September 29, 2025 Meal Prep Monday.

Street Corn Chicken and Rice Bowls:

• 2.5 pounds boneless chicken breasts

• 1 cup Basmati rice

• 1.5 cups fresh or frozen corn

• 1 lime, juiced

• 1/4 cup chopped cilantro

• 1/2 cup cotija cheese

• Optional: 2 bell peppers, sliced

• 1 tbsp Paprika

• Salt and pepper to taste

Mince your cilantro and Start your rice in a rice cooker. Add the cilantro & lime juice while the rice cooks.

In a medium skillet, add a drizzle of olive oil.

Season chicken breasts with paprika, salt and pepper and cook on skillet until done (internal temp of 165 degrees).

Once chicken is done, take off skillet and add your corn into the skillet. Cook for about 3-4 minutes until the corn is charred.

Optional: cook 2 bell peppers with the corn to add to your bowl!

Once chicken is cooled, cut into pieces.

In meal prep containers, evenly distribute the cilantro lime rice, chicken, and corn. Add cotija cheese to the top of the corns. Store in fridge for 4-5 days and enjoy!

Sheet Pan Sausage Egg Cheese Potato Breakfast Burritos:

• 10 burrito tortillas

• 12 turkey sausage links, chopped (can do 1lb sausage instead!)

• 1 1/2 cups tater tot’s or chopped potatoes

• 3 eggs

• 2 cups egg whites

• 1 cup cottage cheese

• 1/2 cup shredded cheddar cheese

• 2 bell peppers, chopped

• Salt and pepper, to taste

Burrito Sauce:

• 2 cups Greek yogurt

• 2 tbsp siracha

• Salt, pepper and garlic powder to taste

Preheat oven to 350 degrees.

In a blender, blend your eggs, egg whites, cottage cheese, salt and pepper.

Chop your bell peppers.

On a greased baking sheet, add your potatoes, bell peppers, egg mixture and your chopped sausage on top.

Top with cheddar cheese, salt and pepper.

Bake in the oven at 350 degrees for about 20 minutes until egg mixture is set.

  Lay out all 10 tortillas. Evenly divide the burrito sauce onto each tortilla.

Divide the burrito mixture into 10 sections and place egg mixture into each burrito

Wrap the burrito and then wrap in parchment paper. Store in freezer.

Take out of the freezer and place in the fridge the night before and reheat for 1.5 minutes in the morning or microwave for 3-4 minutes if frozen!

High protein Strawberry cheesecake jars:

• 2 cups low fat cottage cheese

• 3 cups plain nonfat greek yogurt

• 4 tbsp maple syrup

• 1 tbsp vanilla bean paste

• 2 cups crushed graham cracker

• 1.5 cups chopped strawberries

In a blender, add your cottage cheese, Greek yogurt, maple syrup and vanilla. Blend until smooth.

In overnight oats jars, add a layer of crushed graham cracker to the bottom of the jar. Then add some cheesecake mixture on top, then another layer of graham cracker, another layer of cheesecake mixture and then top with strawberries (or berries of choice!)

Store in fridge for the week and enjoy this high protein breakfast or snack!

Frozen Cookie dough Cups:

• 1 cup almond flour

• 2 scoops vanilla protein powder

• 2 tbsp melted butter

• 1/4 cup maple syrup

• 1/4 cup mini chocolate chips

• Pinch of Sea Salt

• Small splash of milk

Melted Chocolate:

• 1/2 cup mini chocolate chips

• 1 tsp coconut oil

Line a muffin tin with 12 liners.

Put 1/2 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.