FEBRUARY 23, 2025 MEAL PREP MONDAY.
Chocolate Peanut Butter Chia Seed Yogurt Pudding:
For the Chia Pudding:
1/2 cup Milk of choice
2.5 Tbsp Chia Seeds
1 tbsp unsweetened Cocoa Powder
1 Tbsp Maple Syrup
1 tsp Vanilla Bean Paste
Cinnamon
Pinch of sea salt
For the Peanut Butter Yogurt:
1/2 Serving Plain Greek Yogurt (can use vanilla too!)
1 tbsp Peanut Butter
In a jar, add in your chia pudding ingredients and mix until well combined.
Store in fridge for an hour or two until the consistency thickens.
Once a bit thick, mix together your greek yogurt and peanut butter. Top the chia pudding with the mixture.
Top with berries of choice, a few chocolate chips and store in the fridge for an easy grab and go breakfast option!
Chocolate Chip Cookie Ice Cream Sandwiches:
For the Cookies:
1 cup Cashew Butter
1/2 Cup Coconut Sugar
1/2 Cup Maple Syrup
2 Cups Almond Flour
1 egg
1 tbsp Vanilla
1 tsp Baking Soda
1/3 Cup Mini Chocolate Chips
Refined Sugar Free Ice Cream Used: 3 Ice Cream For Bears Vanilla Bean Pints
3/4 Cup Enjoy Life Mini Chocolate Chips for rim of cookie sandwich
Preheat your oven to 350 degrees.
In a mixing bowl, add in all your cookie ingredients.
Mix until well combined.
On a greased baking sheet, Scoop 1 tbsp sized balls onto the sheet.
Bake in oven for 10 minutes.
Take out of oven and let cool completely.
In a small bowl, add 1 cup mini chocolate chips.
Scoop some ice cream onto a cookie and take another cookie and smash together making a sandwich.
Roll the sides of the ice cream sandwiches into the chocolate chips and place in freezer immediately. Enjoy throughout the week!
Crockpot Salsa Chicken Burrito Bowls:
1.5 lbs Chicken Breast
1 Small Jar Red Salsa of choice
1 packet Taco Seasoning
bowl ingredients:
Shredded Lettuce
1 cup Cherry Tomatoes
Shredded Mexican Cheese
2 Cups White Rice
1 Cup Black Beans
3 Avocados
In a crockpot, add in your chicken breasts, salsa and taco seasoning. Cook on high for 4 hours until you can easily shred the chicken.
Cook about 2 cups of white rice in a rice cooker (I like to use microwavable rice to make it quicker!)
Quarter about 1 cup of cherry tomatoes.
Drain and rinse a can of black beans.
In each meal prep container, add a handful of shredded lettuce. Add about 1/2 cup of rice, 1/4 cup black beans, and a handful of cherry tomatoes.
Top each bowl with about 4 oz of shredded chicken and a sprinkle of cheese!
When ready to eat, add 1/2 avocado onto the top and some salsa and enjoy!
If you have leftover chicken, feel free to make additional bowls or even save the chicken for a quick protein option throughout the week!
