Oct 28-Nov 1 Meal Prep Guide

This week's menu has some great options, and with Halloween just around the corner, I wanted to add a fun, festive breakfast. With the colder weather approaching, I've been craving warm, comforting dishes. As always, I’m keeping things simple—because when things are convenient, we’re more likely to stick with them. I hope you enjoy these recipes as much as I do, and that they inspire you to try something new!

Here is what’s on the menu:

Breakfast: Snickers Overnight Oats

Lunch: Buffalo Chicken Stuffed Sweet Potato

Dinner: Chicken and Veggie Red Curry

*The grocery list is provided below for your convenience.

Breakfast

Snickers Overnight Oats

Servings: 4

Enjoy these Halloween inspired overnight oats!

Ingredients:

• 4 Dates- Pitted

• 1/4 cup Hot Water

• 1 cup Oats

• 1 1/2 cup Milk of Choice

• 1/4 cup Peanut Butter

• 1 Serving of Vanilla Protein Powder or 2 servings Collagen

  • I use OWYN Pro Elite

  • You can also omit these if needed

• 1/4 cup Chocolate Chips

•  2 Tbsp Chia Seeds or Flax Seeds

• 1 tsp Vanilla

• Pinch of Salt

Directions:

1. Pit the dates if they aren’t already pitted.

2. Soak the dates in 1/4 cup of hot water for 5-10 minutes to soften them.

3. Blend the dates: After soaking, blend the dates and water until smooth.

4. Combine ingredients: In a large bowl, mix the blended dates with oats, milk of choice, peanut butter, protein powder or collagen (if using), chocolate chips, chia or flax seeds, vanilla, and a pinch of salt.

5. Stir well until all ingredients are fully combined.

6. Portion the mixture evenly into jars or containers.

7. Refrigerate overnight to allow the oats to soak and the flavors to blend.

8. Enjoy: When ready to eat, give it a stir and enjoy cold or warm!

Nutrition: 17g Fat, 36g Carbohydrates, 17g Protein, 8g Fiber *using OWYN Protein

Lunch

Buffalo Chicken Stuffed Sweet Potato

Servings: 4

This recipe is absolutely delicious and so simple to make. I love that you can just toss the chicken in the slow cooker, pop the sweet potatoes in the oven, set a timer, and take care of whatever else you need to get done!

Ingredients:

• 1 lb Boneless Skinless Chicken Thigh

• 4 Medium Sweet Potatoes (~4-5 oz each)

• 1 tbsp olive oil

• 1/4 cup mild buffalo sauce

• 1 tsp garlic powder

• Salt & pepper to taste

• 1 avocado

• 1/2 cup salsa

Directions:

1. Prepare the Chicken:

   • In a bowl, coat the chicken breasts with olive oil, garlic powder, buffalo sauce, salt, and pepper.

2. Slow Cook the Chicken:

   • Place the seasoned chicken breasts in the slow cooker. Cover and cook on low for 4-6 hours or high for 2-3 hours, until the chicken is fully cooked and shreds easily with a fork.

3. Shred the Chicken:

   • Once the chicken is cooked, remove it from the slow cooker and shred it with two forks.

4. Preheat the Oven:

   • Preheat the oven to 400°F (200°C) to bake the sweet potatoes.

5. Prepare the Sweet Potatoes:

   • Wash the sweet potatoes and poke a few holes in each with a fork.

   • Place them on a baking sheet lined with parchment paper or foil.

   • Bake for 45-60 minutes, or until they are soft and tender when pierced with a fork.

6. Assemble the Stuffed Sweet Potatoes:

   • After the sweet potatoes are baked, let them cool slightly.

   • Slice each sweet potato open lengthwise and gently press the sides to create space for the filling.

   • Stuff the shredded chicken into each sweet potato.

7. Serve:

   • Top with avocado and salsa.

   • Optionally, top with cheese and/or sour cream for added flavor. Enjoy!

Nutrition: 15g Fat, 37g Carbohydrates, 25g Protein, 7g Fiber

Dinner

Chicken and Veggie Red Curry

Servings: 4

I love a good coconut curry and this one is packed with flavor and is another super simple one pan meal.

Ingredients:

• 5 tbsp Red Curry Paste

• 1 tbsp Avocado Oil

• 1/2 cup Chicken Stock

• 1 can Full-Fat Coconut Milk

• 1 tbsp Brown Sugar

• 2 tsp Fish Sauce (optional but recommended)

• 1 lb Chicken Breast (cut into bite-sized strips)

• 2 cups Broccoli (chopped)

• 1 Zucchini (chopped)

• 1 Red Bell Pepper (cut into larger pieces)

Directions:

1. Sauté the Curry Paste:

   • Heat avocado oil in a large skillet or wok over medium heat.

   • Add the red curry paste and sauté for 1-2 minutes, until it becomes fragrant and releases its flavors.

2. Add the Broth:

   • Pour the chicken stock into the skillet and stir to combine with the curry paste.

   • Bring to a simmer and cook for 2-3 minutes to allow the flavors to blend.

3. Add Coconut Milk and Seasonings:

   • Stir in the coconut milk, brown sugar, and fish sauce (if using), and continue to simmer for 5 minutes.

4. Cook the Chicken:

   • Add the chicken strips to the curry mixture, ensuring they are submerged in the broth.

   • Simmer for 8-10 minutes, or until the chicken is fully cooked and tender.

5. Add the Vegetables:

   • Add the broccoli, zucchini, and bell pepper to the skillet.

   • Simmer for another 5-7 minutes, just until the vegetables are cooked but still crisp.

6. Serve:

   • Remove from heat and serve the red curry hot, with rice or your favorite side. Enjoy!

Nutrition: 22g Fat, 16g Carbohydrates, 26g Protein, 3g Fiber

Grocery List:

Proteins

• 1 lb boneless, skinless chicken thighs

• 1 lb chicken breast

• Vanilla protein powder or Collagen

  • OWYN Pro Elite

  • Collagen

Vegetables & Fruits

• 4 medium sweet potatoes (~4-5 oz each)

• 1 avocado

• 2 large heads of broccoli

• 1 zucchini

• 1 red bell pepper

• Dates

Pantry Items

• Red curry paste

• Avocado oil

• Olive Oil

• Mild Buffalo Sauce

• Garlic powder

• Salt & pepper to taste

• Salsa

• Oats

• Peanut butter

• Chocolate chips

• Chia Seeds or Flax Seeds

• Vanilla extract

• Brown sugar

• Fish sauce

Liquids

• Chicken stock

• 1 can Full-fat Coconut Milk

• Milk of Choice