AUGUST 3, 2026 MEAL PREP MONDAY.

Banana Bread Overnight Oats:

• 1/2 cup oats

• 1/2 banana, mashed

• 1 scoop plain greek yogurt

• 1/2 serving vanilla protein powder

• 1/2 cup milk of choice

• 1 tsp vanilla

• Cinnamon

• Handful of crushed walnuts

• Handful of mini chocolate chips

In an overnight oats container, add your mashed banana, oats, Greek yogurt, protein powder, vanilla, milk and cinnamon. Mix until well combined.

Top with smashed walnuts and a handful of chocolate chips and store in the fridge overnight for the week!

Street Corn Chicken Salad:

• 2lbs shredded chicken breast

• 1 can corn

• 1 cup low fat cottage cheese

• 2 avocados

• 1/2 red onion, chopped

• 1 orange bell pepper, chopped

• 1/3 cup Cotija Cheese

• 1 lime, squeeze

• Cilantro, a handful

• 1 packet taco seasoning

Add 2 lbs of shredded chicken into a large bowl (you can shred a rotisserie chicken or cook chicken and shred). Top with 1 packet of taco seasoning.

In a blender, add your cottage cheese, avocado, handful of cilantro and lime juice. Blend until smooth.

Chop your red onion and bell pepper and add to the bowl of chicken. Add your blended cilantro mixture and the Cotija cheese on top. Mix until well combined.

Store in the fridge for the week and enjoy in wraps or with crackers!

No Bake Chocolate Peanut Butter Brownie Ice Cream Sandwiches:

For the Brownie Cookie Base:

• 1/2 Cup Creamy Peanut Butter

• 1/3 Cup Maple Syrup

• 1/4 Cup Coconut Oil

• 1 1/2 Cup Almond Flour

• 1/2 Cup Cocoa Powder

• 1 tbsp vanilla

• 10 Medjool Dates, Softened and Smashed

• 1/3 Cup Mini Chocolate Chips

For the Ice Cream:

• I used 1 1/2 Pints Ice Cream for Bears Vanilla!

Add your dates to hot water and let sit to soften.

In a medium bowl, mix together your peanut butter, coconut oil, maple syrup, and vanilla.

Add in your dry ingredients (Almond flour, cocoa powder, mini chocolate chips)

Drain your dates and smash by hand or throw into a food processor.

Add your dates into your bowl and mix until all ingredients are well combined.

Line a 9x9 baking dish with parchment paper and scoop half the dough in and press until your dough thinly covers the bottom of the pan. Place that in the freezer and do the same for the second half.

Let dough sit in the freezer for about an hour and then pull out of freezer.

Scoop your ice cream on top of one of the layers. Spread until the ice cream covers the brownie batter and place the second brownie batter layer on top.

Freezer for at least 5 hours, cut into squares (size of choice!) and enjoy!