MARCH 31, 2025 MEAL PREP MONDAY.
Copycat Bacon Gouda Egg Bites:
8 eggs
1 cup cottage cheese
Salt and pepper to taste
4 slices bacon
1 cup shredded gouda cheese
In a medium skillet, cook your bacon and then chop into small pieces.
In a blender, add your eggs, cottage cheese, salt and pepper. Blend until smooth.
Grate your gouda cheese.
In a greed muffin tin, evenly divide the egg mixture in each cup. Top with a bit of bacon and gouda cheese in each muffin cup.
Cook at 350 degrees for 18-21 minutes until the middles are cooked all the way through.
Sweetgreen Copycat Harvest Bowl:
For the Blackened Chicken:
1lb chicken breast
1.5 tbsp olive oil
1 tbsp balsamic vinegar
1.5 tsp chili powder
1 tsp cumin
1 tsp salt
½ tsp coriander
½ tsp black pepper
¼ tsp red pepper flakes
For the Maple Glazed Brussels Sprouts:
1 lb brussels sprouts ends trimmed & halved (or quartered if really large)
2 tbsp olive oil
kosher salt to taste
2 tbsp maple syrup
2 tbsp balsamic vinegar
For the Roasted Sweet Potato:
1 large sweet potato (about 12oz), cut into 1" cubes
½ tbsp avocado oil
Salt to taste
For the Balsamic Vinaigrette:
6 tbsp olive oil (¼ cup + 2 tbsp)
¼ cup balsamic vinegar
½ tbsp dijon mustard
kosher salt + black pepper to taste
For the Harvest Bowl:
6 heaping cups shredded kale (about 6 oz)
1 cup cooked wild rice blend
1 medium apple diced
4 oz goat cheese crumbled
⅓ cup chopped almonds
Whisk together all chicken marinade ingredients and place chicken breasts in the marinade while you chop up your sweet potatoes and Brussel sprouts.
Preheat the oven to 400 degrees.
Wash and cut the sweet potatoes and Brussel sprouts in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices
Add the sweet potatoes and Brussel sprouts to a baking dish. Spray with olive oil and season with salt and pepper. Roast for 40 minutes.
Cook your wild rice according to the package instructions.
Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces.
Cut your cooked chicken , chop your apples, and pull the goat cheese and slivered almonds out.
In a jar or measuring cup, combine balsamic vinegar, olive oil, mustard, and salt and pepper. Whisk to combine to create the salad dressing.
When the sweet potatoes and wild rice are done cooking, assemble your salad into meal prep containers! Start with about 1-2 cups of kale per bowl, depending how big your containers are. Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, Brussel sprouts, sweet potatoes and almonds as you prefer per bowl.
Cover with an airtight container and store in fridge for a few days.
You can also store everything separately and put together whenever you want to enjoy!
Copycat Nutter Butter Cookies:
Cookie ingredients:
1 cup almond flour
1/2 cup natural peanut butter
1/4 cup pure maple syrup
1 tsp vanilla extract
1/4 tsp salt
Filling:
3 tbsp peanut butter
1 tsp maple syrup
Melted chocolate:
1/3 cup chocolate chips
1 tsp coconut oil
In a mixing bowl, combine all cookie ingredients. Scoop out 1 tbsp size of the dough and roll into balls and place on a baking sheet. Press the balls down with the back side of a fork and bake at 350 for 10 minutes.
Once done, Let cool all the way.
Every divide the filling mixture along all the cookies. Take one cookie and place it on top of another to create the Nutter Butter.
OPTIONAL (but delicious):
Melt the chocolate. Dip one side of the cookie into the melted chocolate.
Place the cookies in the fridge for the chocolate to harden and enjoy!!
Copycat ‘Mush’ Vanilla Bean Overnight Oats
1/2 cup oats
1 scoop Vanilla protein powder
1/4 cup greek yogurt
1 tsp chia seeds
1 tsp vanilla bean powder
1/2 cup vanilla almond milk
Stir until combined. Store in fridge overnight or for the week and top with whatever topping of choice!
