Simplify your week with this EASY healthy meal prep that you can get done in just ONE HOUR! That’s right, breakfast lunch AND dinner meal prep for the week – minimal effort required.
Whether you’re looking for an easy meal prep for beginners or just quick meal prep ideas that won’t take up your entire weekend, today’s video has got you covered.
For my breakfast meal prep I’ve got a NO BAKE breakfast bars recipe that’s totally gluten free. Then, I’ve got some tasty vegan Buddha bowl meal prep lunches. And finally, 2 different meal prep dinner options, using the same ingredients: chicken stuffed bell peppers and a delicious roasted bell pepper soup recipe!
Which of these quick and easy meal prep recipes are you most excited to try? Comment below and let me know!
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Whole30 Meal Prep https://youtu.be/6s1xXvQMi8w
$37 Trader Joe’s Budget Meal Prep https://youtu.be/yiXTm3p-490
RECIPES from this video:
► BREAKFAST BARS https://bit.ly/30GF1Y0
► SESAME BUDDHA BOWLS https://bit.ly/2ReR4IN
► STUFFED PEPPERS & SOUP: Full recipes in 3-2-1 eBook! http://bit.ly/2MLOiIA
8 bell peppers, tops/sides cut off & seeds removed
drizzle of oil
½ cup onion
1 mango, cubed
1 can (15oz) black beans, drained & rinsed
1 can (10oz) diced tomatoes & chiles
1-2 tsp chili powder
½ tsp cumin
½ tsp salt
¼ tsp pepper
2 cups rotisserie chicken
1-2 cups cheddar cheese, optional
Prepare bell peppers for stuffing. Slice top or side off of each pepper, then remove seeds and fibers. Chop leftover bell pepper pieces to use in stuffing mixture.
To make stuffing, saute onion in a saucepan with oil for 4-5 minutes, until tender.
Add leftover bell pepper pieces, mango, black beans and saute another 2 minutes.
Add diced tomatoes, chili powder, cumin, salt, and pepper and stir in rotisserie chicken. Season to taste.
Stuff filling into prepared peppers. Top with cheese, if desired.
Roast at 375°F (190°C) for 30-35 minutes before storing, or store uncooked peppers and roast during the week.
Per serving, yields 8
363 calories | 18g fat | 27g carbs | 6g fiber | 12g sugars | 24g protein
PEPPER & MANGO SOUP
3 yellow bell peppers
2 mangos, chopped
1 cup vegetable broth
1 lime, juice
2 tsp fresh grated ginger
2 Tbsp rice vinegar
½ tsp salt
¼ tsp pepper
1-2 cups rotisserie chicken to mix in (optional – if not, add rice or side salad for substance)
Broil (500°F-550°F) whole bell peppers for 10-15 minutes, until blistered.
Allow to cool for 10 minutes before removing skins. (It helps to do this under running water!)
Rough chop peeled peppers and add to blender with remaining soup ingredients. Blend until smooth and season to taste.
Stir chicken into blended soup.
Store for meal prep.
Per 1½ cups serving, yields 4 servings:
424 calories | 22g fat | 22g carbs | 3g fiber | 14g sugars | 32g protein
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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
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