I know I say this a lot…but this WILL be the easiest recipe you will ever make. It’s also absolutely delicious!
This is now my go to breakfast in the morning. I personally love a healthy delicious grab and go breakfast on days when I don’t feel like whipping something up from scratch and this is perfect. You can heat this up and serve it…or even eat it cold. It’s delicious both ways!
1 1/2 cup almond milk (unsweetened is my preference)
5 egg whites or (1/2 cup liquid egg whites)
1 tablespoon pure maple syrup *optional
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
Preheat the oven to 350 degrees F, and grease a baking sheet with nonstick spray or grease with coconut oil/ butter.
Pour the two cups of uncooked rolled oats evenly at the bottom of the baking sheet. Cut your banana in half and slice that half (if you haven’t already).
Place the slices on top of the oats, and then aesthetically place all of the blueberries evenly around then set the baking sheet aside.
In a separate bowl, mash the other half of the banana and add the almond milk, egg whites, maple, vanilla, cinnamon, and baking powder. Beat the ingredients together then pour it directly on top of the baking sheet with fruit/ oats.
Bake in the preheated oven for 35 minutes or until the top is set. Allow it to cool completely, then slice and serve with yogurt, more berries, and a drizzle of nut butter, or maple syrup. Endless topping possibilities 🙂
*These store well in the refrigerator 5 days, you can also individually wrap and freeze/ defrost for up to 2 months*
Juice of 1/2 grapefruit + zest (optional but extra yummy!)
1/2 cup confectioners (powdered) sugar
Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add egg, and egg white one at a time, beating well after each addition. Beat in yogurt, poppy seeds, grapefruit zest and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
Transfer to a small greased loaf pan. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Meanwhile, in a small bowl, mix grapefruit juice and powdered sugar to make the glaze.
Remove bread from oven. Cool in pan 10 minutes before removing to a wire rack to cool completely.
Drizzle grapefruit glaze over bread and slice or chill in the refrigerator.
*Note: this bread can keep well in the fridge for 5-6 days. If you want a thicker glaze, you can add more powdered sugar, or extra juice or water to thin it out.
I’ve meal prepped for just about 6 years, and found that it helps keep me motivated to stick to my healthy eating habits throughout the week. It doesn’t have to be complicated! Even cutting up some vegetables, and fruits makes the world of a difference. I find that it really saves so much time since as for me- I’m busy working from home all week.
I felt that this was the perfect opportunity to share different ways that you could meal prep at home. The beautiful thing here is that you can customize this whichever way you’d like.
A couple of tips to help you get started (not required but highly recommended):
Create a grocery list of the food you’ll need. This helps minimize waste.
Make sure you have plenty of clean, air tight containers or zip lock bags
Once you have all your ingredients create a quick strategy such as cooking/ baking what ever takes the longest to cook first. That way we use time wisely.
Make sure you have plenty of storage in the fridge or freezer. I have a tiny fridge/freezer so I have to make sure I make plenty of space.
Meal prepping in bulk:
This method of meal prepping is my current FAVORITE. Why? because it takes no time at all and it still allows me to eat what I want- just with healthier choices. If I feel like making a salad, I throw it all together. If I feel like eating a sandwich, I throw it all together in my sandwich, pasta, etc. You catch my drift, right? It’s so easy.
GRILLED VEGETABLES: asparagus, bell peppers, onions, mushrooms, tomatoes, corn, zucchini, mushrooms, eggplant etc.
The char these veggies get from the grill gives them so much flavor in bowls, sautes, scrambles, soups, salads, and pizzas. I like to slice em up, coat them with some olive oil, season with salt and pepper, then throw them on the grill for about 6-8 minutes until they get nice grill marks. I then transfer them into my airtight container and they keep well in the fridge 4-5 days.
I drizzle some olive oil, top potatoes with salt & pepper, and roast them in the oven at 450 for about 30 minutes. Broccoli is seasoned the same, but takes about 15-20 minutes (keep an eye on those).
I like to marinate the chicken breast overnight with lemon, minced garlic, 1 tablespoon of mustard, salt, pepper, olive oil. If I don’t have time to marinate overnight, I marinate at least 30 minutes then I grill them up about 8 minutes per side or until the temperature reaches about 165 degrees F.
A great way to clean your berries is by putting all of them in a big bowl, covering them with cold water and 1 tsp or so of apple cider vinegar or white distilled vinegar (not too much) and letting them sit for up to 5 minutes. No more – or else they’ll get soggy. Drain them, dry them up with a cloth or paper towel just a little bit, then transfer them into an airtight container and put them in the fridge.
It makes it so easy to just grab these clean berries, put them in cereal, oatmeal, or just as a quick snack!
FRESH VEGETABLES: cut celery, cucumber, carrots
I typically just cut the ends off of celery hearts, peel cucumbers and slice them into coins or strips, and rinse them along with the celery and baby carrots and place in airtight containers and put them in the fridge.
They make such a great snack with hummus, or guacamole!
Store bought hummus is excellent, but sometimes I like to switch it up and make my own sauces like my avocado sauce. I put this on everything! This is a great way to add flavor to your veggies, or dishes.
EGGS: Hard boiled eggs, frittatas, egg muffins
I find eggs to be such an essential source of protein! To make perfectly hard boil eggs, fill your pot with water and leave about 3 inches of space, bring the water to a boil, then carefully place the eggs into the pot and boil on high for 12 minutes. Turn off the heat, drain the eggs, and run them in cold water or an ice bath until cool enough to peel. Peel them up, then store them in airtight containers. It’s an amazing snack, breakfast, or amazing in my tuna salad recipe!
Check out my this Kale Frittata you can make ahead and store in the fridge 4-5 days! Just warm up in the microwave or oven until it’s warm and delicious.
Egg muffins are also delicious for a quick grab and go breakfast! Just spray muffin tins with cooking oil, beat eggs with some milk, and pour into muffin tins, sprinkle cooked bacon, turkey, or sausage, and cheese on top. Bake at 350 for 16-20 minutes and ta-da! Let them cool, then store them in the fridge 4-5 days.
I hope you found these meal prep ideas super helpful! Sometimes I do more, sometimes I do less. This just gives you an idea of how much you can do for the week ahead. It saves so much time, and you’re able to customize the meals as much as you want.