OCTOBER 19, 2026 MEAL PREP MONDAY.

Frozen Cookie Dough Cups:

- 1 cup almond flour

- 2 scoops vanilla protein powder (my favorite refined sugar free protein here! KATIEY10 to save!)

- 2 tbsp melted butter

- ¼ cup maple syrup

- ¼ cup mini chocolate chips

- Pinch of Sea Salt

- Small splash of milk

Melted Chocolate:

- ½ cup mini chocolate chips

- 1 tsp coconut oil

Line a muffin tin with 12 liners.

Put ½ cup chocolate chips and 1 tsp coconut oil in a small bowl and microwave until melted!

Evenly line the bottom of each muffin liner with a thin layer of melted chocolate. Place in freezer.

In a bowl, mix together almond flour, protein powder, maple syrup, melted butter and pinch of sea salt. Mix altogether and add chocolate chips and a splash of milk if needed for consistency.

Take muffin tin out of freezer and evenly scoop 1 tbsp sized cookie dough balls into each muffin cup. Pat down the mixture and store in freezer.

Crockpot Lasagna:

- 1lb ground beef

- uncooked lasagna noodles

- 2 tbsp Italian seasoning

- 36oz marinara sauce

- 2 cups ricotta cheese

- 2 eggs

- 1 cup mozzarella cheese + ½ more for topping

- ½ cup parmesan cheese

In a medium skillet, cook ground beef and season with Italian seasoning. Cook until meat is all the way cooked through and then add in marinara sauce and turn off heat.

In a mixing bowl, add eggs, ricotta cheese, mozzarella cheese, and parmesan cheese. Mix.

To layer lasagna in crockpot:

Put one layer of meat sauce, break in lasagna noodles, then cover with another layer of meat sauce. Top noodles with a layer of cheese and repeat until you run out of sauce and cheese.

Top with ½ cup of mozzarella cheese and cover. Cook on high for 3 hours. Enjoy!

McGriddle Breakfast Muffins:

- 1 cup pancake mix (I use Kodiak cakes)

- 1lb breakfast ground Turkey sausage

- 1 cup milk of choice

- 2 eggs

- 2 tbsp melted butter

- ½ cup shredded cheddar cheese

Preheat your oven to 350 degrees.

In a medium skillet, add 1 tbsp of olive oil and cook your turkey sausage until browned.

In a mixing bowl, add pancake mix, milk, 2 eggs, melted butter and shredded cheese. Mix in turkey sausage.

Evenly divide batter into 12 muffin tins.

Bake for 25 minutes until cooked all the way through.

Store in fridge for the week and reheat to enjoy! Drizzle a little maple syrup on top!

Cinnamon Roll Pancake Bowls:

(Per bowl)

- ⅓ cup Kodiak cakes

- ½ cup plain low fat Greek yogurt

- 1 egg

- 2 tbsp milk of choice

- Cinnamon

- 1 tsp vanilla

For the Cinnamon Swirl (for all 3 bowls):

- 1 tbsp Melted Butter

- 1 tbsp Brown Sugar

- Lots of cinnamon

- ½ tsp vanilla

- 1 tbsp water

For the Maple Syrup Frosting:

- 4 tbsp Cream Cheese

- 1.5 tbsp melted butter

- 2 tbsp maple syrup

- Cinnamon

- 1 tsp vanilla

- 2 tbsp water

Preheat oven to 350°F. Divide pancake ingredients evenly between 3 meal prep containers (ingredients listed are PER bowl) and mix well. In a small bowl, combine cinnamon swirl ingredients, then evenly pour over the 3 pancake bowls. Bake for 20–25 minutes. While the pancakes bake, mix together the frosting ingredients. Store frosting separately in the fridge and add ⅓ to each bowl when ready to enjoy.

Peanut Butter and Jelly Oatmeal Bars:

- 1 cup oat flour

- 2 large ripe bananas, mashed

- ¼ cup natural creamy peanut butter + 2-3 tbsp for topping

- ¼ cup maple syrup

- ¼ cup milk

- 1 tsp baking powder

- 1 tbsp vanilla

- 2-4 tbsp Fruit Jelly Spread

In a large bowl, mash bananas. Add in the rest of the ingredients aside from the jelly and the extra peanut butter for topping.

Line a baking pan with parchment paper and pour in the oatmeal mixture and spread evenly.  

Add extra peanut butter and jelly over the top of the oatmeal mixture and swirl together.

Bake your oatmeal dish at 350 degrees for 26-28 minutes until set.  

Cut into oatmeal squares and enjoy!