Meal Prep – Week of October 16th, 2017

Pre-heat oven to 350 degrees.  Grease a 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 peach slices if desired.

Bake at 350 degrees for 30-35 minutes.

As oatmeal bakes, make blueberry syrup if desired.  Add blueberries and syrup to a small pan and bring to a boil over medium heat, then lower heat to a simmer for about 10 minutes until blueberries can be mashed easily with the back of a spoon.  Set aside to cool.

Once oatmeal bake is cooked, cut into 6 pieces and drizzle with blueberry syrup if desired.

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.

Pre-heat oven to 350 degrees.  Line a small baking sheet with parchment paper.  Add halved figs, cut side up, to the baking sheet.  If desired, add a drop of honey on top of each fig.  Bake at 350 degrees for 20 minutes.  Set aside to cool.

Add pomegranate juice to a small pan and bring to a boil over medium heat.  Lower heat to a simmer and continue to simmer for 15-20 minutes or until reduced by half.  Set aside to cool.

Add kale to a large bowl.  Drizzle with about 1 tsp of olive oil and massage the kale gently until the olive oil is spread evenly and the kale turns a brighter green, like the kale in the photos.  (You shouldn't need to spend more than a couple seconds on any one piece of kale.)

Whisk cooled pomegranate juice together with the remaining vinaigrette ingredients.  Set aside.

Assemble salads with kale, chicken, figs, pomegranate arils, goat cheese, pine nuts, and carrots (if desired).  Top with vinaigrette before serving.

Remove leaves from head of lettuce, being careful not to tear the leaves.  Arrange 2-3 leaves on top of one another to roll up like a burrito.  Set aside.

Mix cooked rice, cilantro, lime juice, and Flavor God Garlic Lover's Seasoning.  Divide rice evenly among 4 lettuce wraps.

Divide chicken, black beans, corn, and cherry tomatoes among the 4 lettuce wraps.  Season with Flavor God Taco Tuesday seasoning.

If serving immediately, add guacamole inside lettuce wraps before rolling.  Otherwise, leave the guacamole to the side until ready to eat.

Roll lettuce wraps, holding them closed with a toothpick if necessary.