Meal Plan Monday #3

Happy Monday guys! This week, I made banana blueberry oatmeal muffins for breakfast and Greek chickpea salad for dinner. Let’s get into it!

Banana Blues Oatmeal Muffins

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Hearty, wholesome, natural and healthy ingredients, filling, warm, satisfying.

What you will need:

  • 2 bananas
  • 1 pint blueberries
  • 2 tbsp coconut oil
  • 2 1/4 cup oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tbsp chia seeds
  • 2 tbsp flaxseed
  • 2 eggs
  • 1 tsp vanilla
  • 1/2 cup nut butter (I used Justin’s honey almond butter)

What you do:

  • Preheat oven to 350º. Grease muffin tin with coconut oil spray.
  • Put all ingredients into blender or food processor besides blueberries. Mix until creamy and smooth.
  • Mix in blueberries. Add the mixture to the muffin tins, filling them up 3/4 of the way.
  • Bake for 20 minutes. And all done! Delicious, hearty breakfast for all. I put them in the freezer, and toast them each morning so that they stay great for longer. Spread some butter and/or jelly on top!

(Recipe makes 12 smedium muffins) (smedium= small medium)

Greek Chickpea Salad

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Blast to the Mediterranean with this protein-filled, flavor explosive, veggie packed, cheesy meal.

What you will need:

  • 2 cans garbanzo beans/chickpeas
  • 1 cucumber
  • 1 pint cherry tomatoes
  • 1/2 onion
  • 2 ounces feta cheese
  • 1 lemon

What you do:

So simple. Just mix all the ingredients together, squeeze the lemon juice on top, and throw the mixture onto a wrap or mix in with some quinoa! You can either grind up the chickpeas in the food processor, or you can leave them as is. Makes 5 servings.

 

These two recipes are proof of how quick, simple and convenient meal prepping can be. It took me less than 45 minutes to make myself both of these recipes, and now I have breakfast and lunch for the entire week! Did you meal prep this week? XOXO

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