SEPTEMBER 28, 2026 MEAL PREP MONDAY.
Brown Butter Chocolate Chip Banana Bread:
1/2 cup butter
3 ripe bananas, mashed
1 1/2 cup almond flour
1/2 cup vanilla protein powder
1/2 cup plain greek yogurt
2 eggs
1/3 cup maple syrup
1/4 cup coconut sugar
1 tsp baking soda
1 tsp baking powder
1 tbsp vanilla
1/3 cup chocolate chips
Optional: 2 tbsp brown sugar (for on top!)
Preheat your oven to 350 degrees.
In a large mixing bowl, add in all your wet ingredients.
Once combined, add in your dry ingredients and mix altogether.
In a greased loaf pan or parchment paper lined pan, add your bread mixture in.
Top your banana bread mixture with your chocolate chips and a bit of brown sugar (if wanted!)
Bake at 350 for 35-40 minutes, or until middle is cooked all the way through!
Cut into slices and enjoy!
Cookie Dough Protein Bars:
1 cup almond flour
1/2 cup vanilla protein powder (I use Promix!)
1/2 cup peanut butter or cashew butter
1 tbsp vanilla
1/4 cup maple syrup
1/4 cup mini chocolate chips
Chocolate topping:
1 tbsp coconut oil
1/3 cup chocolate chips
In a large mixing bowl, add in all your ingredients aside from the chocolate topping ingredients. Mix until well combined and form a cookie dough texture
In a small bowl, add your chocolate topping ingredients and melt in the microwave for 1 minute, or until chocolate is well melted.
Line a baking dish with parchment paper.
Press your cookie dough mixture into the baking dish until evenly distributed
Cover the top with your chocolate topping.
Store in the fridge for at least 3 and cut into bars!
Enjoy throughout the week
Southwest Taco Chicken salad:
1 rotisserie chicken, shredded (can do 2lbs cooked chicken breasts, shredded)
1/2 can corn
1/2 can black beans
1/4 red onion, chopped
1/2 cup Greek yogurt
1/4 cup avocado mayo
1 packet taco seasoning
Shred apart your rotisserie chicken and add chicken into a large mixing bowl.
Add all other ingredients into the bowl and mix altogether.
Store in fridge for 4-5 days and enjoy with crackers, in a wrap, in a sandwich, etc!
