JUNE 8, 2026 MEAL PREP MONDAY.

Frozen Peanut Butter S’mores :

• 1 Container Tru Whip Whipped Topping

• 2 Scoops Vanilla Protein Powder (I used promix: Discount code: KATIEY10)

• 2 tbsp Peanut Butter

• 12 Graham Cracker Sheets

• 1/2 Cup Refined Sugar Free Chocolate Chips

• 1 tbsp Coconut Oil

Scoop all your whipped topping into a large mixing bowl.

Add your vanilla protein powder and peanut butter and mix until well combined.

Break apart your graham crackers and place one side down onto a plate or flat service.

In a small bowl, add in your chocolate chips and coconut oil and melt in the microwave for about 1 minute.

Evenly distribute the melted chocolate on top of each half of graham cracker.

Use a cookie dough scooper to scoop out 1-2tbsp of whipped topping on top of each graham cracker.

Top with the other half.

Freeze for at least 3 hours before enjoying!

Ranch Chicken Salad:

• 1 Rotisserie chicken, shredded

• 1/2 cup Plain Greek yogurt

• 1/4 Cup Avocado Mayo

• 4 Celery Stalks, chopped

• 1 Red Bell Pepper, Chopped

• 1 cup Chopped Tomatoes

• 1 packet Ranch Seasoning

Shred up all the chicken meat from your rotisserie chicken and place in a giant mixing bowl.

Chop your veggies and add them into the bowl.

Top with Greek yogurt, avocado mayo and your ranch seasoning packet.

Mix well and store in fridge for the week.

Serve in a wrap, with crackers and cheese, in a sandwich, etc!

Cookie Dough Overnight Oats:

• 1/2 Cup Oats

• 1/2 Cup Vanilla Greek Yogurt

• 1/2 Serving Vanilla Protein Powder (I use promix!)

• 1 tbsp Chia Seeds

• 1 tbsp Cashew Butter

• 1 tbsp Cocoa Powder

• 1/2 Cup Milk of Choice

• A sprinkle of chocolate chips

In overnight oats jars, add all your ingredients into the jar.

Mix until well combined.

Store in fridge overnight and enjoy throughout the week!