Meal Prep Monday – Week of July 17th, 2017

Make strawberry drizzle if desired. Add strawberries and maple syrup to a small pan and bring to a boil over medium heat, then lower heat to a simmer for 10-15 minutes. Allow to cool slightly, then puree in a food processor or blender. Set aside to cool.

Pre-heat oven to 350°.  Grease a 9x13" baking dish with coconut oil and set aside.

Combine all dry ingredients, then add wet ingredients and mix until just combined.  Pour into prepared casserole dish and spread evenly.

Top with additional sliced strawberries and/or some of the optional strawberry drizzle if desired.

Bake at 350° for 40-45 minutes or until a toothpick inserted into the center comes out clean.

Cut into 8 pieces and drizzle with remaining strawberry drizzle and additional melted peanut butter if desired.

If desired, marinate chicken in an additional 1/4 cup of balsamic vinaigrette for 1 hour.  Grill approx. 5 minutes per side, or until cooked through.  Allow to rest at least 5 minutes, then slice.

Layer spinach, chicken, cherries, blueberries and red onion.  Top with goat cheese, pecan pieces and balsamic vinaigrette before serving.

Add all teriyaki sauce ingredients to small pot and bring to a boil over medium heat.  Lower heat and simmer for 3-5 more minutes until thickened.  Set aside to cool.

Marinate chicken in 1/2 of the cooled teriyaki sauce for about 1 hr.  Set aside 1-2 tbsp of remaining teriyaki for brushing on during grilling.  The rest will be used to drizzle on top before serving.

While chicken marinates, cook rice according to package directions.

Prepare vegetables for grilling by layering two sheets of aluminum foil (approx. 12" x 16") on top of each other.  Add vegetables in the middle of the foil and drizzle with sesame oil and soy sauce if desired.  Fold up sides into a packet, leaving an opening at the top for steam to escape.

Once chicken has marinated, grill for about 5 minutes per side, depending on thickness and grill heat.  Brush with some of the reserved teriyaki sauce when you flip the chicken.

As the chicken grills, add the foil packet of vegetables onto a low flame area of the grill.  When the broccoli is bright green and tender crisp, remove the vegetables.

Serve grilled chicken with vegetables, rice and remaining teriyaki.

Pre-heat oven to 400 degrees. Toss sweet potatoes with 1 tsp olive oil if desired, then season with 1/2 tsp Flavor God seasoning.  Arrange in single layer on a baking sheet and bake 15 minutes.

Mix ground turkey, egg, onion, breadcrumbs and remaining Flavor God seasoning.  Form 4 patties and grill about 5 minutes per side or until cooked through.

Add zucchini halves to the grill at the same time as the turkey burgers.  Flip once during grilling.

Slice zucchini before serving along with sweet potatoes and turkey burgers.  Serve with no sugar added ketchup if desired.