Meal Prep – Week of February 19th, 2018

Whisk almond milk, PB2, and collagen until smooth.  Pour evenly into 4 containers.

Add 1/3 cup rolled oats to each of the 4 containers and mix until oats are submerged in liquid.

Place strawberries in a microwave safe bowl.  Microwave for 1 minute at a time until strawberries can be mashed to a chunky consistency.  Mix in chia seeds.

Divide strawberry mixture evenly into the 4 containers of oats.  Refrigerate overnight before serving.

Pour egg whites into a cold, medium-sized, shallow pan and cover with a lid.

Turn heat to just higher than medium and cook eggs until they no longer jiggle when you touch the pan and are cooked through, about 10 minutes. Vent the lid if the top of the egg whites begin to bubble.

Remove from pan and slice into 6 pieces.

Add chicken to the bottom of a slow cooker.  Season with salt, pepper, cumin, oregano, and cayenne pepper.  Top with onion, garlic, and chilis.  If using dry beans, add them in this step.

Add chicken broth, avoiding pouring directly on top of the chicken.  Cook on low for 7-8 hours or until chicken pulls apart easily with a fork.

Remove chicken and shred with two forks.  Set aside. 

In a small bowl, whisk coconut milk and arrowroot flour.  Whisk into soup broth, then add chicken and beans (if using canned variety) into slow cooker and mix.

Re-cover and cook an additional 30 minutes on high.

Serve with desired toppings.

Preheat oven to 300 degrees.  Line a baking sheet with SILPAT.

Add brown sugar to a plastic bag and set aside. Whisk egg white until frothy, then mix with pecan halves.  Add to plastic bag and toss to coat evenly.  Arrange in single layer on lined baking sheet and bake for 40 minutes, flipping halfway.

Whisk together all vinaigrette ingredients, then set aside in refrigerator.

Gently massage kale with a small amount of olive oil if desired.  Set aside.

Once candied pecans are done, increase heat in oven to 400 degrees.  Add butternut squash to a baking sheet and bake for 20 minutes.

Season chicken with salt, pepper, and Flavor God seasoning on both sides.

Heat a large skillet over medium high heat. Add coconut or olive oil if desired.  Add chicken and sear for 3-5 minutes per side or until cooked through.

Divide all ingredients evenly into 4 serving bowls.

Pre-heat oven to 400 degrees.  Toss chopped sweet potatoes with 1 tsp olive oil and 1 tsp taco seasoning.  Bake for 20 minutes.

Heat 1 tsp olive oil in a large pan over medium-high heat.  Add onion slices and sauté for about 3 minutes.  Add green beans and 1 tsp taco seasoning and toss, then cover.  Continue to toss green beans occasionally until they are tender-crisp.  Set aside. 

Add remaining olive oil to pan over medium-high heat.  Add ground turkey and remaining taco seasoning and cook, breaking apart turkey and mixing in taco seasoning until cooked through.  Add a couple tablespoons of water if needed.

Divide sweet potatoes, green beans, and turkey evenly into 4 servings.