DECEMBER 16, 2025 MEAL PREP MONDAY.
Mediterranean Egg Bites:
6 large eggs
1 cup cottage cheese
1/2 cup milk
1 bell pepper, chopped
1 cup fresh spinach, chopped
½ cup crumbled feta cheese
Salt and pepper to taste
1 tsp dried oregano
Preheat your oven to 325°F and grease a muffin tin with olive oil.
In a blender, blend together the eggs, cottage cheese, milk salt, pepper, and oregano until frothy.
Chop up your bell pepper and fresh spinach.
Evenly pour the egg mixture into the muffin tins and add in the vegetables and crumbled feta on top of the egg mixture.
Bake for 15-17 minutes until golden brown and set in the middle. Allow to cool slightly before serving.
Sugar Cookie Bark:
1 cup almond flour
1/3 cup cashew butter
1 scoop vanilla protein powder
3 tbsp maple syrup
1/2 tsp almond extract
1 tbsp vanilla extract
2 tbsp melted butter
SMALL Splash of milk if needed for texture
Dye Free Sprinkles
In a mixing bowl, add in all your ingredients except the sprinkles.
Once mixed altogether, lay out flat into a rectangle shape onto parchment paper.
Sprinkle your dye free sprinkles on top and press into the dough.
Freeze the bark for at least 2 hours.
Break its smaller pieces and store in the freezer!
Roasted Brussel Sprout Salad with Chicken:
4 cups halved Brussels sprouts, stems removed
2 cups chopped sweet potato
1 medium shallot, thinly sliced
2 tbsp Olive oil
1 tsp Garlic Powder
1/4 tsp Salt
1/4 tsp Pepper
1/3 cup dried Cranberries
1/3 cup chopped walnuts
1/4 cup blue cheese crumbles, can sub. with feta cheese
For the Dressing:
1/4 cup extra virgin olive oil
2 tbsp balsamic Vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper, or to taste
For the Chicken:
2 lbs Chicken Breasts
1/3 cup honey
2 tbsp Soy Sauce
2 Tbsp Lemon Juice
3 Garlic Cloves, minced
Preheat oven to 425F. Arrange the halved Brussels sprouts, chopped sweet potatoes, and thinly sliced shallot on a baking sheet. Drizzle with avocado oil and toss to coat
Add garlic powder, salt and pepper and toss once again to coat the vegetables. Transfer the baking sheet to the preheated oven and bake for 25 to 30 minutes, giving everything a toss halfway through.
Prepare the dressing by adding all dressing ingredients to a container and mix together.
When the veggies are done, remove from the oven and sprinkle with dried cranberries, chopped walnuts, and crumbled blue cheese (you can do this right on the pan or transfer everything to a serving bowl). Drizzle with the maple balsamic dressing and serve immediately!
FOR THE CHICKEN:
Flatten the chicken and place in a baking dish.
In a mixing bowl, add together the honey, soy sauce, lemon juice and garlic. Mix well together and pour over the chicken.
Bake the chicken for 15-20 minutes until completely cooked through. Flip the chicken halfway!
Crockpot Beef and Broccoli:
1 1/2 lbs beef flank steak, sliced thin
1 lb broccoli florets
1/2 cup soy sauce
1/4 cup beef broth
1/4 cup Honey
2 tbsp sesame oil
2 tbsp cornstarch
4 garlic cloves, minced
Add sliced beef, soy sauce, beef broth, brown sugar, sesame oil, and garlic to the crockpot.
Cook on low for 4 hours.
In the last 30 minutes, mix cornstarch with 1/4 cup water and stir it into the sauce. Add broccoli and cook for an additional 30 minutes.
Serve over rice.
