NOVEMBER 10, 2025 MEAL PREP MONDAY.

Banana Nut Banana Bread:

• 2 cups all purpose flour

• 3 mashed bananas

• 2 tsp baking powder

• 1/2 tsp salt

• 1c maple syrup

• 4 tbsp melted butter

• 2 eggs

• 2 tsp vanilla extract

• 1/2 cup milk

• 3 scoops vanilla protein powder

• 2 tbsp cinnamon

Crumble Topping:

• 1/2 cup All Purpose Flour

• 3 tbsp brown sugar

• 3 tbsp maple syrup

• Pinch of salt

• 1/4 cup chopped walnuts

• 2 tbsp melted unsalted butter

Preheat your oven to 350 degrees.

Mix together the wet ingredients and then add in your dry ingredients.

In a separate bowl, add all ingredients for the crumble topping and mix until well combined.

Add in your banana bread mixture into a loaf pan. Then evenly distribute the crumble on top and Bake at 350 for 35-30 minutes.

Steak Stir Fry:

• 2 tbsp olive oil

• 1 lb Skirt Steak

• 1 Small head of Broccoli, cut into florets

• 1 small white onion, chopped

• 2 bell peppers, chopped

Sauce:

• 1 1/4 cups Chicken Bone Broth

• 1/2 cup Tamari

• 2 Tbsp Soy Sauce

• 1 Tbsp Sesame Oil

• 2 Garlic Cloves, Minced

• 1 tbsp Fresh Ginger, Minced

• Salt and Pepper to taste

• 2 tbsp Cornstarch

Rice:

• 1.5 cups jasmine rice

• 1 cup Chicken Bone Broth

Start cooking your rice in a rice cooker. Cook in 1 cup of water and 1 cup of chicken bone broth.

In a medium bowl, whisk together all of the sauce ingredients except the Cornstarch.

Place your skirt steak on a cutting board and thinly sliced.

Heat 1 tbsp olive oil in a medium skillet over medium high heat.

Add your skirt steak and sear on each side for about 2 minutes. Remove meat from skillet.

In the same skillet, add in another 1 tbsp of olive oil, your onion, broccoli, and bell pepper and fry for about 5 minutes.

Reduce the heat to medium heat, re-add your skirt steak and top off with your sauce.

Cook for about 3-4 minutes and then sprinkle in 2 tbsp of cornstarch and mix altogether.

Cook until sauce is thickened and soaked into the veggies and meat a bit more.

This will cook for another 8 minutes or so!

Once sauce is thickened, take off heat.

Evenly divide rice, and stir fry mixture into meal prep containers or enjoy right away!

Store in fridge for up to 3-4 days.

One pan Tuscan chicken orzo:

• 4 Chicken Breasts

• 2 tbsp olive oil

• 1 white onion, diced

• 1 tbsp minced garlic

• 2 cups chicken bone broth

• 1.5 cups orzo pasta

• 1 cup grape tomatoes, halved

• 1 cup sun-dried tomatoes, chopped

• 1 cup baby spinach

• 1/2 cup heavy cream

• 1 tsp oregano

• 1 tsp thyme

• Salt and pepper, to taste

• 1 cup parmesan cheese, grated

Season your chicken with salt and pepper on both sides.

In a pot, add 2 tbsp olive oil and place chicken inside the pot.

Cook until internal temp is 165 degrees.

Chop your onions, tomatoes, and sun-dried tomatoes.

Once chicken is cooked, take out of the pot.

Add in your onions, tomatoes, sun-dried tomatoes, baby spinach and minced garlic.

Cook for about 3 minutes until the spinach wilts.

Pour in your chicken bone broth and heavy cream. Mix and then add in your orzo.

Add in your oregano and thyme. Place your chicken back into the pot into the mixture and cover and simmer for about 10 munges until the sauce has thickened and orzo is cooked all the way through.

Once done, top with parmesan cheese.

Evenly divide into 5 meal preps or serve immediately!

Egg, Bacon & Pesto Breakfast Sandwiches:

• 6 English Muffins

• 6 Slices Bacon

• 6 Slices Mozzarella Cheese

• 6 Eggs

• 1/2 Cup Egg White

• 1/2 Cup Lowfat Cottage Cheese

• 1 tbsp Pesto

Preheat oven to 375 degrees

Cook your bacon in a medium skillet until completely cooked through.

Once done cooking, chop the bacon into small pieces.

In a bowl, combine the eggs, egg whites, cottage cheese, pesto and Bacon.

Pour into a lined baking dish and place in oven for 15 minutes until the egg mixture is set.

Place the English muffins into your toaster oven and toast for 2-3 minutes.

Once the egg mixture is set, take out and evenly divide into 6 pieces.

Place a piece of egg onto each English muffin, top with a slice of mozzarella cheese and place the other slice of English muffin on top.

Roll into parchment paper and store in fridge for 4 days. You can also freeze them and pull them out the night before you want to enjoy!

To heat, place in microwave for 1 1/2 minutes then into a toaster oven for another 1 1/2 minutes.