OCTOBER 27 MEAL PREP MONDAY.

Crockpot Roast:

• 1 tbsp olive oil

• 3 lb chuck roast

• Salt and Pepper

• 1 medium yellow onion, cut

• 5 garlic cloves, minced

• 1 1/4 beef bone broth

• 2 tsp Worcestershire Sauce

• 1 Tbsp Minced Thyme

• 1 Tbsp Fresh Minced Rosemary

• 2.5 lbs small yukon gold potatoes, halved

• 1 lb Carrots, peeled and cut into 1-inch pieces

• TOPPING: Shredded Parmesan Cheese

  Heat 1 Tbsp olive oil in a large pot over medium-high heat. Dab roast dry with paper towels, season all over with salt and pepper.

  Sear roast in pot until browned on both sides, about 4 - 5 minutes per side. Transfer roast to slow cooker

  Layer potatoes, onions carrots in slow cooker. pour beef bone broth, Worcestershire sauce and garlic evenly over top then season with salt and pepper.

  Cover slow cooker and cook on low heat until roast and vegetables are tender, about 8 hours.

  Remove roast and vegetables, shred roast (discard fat).

  Plate roast and vegetables, pour gravy over the top and sprinkle with Parmesan Cheese

Fall Harvest Bowl:

• 1.5 Cups quinoa, cooked

• 1.5 pound chicken breast

• 3 sweet potato, diced and roasted

• 2 cups Brussels sprouts, halved and roasted

• 1 honey crisp apple, diced

• Drizzle of maple syrup

• 1/4 cup dried cranberries

• 1/4 cup pecans, chopped

• 2 tbsp olive oil

• 1 tsp cinnamon

• 1/2 tsp salt

• 1/4 tsp black pepper

• 1/4 cup goat cheese, crumbled

  Preheat oven to 400°F (200°C).

  Toss sweet potato and Brussels sprouts with olive oil, maple syrup, salt, pepper, and cinnamon. Roast for 25 minutes.

  Cook quinoa according to package instructions.

  Season chicken with salt and pepper and Cook chicken on medium skillet until 165 degrees internally

  Divide quinoa evenly among meal prep containers.

  Top with roasted vegetables, diced apple, cranberries, pecans, and goat cheese.

  Store in the refrigerator for up to 4 days.
  

Chorizo Egg Bites:

• 1/2 pound Beef Chorizo

• 4 Eggs

• 1/2 Cup Egg Whites

• 1/2 Cup Low-fat Cottage Cheese

• 1/2 Cup 2% Milk

• Salt and Pepper

Preheat your oven to 375 degrees.

Over a medium skillet, add your beef chorizo and cook thoroughly.

In a blender, add your eggs, egg whites, cottage cheese, milk and salt and pepper. Blend until completely smooth.

In a greased muffin tin, evenly divide the egg mixture. Then evenly divide the beef chorizo and add into the off mixture.

Sprinkle each egg bite with a sprinkle of shredded Mexican cheese.

Cook for 18-20 minutes until all egg bites are cooked through.

Store in fridge for 4-5 days and reheat when needed!

Pumpkin Protein Reese’s:

• 1 cup Mini Chocolate Chips

• 1/3 cup Natural Creamy Peanut Butter

• 1 Scoop Vanilla Protein Powder (cleansimpleeats discount: KATIEYOVIN)

• 1 tsp vanilla extract

• 1 tbsp coconut oil

In a bowl, add your coconut oil and chocolate chips. Place in microwave and heat for 45 seconds at a time (will probably have to heat twice!) and mix until all melted and well combined.

In pumpkin molds, add a small bottom layer of your melted chocolate. Place in freezer for 10 minutes to harden.

While chocolate is hardening in the freezer, in another bowl, add your peanut butter, protein powder and vanilla. Mix until well combined.

Take out your pumpkin molds and place a thin layer of the peanut butter on top of the chocolate. Top each pumpkin Reeces with the remainder of the melted chocolate.

Place in the fridge until completely set and pull out of the molds and enjoy!