Hello friends, I hope you enjoyed this week’s video and got some meal prep inspiration. Thanks so much for watching and happy cooking!

ALMOND MILK

Ingredients:
1 cup soaked almonds
4 cups of water
2 pitted dates
⅛ teaspoon sea salt
Cheesecloth for straining (I got mine from Amazon https://shorturl.at/AbfO5)

Directions:
Soak your almonds overnight in fridge
Strain and rinse your soaked almonds and add to blender
Add in filtered water, pitted dates, and sea salt
Blend on high for 20 seconds
Line a medium bowl with a cheesecloth and pour your milk into the cheesecloth
Strain the milk from the cheesecloth into the bowl
Transfer milk into a mason jar and store it in the fridge for up to 5 days

BANANA BREAD MUFFINS

Ingredients:
3 medium ripe bananas
2 room temperature eggs
⅓ cup melted coconut milk, cooled
⅓ cup maple syrup
1 teaspoon vanilla extract
1 ⅓ cup almond flour
⅓ cup tapioca flour
⅓ cup coconut flour
1 teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon salt
Optional: ½ cup chopped walnuts or pecans, ½ cup dairy free chocolate chips, 3 tablespoons chia seeds

Directions
Preheat oven to 350 degrees F
Melt coconut oil in microwave and set aside to cool
In a large mixing bowl, add ripe bananas to bowl and mash
Add in eggs, vanilla extract, maple syrup, and cooled coconut oil, whisk till combined
Whisk in your almond flour, tapioca flour, coconut flour, baking soda, cinnamon, and salt
Add in your optional mix-ins; I like to add walnuts, chocolate chips and chia seeds
In a greased muffin tin, divide batter into 12 muffins
Bake for 22-25 minutes
Cool for 15 minutes before removing from the pan

OATMEAL ENERGY BITES

Ingredients:
2 cups rolled oats
4 tablespoon chia seeds
4 tablespoons flaxseed
2 tablespoons hemp seeds
2 teaspoons cinnamon
¼ teaspoon salt
½ cup chocolate chips
1 cup creamy almond butter
½ cup honey

Directions:
In a large bowl, add in your oats, chia seeds, hemp seeds, cinnamon, salt, and chocolate chips
Add in your almond butter and your honey
Stir to combine with a flat spatula
On a large baking sheet, divide and roll into 12 energy bites
Cool in fridge for about 2 hours before storing and eating
Store in the fridge for up to 5 days

CHOCOLATE CHIA PUDDING

Ingredients:
½ cup chia seed
4 tablespoon cacao powder
½ cup almond milk
2 tablespoon maple syrup
Dash of sea salt
Toppings: Raspberries
Shredded coconut

Directions:
Combine all your ingredients in a small bowl
Whisk till fully combined
Store in a small container and refrigerate overnight
Top with your favorite toppings

MEDITERRANEAN QUINOA SALAD

Ingredients:
¾ cup quinoa
1 ½ cup chicken broth
1 diced english cucumber
1 diced red bell pepper
1 cup chopped cherry tomatoes
½ cup red onion
½ cup chopped parsley
2 15 oz. can chickpeas
2 tablespoon olive oil
¼ cup lemon juice
2 tablespoon red wine vinegar
1 teaspoon minced garlic
1 teaspoon oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper

Directions:
Preheat the oven to 350 degrees F
Combine the quinoa with chicken broth in a medium pot and cook on medium heat, stirring occasionally
Strain chickpeas and add to the baking sheet. Pat dry with a paper towel Lightly drizzle with olive oil and dash salt and pepper and roast for 15 minutes
While your quinoa and chickpeas are cooking, chop onion, bell pepper, cucumber tomatoes, and parsley and add to a large mixing bowl
Prepare dressing and set aside
Add in cooked quinoa and roasted chickpeas to bowl with veggies and stir in the dressing
Mix everything together and serve right away or store in the fridge for up to 3 days

APPLE WALNUT CHICKEN SALAD

Ingredients:
4 cups shredded chicken
1 diced apple
1 cup diced celery
⅓ cup chopped walnuts
¾ cup avocado mayo (this is the brand I like https://shorturl.at/KIRqV)
2 tablespoons dijon mustard
1 tablespoon apple cider vinegar
1 teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder

Directions:
Prepare your shredded chicken in instant pot (This is the method I use: https://shorturl.at/Sub6f)
Shred your chicken in a large bow
Dice your apple, celery, and chop walnuts, combine with your chicken
Add in mayo, dijon mustard, apple cider vinegar, and spices
Stir to combine
Refrigerate and eat within 5 days

CHOCOLATE COVERED DATES

Ingredients:
10 medjool dates
20 almonds (2 for each date)
Almond Butter (~½ tablespoon per date)
½ cup dairy free dark chocolate chips
½ tablespoon coconut oil
Dash of sea salt
Optional: Shredded coconut for topping

Directions:
In a small bowl combine your dark chocolate and coconut oil. Microwave in 30 seconds intervals, stirring in between till fully melted
Remove pit from dates and open up for fillings
Stuff your dates with almonds and top with a spoonful of almond butter
Using a toothpick, dip your stuffed dates in melted chocolate
Finish with a dash of sea salt and shredded coconut
Store in the fridge and enjoy

MUSIC
I use Epidemic Sound for all my music.