Blueberry Overnight Oats

Blueberry Overnight Oats

Makes four:

• 2 bananas (1/2 banana per serving, sliced)

• 2 cups almond milk

• 2 cups rolled oats

• 4 tbsp peanut butter

• 4 tbsp chia seeds

• 1 cup frozen blueberries

• 1 tsp vanilla extract

• 1/2 tsp cinnamon

• Optional: 1/2 scoop protein powder per serving (2 scoops total)

Instructions:

1. Divide the oats evenly into four jars or containers (1/2 cup per jar).

2. Add 1 tbsp chia seeds to each jar, then pour 1/2 cup almond milk into each.

3. Stir in 1 tbsp peanut butter, 1/4 tsp vanilla extract, and a pinch of cinnamon into each jar.

4. Optional: Add 1/2 scoop of protein powder to each jar, adjusting the liquid if needed.

5. Top with 1/2 sliced banana and 1/4 cup frozen blueberries in each container.

6. Stir, cover, and refrigerate overnight (or at least 4 hours).

7. Stir and enjoy the next morning, adding more almond milk if needed.

Pizza Pasta Bake Meal Prep

Pizza Pasta Bake Meal Prep

Ingredients (for 4 servings):

• 8 oz chickpea pasta (penne, rotini, or your favorite type)
• 1 cup cottage cheese
• 1/2 cup ricotta cheese
• 1 1/2 cups marinara or pizza sauce
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup sliced pepperoni or turkey pepperoni
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• Salt and pepper, to taste
• Optional toppings: sliced bell peppers, mushrooms, or olives

Instructions:

1. Cook the Pasta:

• Bring a pot of salted water to a boil and cook the chickpea pasta according to package directions until al dente. Drain and set aside.

2. Mix the Cheeses:

• In a bowl, mix together the cottage cheese and ricotta to boost the protein content.

3. Assemble the Bakes:

• Divide the cooked chickpea pasta evenly into four 28oz glass containers.

• Top each portion with a layer of marinara or pizza sauce.

• Add a layer of the cottage cheese and ricotta mixture, then sprinkle with shredded mozzarella.

• Add pepperoni slices and any optional toppings like bell peppers or mushrooms.

4. Bake:

• Preheat your oven to 375°F. Place the glass containers (uncovered) on a baking sheet.

• Bake for 20-25 minutes or until the cheese is melted and bubbly.

5. Cool and Store:

• Let the pasta bakes cool before sealing them with lids. Store in the fridge for up to 4 days or freeze for longer storage.

Reheating Instructions:

• From the fridge: Microwave on high for 2-3 minutes until heated through.

• From frozen: Thaw in the fridge overnight, then microwave for 3-4 minutes or bake at 350°F for 20-25 minutes until heated through.

Loaded Greek Potato Meal Prep

Loaded Greek Baked Potato Meal Prep

(Makes 4 servings)

Ingredients:

• 4 medium baked potatoes (Russet or Yukon Gold) or 2 potatoes halved for smaller portions

• 1 lb ground beef (seasoned with salt, pepper, garlic powder, and oregano)

• 1 large cucumber, diced

• 2 cups cherry tomatoes, halved

• 1/4 red onion, finely chopped

• 1/2 cup crumbled feta cheese

• 1 tbsp dried dill (or fresh)

• 1-2 tbsp olive oil

• 1/2 tsp garlic powder

• 4 small containers of tzatziki (store-bought or homemade)

Instructions:

1. Bake the Potatoes

• Preheat the oven to 400°F.

• Pierce each potato with a fork a few times.

• Bake the potatoes directly on the oven rack or on a baking sheet for about 45-60 minutes until tender.

• Allow them to cool. Optionally, slice them in half for smaller portions.

2. Cook the Ground Beef

• In a skillet, cook the ground beef over medium heat. Season with salt, pepper, garlic powder, and oregano.

• Cook until browned and fully cooked. Let it cool before portioning for meal prep.

3. Make the Cucumber Salad

• In a bowl, combine the diced cucumber, halved cherry tomatoes, chopped red onion, and crumbled feta cheese.

• Add dill, olive oil, garlic powder, and toss lightly. Adjust seasoning with salt and pepper, if needed.

4. Assemble for Meal Prep

• In four divided meal prep containers, pack:

• 1 baked potato (or half a potato for smaller servings)

• 1/4 of the cooked ground beef

• 1/4 of the cucumber salad

• 1 small container of tzatziki

• Store in the fridge for up to 4 days.

Reheating Instructions:

1. Reheat the Baked Potato and Ground Beef

• Remove the potato and ground beef from the meal prep container and place them on a plate.

• Microwave for 2 minutes, until heated through.

2. Assemble the Loaded Potato

• Cut open the baked potato (or half), and top it with the reheated ground beef.

• Add the cucumber salad and drizzle with tzatziki.