SEPTEMBER 1, 2025 MEAL PREP MONDAY.
Crockpot Honey Teriyaki Chicken Bowls:
3lbs boneless skinless chicken thighs
75g soy sauce
4 Tbsp teriyaki sauce
4 Tbsp honey
2 Tbsp ginger paste
1 Tbsp garlic minced
2 Broccoli heads
2 cups jasmine rice- dry weight
Low-Cal Yum Yum Sauce:
40g low-fat mayo
100g 0% greek yogurt
3 Tbsp sriracha
Salt, pepper, garlic powder to taste
Take out your crockpot and add in your chicken thighs.
Pour over your soy sauce, teriyaki sauce, honey, ginger, and garlic. Cook on high for 4 hours.
Once chicken is almost done cooking, throw in 2 cups of rice into the rice cooker and steam your broccoli.
Once everything is done cooking, shred the chicken and add in your cooked rice into the crockpot (you can also keep your rice and chicken separate if you’d like!)
Divide the rice and chicken into 8 meal prep containers. Evenly distribute the broccoli in each meal prep container.
In a bowl, add and mix together all your yum yum sauce ingredients.
Drizzle some sauce over each meal prep container (you might have extra!)
Store in fridge for up to 4-5 days or store in freezer and reheat when you’re ready to eat!
Copycat Little Bites Mini Muffins:
1 cup Kodiak cakes
1 cup plain Greek yogurt
2 eggs
1/4c melted butter
1/3 cup maple syrup
2 tsp vanilla extract
1/2 cup mini chocolate chips
Preheat your oven to 350 degrees.
In a large mixing bowl, mix all ingredients until well combined.
In a 24 mini muffin tin, evenly distribute the muffin mix and place into the oven for about 10-12 minutes until cooked all the way through.
Store In the fridge for up to 5 days!
Raspberry Chia Baked Oat Bars:
3/4 cup almond flour
3/4 cup oat flour
1 cup rolled oats
1 serving Vanilla Protein Powder
1/3 cup maple syrup
1/3 cup grassfed butter, softened
1/2 tsp cinnamon
1/2 tsp sea salt
2 tbsp vanilla extract
For the filling:
2 1/2 cup raspberries (or any other berries!)
4 tbsp coconut sugar
3 tbsp chia seeds
1 tbsp vanilla extract
In a bowl, mix together the base ingredients. When you add in the butter, it is easier to mix everything together with your hands to make sure it gets into a dough type consistency. Set aside in the fridge to cool while you make your filling.
Preheat your oven to 350 degrees.
In a medium skillet, add in all your filling ingredients and mash the raspberries. Mix until it’s a jelly/jam like consistency.
In a baking dish, evenly press down your oat dough onto the bottom of the greased pan. Make sure to leave a little bit of base so you can use that to sprinkle on top!
Evenly pour and spread the raspberry chia over the base.
Sprinkle the remaining oat base over the top of the raspberry chia jam.
Place in oven for about 35 minutes!
Cut into 6 bars and enjoy! I like to top mine with plain greek yogurt to add in even more protein!
Chocolate Peanut Butter Brownies:
1/2 cup almond flour
1/2 cup cacao powder
1 cup natural creamy peanut butter
2 eggs
1/2 cup plain nonfat greek yogurt
1 cup maple syrup
1 scoop vanilla protein powder
1 tbsp vanilla extract
1 cup dark chocolate chips
Preheat oven to 350 degrees. Mix ingredients altogether and place in a greased baking dish. Bake in oven for 25 minutes, or until fork comes out clean.
Cut into 20 pieces (you can technically cut them whatever size you’d like!) and enjoy!
