MARCH 9, 2026 MEAL PREP MONDAY.
Banana Oat Bars:
3 Ripe Bananas
1/2 Cup Nut Butter of Choice
2 Scoops Vanilla Protein Powder
1 1/2 cups Rolled Oats
1 tbsp Cinnamon
1 tbsp Vanilla Extract
1/4 Cup Maple Syrup
1/2 Cup Mini Chocolate Chips
1/2 tsp Salt
Heat the oven to 350F and line a 9x9 baking pan with parchment paper.
Mash your 3 bananas.
Mix together the mashed bananas, nut butter, rolled oats, cinnamon, vanilla, maple syrup, chocolate chips, and salt in a large mixing bowl.
Transfer the mixture to the lined baking pan and flatten it into a flat, even layer. Feel free to add more chocolate chips on top!
Bake for 15-18 minutes or until the edges of the bars are golden and the bars appear to be set. Allow the bars to cool completely before cutting!
BLT Chicken Salad:
1 Rotisserie chicken, shredded
6 slices bacon
2 cups Romaine Lettuce, shredded
1 cup Cherry Tomatoes, diced
1/4 cup Avocado Mayo
1/3 Cup Plain Greek Yogurt
1 tbsp Dijon Mustard
1/2 packet Ranch Seasoning
1/2 lemon, Fresh Lemon Juice, Squeezed
In a medium skillet, cook your 6 pieces of bacon.
While your bacon is cooking, shred all the meat you can from your rotisserie chicken and place in a bowl.
Chop your lettuce and your tomatoes. Add those on top of your chicken.
Once bacon is done cooking, chop into tiny pieces and add into your bowl.
Add your Avocado Mayo, Greek Yogurt and Dijon Mustard. Add your ranch seasoning and fresh lemon juice on top.
Mix together until well combined.
Store in an air tight container and place in the fridge! You can also evenly distribute 4-5 portions for meal prep for the week!
Eat with crackers, on toast or even in a wrap!
Samoa Cookie Protein Balls:
1/3 cup shredded coconut, plus 3 tablespoons, divided
1/2 cup creamy almond butter
3 tablespoons pure maple syrup
3 large soft medjool dates, pitted
1 tbsp pure vanilla extract
1/2 cup old fashioned rolled oats
1 scoop vanilla protein powder
1 tablespoon chia seeds
1/4 cup mini chocolate mini chocolate chips
Flaky sea salt, for sprinkling on top
1/2 cup chocolate chips
1/2 teaspoon coconut oil
Preheat your oven to 350°F (175°C). Spread shredded coconut on a baking sheet and toast for about 5 minutes until lightly golden.
In a food processor, blend almond butter, maple syrup, pitted dates, vanilla extract, rolled oats, protein powder, and salt until smooth.
Stir in 1/3 cup toasted coconut, chia seeds, and mini chocolate chips.
Form the mixture into balls using about 1 tablespoon per ball.
Melt chocolate chips with coconut oil in the microwave until smooth.
Dip the bottoms of the balls into the melted chocolate and place on parchment paper.
OPTIONAL: Drizzle more chocolate over the top and sprinkle with remaining toasted coconut and flaky sea salt.
Chill in the refrigerator for about 2 hours until set.
