AUGUST 25, 2025 MEAL PREP MONDAY.
Sausage Egg and Cheddar Bites:
8 eggs
1/2 cup low-fat cottage cheese
Salt and pepper to taste
1/2 cup milk
4 sausage patties, chopped
1/2 cup shredded cheddar cheese
Preheat your oven to 350 degrees.
In a blender, add in your eggs, cottage cheese, milk and salt and pepper.
Blend until smooth.
In a well greased muffin tin, pour and evenly divide the egg mixture into the muffin tin.
Evenly divide the chopped sausage patties into each muffin tin cup.
Sprinkle the shredded cheese evenly over each cup.
Place in oven for 20-25 minutes, until they are all the way cooked through.
Store in fridge for up to 5 days and reheat as needed.
Chicken Lettuce Wraps:
1 tbsp sesame oil
1 lb ground chicken
1 (8 oz) can water chestnuts, drained and diced
3 oz shiitake mushrooms, diced
1 head of butter (or romaine) lettuce, leaves washed and broken or sliced in half horizontally
1/4 cup halved peanuts
Sesame seeds
FOR THE SAUCE
1/4 cup hoisin sauce
2 tbsp low-sodium soy sauce
1 tbsp rice vinegar
1/2 tbsp sesame oil
2 tsp lightly packed fresh grated ginger
3 garlic cloves, minced
In a small bowl, add all sauce ingredients and whisk together.
In a large skillet, add 1 tbsp sesame oil and bring to medium-high heat. Add in ground chicken and cook and stir until crumbled and browned. Add in water chestnuts and mushrooms.
Reduce heat to medium. Pour in sauce and stir into ingredients until ingredients are evenly coated in sauce. Cover skillet with a lid to cook a few minutes and allow ingredients to absorb the sauce.
Top the meat with halved or crushed peanuts and sesame seeds.
If you are prepping for meal prep, make sure to keep lettuce and meat separate until ready to eat. If enjoying right away, lay out the lettuce leaves onto a place and spoon the filling in.
High Protein Cinnamon Rolls:
1 1/3 cup all-purpose flour
8 oz Plain Greek yogurt
2 tsp baking powder
1 tbsp maple syrup
1/4 tsp salt
2 Tbsp butter
1/4 cup brown sugar
Ground cinnamon – generous amount
For the frosting:
6 Oz low fat cream cheese
1 1/2 scoops vanilla protein powder (I use clean simple eats!)
1 tsp vanilla extract
1 tbsp maple syrup
2 oz plain greek yogurt (can use vanilla too!)
Preheat your oven to 350 degrees.
In a bowl, mix together your flour, baking powder, salt, yogurt and maple syrup until a dough forms.
Roll the dough into a rectangle on a floured surface (make sure to flour your surface well! If dough it TOO sticky, add a little bit more flour at a time.
Melt your better and spread it over the dough. Evenly Sprinkle brown sugar and a generous amount of cinnamon onto the dough.
Press cinnamon and brown sugar into the dough.
Roll the dough into a log and slice into 8 rolls.
Place the cinnamon roll dough into a greased baking dish.
Bake for 25-30 minutes until golden and fluffy.
Mix together cream cheese, protein powder, greek yogurt, vanilla, and maple syrup altogether.
Once the cinnamon rolls are pulled out of the oven, evenly spread the frosting over the top and enjoy!
Can store in the fridge for 4 days and reheat as needed!
Mini Twix Bites:
For the base:
1 Cup almond flour
1 tbsp coconut flour
2 tbsp melted butter
1 tbsp vanilla extract
2.5 tbsp maple syrup
Pinch of sea salt
Caramel:
10 dates
1 tbsp vanilla bean paste
1-3tbsp milk of choice
Melted Chocolate:
1/2 cup Milk Chocolate Chips
1 tbsp coconut oil
In a bowl, mix together all of the base ingredients.
In a mini, 24 cup muffin tin, line the cups with mini muffin liners
Evenly divide the bae dough in each 24 muffin cup. Evenly pat down the dough so it is level in each cup.
In a food processor, add in your pitted dates and vanilla bean paste. Add in your milk of choice but 1 tbsp at a time so it doesn’t turn too watery.
Blend until smooth.
Evenly distribute your homemade caramel on top of the base.
In a microwave safe bowl, add in your chocolate chips and coconut oil.
Melt until smooth and evenly top each twix with chocolate
Store in freezer for at least 2 hours before enjoying! Store in fridge or freezer (I like them in the freezer!)
