
- While vegetables cook, chop pork into ½ inch pieces. Increase heat to medium-high. Add another tablespoon of sesame oil to the pan and diced pork. Brown pork for 7-8 minutes, stirring occasionally. Transfer pork to bowl with vegetables.
- Add beaten eggs to the pan and cook 4 minutes stirring regularly. Transfer to bowl with pork and vegetables.
- Add remaining oil to the pan. Add cauliflower rice, pork, vegetables, and eggs. Pour coconut aminos over mixture and stir well. Cook for 5 minutes. Divide rice between 4 MPOF black containers and garnish with green onion.
Nutrition
Instant Pot Beef Barbacoa
Imagine yourself coming home to the smoky and fragrant smells of instant pot beef barbacoa! Made with chuck beef roast, garlic, cumin, and chipotle powder, our Instant Pot Beef Barbacoa recipe is an easy dinner idea that will warm your soul. Barbacoa is known as a traditional Mexican dish, but it originated in the Caribbean. Barbacoa refers to the way we cook the meat, which is slow until the meat is tender and succulent. You can slow cook beef, goat, or sheep and call it barbacoa.
How long will Instant Pot Beef Barbacoa last for?
The shredded chuck beef roast will last for 4 days in the refrigerator. Store your beef barbacoa in an airtight container and put it in the fridge to enjoy with sides or as tacos!
Can Instant Pot Beef Barbacoa be frozen?
Yes. Store your beef barbacoa in freezer bags for up to 3 months. We recommend labeling the bags before storing the meat.

This fall apart smoky beef barbacoa is made in the instant pot for a quick-cooking Keto meal that satisfies.

Instant Pot Beef Barbacoa Ingredients:
- 2 lbs. chuck beef roast
- 1 teaspoon olive oil
- 1 cup sliced white onion
- ⅔ cup beef stock
- 1 tablespoon tomato paste
- 2 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon chipotle powder
For serving
- 4 cups cilantro lime rice (can use cauliflower rice)
- ⅓ cup chopped cilantro
- ⅓ cup chopped red onion
- 4 lime wedges

How do you make Instant Pot Beef Barbacoa?
Start by getting ready to prep our easy dinner idea. Grab your ingredients and get ready for a simple, 10-minute prep.
Turn your instant pot on and set it to "sauté." Add olive oil. Then cut the chuck beef roast into 5-6 chunks and remove excess fat. Blot the beef with a paper towel and place it into your instant pot for 8 minutes total, stirring the meat at the 4-minute mark. When the meat is brown, press "cancel" on your instant pot. Start adding your warming spices and fragrant vegetables for flavoring; so add the garlic, onions, oregano, cumin, tomato paste, chipotle powder, and sea salt. Stir all of that flavorful goodness together and add the beef stock to it. Secure the lid and close the vent cap. Use the "manual" or "meat/chicken" setting to cook the chuck beef roast for 60 minutes. Your instant pot beef barbacoa will be ready for shredding after the pot depressurizes.
While the beef barbacoa is cooking, heat your lime cilantro cauliflower rice in a lightly oiled skillet over medium heat for 6-7 minutes. Stir the cauliflower rice while cooking. Set the rice aside and wait for the beef to be done. (If you're making yourself a plate, we recommend cooking the cauliflower rice when the beef barbacoa is almost done, around the 45-minute mark). When the barbacoa finishes cooking and the pot depressurizes, remove the beef from the pot for shredding. Shred the meat with two forks on a cutting board, then place the beef back into the pot for additional stirring for complete flavoring.
That's it! A satisfying meal after those busy days. We told you this was an easy dinner idea!

How to portion Instant Pot Beef Barbacoa?
Grab 4 MPOF dual-compartment meal prep containers. Add the beef barbacoa to the smaller compartment and the cauliflower rice to the bigger compartment. Top your beef barbacoa with red onion, cilantro, and a lime wedge.
More Instant Pot meal prep recipes:
Having an instant pot makes meal prepping so easy! That's why we feature instant pot recipes often.
Instant Pot Roast with Mashed Potatoes
Instant Pot Chicken Enchilada Soup
Instant Pot Moroccan Chicken Meal Prep
Check out these recipes and more in our 20+ Meal Prep Instant Pot Recipes

Other tips for making Instant Pot Beef Barbacoa:
-
Start by checking out our guide to instant pot cooking. Avoid these Top 10 Instant Pot Mistakes - That You're Probably Making.
-
Turn this easy dinner idea into an easy lunch idea by making Instant Pot Beef Barbacoa Meal Prep Bowls.
-
Mix in some fresh lime juice after shredding and let the beef rest on "warm" for 20 minutes.
-
For an extra spicy kick, use chipotle chilies.
-
You can use beef barbacoa for tacos, burritos, salads, nachos, quesadillas, and enchiladas.
-
Top beef barbacoa with lettuce, cheese tomatoes, radishes, guacamole, or salsa.


Equipment
- Instant Pot
Ingredients
- 2 lbs. chuck beef roast
- 1 teaspoon olive oil
- 1 cup sliced white onion
- ⅔ cup beef stock
- 1 tablespoon tomato paste
- 2 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon chipotle powder
For Servings:
- 4 cups cilantro lime cauliflower rice
- ⅓ cup chopped cilantro
- ⅓ cup chopped red onion
- 4 lime wedges
Instructions
- Turn instant pot to sauté setting and add olive oil. Cut beef into 5-6 chunks and remove any excess fat. Blot dry with a paper towel. Place beef in instant pot and sauté for 8 minutes, turning after 4 minutes to brown meat. Press cancel. Add onions, tomato paste garlic, oregano, cumin, chipotle powder, and sea salt to pot and stir. Pour in beef stock. Secure lid and close vent cap. Press meat/chicken or manual setting for 60 minutes.
- While beef cooks, heat cilantro lime cauliflower rice over medium heat in a large pan for 6-7 minutes, stirring occasionally. Divide rice between 4 teal MPOF 2 cup compartments.
- Allow the instant pot to depressurize before removing the lid. Place beef on cutting board and shred with 2 forks. Return to pot and stir. Divide the beef between 4 teal MPOF 1 cup compartments and top with cilantro, red onion, and lime wedges.
Nutrition
Vegan Sweet Potato Chipotle Bowl
Are you looking for a new vegan meal idea? We've got you covered with our Vegan Chipotle Bowl! This meal prep lunch idea is savory and fresh while filling. We put mashed sweet potatoes with kale, back beans, and fire-roasted corn. Our sweet potato bowl is sure to satisfy your nutritional needs and taste buds!

This hearty plant-based sweet potato bowl is full of antioxidant-rich vegetables and finished with an herby cilantro-agave dressing.
How long will the Vegan Chipotle Bowl last for?
Your Vegan Chipotle Bowl will last up to 5 days when properly stored in the refrigerator. Store the meal in an airtight meal prep container and enjoy it later.
Can Vegan Chipotle Bowl be frozen?
Yes, but keep a few things in mind. You can freeze certain parts of the Vegan Chipotle Bowl like the sweet potatoes. It's best to used previously prepared sweet potatoes like the ones in our Crockpot Sweet Potatoes meal prep idea. The kale and other vegetables should not be frozen. The kale can be frozen, but you can freeze that raw without sautéing it. If you want to freeze the beans and corn, don't cook them all the way so they're not soggy when you reheat them.

Vegan Chipotle Bowl Ingredients:
- 4 cooked sweet potatoes, peel removed
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- 4 cups shredded raw kale
- ½ cup black beans, drained
- ½ cup fire roasted corn, thawed
For Cilantro Agave Dressing
- ⅓ cup olive oil
- ⅓ cup cilantro
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Topping
- ½ cup chopped tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoon pumpkin seeds

How do you make Vegan Chipotle Bowl?
Since our Vegan Chipotle Bowl meal prep lunch idea is pretty fresh, the meal doesn't take long to cook at all. Your meal is done in less than 20 minutes.
The first thing you do is make the dressing. To do so, combine ingredients in a blender and blend until its smooth. Divide your cilantro agave dressing into 4 small cups and set aside for now. Next, combine sweet potatoes and seasoning in a mixing bowl. Stir well and set aside.
Now, all that's left is sautéing the kale and adding the rest of the veggies. Heat 1 tablespoon of olive oil in a skillet and sauté kale for 3 minutes. Stir in corn and black beans, then cook for 4-5 minutes longer. The kale, corn, and beans mixture go on top of the sweet potatoes. Then you top that with tomatoes, red onions, and pumpkin seeds. When you're ready to eat, drizzle the cilantro agave dressing on top and devour. Being vegan never tasted so good!

How to portion Vegan Chipotle Bowl?
Serve this in a bowl or store it in a meal prep container for later. This recipe yields 4 servings. Divide sweet potatoes amongst 4 meal prep containers and do the same for the toppings. Divide the kale, corn, and black beans into 4 portions and put on top of the sweet potatoes. Do the same with the tomatoes, red onions, and pumpkin seeds. Complete the meal with 1 cup of dressing.
More Vegan Bowl meal prep recipes:
Breakfast, lunch, and dinner time bowls are a delicious and convenient way to get all of your nutrition needs met. Here are more vegan bowl meal prep ideas.
Mushroom Carnitas Burrito Bowls
Loaded Mediterranean Bowl Meal Prep
Coffee Almond Quinoa Breakfast Bowl

Other tips for making Vegan Chipotle Bowl:
-
This recipe calls for already cooked sweet potatoes. Make sure your prepped potatoes are skinned -- or not. The skin of the sweet potato is very nutritious!
-
Plate your bowl ingredients separately or on top of each other. You can use a dual-compartment or three-compartment meal prep container for bowl recipes.
-
Use the freshest cilantro for your dressing. Look for bright green bunches with stems that stand up when bunched in your hand.
-
Find the best and your favorite agave. Kirkland Signature Organic Blue Agave is a top choice.


Ingredients
- 4 crockpot sweet potatoes peel removed
- ½ teaspoon ground cumin
- ¼ teaspoon chipotle powder
- ¼ teaspoon sea salt
- 1 tablespoon olive oil
- 4 cups shredded raw kale
- ½ cup black beans drained
- ½ cup fire roasted corn thawed
For Cilantro Agave Dressing
- ⅓ cup olive oil
- ⅓ cup cilantro
- ¼ cup fresh lime juice
- 1 tablespoon agave nectar
- ½ teaspoon minced garlic
- ¼ teaspoon sea salt
For Topping
- ½ cup chopped tomatoes
- ¼ cup finely chopped red onion
- 2 tablespoon pumpkin seeds
Instructions
- Combine ingredients for cilantro agave dressing in a blender and blend until smooth. Divide between 4 small sauce cups.
- Combine sweet potatoes, chipotle powder, cumin and ¼ teaspoon of sea salt in a medium mixing bowl. Stir well to combine. Divide sweet potato mixture between 4 black MPOF containers.
- Heat 1 tablespoon of olive oil over medium heat in a medium skillet. Add kale and sauté for 3 minutes. Stir in corn and black beans and cook 4-5 minutes longer to heat corn through. Top sweet potatoes with kale mixture. Sprinkle tomato, red onion and pumpkin seeds on top. Place 1 small cup of dressing in each container. Drizzle with sauce before serving.
Video
Nutrition
Buffet Style Meal Prepping: Vegetarian
Buffet style meal prepping. For those who live off of and love to eat less meat and more plants. Save time. Save money. Eat deliciously.

New to buffet-style meal prepping or meal prepping in general? If so, start by reading our Buffet Style Meal Prepping 101 post. This will give you call the tips, tricks, and tools you need to be successful at any kind of meal prepping. Once you have completed that, we recommend calculating your macros to get your base caloric starting point.
If you are pretty familiar with meal prepping and don’t care about macros (hello intuitive eating friends!), then dive right into this blog post and get cooking! The rest of your Sunday is waiting for you!
Buffet Style Meal Prepping: Vegetarian Ingredient List
Protein
- 1 (18pk) Eggs
- 1lb Beyond meat (ground)
- 1lb Beyond meat sausages
Dairy
- 32oz Coconut milk
- 4oz Parmesan
- 8oz Cheddar cheese
Canned & Jarred
- 1 (15oz can) Chickpeas
- 1 jar Tahini
- 1 jar Maple syrup
- 1 jar Marinara
- 1 (16oz) jar Salsa
- 1 small bottle salad dressing (Greek)
Produce
- 1 White onions
- 1 (6 count pkg) Cucumbers
- 1 large Eggplant
- 1 (10oz pkg) Edamame
- 32oz carrots
- 24oz (tub)Tomatoes
- 12oz (tub) baby spinach
- 8 gala apples
- 16oz (tub) Strawberries
- 1-pint Blueberries
- 1lb Grapes
- 1 bunch parsley
- 16oz frozen green beans
- 1 Lime
- 1 Lemon
Starches
- 6pk Gluten-Free tortillas
- 32oz Rolled Oats
- 3 large baking potatoes
- 8oz Quinoa
- 8oz box Gluten Free pasta
Miscellaneous Items
- 12oz Chia seeds
- 7oz Shredded coconut
- 10oz Granola
- 1lb Almond flour
- 1 jar Sun-dried tomatoes
- 1 (6pk individual serving) Guacamole
- 1lb Frozen pineapple chunks

Items To Prepare:
Protein
- Vegetarian Italian sausage egg cups
- Beyond meat (ground)
- Eggplant meatballs
- Falafels
- Edamame
- Beyond meat sausages
Starch
- GF tortillas
- Pineapple coconut oats
- Baked white potatoes (whole)
- Quinoa
- Pasta
- Granola
Vegetables/Fruit
- Raw chopped veggies (carrots & cucumbers)
- Steamed green beans
- Tomatoes
- Mixed greens
- Baked apples
- Berries
- Grapes
Sauces
- Marinara
- Salsa
- Dressing
- Maple syrup
- Store-bought guacamole

Meal Ideas
These are just some of the combinations that we put together with this grocery list and prepared items list. Feel free to get creative and create your own fun, easy, and delicious combos with the items above or by adding your own ingredients!
Total Meal Prep Time: 120 minutes
Total Grocery Cost: $160.00*
Total Meals: 15
Cost Per Meal: $10.67*
*This is total grocery cost. However, there were extras of certain items leftover that were used for snacks and meals on the weekend. In reality, the cost per meal was probably closer to $7.25 per meal.
Breakfast Ideas:

Vegetarian egg cups with potatoes and mixed berries
(Cal:235 Carbs:40.9g Fat:5.1g Pro:10g)
Weight Watchers Points: (Purple:4, Blue:7, Green:13)

Pineapple coconut oats with baked apples and mixed berries
(Cal:465 Carbs:73.2g Fat:11.3g Pro:17.3g)
Weight Watchers Points: (Purple:6, Blue:13, Green:13)

Vegetarian egg cups served over greens with baked apples and granola
(Cal:289 Carbs:51.9g Fat:7.1g Pro:10.3g)
Weight Watchers Points: (Purple:6, Blue: 6, Green:12)

Pineapple coconut oats with berries and granola
(Cal:418 Carbs:58.6g Fat:12.9g Pro:17.8g)
Weight Watchers Points: (Purple:8, Blue:15, Green:15)

Breakfast taco with grapes and guacamole
(Cal:380 Carbs:60.5g Fat:15.4g Pro:8g)
Weight Watchers Points: (Purple:9, Blue:9, Green:11)
Lunch Ideas:

Falafel wrap with grapes and raw veggies
(Cal:488 Carbs:71.4g Fat:18.9 Pro:13.2g)
Weight Watchers Points: (Purple:9, Blue:9, Green:12)

Quinoa buddha bowl (quinoa, edamame, carrots, tomatoes) falafels and grapes
(Cal:476 Carbs:64.4g Fat:17g Pro:16.1g)
Weight Watchers Points: (Purple:5, Blue:9, Green:13)

Eggplant meatballs, quinoa, tomatoes, edamame, and baked apples
(Cal:353 Carbs: 53g Fat:11.7g Pro:11.7g)
Weight Watchers Points: (Purple:5, Blue:9, Green:11)

Egg and veggies quesadilla, berries and guacamole, and salsa
(Cal:446 Carbs:56.2g Fat:22.3g Pro:13.3g)
Weight Watchers Points: (Purple:12, Blue:12, Green:14)

Vegetarian egg cups, side salad, and potatoes
(Cal: 325 Carbs:32.4g Fat:12.8g Pro:13.5g)
Weight Watchers Points: (Purple:4, Blue:7, Green13)
Dinner Ideas:

Pasta, eggplant meatballs, side salad, and steamed green beans
(Cal:453 Carbs 26.3g Fat:26.3g Pro:22.9g)
Weight Watchers Points: (Purple:10, Blue:14, Green:15)

Tacos (GF tortillas, Beyond meat, mixed greens, tomatoes, shredded cheese, salsa, guacamole, and raw mixed veggies
(Cal:669 Carbs:87.2g Fat:31g Pro:22.3g)
Weight Watchers Points: (Purple:18, Blue: 18, Green:18)

Falafels and baby spinach with potatoes and tomatoes mixed with edamame
(Cal:483 Carbs:54.8g Fat:23g Pro:12.9g)
Weight Watchers Points: (Purple:5, Blue:8, Green:13)

Stuffed potatoes (baked potatoes stuffed with ground Beyond meat topped with salsa and shredded cheese) side salad and strawberries
(Cal:619 Carbs:72.1g Fat:21.2 Pro:23.2g)
Weight Watchers Points: (Purple:9, Blue:12, Green:12)

Pasta with beyond meat sausages and marinara, steamed green beans and grapes
(Cal:432 Carbs:31.9g Fat:22.4g Pro:31.1g)
Weight Watchers Points: (Purple:9, Blue: 10, Green:10)
Here's how we put together each day:
MONDAY

B: Vegetarian egg cups with potatoes and mixed berries
L: Falafel wrap with grapes and raw veggies
D: Pasta, eggplant meatballs, side salad and steamed green beans
TUESDAY

B: Pineapple coconut oats with baked apples and mixed berries
L: Quinoa buddha bowl (quinoa, edamame, carrots, tomatoes) falafels and grapes
D: Tacos (GF tortillas, Beyond meat, mixed greens, tomatoes, shredded cheese, salsa, guacamole and raw mixed veggies
WEDNESDAY

B: Vegetarian egg cups served over greens with baked apples and granola
L: Eggplant meatballs, quinoa, tomatoes, edamame and baked apples
D: Falafels and baby spinach with potatoes and tomatoes mixed with edamame
THURSDAY

B: Pineapple coconut oats with berries and granola
L: Egg and veggies quesadilla, berries and guacamole and salsa
D: Stuffed potatoes (baked potatoes stuffed with ground Beyond meat topped with salsa and shredded cheese) side salad and strawberries
FRIDAY

B: Breakfast taco with grapes and guacamole
L: Vegetarian egg cups, side salad and potatoes
D: Pasta with beyond meat sausages and marinara, steamed green beans and grapes
Full measurement breakdowns by meal prep:
Breakfast Combos:
- 3 Vegetarian egg cups (2c section), 4oz potatoes (1c section) ½ mixed berries (1c section)
- Pineapple coconut oats ⅔c (2c section) ⅕c baked apples (1c section) 1strawberry ¼c blueberries (1c container)
- 3 Vegetarian egg cups served over greens (2c section) ⅔c roasted apples (1c section) 2 strawberries and 2tb granola (1c section)
- Pineapple coconut oats ⅔c (2c section), 3 strawberries (1c section) ¼c blueberries and 2tb granola (1c section & small condiment container)
- 1 Breakfast taco: 1 tortilla,1 chopped up vegetarian egg cup, handful of spinach chopped, 1tb shredded cheddar cheese, 1tb salsa (2c section) ½c grapes (1c section) individual guacamole + lime wedges (1c section)
Lunch Combos:
- Falafels wrap: 1 tortilla, handful chopped spinach 3 falafels (2c section) ½c grapes (1c section) and 1c raw veggies (1c section) (*Note: we only used 2tbs of oil in the falafel recipe and not 3-4tbs)
- Quinoa buddha bowl: quinoa ⅔c, edamame ⅛c, carrots ⅛c, tomatoes⅛c (2c section) 3 falafels (1c section) ½c grapes (1c section) See note above 4 Eggplant meatballs, ¼c marinara and ⅔c quinoa (2c section), 2tb edamame ½c tomatoes (1c section) ⅓c baked apples (1c section) also no salad dressing
- 4 Eggplant meatballs, ¼c marinara and ⅔c quinoa (2c section), 2tb edamame ½c tomatoes (1c section) ⅓c baked apples (1c section) also no salad dressing
- Egg and veggies quesadilla: 1 chopped up vegetarian egg cups, ¼c shredded cheddar & 2tb salsa (2c section) ½c mixed berries (1c section) guacamole & lime slices (1c section)
- 3 Vegetarian egg cups (2c section), side salad: spinach, tomatoes, cucumber + 1tb salad dressing (1c section) 4oz potatoes (1c section)
Dinner Combos:
- 1c Pasta, ¼c marinara, 4 eggplant meatballs (2c section) side salad: spinach, tomatoes, cucumbers and 1tb salad dressing (1c section) 1 steamed green beans (1c section)
- 2 Tacos: Each: 1 tortilla, 2oz Beyond meat, chopped spinach, tomatoes, and 1tb shredded cheese (2c section) guacamole, salsa and lime wedges (1c section) 1c raw veggies (1c section)
- 3 Falafels with spinach (2c section) 4oz potatoes (1c section) tomatoes mixed with edamame (1c section) (Note: I used less amount of oil than what the recipe for the falafels calls for)
- 1 Stuffed potatoes: 1 baked potato stuffed with 2oz ground Beyond meat topped with 2tb salsa and 2tb shredded cheddar cheese (2c section) side salad: spinach tomatoes carrots cucumbers and 1tb dressing (1c section) strawberries (1c section)
- 1c Pasta, ½c marinara, 1 beyond meat sausage (2c section) 1c steamed green beans (1c section) grapes (1c section)

Sheet Pan Arugula Pesto Shrimp Meal Prep
If you are a seafood lover, this pesto shrimp meal prep recipe will provide extra deliciousness to your day! Our lip-smacking sheet pan arugula pesto shrimp meal prep recipe contains two ingredients, and everything else cooks on one pan. Zucchini and shrimp are a great combo and go-to meal when you don't have much cooking time. Because the flavors are irresistible and it's not a complicated dish, you can cook this meal after a long day working, with the kids, or running errands.
Fun fact: Did you know arugula is healthier than most veggies because it's high in magnesium, calcium, and potassium?

Fresh arugula is blended with macadamia nuts for an herby pesto that dresses up shrimp. Baked on a sheet pan with zucchini, this under 20-minute meal is one everyone should have in their meal prep rotation!
How long will Sheet Pan Arugula Pesto Shrimp Meal Prep last for?
Arugula pesto shrimp can last for 3-4 days in the refrigerator when properly stored. To maximize the taste and freshness, wrap nicely using heavy-duty aluminum foil or use shallow and airtight high-quality containers.
Can Sheet Pan Arugula Pesto Shrimp Meal Prep be frozen?
Sheet pan arugula pesto shrimp freezes perfectly! For easy reheating, store this shrimp meal prep recipe in a glass meal prep container. Otherwise, use a freezer-friendly, BPA free plastic storage container. And, don't cook the zucchini and squash all the way through. Doing so will result in soggy veggies when thawed. You can keep arugula pesto shrimp frozen for up to 12 months.

Sheet Pan Arugula Pesto Shrimp Meal Prep Ingredients:
1 lb. shrimp, cleaned and deveined
1 cup arugula, fresh
½ cup raw macadamia nuts
⅛ cup extra virgin olive oil
2 medium zucchinis, sliced into coins
½ tsp. garlic powder
salt and pepper to taste

How do you make Sheet Pan Arugula Pesto Shrimp Meal Prep?
We love this pesto shrimp meal prep because, like all sheet pan meals, the oven does most of the work. The only time you spend cooking is for about 10 minutes to prep the food. If you don't have or need a new sheet pan, we recommend our Good Cook® essential sheet pan.
When you're ready to get cooking, preheat the oven to 350 degrees Fahrenheit and line your sheet pan with parchment paper. We need a large cooking area for the food, so opt for at least a 9 x 13 inch sheet pan. You need to give your food enough space to cook evenly in the oven and on the sheet pan. Slice some zucchini and place it onto the lined sheet pan first. Arrange them and sprinkle with garlic powder, salt, and pepper. For the pesto, place the arugula, macadamia nuts, and extra virgin olive oil into a blender or food processor. Then, blend the ingredients on high until smooth. You may need to add some extra virgin olive oil as needed to meet the desired consistency. Bring the shrimp and pesto together by tossing them in a mixing bowl together. Remember to save one-quarter of the pesto for the shrimp once it cooks. Now that our shrimp is nicely coated with pesto, arrange them in an even layer on the sheet pan with the zucchini and squash. Bake your sheet pan arugula pesto shrimp for 22 minutes until the shrimp turns pink.

How to portion Sheet Pan Arugula Pesto Shrimp Meal Prep?
Sheet pan arugula pesto shrimp meal prep fits adequately in a one compartment meal prep container. Arrange the zucchini and shrimp in layers before you can put the extra pesto on the shrimp as you desire.
More sheet pan meal prep recipes:
Freeze Friendly Sheet Pan Sweet and Sour Tempeh
Sheet Pan Salmon and Veggies Meal Prep
Sheet Pan Italian Sausage and Peppers
Sheet Pan Breakfast Hash and Eggs
Sheet Pan Butter Herb Shrimp Corn and Potato Bake

Other tips for making Sheet Pan Arugula Pesto Shrimp Meal Prep:
- For maximum ease, buy deveined, pre-peeled, raw, and frozen shrimp. You can also use frozen shrimp, but ensure to thaw it in the refrigerator overnight.
- Letting the shrimp bathe in the herby pesto for a few minutes or even hours before getting started in the oven gives the shrimp extra flavor.
- You can substitute arugula with radicchio, escarole, or watercress if you don't enjoy arugula's peppery bite.
- If you crave that heat and nutty flavor, crushed red pepper and sesame seeds will offer the best garnish option.
- For a five-star presentation at dinnertime, leave the shrimp tails intact.
- Serve this pesto shrimp meal prep recipe with a side of cauliflower rice and sweet potatoes. You can also forego this and make everything easy and tasty by adding extra veggies like steamed green beans.


Ingredients
- 1 pound Shrimp
- 1 cup arugula fresh
- ½ cup raw macadamia nuts
- ⅛ cup olive oil
- 2 medium zucchini sliced into coins
- ½ teaspoon Garlic Powder
- salt & pepper to taste
Instructions
- Preheat oven to 350 F. Prepare a large sheet pan with parchment paper.
- Place the sliced zucchini's in a layer on the sheet pan. Sprinkle with garlic powder, salt and pepper.
- In a blender, place the arugula, macadamia nuts and extra virgin olive oil. Blend on high until smooth. Add additional olive oil as needed to meet desired consistency.
- Place the shrimp in a mixing bowl with the pesto, reserving a ¼ of the pesto for after baking.
- Coat the shrimp well with the pesto then transfer to the sheet pan and place in an even layer.
- Bake at 350 F 20-22 minutes until shrimp are pink.
- Remove from the oven and place in meal prep containers. Place the extra pesto over the shrimp as desired.
Video
Notes
Nutrition
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