APRIL 20, 2026 MEAL PREP MONDAY.
Bacon and cheddar Egg Bites:
6 eggs
1 cup cottage cheese
1 Cup Egg Whites
1/2 Cup Milk of Choice
5-6 slices Bacon
Shredded Mexican cheese
Salt and pepper, to taste
Preheat your oven to 350 degrees.
On a medium heated skillet, cook your bacon. Once you’re done cooking, chop into small pieces.
In a blender, add your eggs, cottage cheese, egg whites, milk and salt and pepper. Blend altogether.
Grease your muffin tin cups and divide the egg mixture into all 12 muffin tin cups. Evenly divide and sprinkle the chopped bacon into each cup. Sprinkle shredded cheese on top of each muffin.
Bake in the oven for 12 minutes or until completely cooked through and store in the fridge in an airtight container for the week!
Crockpot Shredded Pineapple Chicken and Rice:
1.5-2lbs Chicken Breast
1 20 oz. can pineapple chunks in juice
1/4 cup low sodium soy sauce
1/3 Cup Teriyaki Sauce
2 Tbsp brown sugar
2 cloves garlic, minced
1 tsp grated fresh ginger
1/5 Cups Jasmine Rice (for serving)
Drain the can of pineapple chunks into a small bowl over a bowl so you collect about 3/4 cup of pineapple juice.
Transfer the pineapple chunks into a small glass jar and refrigerate them until needed so they stay firm and vibrant.
In a mixing bowl combine the reserved pineapple juice with 1/4 cup soy sauce, 1/3 cup teriyaki sauce, 2 tablespoons brown sugar, the minced garlic, and the freshly grated ginger. Stir until the brown sugar is mostly dissolved.
Toss your chicken breasts into your crockpot. Top with the sauce and place on high for 3-4 hours.
Cook your rice in a rice cooker once your chicken is almost done.
The chicken should be easily shreddable one done.
Toss the pineapple chunks in with the chicken and evenly coat them with the teriyaki glaze sauce.
Evenly divide your rice into meal prep containers (if prepping!) and top with the chicken and pineapple to enjoy throughout the week!
Healthy Banana Bread Chocolate Chip Cookies:
1 3/4 Cup Almond Flour
1 Medium Banana, Mashed
1/2 Cup Melted Butter (better if you brown it!)
1/3 Cup Maple Syrup
1 Egg
2 tbsp Coconut Sugar
1 tsp Vanilla Bean Paste
Dash of Cinnamon
1 tsp Baking Soda
1 Tsp Baking Powder
1/2 Cup Mini Chocolate Chips
Optional Sea Salt for Top
You can either melt your butter in the microwave for brown the butter over the stovetop for about 5 minutes to increase flavor.
In a mixing bowl, add a banana and mash.
Add your egg, maple syrup, vanilla and butter and mix together.
Add in your almond flour, cinnamon, baking soda, baking powder and chocolate chips.
Mix well to combine.
Place dough in fridge for about 30 minutes to harden up a bit.
Preheat your oven to 350 Degrees.
Evenly scoop 1 tbsp sized cookie balls onto a greased baking sheet and cook for about 10-15 minutes until edges are browned.
Let cool & enjoy!
