Spinach, Tomato, Mozzarella Egg Bites

Spinach, Tomato, Mozzarella Egg Bites

Ingredients (Makes 12 egg bites):

• 10 eggs
• 3/4 cup cottage cheese
• 1 cup shredded mozzarella cheese (divided)
• 1 cup fresh spinach, chopped
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. Preheat oven to 300°F and grease a 12-cup muffin tin.
2. Blend Egg Mixture
In a blender, combine eggs, cottage cheese, 1/2 cup of the shredded mozzarella, salt, and pepper until smooth.
3. Assemble Egg Bites
Evenly distribute chopped spinach and halved cherry tomatoes into each muffin cup, then pour the egg mixture over. Top each cup with the remaining mozzarella.
4. Bake
Bake for 30 minutes, or until set and lightly golden on top.
5. Cool and Store
Let the egg bites cool before removing them from the tin. Store in the fridge for up to 4 days or freeze for up to 2 months.

Reheating Instructions:

• From Refrigerator: Microwave egg bites on high for 20-30 seconds or until heated through. • From Frozen: • Option 1: Thaw in the refrigerator overnight, then microwave for 20-30 seconds. • Option 2: Microwave directly from frozen on 50% power for 1-1.5 minutes, checking halfway through, until warmed.

Yogurt Bowl Meal Prep

Easy Meal Prep Breakfast

For four yogurt parfaits
-4 cups vanilla Greek yogurt. I used @chobani
-1 cup granola. I used @jessicasnaturalfoods
-2 pints raspberries or berry of choice

• Divide into meal prep containers and take on the go. Comes together in about five minutes. (To preserve the granola from softening in the fridge add it to a bag before adding it in the meal prep containers)

High Protein Chicken Pot Pie Meal Prep

High Protein Chicken Pot Pie Meal Prep (4 Servings)

Ingredients:

• 2 large chicken breasts (small pieces or shredded)
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 1 (12-16 oz) bag frozen peas, carrots, and corn mix
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• Salt & pepper, to taste
• 1 1/2 cups bone broth
• 1/4 cup all-purpose flour
• 1 cup cottage cheese, blended smooth
• 4 large biscuits (cut into small pieces)

Instructions:

1. Cook Chicken

• In a skillet over medium heat, cook chicken until done (6-8 min). Set aside.

2. Sauté Veggies

• In the same skillet, add olive oil, onion, and garlic. Sauté until translucent (3-4 min).

3. Add Veggies & Spices

• Add frozen peas, carrots, and corn. Season with thyme, rosemary, salt & pepper. Cook 5-7 min.

4. Make Sauce

• Pour in bone broth and sprinkle in flour, stirring constantly until thick (2-3 min).

5. Add Cottage Cheese & Chicken

• Stir in blended cottage cheese for creaminess, then mix chicken back in.

6. Assemble & Bake

• Divide mixture into 4 glass containers, top with biscuit pieces.

• Bake as per biscuit instructions (usually 10-12 min at 375°F).

Storage & Reheating:

• Fridge: Cool fully, cover, and store for up to 4 days.

• Freeze: Freeze without biscuits for up to 2 months; add biscuits before reheating.

• Reheat: Microwave 2-3 min (thaw frozen in fridge first).

Mexican Riced Cauliflower Meal Prep

Mexican Riced Cauliflower Meal Prep

Ingredients

• 1 lb ground beef

• 1 packet taco seasoning (or to taste)

• 2 packets Trader Joe’s Mexican Riced Cauliflower, frozen

Option: Use 1 packet Mexican riced cauliflower + 1 (15 oz) can black beans, drained and rinsed, for less spice

• 1 cup shredded Mexican cheese blend

Optional toppings for serving

• Sliced avocado

• Sour cream

• Tortilla chips

• Cilantro

Instructions

1. Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned, about 5-7 minutes. Drain excess fat, if necessary.

2. Add seasoning: Sprinkle the taco seasoning over the beef, stir well, and cook for 1-2 more minutes until the spices are fragrant.

3. Add riced cauliflower (and beans, if using): Add the frozen Mexican riced cauliflower packets (or 1 packet plus black beans if using) directly to the skillet. Stir everything together and cook until the cauliflower is heated through, about 5-6 minutes.

4. Top with cheese: Once the mixture is hot, sprinkle the shredded cheese over the top. Stir until melted and incorporated.

5. Divide for meal prep: Portion the mixture evenly into four meal prep containers and top with chopped cilantro.

6. Serve: When ready to eat, reheat in the microwave until warm and top with avocado, sour cream, or tortilla chips as desired.

Homemade Mexican Riced Cauliflower (if Trader Joe’s version is unavailable)

Ingredients for Riced Cauliflower

• 1 head of cauliflower, grated into rice-sized pieces (or use a bag of plain frozen riced cauliflower)

• 1 tbsp olive oil

• 1/2 small onion, finely chopped

• 1/2 red bell pepper, diced

• 1/2 cup frozen corn (optional)

• 1/2 tsp chili powder

• 1/4 tsp cumin

• 1/4 tsp smoked paprika

• Salt and pepper, to taste

Instructions

1. Prepare riced cauliflower: If using fresh cauliflower, grate it into rice-sized pieces. If using frozen, allow it to thaw slightly.

2. Cook the veggies: In a large skillet, heat the olive oil over medium heat. Add the onion and bell pepper and sauté until softened, about 4-5 minutes.

3. Add cauliflower and seasonings: Stir in the riced cauliflower, chili powder, cumin, paprika, and salt and pepper. Add the corn, if using. Cook, stirring occasionally, until the cauliflower is tender, about 5-7 minutes.

4. Continue with the main recipe above, starting from Step 2.