DECEMBER 1, 2025 MEAL PREP MONDAY.
Three Cheese Egg bites:
8 Eggs
1 Cup Cottage Cheese
1/4 cup Whole Milk
1/2 Cup Shredded 3 Cheese Mexican Blend
Salt and Pepper to Taste
Preheat your oven to 350 degrees.
In a blender, add in your eggs, cottage cheese, whole milk and salt and pepper. Blend until completely smooth.
In a greased muffin tin, evenly divide the egg mixture into all 12 cups. Sprinkle some shredded Mexican cheese on top of each individual cup.
Place in oven for 15 minutes, or until the middle of the egg cups are set!
Crockpot Butter Garlic Parmesan Chicken, Potatoes and Green Beans:
3 Chicken Breasts
1.5 Pounds Gold Potatoes
1 Cup Chicken Bone Broth
3 tbsp Butter
1 Cup Parmesan Cheese
2 tbsp Italian Seasoning
Said and pepper, to taste (generous amount!)
4 Minced Garlic Cloves
2 tbsp Olive Oil
Green Beans:1 pound Green Beans
1 Tbsp Butter
1 Minced Garlic
Salt and Pepper, to taste
In a crockpot, add in your chicken breasts. Season with your Italian seasoning, salt and pepper. Add 1/2 of the minced garlic on top and spread it evenly.
Drop in your 3 tbsp of butter. Add in your sliced/halved potatoes.
Season with salt, pepper, the rest of your minced garlic and drizzle 2 tbsp of olive oil over top.
Pour over your chicken bone broth and cook on high for 3 hours.
Once done, sprinkle your parmesan cheese on top.
Over a medium skillet, add 1 tbsp of butter, 1 minced garlic to the pan. Throw in your washed green beans, top with salt and pepper and cook until cooked through.
Once done, either enjoy now, or every divide into 6 meal prep containers and enjoy throughout the week!
Sugar cookie bars (gluten free, refined sugar free):
Sugar Cookie Base:
1 cup Almond Flour
1/3 cup Cashew Butter
1 egg
1 serving Vanilla Protein powder
1 tsp baking powder
4 tbsp Maple Syrup
1/2 tsp Almond Extract
1 tbsp Vanilla Bean Paste (or vanilla extract)
Sugar Cookie Frosting:
4 oz low fat cream cheese
1 Serving Vanilla Protein Powder
3 tbsp Maple Syrup (can add more to sweeten more if needed!)
1 Tbsp Vanilla
Dye Free Christmas Sprinkles
Preheat your oven to 350 degrees.
In a mixing bowl, add in all your sugar cookie base ingredients. Mix altogether and add your cookie dough mixture into a smaller baking dish. Bake for 11 minutes.
In a mixing bowl, add in your sugar cookie frosting ingredients. Mix until well combined and there is no clumps.
Once cookie base is cooled, add your cream cheese frosting on top, drizzle dye free sprinkles on top and store in fridge for at least an hour!
Cut into 8-10 squares and enjoy!
Holiday Sprinkle Protein Balls:
2 cups Rolled Oats
1 Serving Vanilla Protein Powder
1/2 Cup Peanut Butter
1/3 Cup Maple Syrup
1/4 Cup Dye Free Sprinkles
1/4 Cup Mini White Chocolate Chips
1-2 TBSP Milk of choice (add 1 tbsp at a time!)
In a large mixing bowl, add all ingredients together. Slowly add in the milk of choice until you get the right consistency of protein ball dough.
Evenly scoop out 1 tbsp sized balls and roll them and place in a glass container.
Store in fridge for the week and enjoy!
