DECEMBER 22, 2025 MEAL PREP MONDAY.

Caramel Apple Dates:

• 12 medjool Dates

• 1 Honeycrisp Apples, Cut Small

• 1/3 cup Creamy Almond Butter

• Melted Hu Milk Chocolate bar

• Toppings of choice: Nuts, Candy, Sprinkles. Etc!

In a baking dish, place about 12 dates to the bottom of the dish. Top each date with chopped apples, evenly spread the almond butter into each date and add the melted milk chocolate on top. Add toppings of choice! 

Place in fridge for at least 2 hours, cup into squares and enjoy! 

Santa’s Hot Cocoa Cookies:

• 2 Hu Dark Chocolate Bars

• 1 egg

• 1/4 cup (40g) Coconut Sugar

• 1/4 cup (80g) maple syrup

• 1 tsp Vanilla Extract

• 1 cup (120g) Almond Flour

• 1/4 cup (25g) Cacao Powder

• 1 tsp baking soda

• 1/2 tsp salt

• Mini Marshmallows or Toonie Moonie Marshmallow Creme (for topping)

  Preheat the oven to 350ºF. Melt the Hu Chocolate Bars

  Stir in the coconut sugar, maple syrup (make sure it’s at room temp), egg, vanilla.

  Add the almond flour, cacao powder, baking soda, and salt. Mix to form a thick dough. Scoop and roll into balls. Arrange on a lined baking sheet (do not flatten). Bake for 10 minutes at 350ºF.

  Pull out of oven, top each cookie with either a few mini marshmallows or 1/2 tsp of Marshmallow Creme Let cool and enjoy!

  Keep leftovers in an airtight container in the fridge, or freeze for longer storage.

Trader Joe’s 3 ingredient Lentil Dip:

• 1 package Trader Joe's steamed lentils

• 1 tub Trader Joe's crumbled feta

• 1 tub Trader Joe's bruschetta

  Combine all ingredients in a bowl and mix well. Serve immediately or store in the fridge. Serve with pita chips, pita bread, or baguette!

High Protein Spinach Artichoke Wonton Cups:

• 12 wonton wrappers

• Cooking spray

• 1 tsp extra virgin olive oil

• 1 shallot diced

• 6 cups fresh spinach, chopped

• 13 oz can artichoke hearts, chopped

• 8 oz package low fat cream cheese, softened to room temperature

• 1 cup low-fat Cottage Cheese, blended

• 3/4 cup shredded low fat mozzarella

• 1/4 cup grated parmesan cheese

• 1 tsp garlic powder

• 1/2 tsp black pepper

•  Pinch of Salt

  Preheat the oven to 350°F. 

  Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside. 

  Heat a medium skillet over medium heat and add the oil. Add the shallot and sauté and stir in the chopped spinach until wilted. Remove from heat.

  In a medium bowl, mix together the cream cheese, blended cottage cheese, artichokes, mozzarella, parmesan, garlic powder, pepper and salt. Fold in the spinach and shallots.

  Spread the the Artichoke spinach mixture evenly among the wonton cups then return them to the oven for 12 minutes until the spinach artichoke mixture is warm and the wonton cups are golden brown.