In this recap:

– Mexican Meatball + Corn Salad Meal Prep

– French Toast Bakes

– Peanut Butter Protein Oat Cups

Mexican Meatball + Corn Salad

Mexican Chicken Meatball Meal Prep 

For the Meatballs:

• 1 lb ground chicken

• ½ cup black beans

• ⅓ cup almond flour

• 1 egg

• ¼ cup cilantro, chopped

• 3 tbsp taco seasoning

For the Corn Salad:

• 4 cups corn (fresh or frozen)
• 1 1/2 cups cherry tomatoes, halved
• 2 small avocados (can omit or add day of)
• ½ small red onion, diced
• ¼ cup cilantro, chopped
• ½ cup cotija or feta cheese, crumbled
• 2 tbsp olive oil
• 2 tbsp lime juice
• ½ tsp chili powder
• Salt & pepper to taste

Instructions:

1. Preheat oven to 400°F. Line a baking sheet.

2. In a bowl, mix all meatball ingredients. Form 16 meatballs and place on the sheet.

3. Bake for 18–20 min (or pan-fry in olive oil for 10–12 min).

4. In a large bowl, mix all corn salad ingredients.

5. Divide into 4 meal prep containers: 4 meatballs + corn salad in each.

Store in fridge up to 4 days. Reheat meatballs separately if desired.

French Toast Bake Meal Prep

Protein French Toast Bakes

Makes four:

Ingredients:

• 8 slices bread

• 6 eggs

• 1 ½ cups milk (or dairy-free alternative)

• 2 scoops vanilla protein powder

• 1 ½ tsp cinnamon

• 1 ½ tsp vanilla extract

• 1 ½ tbsp maple syrup (optional)

• ¾ tsp baking powder

Instructions:

1. Preheat oven to 350°F. Lightly grease four large mason jars or glass oven safe containers. 

2. Make the custard: Whisk together eggs, milk, protein powder, cinnamon, vanilla, maple syrup, and baking powder.

3. Assemble: Fill each jar halfway with cubed bread, pour in some custard, then add more bread and top with remaining custard. Press down slightly to soak the bread.

4. Bake: Place jars on a baking sheet and bake for 25–30 minutes, until firm and golden.

5. Store & Serve: Cool before sealing. Store in the fridge for up to 5 days. Reheat in the microwave for 60–90 seconds before eating.

Peanut butter protein cups 

Peanut Butter Protein Oat Cups (Makes 12)

Ingredients:

Oat Base:

• 2 cups oats
• 1/2 cup protein powder
• 1/4 cup ground flaxseed
• 1/4 tsp cinnamon
• 1 cup peanut butter
• 1/4 cup honey or maple syrup
• 1/2 tsp vanilla
• 1/4 cup milk

Chocolate Topping:

• 3/4 cup dark chocolate chips
• 1 tsp coconut oil (optional)
• Flaky sea salt

Instructions:

1. Line a muffin tin.

2. Mix dry ingredients in a bowl

3. Warm peanut butter and honey for 30 seconds in the microwave then stir in vanilla and milk

4. Combine wet and dry ingredients, then press into muffin cups.

5. Melt chocolate and coconut oil, spread over cups, and sprinkle with sea salt.

6. Chill 30 minutes until set. Store in the fridge.