JUNE 22, 2026 MEAL PREP MONDAY.

Chocolate Strawberry Blended Oats:

• 2 cups rolled oats

• 2 cups plain Greek yogurt

• 1/3 cup chia seeds

• 2 tsp vanilla extract

• 1/3 cup maple syrup

• 1 cup strawberries (for the blended oats)

• 1 cup milk of choice

For the oats jar:

• 1.5 cups chopped strawberries (for layering)

• 1 Hu Milk Chocolate Bar

• 1 tsp coconut oil

In a blender, add in all your blended oats ingredients.

Blend until smooth.

Place your chocolate and coconut oil in a bowl and melt in microwave.

Take out 4 overnight oats jars and evenly layer the bottom of each with strawberries.

Evenly distribute the blended oats in each jar.

Top the blended oats with the melted chocolate.

Store in fridge overnight and enjoy throughout the week!

Frozen Cookie Dough Cheesecake Bars:

For the cookie dough:

• 1.5 cups almond flour

• 1/3 cup cashew butter

• 2 servings vanilla protein powder

• 3 tbsp melted butter

• 1/3 cup mini chocolate chips

• 1/4 cup maple syrup

• 1 tbsp vanilla

• 1 tbsp milk of choice

For the cheesecake layer:

• 1.5 cups low fat cottage cheese

• 1 cup vanilla Greek yogurt

• 1 tsp vanilla

• 1/4 cup maple syrup

In a large mixing bowl, add in all your ingredients for the cookie dough layer and mix until well combined and form a cookie dough texture.

In a blender, add in your cheesecake layer ingredients and blend until smooth.

Line a 9x9 baking dish with parchment paper and place your cookie dough mixture inside, leaving about 1/4 cup in the bowl (this is to top the cheesecake layer).

Press down evenly into the pan.

Add your cheesecake layer to the top and smooth out completely.

Roll the remaining cookie dough mixture into little balls and place on top of cheesecake mix.

Place in freezer overnight. Pull out in the morning and cut into squares. Enjoy!

Greek Chicken Pasta Salad:

• 1 lbs boneless skinless chicken breasts, shredded (can use rotisserie chicken!)

• 1 box pasta, chickpea pasta recommended

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• 1/3 cup red onion, thinly sliced

• 1/3 cup kalamata olives, sliced

• 1/4 cup fresh dill, chopped

• 1/3 cup crumbled feta

Dressing:

• 1/4 cup olive oil

• 3 tablespoons fresh lemon juice

• 1 teaspoon lemon zest

• 1 clove garlic, finely minced

• 1 teaspoon Dijon mustard

• 1/2 teaspoon dried oregano

• 3/4 teaspoon sea salt

• 1/4 teaspoon black pepper

  Cook pasta according to package instructions. Drain and rinse with cool water and set aside

  I recommend buying and shredding a rotisserie chicken! It is easiest.

  Whisk together all dressing ingredients until smooth and well combined.

  In a large bowl, combine cooked pasta, chicken, chopped cucumber, chopped tomatoes, chopped red onion, chopped olives, feta and herbs.

  Pour dressing over salad and toss gently to combine.

  Serve immediately or chill and serve. Store leftovers covered in the refrigerator for up to 3 days!