MAY 18, 2026 MEAL PREP MONDAY.

No Bake Cookie Ice Cream Sandwiches:

• 2 cups almond flour

• 2 servings vanilla protein powder

• 4 tbsp melted butter

• 1/2 cup maple syrup

• 2 tsp Vanilla Bean Paste

• 2 tbsp milk

• 1/2 cup mini chocolate chips

• Vanilla Bean Ice Cream of choice

In a large mixing bowl, add in all your ingredients and mix until well combined.

Place dough in the freezer for 10 minutes.

Take the dough out of freezer and split in 2.

In a parchment paper or plastic wrap lined baking dish, add 1/2 of the cookie dough and spread until completely flat. Do this with the second half too so it’s ready to be plated on top.

Top with 6-7 large scoops of vanilla bean ice cream and flatten onto the top of the first cookie dough layer.

Add the second flattened cookie dough sheet to the top of ice cream and place back in freezer for at least 3 hours.

Take out and cut into bars and enjoy!

Greek Chicken Bake:

• 2 Large Boneless Skinless Chicken

• 2 tsp olive oil

• 1/2 cup cherry tomatoes, halved

• 1/2 cup chopped Kalamata olives

• 1/2 cup sliced Greek Peperoncinis

• 1/2 Cup Crumbled Feta Cheese

• 2 tsp Greek Seasoning (how I made mine: 3 tablespoons oregano, 2 tablespoons basil, 1 tablespoon dill, 2 tablespoons onion powder, 2 tablespoons garlic powder, ½ tablespoon salt, 1 tablespoon black pepper)

• 1 cup Jasmine Rice.

Preheat your oven to 375 degrees.

In a baking dish, drizzle your olive oil onto the bottom of the dish.

Cut your large chicken breasts into halves and place on top of the olive oil and season with your greek seasoning.

Add your cherry tomatoes, peperoncinis, Kalamata olives and feta cheese on top.

Place in oven for about 25-30 minutes or until the internal temperature of the chicken breast is 165 degrees.

Cook your rice according to the cooking instructions.

Once done, evenly divide the rice into meal prep containers and top each one with a chicken breast and the toppings.

Store in fridge and enjoy!

Optional: top with tzatziki sauce!

Peaches and Cream Overnight Oats:

• 1/2 cup quick oats

• 1/2 serving vanilla protein powder

• 1/2 cup milk of choice

• 1 tbsp chia seeds

• 1 tbsp almond butter

• 1 tsp vanilla

• Dash of cinnamon

Topping:

• 1/2 cup vanilla Greek yogurt

• 1/2 peach, chopped

Add all your overnight oat ingredients into an overnight oats jar and mix until well combined.

Top with your Greek yogurt and chopped peaches and store in the fridge and eat the next morning!