JULY 28, 2025 MEAL PREP MONDAY.
Sheet Pan Chicken & Cheese Burritos:
6 bell peppers
2 onions
2 pounds skinless, boneless chicken breasts
2 tbsp tomato paste
2 tbsp chili paste
1.5 packet taco seasoning
Pico e Gallo
2/3 cup Greek yogurt
1 tbsp olive oil
1 cup reduced fat mozzarella cheese
1 cup reduced fat cheddar cheese
12 Burrito Sized Tortillas
Preheat the oven to 425 degrees. Chop up the bell peppers and onions. Place them on a large baking sheet. Put them in the oven for 25 minutes.
Dice up your 2 lbs of chicken. Pull out the bell peppers and onions and place the chicken on top.
Add your taco seasoning, tomato paste and a drizzle of olive oil on top. Mix altogether well and evenly layer it back onto the baking sheet.
Place back into the oven for 20 minutes, or until your chicken is cooked through.
Once done, take out of oven and spread your cheese, plain greek yogurt and pico on top. Mix altogether and spread evenly again.
(Optional, but delicious) sprinkle an additional 1/4c of reduced fat mozzarella cheese on top. Place back into the oven until all cheese Is melted.
Once cheese is melted, take out of the oven and divide the burrito filling into 12.
Lay out your burrito sized tortillas and evenly fill the burritos. Roll them up and place on a medium heat skillet until they are browned. Roll into parchment paper and store some in freezer and fridge and reheat as needed!
They last about 3 days in the fridge, so definitely put some in the freezer!
Protein Packed Cinnamon Crepes:
80g all purpose flour
260g egg whites
2 eggs
1 tsp brown sugar
1 tsp vanilla bean paste
1 tsp Cinnamon
Optional: 1 tsp monk fruit sweetener (or any other sugar alternative)
Crepe Filling:
2 servings plain or Vanilla Greek yogurt
2 tbsp maple syrup
1 tbsp cinnamon
Topping: drizzle of maple syrup
In a mixing bowl, add in all your crepe ingredients (not the filling ingredients). Mix until it is well combined and all flour is mixed in.
In a greased pan, pour 1/3 cup of mix into the pan and fill the entire lower surface of the pan evenly spreading the mixture. Let cook for 2-3 minutes then flip.
After 2 minutes, take off the stove and onto a plate. DO this until all batter is done (should be about 6 crepes!).
In a bowl, mix together your crepe filling. Evenly spread the filling into each crepe. Roll your crepes and you can add any additional toppings you’d like.
Store in fridge (I would recommend storing the crepes and filling separately!) for up to 3 days and reheat!
Caramel Ice Cream Bars:
1 can full fat coconut milk
1/4 cup Plain or Vanilla Greek yogurt
3/4 cup Raw Cashews
2 Scoops Vanilla Protein Powder (I use clean simple eats!)
5 tbsp Maple Syrup
1/2 tsp Sea Salt
Date Caramel:
13 Medjool Dates, pitted
3/4c Almond Milk
1 tsp Sea Salt
1 tsp vanilla bean paste
Chocolate Coating:
1 cups chocolate chips
1 tbsp coconut oil
In a blender, add in all ingredients for your ice cream base. Blend until smooth and combined.
Line a Bread Loaf Pan with parchment paper and pour the ice cream base in the pan and freeze for about 4-5 hours.
In a food processor, add in your dates caramel ingredients and blend until completely smooth. If you need a little more liquid, add 1 tbsp of almond milk at a time until you get the correct texture.
Once the ice cream is frozen enough to spread the caramel on top, take it out of the fridge and evenly spread the caramel on top. Place back in the freezer until the ice cream is completely frozen.
In a mixing bowl, add in your chocolate chips and coconut oil and melt in the microwave.
Pull out your ice cream base and drizzle the chocolate on top and all along the sides. Place back in the freezer until the chocolate hardens.
Pull out of the freezer and cut into 12 pieces & enjoy!
