JULY 6, 2026 MEAL PREP MONDAY.
Crockpot Taco Shredded Chicken:
1.5 pounds chicken breast
1 jar mild salsa
1 packet taco seasoning
1 lime
In a crockpot, add your chicken breasts. Top with your jar of salsa, taco seasoning and squeeze of lime.
Cook on high for 4 hours and shred.
Use chicken for tacos, burritos, salads, etc!
Oreo cookie Protein Ball:
1 cup Quick Rolled Oats
1/2 Cup Creamy Peanut Butter
1/4 Cup Vanilla Protein Powder
2 tbsp Cocoa Powder
1/4 Cup Honey
1/4 Cup Chia Seeds
6 Oreo Cookies, Crushed
1-2 tbsp Milk of Choice
In a large bowl, add in all your ingredients and mix until well combined. To get the right texture, add 1 tbsp of milk of choice at a time. Make sure not to rush this, you don’t want your protein balls too wet!
Scoop into 1 tbsp sized balls and store in the fridge for the week for a quick and healthier grab and go snack!
Banana Bread Muffins:
3 Bananas, mashed
2 eggs
1/2 cup Creamy Peanut Butter
1 Tbsp Vanilla
1/4 Cup Maple Syrup
2/3 cup Almond Flour
2 scoops Vanilla Protein Powder
2 tsp Baking Powder
Cinnamon
1/3 Cup Chocolate Chips.
Preheat your oven to 350 degrees.
In a mixing bowl, add in all your wet ingredients. Add your dry ingredients and mix until well combined.
In a muffin tin, evenly divide your muffin mixture into each tin.
Bake at 350 degrees for 18-20 minutes until the middle is cooked all the way through and a fork comes out clean.
Store in the fridge for 4-5 days and reheat as needed!
Strawberry Mango Popsicles:
Strawberry Layer:
1.5 Cups Strawberries
1/4 cup Coconut Water
1 tbsp Honey
Mango Layer:
1.5 Cups Frozen Mango
1/3 Cup Coconut Water
1 tbsp Honey
In a blender, add all the ingredients for the strawberry layer and blend.
Evenly divide and fill up popsicle molds halfway with the strawberry blend.
Add in all your mango layer ingredients into the blender and blend.
Top the strawberry layer with the mango layer in the popsicle molds.
Freeze for at least 24 hours and enjoy!
