Meal Prep Recap

• Egg Roll Bowls
• Teriyaki Chicken Meatballs
• Potato Egg Bites

Teriyaki Chicken Meatballs

Teriyaki Chicken Meatball Meal Prep

Ingredients
Roasted Veggies:

• 2 zucchini, chopped
• 2 bell peppers, chopped
• 1 yellow onion, sliced
• 2 large carrots, peeled + chopped small
• 1 tbsp olive oil
• Salt & pepper

Rice:

• 1 cup dry jasmine rice (makes ~2 cups cooked)

Homemade Meatballs:

• 1 lb ground chicken
• 1/4 cup almond flour
• 1 egg
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1/2 tsp ground ginger

Teriyaki Glaze (skip if using premade Bachan’s):

• 1/4 cup soy sauce
• 2 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tsp cornstarch + 1 tbsp water

Shortcuts:

• Trader Joe’s Chicken Teriyaki Meatballs
• Bachan’s Japanese BBQ Sauce (instead of glaze)

Instructions
1. Roast veggies at 425°F for 25–30 min with olive oil, salt, and pepper.
2. Cook rice according to package directions.
3. Make meatballs (if not using premade): Mix, roll into 16 balls, bake at 400°F for 15–18 min.
4. Make glaze: Simmer ingredients, add cornstarch slurry to thicken. Toss with meatballs.
Skip these two steps if using Bachan’s sauce or Trader Joe’s meatballs.
5. Assemble 4 bowls:
• 1/2 cup rice
• Roasted veggies
• 4-6 meatballs
• Drizzle with Bachan’s

Egg Roll Bowl

Egg Roll Bowl Meal Prep

Ingredients:

• 1 lb ground beef or pork
  • 1 tbsp sesame oil
  • 1 tsp minced garlic
  • 1 tbsp grated ginger (or 1 tsp ground ginger)
  • 1 (14 oz) bag coleslaw mix
  • 1 cup shredded carrots (if not in coleslaw mix)
  • 3 tbsp low-sodium soy sauce or coconut aminos
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha
  • 2 cups cooked jasmine rice
  • Green onions & sesame seeds for topping

Instructions:
1. Cook jasmine rice and set aside.
2. Heat sesame oil in a large skillet. Add garlic and ginger, cook 1 minute.
3. Add ground beef or pork. Cook until browned and fully cooked.
4. Stir in coleslaw mix and carrots. Cook 4–5 minutes until softened.
5. Add soy sauce, rice vinegar, and sriracha. Mix well.
6. Divide jasmine rice into 4 meal prep containers. Top with egg roll mixture.
7. Sprinkle with chopped green onions and sesame seeds.

Potato Egg Bites

Breakfast Potato Egg Bites (12 eggs bites)

Ingredients:

• 10 large eggs
• 2 cups frozen breakfast potatoes (diced hash browns or cubes)
• 1/2 cup shredded cheese
• Salt & pepper to taste

Instructions:
1. Preheat oven to 375°F and grease a 12-cup muffin tin or use silicone liners.
2. Evenly divide the frozen potatoes into the bottom of each muffin cup.
3. In a bowl, whisk the eggs with salt and pepper.
4. Pour egg mixture into each muffin cup (about 3/4 full).
5. Top each with shredded cheese.
6. Bake for 22–25 minutes, until set and lightly golden.
7. Let cool, then store in the fridge up to 4 days.
8. I serve mine with cottage cheese and an avocado after I microwave it each morning.