OCTOBER 13, 2025 MEAL PREP MONDAY.
Frozen Mini Protein Oreo Cheesecakes:
1 ½ cups non-fat Greek yogurt
1/2 cup Cool Whip
½ cup light cream cheese (softened)
½ cup vanilla or cookies-and-cream whey protein powder
2 tablespoons maple syrup or honey
1 teaspoon vanilla extract
8 Oreo cookies (crushed)
In a large mixing bowl, combine the Greek yogurt, softened light cream cheese, protein powder, maple syrup, and vanilla extract. Use a hand mixer or whisk until the mixture is smooth, creamy, and lump-free. If it’s too thick, you can add a splash of almond milk to reach your desired texture.
Take 8 Oreo cookies and crush them by hand or using a zip-top bag and rolling pin. You want a good mix of chunks and crumbs. Fold the crushed cookies gently into the cheesecake mixture until evenly distributed. This gives you that signature cookies-and-cream texture in every bite.
Spoon the cheesecake mixture into muffin liners. Crush the remaining Oreos and sprinkle them generously over the top.
Pop your cheesecake creations into the freezer for at least 2 hours before enjoying
Mini Blueberry Muffins:
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup maple syrup
5 tbsp melted butter
2 eggs
2 tsp vanilla extract
1/2 cup milk
1 cup blueberries (Fresh or frozen)
3 scoops vanilla protein powder
Crumble Topping:
1/3 cup All Purpose Flour
3 tbsp brown sugar
3 tbsp maple syrup
Pinch of salt
2 tbsp melted unsalted butter
All add muffin ingredients into a large mixing bowl and mix together the muffin ingredients.
In a separate bowl, add all ingredients for the crumble topping. Mix until all ingredients are evenly mixed together.
Add in your muffin mixture into a 24 mini muffin tin. Then add the crumble on top and Bake at 375 for 12-15 minutes, or until the middle is completely cooked through.
Chili Sweet Potato Boats:
3 large sweet potatoes
Chili:
1 yellow onion
1 red pepper
1 tsp chili powder
1 tbsp minced garlic
1lb beef
1 packet chili seasoning
3 tbsp tomato paste
1 can diced tomatoes
10 oz beef bone broth
200g kidney beans
Grated mozzarella cheese (for on top)
Preheat your oven to 400 degrees.
Cut your large sweet potatoes in half, drizzle olive oil on top and bake In the oven at 400 degrees for 3-40 minutes, until completely softened.
In a medium skillet, add 1 tbsp olive oil and saute onions, add red pepper, garlic and chili paste.
Once fragrant and browned, Add your ground beef, Chili Seasoning, tomato paste and oregano.
Once brown, pour in tomatoes, beef broth and Kidney Beans simmer for 15-20 minutes until the liquid has thickened and absorbed.
Place each sweet potato half into a meal prep container.
Evenly divide the chili and place on top of each sweet potato and add shredded cheese on top.
Store in fridge for 4 days and reheat when ready to enjoy!
Breakfast Crunch Wrap:
6 Burrito Sized Tortillas
5 Eggs
1/2 cup Egg Whites
1/2 Cup Low Fat Cottage Cheese
6 Slices Bacon
1 15 oz bag Crispy Potato Tots
Shredded Cheddar Cheese
Preheat your oven to 375 degrees.
In a medium skillet, cook your bacon until completely cooked through.
In a blender, add your eggs, egg whites, cottage cheese and season with salt and pepper. Blend until completely smooth.
In an air fryer, place 15oz of Crispy Potato Tots and air fry the potatoes at 375 for 15 minutes, until crispy.
In a greased baking dish, add in your egg mixture. Bake at 375 degrees for 15 minutes, or until eggs are set and cooked through. Evenly split into 6 sections.
Lay flat 6 tortillas.
Add your Shredded Cheddar Cheese, bacon, egg square, and smashed air fryer potato tots on top.
Wrap your burrito around like a crunch wrap supreme shape.
In a medium skillet with a drizzle of avocado oil, place the crunch wrap down and cook both sides until light brown.
Store in the fridge for up to 4 days or in the freezer and reheat when ready to enjoy!
Serve with avocado, sour cream or salsa!
