JULY 7, 2025 MEAL PREP MONDAY.

Chocolate Chip Ice Cream Sandwich Cookies:

Homemade Vanilla Ice Cream:

  • 1 Cup Organic 2% whole Milk (Can use fair life milk for less fat, less sugar, more protein!)

  • 2 Tbsp Heavy Whipping Cream

  • 1 Scoop Vanilla Clean Simple Eats Protein Powder

  • 1 Tsp Vanilla Bean Paste

In a ninja creami ice cream container, add all ingredients and stir until completely combined.

Store in freezer for 24 hours.

After 24 hours, open jar, add 2 tbsp milk of choice and spin on ice cream setting. Re-spin if needed!

Cookies:

  • 1 egg

  • 1 1/4 cup Almond Flour

  • 1/3 Cup Cashew Butter

  • 1/4c Melted Butter

  • 3 tbsp Maple Syrup

  • 1 tbsp 2% milk

  • 1 tsp Vanilla Bean Paste

  • 1 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/2 tsp baking powder

  • Sprinkle of flaky sea salt

  • 1/4 cup mini chocolate Chips

In a mixing bowl, add all wet ingredients: Butter, Maple Syrup, Vanilla, Egg, Milk & Cashew Butter. Mix altogether.

Add in your Almond flour, cinnamon, baking soda & powder, flaky sea salt and chocolate chips. Mix to combine.

On a greased baking sheet, scoop out about 1 tbsp sized dough and place onto the sheet. You should get about 14 cookies! Bake at 350 for 12 minutes!

Making the Ice Cream Sandwiches:

Once the ice cream is mixed in the ninja creami, take an ice cream scooper and place a scoop on one of the cookies. Top with another cookie. Once you have placed the ice cream in all 7 cookies, freeze for 2 hours before enjoying!

Crockpot Shredded Taco Meat:

  • 2lb chuck roast

  • 1/2 taco seasoning packet

  • 1 orange, juiced

  • 1 lime, juiced

  • 4 minced garlic cloves

  • 1 14oz can of diced tomatoes with Green Chiles, liquid drained

  • 1 4oz can Green Chiles

  • Salt and Pepper

Season your chuck roast with salt and pepper on both sides. Place in a skillet just to brown both sides.

Place in crockpot once browned and add all remaining ingredients.

Cook on high for 4 hours or low for 8 hours! Once complete, shred the meat.

Assemble the taco:

(Per taco)

  • 4 oz shredded chuck roast

  • 1 Corn tortillas

  • Pickled Red Onions

  • Guacamole (avocado, garlic powder, onion powder & lime juice)

  • Sprinkle of Cotija Cheese

  • Optional: add salsa on top!

At Home Uncrustables:

  • 2 slices Daves Killer Bread

  • 1 tbsp Organic Peanut Butter

  • 1 Tbsp Organic Strawberry Jelly

Cut the middle of the bread into circles. (I used a circle cookie cutter).

Add your peanut butter to one side and your jelly to the other.

Place one side on top of the other and with a fork, push the sides together so they mold together.

Place in zip lock bags and store in freezer. Whenever you want to enjoy them, take them out to let thaw for a bit!

Quick, easy and much better than store bought!

Turkey and Lettuce Wraps:

  • 4oz thinly sliced, oven roasted turkey breasts

  • 1 burrito sized tortilla

  • 1 slice Monterrey jack cheese

  • 1/4 c Shredded lettuce

  • 1 Sliced tomato

  • 4-5 sliced pickle chips

Sandwich Sauce (recipe for 4 wraps!):

  • 1/4 cup avocado mayo

  • 1 tbsp ketchup

  • 1 tbsp mustard

  • 1 tsp Worcestershire sauce

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1/2 tsp paprika

In a small mixing bowl, add all your sandwich sauce ingredients and mix together.

Lay your burrito tortilla down on a flat surface. Add your turkey, shredded lettuce, tomatoes and pickles on top. Then add about 1-1.5 tbsp of sandwich sauce to the top.

Wrap like a burrito, cut in half and store in an airtight container.

I recommend only making a few at a time so they don’t go soggy by the time you eat them!

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JUNE 30, 2025 MEAL PREP MONDAY.