JUNE 1, 2025 MEAL PREP MONDAY.

Coconut Chocolate Chip Protein Bars:

• 1/2 cup peanut butter

• 1/3 cup Quick Oats

• 5 Dates, Soaked and Smashed

• 1/3 cup Sea Salted Chocolate Caramel Cashew Butter (I used the brand Fit Butters Naturals- can sub with just adding a little 1/4 cup more of Peanut butter!)

• 2 servings Vanilla Protein Powder

• 2-3 Tbsp Maple Syrup

• 1/4 Cup Shredded Coconut Flakes

• 1/4 Cup Chocolate Chips

• 1 tbsp Vanilla Bean Paste

Soak your dates in hot water for at least 5 minutes and then take out of the water to smash.

In a large bowl, add all your ingredients into the bowl and mix until well combined.

Place some parchment paper into a flat and square baking dish.

Add your Protein Bar mixture and press down evenly to get a thin later.

Place in the fridge for at least 4 hours.

Cut into protein bar squares and enjoy!

You have complete control on how big or small you want your bars to be! So cut them according to preference!

Steak Salad:

• 1lb Grassfed Tai Tip Steak, Cooked and Chopped

• 1 Pint Grape Tomatoes, Chopped

• 1/2 Red Onion, Chopped

• 1 can Corn

• 2 Avocados, Chopped

• 1/3 Cup Gorgonzola Cheese

Chimichurri Dressing:

• 1 Lemon, Juiced

• 1 Garlic Clove, Minced

• Parsley and Cilantro, Chopped

• 1/4 Cup Olive Oil

• Salt, pepper and oregano to taste

Cook your steak on a skillet to your liking and cut into small pieces. Place aside.

Chop all your veggies and place them into a large mixing bow. Add the gorgonzola cheese and steak on top.

In a small bowl, add in all your chimichurri dressing ingredients and mix until well combined.

Pour over the top of your steak salad and mix until well combined

Enjoy right away or evenly distribute into meal prep containers to enjoy over the next 2-3 days.

If you’d like, add in your avocado before eating so it does not brown!

Chocolate Chunk Fudgcicles:

• 1 13 Oz Can Coconut Milk (Can sub and use any milk of choice)

• 1/2 Cup cashew Butter

• 1/2 Cup Maple Syrup

• 1/2 Cup Cocoa Powder

• 1 tbsp Vanilla Bean Paste

• 4 Hu Chocolate Squares, Chopped

In a bowl, add in your coconut milk, Cashew Butter, Maple Syrup, Cocoa Powder, and Vanilla Bean Paste. Mix until well combined and smooth.

Chop your chocolate squares and add those into the mix and mix until well combined.

Evenly distribute the mixture into popsicle molds and pop them into the freezer for at least 6-8 hours to harden.

Enjoy!