AUGUST 4, 2025 MEAL PREP MONDAY.
Mini Waffle Cone Ice Cream Sandwiches:
26 Mini Stroop waffles
1 8oz container of Tru whip
2 scoops vanilla protein powder
5g vanilla pudding mix
1 Hu Chocolate Bar
1 tsp Coconut Oil
In a mixing bowl, combine your cool whip, protein powder and pudding mix and mix until well combined.
In a microwave safe bowl, melt your Hu Chocolate Bar with a tsp of coconut oil.
Assemble the Waffle Cone Sandwich. Take. 1 Stroopwafel, a scoop of your cool whip mixture, top with another Stroopwafel and dip 1 side in the melted chocolate.
Place in a container and freeze for at least 2-3 hour before enjoying!
TIP: Make sure to make the mini sandwiches fast because the cool whip melts quickly!
Spinach Artichoke Chicken and Rice:
4 Chicken Breasts
4 Cups Rice
4oz Chopped Artichoke Hearts
1 cup Chopped Spinach
4oz Cream Cheese
2 tbsp sour cream
1/3 cup Low Fat Mozzarella cheese
1/3 cup Parmesan Cheese
1 tbsp minced garlic
1 tsp Paprika
1 tsp Garlic Powder
Salt and Pepper
Preheat Oven to 350 degrees.
Place rice in a rice cooker.
Place your chicken on a cutting board and slice eat piece in half just to create a pocket. Make sure to NOT cut the chicken completely through!
Season both sides of the chicken with your salt, pepper, paprika and garlic powder.
In a mixing bowl, mix together the cream cheese, sour cream, mozzarella cheese, parmesan cheese, garlic, spinach, and artichoke hearts for the Spinach and Artichoke Filling.
Evenly distribute the mixture into each chicken breast. Make sure to not overflow the chicken breasts.
On the stove, heat up an oven safe skillet on medium to high heat. Spray a little avocado spray onto the pan.
Place all 4 chicken breasts on the pan and cook on each side for 4 minutes.
They will remain cooking in the oven!
Place in the oven for 30ish minutes, or until the chicken is cooked through and the middle is 165 degrees!
Once the rice is completely cooked, place 1 cup in 4 different meal prep containers.
Place a chicken breast in each container and store in fridge for up to 4 days.
McGriddle Muffins:
1 cup milk of choice
2 eggs
1 cup Kodiak cakes
1 cup shredded cheddar cheese
3 tbsp melted butter
1 lb ground turkey sausage (cooked)
3 tbsp maple syrup
In a medium sized skillet, add 1 tbsp of olive oil. Add and cook 1 lb of ground turkey sausage until cooked all the way through.
In a large mixing bowl, add in all other ingredients. Mix together. Once turkey sausage is cooked, add that into the mixture.
Divide into a greased 10-12 muffin tin and cook at 350 degrees for 25-30 minutes until you can poke a fork through and nothing is on the fork!
Reheat when you want to enjoy, top with a drizzle of maple syrup!
Breakfast Oatmeal Chocolate Chip Cookies:
2 Mashed bananas
1 cup plain greek yogurt
1 1/2 c Organic Oats
1 tbsp Organic chia seeds
1/3 cup creamy Organic almond butter
1/4 cup Organic Pure Maple Syrup
1 egg
1 tsp Vanilla Extract
1/2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/4 cup Mini Enjoy Life chocolate chips
Preheat your oven to 350 degrees.
In a mixing bowl, mix all the ingredients together.
On a greased baking sheet, evenly divide the cookie mixture into small sized balls onto the baking sheet. You should be able to divide it into at least 12 cookies.
Bake for 12- 14 minutes or until done!
