March 3, 2022
Meal Prep 11
Featuring Chopped Leaf's No. 6 bowl.
Yogurt & Granola
Ingredients
- 1 cup frozen berries
- ½ cup high protein granola
- ½ cup yogurt
Optional toppings:
- 1 tbsp hemp seeds
- ½ tbsp chia seeds
Chopped Leaf's No. 6 Bowl
Gluten Free
Dairy Free
Ingredients
For the bowl:
- 1 cup lettuce
- Carrots, julienned
- Mushrooms, thinly sliced
- Cucumbers, diced
- Broccoli, steamed
- Edamame beans
- Choice of protein, cooked (shrimp, chicken breast or tofu work best)
For the Evil Peanut Sauce:
- 5 tbsp creamy peanut butter
- 3 tbsp soy sauce
- 3 tbsp Thai sweet chili sauce
- 2 tbsp rice wine vinegar
- 2 tbsp sesame oil
- 2 tbsp lime juice
- 1 tbsp maple syrup
- 2 cloves garlic, minced
- ¾ - 1 tsp Sambal Olek
Directions
- Assemble the ingredients for the bowl.
- Whisk or blend together all the ingredients for the sauce until smooth.
- Top the bowl with some sauce and enjoy!
Buffalo Chicken Stuffed Potatoes
Gluten Free
Dairy Free
Ingredients
- 4 medium Russet potatoes
- Buffalo chicken
For the buffalo chicken:
- 3-4 chicken breasts
- ½ cup mayo
- ¼ cup Frank's hot sauce
- 1 tbsp Sriracha
- ½ tsp garlic, minced
Optional toppings:
- Avocado, diced
- Green onions, sliced
Directions
- Bake the chicken at 375 degrees F for about 30-40 minutes, until an internal temperature of 165 degrees F.
- Individually wrap the potatoes in tinfoil and bake at 375 degrees F until soft, about 40-50 minutes.
- While the chicken and potatoes are cooking, make the buffalo sauce. Whisk together the mayo, Frank's hot sauce, sriracha and garlic in a bowl.
- Once the chicken has finished cooking, dice it up. Mix together with the buffalo sauce.
- Top the baked potato with the buffalo chicken and top with green onion and avocado. Enjoy!
Weekly Snack Ideas
- Fresh fruit
- Sliced meat
- Blueberry muffins (see recipe below)
Blueberry Muffins
Gluten Free
Dairy Free
Ingredients
- 1 cup oat flour
- 1 cup almond flour
- ¼ tsp salt
- ¾ tsp baking soda
- 2 eggs, slightly beaten
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ½ cup unsweetened soy milk (or any dairy free milk of choice)
- 1 tbsp olive oil
- 1 tsp lemon juice
- 1 cup blueberries, fresh or frozen
Directions
- Preheat oven to 350 degrees F. Spray 6-8 muffin cups with non-stick oil (depending on how big you want your muffins).
- In a large bowl, whisk together oat flour, almond flour, salt and baking soda.
- In a separate large bowl, mix together eggs, maple syrup, vanilla, almond milk, olive oil and lemon juice until smooth and well combined.
- Add wet ingredients to dry ingredients and stir until just combined. Fold in the blueberries.
- Divide batter evenly between muffin cups, filling ¾ of the way full. Bake for 18-25 minutes or until a toothpick inserted comes out clean or with just a few crumbs attached.