FEBRUARY 10, 2025 MEAL PREP MONDAY.

Chocolate Strawberry Yogurt Parfaits

3-4 servings

• 1 serving plain greek yogurt (per jar)

• 1 cup Frozen strawberries

• 1/4 cup raw honey

• 1 tbsp chia seeds

• 1/4 cup chocolate chips

• 1 tbsp coconut oil

In a saucepan, heat up frozen strawberries in 1/4 cup water until you are able to mash them into a puree. Add in chia seeds and honey and cook until pureed.

Add in chocolate chips and coconut oil into microwavable bowl. Microwave chocolate chips until completely melted.

In your overnight oats jars, add in 1 serving of plain greek yogurt. Add the strawberry jam on top and then drizzle the chocolate on top of the puree. Store in fridge for the week and enjoy when needed!

Chocolate Brownie Muffins

• 1 cups almond flour

• 1/2 cup unsweetened cocoa powder

•  2 bananas

• 1/4 cup Maple Syrup

• 1 tsp. baking powder

• 1/2 tsp. baking soda

• 1/4 tsp. salt

• 2 large eggs

• 1 cup plain Greek yogurt

• 1/2 cup milk of choice

• 1/4 cup creamy peanut butter 

• 1 tsp. vanilla extract

• 1/2 cup chocolate chips

Preheat your oven to 350 degrees Fahrenheit and prepare a muffin tin with liners.

In a bowl, whisk together the flour, cocoa powder, maple syrup, baking powder, baking soda, and salt.

In another bowl, beat the eggs and then mix in the Greek yogurt, almond milk, peanut butter, and vanilla extract.

Combine the wet and dry ingredients, stirring until just mixed. Fold in the chocolate chips into the batter.

Fill the 12 muffin tins about 3/4 full with the batter. Bake for 13-15 minutes or until a toothpick comes out clean.

Let the muffins cool before serving.

Optional: top with additional chocolate chips before baking.

Garlic Butter Beef and Potatoes

• 1 ½ pounds beef stew meat cut into bite-sized pieces:

• 1 pound baby potatoes

• 1 large onion, chopped

• 4 cloves garlic, minced

• 3 tablespoons olive oil

• 1 teaspoon salt

• ½ teaspoon black pepper

• ½ teaspoon dried thyme

• ½ teaspoon paprika 

• 1 cup beef bone broth 

• 1 tablespoon Worcestershire sauce

• 1 tablespoon soy sauce 

FOR THE GARLIC BUTTER SAUCE:

• 1 stick (½ cup) unsalted butter

• 4 cloves garlic

• 1 teaspoon dried rosemary

• 1 tablespoon lemon juice

Prepare the Beef: Start by cutting the beef into bite-sized chunks. Pat the beef dry with paper towels to remove any excess moisture. This step helps achieve a nice sear on the meat.

Sear the Beef: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the beef in batches, making sure not to overcrowd the pan. Sear the beef for about 2-3 minutes on each side, until it’s browned. This caramelization adds depth of flavor to the dish.

Transfer the Beef: Once the beef is browned, transfer it to the slow cooker. Repeat the process with the remaining beef, adding more oil to the skillet as needed.

Prepare the Vegetables: Chop the onion and garlic, and cut the baby potatoes into halves or quarters, depending on their size. Add them to the slow cooker with the seared beef.

Add the Broth and Seasonings: Pour in the beef broth, Worcestershire sauce, soy sauce, thyme, paprika, salt, and black pepper. Stir everything together to ensure the seasoning is evenly distributed.

Set the Slow Cooker: Cover the slow cooker with its lid and set it to cook on low for 6-8 hours or high for 3-4 hours. The slow cooking process will tenderize the beef and allow the flavors to meld together

Melt the Butter: While the beef and potatoes are cooking, prepare the garlic butter sauce. In a small saucepan, melt the butter over medium heat.

Infuse the Garlic: Add the minced garlic to the melted butter and sauté it for about 1-2 minutes, until it becomes fragrant. Be careful not to burn the garlic.

Add the Rosemary and Lemon Juice: Stir in the dried rosemary and lemon juice. Let the sauce simmer for another 1-2 minutes, then remove from heat.

Check the Beef and Potatoes: After the slow cooking time is up, check the beef and potatoes. The beef should be fork-tender, and the potatoes should be soft when pierced with a fork.

Add the Garlic Butter Sauce: Pour the garlic butter sauce over the beef and potatoes in the slow cooker. Stir everything gently to coat the beef and potatoes with the delicious garlic butter sauce.

Garnish: Sprinkle the chopped fresh parsley over the top, and if desired, add freshly grated Parmesan cheese for extra richness.

Serve: Ladle the beef, potatoes, and garlic butter sauce into meal prep containers to enjoy through the week or even serve immediately!